Instead of posting a roasted squash or cranberry creation in lieu of Thanksgiving tomorrow, I’m more excited to share this spicy peanut sauce with veggie rolls. This is one of those things that makes you dance when you eat it. My kids can vouch for my crazy happy dances when I make something good and can’t help but start moving my body like I’m at a dance party. Anyone else? It’s like it’s not good enough that just my mouth is happy, everything gets happy.
Making the sauce is pretty fast and the ingredients should be found in most regular grocery stores. I do have to make a trip to my un-normal grocery store to get some red curry paste, but it’s worth it and that store has really good chocolate. *wink wink
I’ve eaten this as a dip for veggie rolls and also drizzled it on top of my salad. It would be a great addition as an extra sauce to a thai curry dish as well.
As a small note on making veggie rolls, they are easier than they look, but it might take a couple tries to get the rolling right. I fill mine with:
cucumber sticks (you have to slice them close to toothpick size)
carrot sticks (like the cucumber)
tofu (cut in 1/4″ slices and then cut slice into 1/4″ logs)
other good options: thin sliced red pepper or red cabbage, chicken strips if you’re into that, or maybe snap peas, and basil leaves
To roll the veggie rolls you’ll need thin rice papers. You soak them in some warm water for a minute or so to soften. I pull it out, put it on a plate, pat the top dry with a towel, and then arrange all the guts to be wrapped up burrito style.
I hope you do some happy dances!