Thai Summer Rolls

• 1 Ginger, minced
• 1 tsp Garlic, minced
• 1/2 Cup Peanut butter
• 1/4 Cup Soy sauce
• 1/2 Lime, juiced
• 1 Tbsp Brown sugar
• 1 tsp Red pepper flakes
• 1/4 Cup Coconut milk
• As needed Rice paper
• To taste Carrots
• To taste Cucumber
• To taste Purple cabbage
• To taste Avocado
• To taste Bean thread noodles
• 1 Cup Coconut Thai BLENDABELLA

Instructions

1. Whisk the first 9 together in a bowl until well combined for the sauce. Cover and let sit for 10 minutes while you prepare the summer rolls.
2. Cook the bean thread noodles by pouring boiling water over them and letting them sit until soft.
3. Prepare (chop, shred, etc) the rest of the veggies and set aside.
4. In a baking sheet or pan, fill with enough water to submerge the rice paper for 20-30 seconds.
5. Lay the soaked paper down on a wet towel or baking mat and fill with the shredded vegetables. Dip in peanut sauce and enjoy!