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A new regular on the recipe hit list! Curried Thai Spring Roll Lettuce Wraps



This is such an amazing and simple recipe - fresh and flavorful and will be a new regular on our menu. It is essentially an open-face spring roll with some zesty peanut sauce - this is one of our new favorites from Half Baked Harvest - Super Simple, a sister cookbook to one we highlighted last month! Its a fun meal to do as a team and can be ready in less than a ½ hour.


8 oz rice noodles

2 red or orange bell peppers, seeded and chopped

2 carrots, shredded

1 cucumber, chopped (we omitted)

⅓ cup fresh basil leaves, chopped

¼ cup peanut sauce (see below)

8 large butter lettuce leaves

1 avocado, sliced

Chopped toasted peanuts, for serving

Chopped red fresno chilis, for serving (we omitted)

Lime wedges, for serving

Thai sweet chili sauce for serving (optional but highly recommended - we used A Taste of Thai chili sauce


1. Bring a large saucepan of water to a boil over high heat, Add the rice noodles and cook according to the package directions, until softened. Drain and let cool, about 5 minutes


2. In a medium bowl, toss together the rice noodles, bell peppers, carrots, cucumber, basil and peanut sauce to coat. Divide the noodles evenly into 8 portions and place each portion on a lettuce leaf. Top each with avocado, peanuts, chiles, and a squeeze of lime.


3. Serve with chili sauce alongside for dipping or topping if desired,


Peanut Sauce


½ cu peanut butter

½ cup low sodium soy sauce

2 tablespoons red curry paste

¼ cup rice vinegar

2 tablespoons sesame oil


In a blender or food processor, combine the peanut butter, soy sauce, curry paste, rice vinegar, sesame oil, and 2 tablespoons of water. Pulse until combined and creamy, about 1 minute. Add water to thin as needed. Store the sauce refrigerated in an airtight container for up to a week.




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