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    Curried Thai Spring Roll Lettuce Wraps

    Source of Recipe

    From "Half Baked Harvest Super Simple" by Tieghan Gerard

    Recipe Introduction

    "As wraps go, these spring rolls are about as fresh and flavorful as it gets. Think of your favorite vegetable-filled version, but replace the rice paper wraps with vibrant butter lettuce. Now add curried peanut sauce and plenty of fresh herbs—and here you are! These make a great quick and healthy meal. You can even prepare the 'filling' the night before to make a delicious grab-n-go lunch. I also love the peanut sauce spooned on top of salads, tossed with Asian-style noodles, or used as a dip for vegetables—I'd make some extra if I were you!"

    List of Ingredients

    ◦ 8 ounces rice noodles
    ◦ 2 red or orange bell peppers, seeded and chopped
    ◦ 2 carrots, shredded
    ◦ 1 cucumber, chopped
    ◦ ¼ cup fresh basil leaves, chopped
    ◦ ¼ cup Peanut Sauce (recipe follows)
    ◦ 8 large butter or romaine lettuce leaves
    ◦ 1 avocado, sliced
    ◦ Chopped toasted peanuts, for serving
    ◦ Chopped red Fresno chiles, for serving
    ◦ Lime wedges, for serving
    ◦ Thai sweet chili sauce, for serving (optional)

    Recipe

    Bring a large saucepan of water to a boil over high heat. Add the rice noodles and cook according to the package directions, until softened. Drain and let cool, about 5 minutes.

    In a medium bowl, toss together the rice noodles, bell peppers, carrots, cucumber, basil, and peanut sauce to coat. Divide the noodles evenly into eight portions and place each portion on a lettuce leaf. Top each with avocado, peanuts, chiles, and a squeeze of lime juice.

    Serve with chili sauce alongside for dipping, if desired.

    Serves 4



    Peanut Sauce:

    ◦ ½ cup peanut butter
    ◦ ½ cup low-sodium soy sauce
    ◦ 2 tablespoons red curry paste
    ◦ ¼ cup rice vinegar
    ◦ 2 tablespoons sesame oil

    In a blender or food processor, combine the peanut butter, soy sauce, curry paste, rice vinegar, sesame oil, and 2 tablespoons of water. Pulse until combined and creamy, about 1 minute. Add water to thin as needed. Store the sauce refrigerated in an airtight container for up to 1 week.


 

 

 


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