“Mouthwatering Vietnamese Vegetarian Dinner: Crunchy Spring Rolls & Creamy Coconut Rice Bowl”

Allergens

N/A

Ingredients

• 12 large rice paper wraps 1 cup of bean sprouts 1 cup of shredded carrots 1 cup of julienned bell peppers 1 cup of thinly sliced mushrooms 1 small head of chopped lettuce 1 avocado, sliced 1 cucumber, sliced into matchsticks Cilantro leaves for garnish Fresh mint leaves for garnish Creamy Coconut Rice Bowl: 2 cups of jasmine rice 3 cups of coconut milk 1 teaspoon of salt 1 tablespoon of olive oil 1 cup of thinly sliced green onions Peanut Dipping Sauce: 1/2 cup of creamy peanut butter 1/4 cup of soy sauce 2 tablespoons of lime juice 1 tablespoon of honey 1 teaspoon of sriracha (optional) 1/2 cup of warm water

Instructions

1. Cook jasmine rice according to package instructions, then set aside.
2. In a pan over medium heat, combine coconut milk and salt. Bring it to a simmer, add the cooked rice, and stir well. Cook for 3 4 minutes until the rice is well soaked in coconut milk. Remove from heat and let it cool.
3. To prepare the dipping sauce, whisk together peanut butter, soy sauce, lime juice, honey, sriracha (if using), and warm water. Set aside for flavors to meld.
4. Fill a shallow dish with warm water. Dip a rice paper wrap into the water until softened. Place on a clean, damp cloth. Add lettuce, carrots, bell peppers, mushrooms, bean sprouts, cucumber, and avocado. Fold the edges in and roll tightly into a spring roll. Repeat for all spring rolls.
5. To assemble the creamy coconut rice bowl, place a scoop of rice at the bottom of a bowl. Top with green onions and garnish with cilantro and mint leaves.
6. Serve the spring rolls and coconut rice bowls together with peanut dipping sauce on the side. Enjoy!

Chef’s Insight

To add a touch of spice, top the spring rolls with crushed peanuts or sesame seeds before serving.

Notes

Serve this meal with a side of fresh fruit or a light dessert for a complete dining experience.