Vegetable Spring Rolls With Coconut Curry Sauce

• 4 radishes, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, shredded
• 1/2 head of red cabbage, thinly sliced
• 1 tablespoon vegetable oil
• 1/3 cup light coconut milk
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 6-8 spring roll rice wrappers
• 1 handful peanuts, for garnish
• .5 pinch Kosher salt to taste

1. 1. Layer veggies and peanuts in any order on cooked rice wrappers. Carefully roll veggies up and secure using a toothpick.
2. 2. In a small bowl, combine coconut milk, sea salt and soy sauce.
3. 3. In a small saucepan, heat vegetable oil on high. Add RawSpiceBar's Kroeung Spices, and stir until fragrant, 1-2 minutes. Add salt and sambal oelek to taste.
4. 4. Pour in coconut milk mixture and stir on high heat for 2-3 minutes.
5. 5. Sauce will thicken. Top with a handful of peanuts and set aside for dipping.

radishes, red bell pepper, carrot, red cabbage, vegetable oil, light coconut milk, garlic, soy sauce, roll rice, handful peanuts, kosher salt

Taken from www.epicurious.com/recipes/member/views/vegetable-spring-rolls-with-coconut-curry-sauce-575fb72ba78f6eb70fbf8365 (may not work)