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Cabbage & Coconut Rice Rolls with Peanut Masala
Gluten Free, Dairy Free, Sugar Free,Vegan

Makes 10-12 small rolls


1 Tbsp Grapeseed oil
1/2 Tsp Organic Brown Mustard Seeds
2 cups Organic Cabbage, shredded
1 cup Organic Carrots, grated
1/2 Tsp Organic Turmeric
1/4 Tsp Organic Fenugreek Powder
1 cup Fresh or unsweetened grated Coconut
Salt & Black Pepper to taste
10-12 Small Rice Roll Papers

2 Tbsp Peanut or Almond Butter (Tahini would be a good substitute for nut allergies)
1/2 Tsp Ginger, grated
1/4 Tsp Garlic, minced
1 Tsp Spice Sanctuary Garam Masala
1/3 cup Filtered water
1 Tsp Lemon Juice

How to Make:

1. Heat the oil on a medium heat in a skillet.
2. Add the brown mustard seeds and wait until they start sizzling and begin to pop before adding the cabbage. Saute the cabbage until it begins to soften, stirring frequently.
3. Next, add in the carrots and the remaining spices. Combine the veggies well and cook for another few minutes.
4. Add in the coconut and again, mix well. Reduce the heat to a simmer, cover the pan and finish cooking the mixture for a few more minutes. The veggies should be slightly soft with still a bit of a crunch.
5. Fill a bowl with warm water. Take one rice paper and soak in the water for 30 seconds or until it starts to soften up. Remove the paper from the water at this point and lay it flat on a clean cutting board.
6. Take 1-2 tablespoons of the mixture and put it in the middle of the paper. Gently fold in the left and right sides and roll the paper, keeping the mixture in and the rolling as tight as possible. Transfer to a serving dish.
7. Repeat steps 5 and 6 until all the mixture is used up. If you are not serving the rolls immediately, cover the dish and refrigerate until you are ready.
8. For the dipping sauce, combine the nut butter, ginger, garlic, Garam Masala, water and lemon juice in a small measuring jug and whisk until smooth. The consistency should like a thick milkshake so add more water if you need to.

How to Enjoy:

You can either dip the rolls in the sauce or spoon a little of the sauce on top of the rolls and enjoy! This is a great appetizer, snack or light lunch any time of the year!

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This recipe is proprietary and protected by Copyright 2013, Spice Sanctuary Inc.