5 nights of Thai: Vegan Spring Rolls with Fungi-cream

5 nights of Thai: Vegan Spring Rolls with Fungi-cream

July 11, 2019 0 Comments

Spring Roll//
1 cup shredded carrots
1 cup broccoli sprouts
1 whole cucumber, seeded/peeled and sliced into thin sticks
1 cup baby tomatoes, sliced
1 avocado, sliced thin
1-2 cups toasted coconut rice*
Rice paper rolls
white sesame seeds 
Sauce//
1/4 cup peanut butter (or any butter)
1/4 cup Super Shroom Drip
3 tbsp red miso
3 tbsp olive or sesame oil  
1 inch knob ginger
2 tbsp raw honey
2 tbsp Tamari
1/2 tsp garlic powder
water, to desired consistency
Blend on high, set aside. 
Toasted Coconut Rice//
2 cups  jasmine rice, rinsed
1 can coco milk
1 cup water
1/2 cup shredded coconut, pan toasted
Add rice + coconut milk + water to a pot. Bring to a boil and then reduce to low to cook - about 10-15 mins.
Remove from heat and stir in toasted coconut to combine. 
MAKE!
Soak then stuff your rice paper sheets, fluffier ingredients on the bottom. Sprinkle with white sesame seeds and Drip with more Shroom.
Serve 3-4 rolls with 2-3 tbsp+ of Thai-waiian sauce. 

 




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