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The Best Ever Thai Peanut Dipping Sauce

  • Total Time: 40 minutes



Thai Peanut Dipping Sauce:

  • 1/2 cup natural or homemade peanut butter
  • 1/2 cup coconut milk, divided
  • 34 tablespoons honey (or agave or maple syrup, if vegan)
  • 3 tablespoons tamari
  • 12 tablespoon fresh squeezed lime juice, to taste
  • 1 teaspoon red chili sauce (ie. Sriracha), or to taste if you like spicy
  • 1 small clove garlic, minced or finely grated
  • 12 tablespoons water, to reach desired consistency (optional)

Salad Rolls:

  • 2 1/2 cups (about 1/3 package) brown rice vermicelli, cooked according to package directions
  • 23 cups shredded cabbage or lettuce
  • 2 cups fresh herbs, use a combination of mint, parsley, cilantro or basil
  • 2 carrots, grated or cut into matchsticks
  • 1/2 large red bell pepper, cut into matchsticks
  • 1/2 large green bell pepper, cut into matchsticks
  • 1 mango, peeled and core removed, cut into matchsticks
  • Rice paper wraps
  • Warm water


Thai Peanut Dipping Sauce:

  1. In a food processor add peanut butter, 1/4 cup coconut milk, honey, tamari, lime juice and garlic-chili sauce. Begin to blend, streaming in the remaining 1/4 cup of coconut milk, until smooth and well-combined. Stream in 1-2 tablespoons of water if you find the sauce is too thick. (If you don’t have a food processor or blender, you can whisk all the ingredients together with a whisk in a large mixing bowl.)
  2. This recipe yields about 1 1/2 cups of peanut dipping sauce. Peanut sauce is best served at room temperature.

Salad Rolls:

  1. Fill a shallow dish, that your rice paper will easily fit into, with about an inch of really warm water (I used an 8×8 baking dish).
  2. Working with 1 rice wrap at a time, soak the rice paper in the water for 40-60 seconds until the rice paper becomes just pliable and not gooey. Gently shake the excess water off the rice paper and transfer to a clean kitchen towel on your work surface.
  3. Layer up your fixings – place a small handful of herbs, about an 1/8 cup of noodles, 1/4 cup of the chopped fruit and veggies in a neat pile in the bottom third of the rice paper (leaving about an inch from the bottom of the paper).
  4. Roll your roll – Fold your salad roll up just like you would a burrito. Fold the bottom edge over the noodles and veggies, tuck the sides of the rice paper in and roll as tightly as possible until the roll is sealed. Place seam side down on a parchment paper lined plate or baking sheet and cover with a damp paper towel or kitchen towel to keep moist and fresh.
  5. Repeat until all fixings are gone. This will give you about 16-20 rolls.
  6. Serve with Peanut Sauce.
  • Prep Time: 40 minutes