Go Back
The Fitchen

Easy Veggie Spring Rolls with Spicy Coconut Curry Sauce

Sometime around 12:53am on Wednesday night, Clark informed me that he had never eaten a hot donut. Never. Not a hot Krispy Kreme. Not a hot donut from the local bakery. Nada. I didn’t know how to react.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Cuisine: Asian
Calories: 155
Ingredients Method

Ingredients
  

  • Rolls
  • 1 daikon [8 thin slices]
  • 1 red bell pepper [thin sliced using mandolin]
  • 1 portobello cap [thin slices]
  • 1 zucchini [thin slices]
  • 1 carrot [shredded]
  • 1/2 head of red cabbage [thin sliced]
  • Spicy Coconut Curry Sauce
  • 1 tbsp. olive oil
  • 1/3 c. light coconut milk [canned]
  • 1 tbsp. curry powder
  • 1/2 t. sea salt
  • 1/4 t. garlic powder
  • 1 t. red pepper flakes
  • 1 tbsp. lemon juice
  • 2 tbsp. soy sauce
  • 1 1/2 tsp. coconut palm sugar

Method
 

  1. Prepare vegetables as described above.
  2. Lay out 2 slices of daikon, overlap one slice on top of the other.
  3. Layer veggies in any order – we did zucchini, portobello, red cabbage, red bell pepper, carrot.
  4. Carefully roll it up and secure using a toothpick.
For sauce:
  1. In a small bowl, combine coconut milk, sea salt, soy sauce, and coconut palm sugar.
  2. In a small saucepan, heat olive oil on high.
  3. Add red pepper flakes, garlic powder, curry powder lemon juice and stir for 30 seconds to 1 minute.
  4. Pour in coconut milk mixture and stir on high heat for 2-3 minutes.
  5. Sauce will thicken. Set aside for dipping.