Fam’s Spring Rolls with Peanut Sauce Recipe

Directions Cover the noodles with boiling-hot water and soak 15 minutes, then drain well in a colander. Pat dry with paper towels and toss with brown rice vinegar. Use a shallow baking pan with warm water and soak one rice-paper round (make sure there are no holes) in warm water until the round is pliable, 30 seconds to 1 minute. Transfer to a paper towel. Arrange one piece of lettuce on the bottom half of each rice-paper round, folding or tearing lettuce to fit, leaving a one inch border around the edge of the rice paper. Add one-fourth of all ingredients and noodles to the round. Roll up rice paper tightly around filling. Transfer spring roll to plate and cover with dampened paper towels. Make three more rolls in the same manner. Serve rolls with dipping sauce. You may make the spring rolls up to 6 hours ahead and chill, wrapped in dampened paper towels and plastic wrap, or in a zip-lock plastic bag. Let rolls come to room temperature before serving.

Directions for Peanut Sauce Place the peanut butter in a heavy saucepan. Gradually mix in chicken broth and coconut milk. Add all the remaining ingredients except the garnish. Stir over medium heat until smooth and thick, about 6 minutes. Pour sauce into bowl and garnish.

This recipe was excerpted from the book Everything I Eat Nourishes Me: A Cookbook for Body & Soul by Aline Fourier. To see more great stories and recipes from this book you can purchase her book at www.alinefourierstudio.com .