Deconstructed Spring Rolls



1 cup cucumber, thinly sliced

2 carrots, grated

1 cup mango, thinly sliced

1 cup purple cabbage, shredded

1 (250g) pkg rice noodles

cilantro for garnish

Coconut Peanut Sauce

¾ cup coconut milk

¼ cup + 1 tbsp peanut butter

1 lime, juiced

1 ½ tsp sugar

1 garlic clove

2 tsp ginger

2 tbsp fresh cilantro

2 tbsp sesame oil

Sea salt and pepper TT

Yields 1 ¼ cup of sauce

Prepare coconut peanut sauce. In a small saucepan on low heat add the coconut milk and sugar. Stir allowing the sugar to dissolve. Turn off the stove, add peanut butter stir until combined. Then add lime juice, ginger, garlic, cilantro, sesame oil, salt and pepper into the pot and blend with a stick blender until sauce is smooth and set aside. (You can also use a mini chop to blend the sauce. )

Prepare noodles as per directions on package.

Once noodles are cooked, rinse and strain. In a large mixing bowl combine noodles, cucumber, carrots, mango, shredded cabbage and coconut peanut sauce. Mix and serve.