My older sister just had a baby, so being a good sister that I am , I drove 5.5 hours to her house to help her out. Wow…I have a huge respect for all the new moms out there…taking care of a new born baby is not a joke. Babies cry a lot, l mean A LOT! My sister barely has a moment to take a shower or cook. full night sleep? That’s a luxury. Maybe I should just be happy being a dog mom for now. When I was just about to pull my hair out, I sneaked out of diaper duty and headed to her kitchen. I took a deep breath, and made this super easy peanut sauce to go with veggie rolls for my sister. She loved it so much, asked me to make extra so she can have it rest of the week. Something she can make while the baby is sleeping and something she can eat with one hand while holding him with another. Yeah.
You got 30 seconds? Ok, ready Go!
3 Tablespoon creamy peanut butter
2 teaspoon Mae Ploy (Thai sweet chili sauce)
2 teaspoon fish sauce
1/2 of one lime juice
1 teaspoon brown sugar
2 Tablespoon water
Place all the ingredients together in a small bowl and whisk!!! (Feel free to add some more water to thin it out because it gets thicker as it sits.)
Done!!!! Told you 30 secs.
Veggie rolls are the best way to eat more veggies! A bowl of salad with dressing…nah too boring.
I used butter lettuce, carrots, zucchini, thai basil and cilantro. You can use whatever vegetables you have – red bell pepper, sprout, bean sprout, cucumber, shrimps….Make sure you have thai basil and cilantro though – I think they are the little secret ingredients to make tasty veggie rolls.
I used ‘Three ladies’ brand spring roll sheet. I think they are thinner than other brands. Harder to handle but I like how thin they are. If you end up using other brands that are thicker, you can make it ‘open face’ veggie roll – leave one end open so you can jam in more veggies yet don’t have to worry about making into a perfect log.