Rock & rice paper roll with us. It’s the dipping sauce here that we’ve made dairy-free, and damn is it divine. Creamy and smooth with a Sriracha hit.

SERVES: 4 TIME: 20 minutes

SPRING ROLLS

6 rice sheet wrappers

1 red cabbage

20g mint

100g carrot

1 mango

PEANUT SAUCE

120ml Rude Health Coconut Drink

1 garlic clove, minced

1 tsp Sriracha sauce

2 tbsp tomato paste

1 tsp brown sugar

4 tbsp peanut butter

Method

1. Start with the sauce. Heat the oil in the pan and add the garlic, Sriracha and tomato paste. Fry until golden brown.

2. Add the Coconut Drink, sugar and peanut butter. Stir until the peanut butter is dissolved.

3. Bring to boil and let simmer for 2 minutes.

4. Cut all the vegetables finely.

5. Pour warm water into a large bowl. Dip the rice paper wrappersinto the warm water one by one for 15 seconds.

6. Let the wrappers dry slightly.

7. Fill the rolls with the vegetables and fruit.

8. Roll everything up tightly.

9. Place the spring rolls on a plate and cut in half. Serve with the Vietnamese peanut sauce.

CREDITS: Rude Health

Instagram: @rudehealth