Spring Roll Attempt

I had seen this recipe online and really had been wanting to try it so last week we did! Andy and I originally planned on having the spring rolls for dinner but it fit perfectly to have it as a lunch instead with Becca and the girls. We left out quite a few of the veggies that the original recipe called for (because we might not like mushrooms and I forgot about the acovado) but I think they were still pretty tasty. I just would have to practice the rolling for next time because they did not look the best. But when the food tastes good it doesn't make THAT much of a difference how it looks, right?
Also, the Thai Peanut Sauce for dipping was delicious. It really made the whole meal I think. It would be kind of bland without it. We will definitely be having these again.

Thankfully, Andy did not cut himself while slicing the veggies.

Spring Rolls (adapted from this recipe)

-Red and Yellow bell peppers, thinly sliced

-Carrots, thinly sliced

-Cucumber, thinly sliced

-Avocado, thinly sliced (although we forgot this I think it would be delicious)

-Cilantro 

-Spring roll wrappers/rice paper

1. Slice all your vegetables; make sure they are no longer than the length of a bell pepper. 

2. Fill a pan about a 1/4-inch deep with warm water, take one sheet of rice paper, and soak it in the water for 15-20 seconds, until pliable. Be careful not to soak too long, or it will tear to easily to handle. 

3. Lay the soaked sheet of rice paper on a clean plate. Lay all your fillings in the center of the paper and then fold the ends towards the center and roll from the right to left (or left to right). Now my rolling skills are not the best and this not the best way to roll it up. Here is a link to a video of how to really roll your spring rolls: http://www.youtube.com/watch?v=JTOgdljDwa0

Thai Peanut Sauce (slightly adapted from this recipe)

-1 cup full-fat coconut milk

-1/2 cup creamy peanut butter

-1 teaspoon yellow curry powder

-2 tablespoons soy sauce

-1 tablespoon white vinegar

-1 tablespoon fresh ginger, grated (I used some crushed refrigerated ginger)

-1/4 teaspoon crushed red pepper

1. Add all ingredients to a blender and blend until completely smooth. The consistency of the sauce should be thick.