Maple Peanut Sauce
- 1 1/2 Tbsp Coconut Oil
- 1 Cup Chunky Peanut Butter
- 1/2 Cup Great River Maple Syrup
- 1 Lime, juiced
- Pinch of Salt
- 10-12 Rice Paper Wraps, depending on how full
- 1 Carrot, julienned
- 3 Mini Cucumbers, julienned
- 1 Heart of Romaine Lettuce (1 leaf per wrap, the smaller the leaf the tighter roll)
- 1/4 head of purple cabbage
- Cilantro, chopped
- 1 Red Pepper, julienned
- 1 C Shredded Coconut, toasted
- 1 Avocado, sliced
- For Dipping: Sweet Red Chili Sauce
- Optional: Precooked Shrimp or cooked chicken (shown here with only vegetables.)
Start by making maple peanut sauce in a small saucepan. Melt the coconut oil and then add maple syrup, peanut butter and lime juice. Once all ingredients are smooth add a pinch of salt. (If you don't use all of the maple peanut sauce it stores very well in the refrigerator; we recommend storing the leftover in a small glass container to easily reheat in the microwave.)
Toast coconut on the stove top while cutting carrot, cucumber, purple cabbage, red pepper and avocado into matchstick slices about 2-3 inches long. Cilantro can simply be chopped up. Wash and separate romaine leaves and cut each one to about 3 inches long.
To assemble each spring roll start by spreading some of the maple peanut sauce onto one side of the lettuce. Next layer all of your vegetables and then cilantro and coconut. How many vegetables you layer will depend on how full you want each spring roll. Add precooked shrimp at this time. Wet the rice paper wrap until it becomes pliable and just before it gets overly sticky. Wrap rice paper wrap around the lettuce wrap.
Repeat the process until all vegetables are used. Serve spring rolls right away with the sweet red chili sauce.
- Cut up the veggies ahead of time and save the bulk of the time.
- If you don't eat all of the spring rolls store them with a wet papertowel to keep them moist.
- If you don't have rice paper, don't worry make lettuce wraps.