Ethnic Prayer Nights are one of my very favorite events. So let’s imagine it. You invite all of your favorite people who love discussing the ups and downs of cultures, including your own. You get to focus on any culture in the world by praying corporately. And you even get to try your hand at one of the ethnic recipes for that culture. Then you enjoy a meal together and bring the whole evening together through holy prayer.
This Ethnic Prayer Night was the perfect time to try out Spring Rolls with Peanut Dipping Sauce.
Praying is one of the most personal actions we can do for others. It has such tremendous power yet we continue to satiate our connecting times to evening out on the town or traditional potluck conversation. But focusing all the time and energy on others can be such a beautiful thing.
I don’t know about you but I am kind of epic in the kitchen. By epic, I mean I can have some awesome successes as well as some even more awesome failures. I never know which it will be which is half the surprise. But I always love trying new things. Maybe I figure that if I am going to botch anything, it might as well be something that sounds kind of crazy or with lots of overly intensive steps. It could give me a good rebuttal for anyone who questions why some of my recipes fail.
So for our most recent ethnic prayer night we focused on a country that is closed to Christianity. So I won’t share quite a few prayer specifics. This country is where the communist party is still in full political control despite economic liberalization.
Wonderful friends joined the table. Friends who have tried some pretty untasty versions of our attempts at authentic recipes. And yet friendship through our Savior creates lasting friends. These people have bought strange ingredients in back corners of Asian grocery stores. And these people have put their heart in front of a group of people for the sole purpose of spreading the hope of Christ through prayer.
Thank you, dear friends!
So what did I try to botch this time around? Being that I had rice paper wrappers in the back of the pantry from years ago I decided to give spring rolls a shot. All it takes is some water spritzing, sliced veggies, and rolling right? Of course, there’s maybe a tad more details you can find in my printable recipe at the end of the post.
Spring Rolls With Peanut Dipping Sauce
For Dipping Sauce
- 2 cloves garlic
- 1 thumb sized fresh ginger
- 2 T Tamari gluten-free soy sauce
- 2 T maple syrup
- 2 T lime juice
- 1/3 cup peanut butter
- 1/4 cup water
For Spring Roll Assembly
- 1 cup rice noodles cooked and drained
- 5-8 sheets rice paper
- 1/2 medium sized carrot sliced into thin strips
- 1/2 avocado sliced into strips
- 1/2 cucumber sliced into thin strips
- 1/2 bell pepper sliced into thin strips
- 5-8 leaves spinach chopped or left whole
- 3 cooked shrimp (optional)
Peanut Sauce Preparation
To make the peanut sauce: blend or mix together all the ingredients until smooth.
Warm some water and then dip your rice paper wrapper into the warm water to soften. Have the warm water in a wide enough pan that you can slowly dip them without bending them too much.
Lay down your wrapper and use a paper towel to remove any excess water. Don't make it too dry, however, or it will start sticking before you're ready to roll.
Start inserting your ingredients. Whatever you want to show on top of the spring roll should be put down first. For extra points, align 3 cooked shrimp on the very bottom to be most authentic.
Keep layering your veggies.
I like to use sliced cucumber, yellow bell peppers, spinach, rice noodles, red bell peppers, and avocado.
Roll like a burrito, ends in, one side over, roll toward the other side.
You can either put peanut sauce inside the spring roll along with the veggies or leave it on the side to allow for dipping. I think the plain version looks prettier and it would probably stay fresh a little longer when kept in the refrigerator.
Adapted from the Kitchen of Heavenlynn Healthy
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