I just did a search, and it looks like the nearest Thai restaurant to me is Bangkok 56. Hmm, love the hiply mysterious name – what’s the 56 stand for? I’m conjuring up visions of fiery hot curries on sharply dressed plates with banana leaves folded into shapes and everything.
The only problem is it’s 136 miles away. So the next time I have five hours to drive round-trip for dinner, I know where I’m going. Until then, I’ll have to satiate myself with these Thai veggie egg rolls and peanut dipping sauce. Suddenly my urge for origami banana leaves is waning.
It’s waning cause these are some damn tasty rolls. Are they authentically Thai? Oh hells no! But they’ve got what I’m craving: Thai fabulousity. Picture lashings of Thai red curry paste and a good hit of Sriracha stir fried into a pile of veggies and baked into crispy, egg roll-ish packets. And then, in a comical French accent, the piece de resistance: Thai fabulous peanut dipping sauce with ginger, garlic, lime and of course, more red curry paste. I will seriously put it up against peanut sauces I’ve had in real Thai restaurants, and those restaurants would probably be mad if they knew, but there it is. It’s awesome.
I thought about putting tofu in these for a little protein. Then I remembered that peanuts have lots of protein and are more fun than tofu (sorry tofu, I’m still your boo), so in they went. Best decision ever. You get crunchy peanuts in every bite of these rolls and they make an otherwise good filling…wait for it…Thai fabulous.
I buy 1 lb bags of raw peanuts and roast them at 325 for about 10 minutes, stirring them up now and then as they roast. Easy. I leave the skins on because why not. Also, you could just buy pre-roasted peanuts, but probably avoid the oiled and salted ones.
I love these mini bell peppers, especially in the winter when Bangkok 56 is closer than a farmer’s market with fresh produce.
Now that I have my spicy rolls and my best-ever-says-me dipping sauce, I’m happier than a banana leaf folded up to look like a swan.
Eat Healthy Eat Happy
15 minPrep Time
40 minCook Time
55 minTotal Time
- Dipping Sauce:
- 1" cube ginger
- 1/2 a small onion
- 3 cloves garlic
- 1 Tbs agave, coconut sugar or your favorite sweetener
- juice of 1 lime
- 1/4 tsp red pepper flakes
- 1/2 tsp dried coriander
- 1 Tbs Thai red curry paste
- 3/4 c your favorite peanut butter
- 1/2 c water
- 1 Tbs olive oil
- 4 Tbs Thai red curry paste
- 1 Tbs Sriracha (optional)
- 1 c plain roasted peanuts, crushed
- 16 oz. bag coleslaw mix
- 1 carrot, grated
- 1 medium red, yellow or orange bell pepper (or 5-7 mini peppers), chopped
- 6 cremini mushrooms, chopped
- 3 green onions, chopped (I like to save the tops for garnish)
- 3 cloves garlic, chopped
- 16 egg roll wrappers (look for vegan wrappers in Asian markets)
- plenty of nonstick
- To make the sauce, combine all the sauce ingredients in a food processor and process until fairly smooth.
- To make the rolls, combine the oil, curry paste and optional Sriracha in a wok or large cooking pot over low heat. Add the rest of the roll ingredients except the wrappers, raise the heat to medium high and stir fry for about 8 minutes. The veggies shrink as they cook. Remove from heat and set aside.
- Heat the oven to 375 and coat a cookie sheet with nonstick spray. Wrap half the egg rolls ( here's a step by step how-to ) and arrange them on the sheet. Spray the rolls with more nonstick and bake about 16 minutes, turning them over halfway through. Wrap the second batch as the first bakes, then bake them the same way. Serve hot, or reheat at 325 for about 10 minutes.
Nutrition info is for one roll and two tablespoons of dipping sauce.
[img src="http://eathealthyeathappy.com/wp-content/uploads/2015/03/label-15.png" width="298" height="494" class="aligncenter size-full" title="Thai Veggie Egg Rolls with Peanut Dipping Sauce nutrition" alt="Thai Veggie Egg Rolls with Peanut Dipping Sauce nutrition"]