Pedro and I love spring rolls - especially when we can grab half the ingredients from our herb garden. I thought this "rainbow tray" was a creative way to put together the presentation of ingredients. I also really liked the peanut ginger dipping sauce recipe that we used for this particular Sunday-evening, back-to-work treat.
- 1/2 cup salted natural peanut or almond butter
- 1 1/2 Tbsp soy sauce (GF for gluten free eaters)
- 2-3 Tbsp brown sugar or maple syrup (add to taste)
- 1/2 lime, juiced
- 1/2 tsp chili garlic sauce
- 1/2 tsp fresh grated ginger (optional)
- hot water to thin
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