Vietnamese Cold Rolls with Smoked California Prune Dunking Sauce
Grilling experts, Maddie & Kiki welcomed the California Prunes Purple Box Challenge with open arms. Using some surprise ingredients (including California Prunes, of course) alongside their pantry staple items, they created Vietnamese Cold Rolls with Smoked California Prune Dunking Sauce.
Ingredients
Smoked California Prune Dunking Sauce
1 1/2 cups of California Prunes
1/2 onion, chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
2 tsp sesame oil
1 cup vegetable broth
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp honey
1/4 cup almond butter
Water to thin sauce to your desired consistency
Vietnamese cold rolls
8 boneless skinless chicken thighs, grilled
1 eggplant, sliced and grilled
1 bunch of Cilantro
10 green beans, finely sliced
4 jalapeños, sliced
8-10 sheets of Rice paper
Directions
Sauce Directions:
Preheat your grill to 400 degrees F. Mix all ingredients and pour into a cast iron pan. Stir every ten minutes, for 30 minutes. Allow mixture to cool and blend. Add water to thin sauce to your desired consistency.
Vietnamese Cold Rolls Directions:
Prepare rice paper sheets as per package instructions, fill with your choice of filling and wrap. Dunk, dunk, and dunk some more in that delicious California Prune sauce!
