Some have asked me to share more on how to make these spring rolls....and I will do that. And I will tell you, this is just to be an "idea" kind of recipe. No need to follow exactly and it will be probably much better if you don't!
These are the rice noodles I picked up last time. You don't have to get these kind. Feel free to experiment, I know I will. They come dried and need to be soaked in some hot water. Then drain, rinse with cold water and I squeeze them dry. (not like a sponge...but just squeeze a bit of the water out or you'll have a big dripping mess)
The sheets are flexible, but still hold their shape until....
The wrappers do break and get holes....they are thin skinned. Notice the little baby spinach stem that poked right through!
Here is the peanut sauce I just made. I poured it into my empty peanut butter jar for storing in the fridge. Pretty clever, huh?
As far as the sauce goes, I told you I would tell you what is in it. So, here you go....coconut milk, brown sugar, soy sauce, rice wine vinegar, hot pepper flakes, ginger and peanut butter. There are recipes that call for other ingredients...but that is where I get in trouble with the wheat. So, I'm sticking with ingredients that I know I can have.
So, while it is not an exact recipe or "how to" post, it does give you an idea of a yummy lunch to make. Don't be afraid to play around with it and come up with your own combinations. You don't like shrimp? Skip it! You love lime? Drizzle a little on your shrimp or veggies.
Have fun and eat up!