FreshJax Gourmet Thai Coconut Curry Yellow, Red and Green Large 6.5 oz (3 Pack) Heat olive oil in a large pot over medium heat. Chop onion and mince garlic. Add onions and garlic to the pot, cooking until onions are translucent. Add coconut milk, vegetable broth, diced squash and Coconut Curry to the pot. Bring to a boil and cook until squash is tender, about 15 minutes. Using an immersion blender, blend until smooth. Heat olive oil in a pan over medium heat. Saute garlic and mushrooms until soft. Add soy sauce and Green Coconut Curry, stirring to combine. Remove from heat. In a small bowl combine rice vinegar, maple syrup, lime juice, and soy sauce to make the dipping sauce. Follow rice paper directions to soften in warm water. Layer sauteed mushrooms and sliced veggies/herbs on the softened  rice paper wrappers. Fold the rice paper around them and roll it up. The  rice paper will stick to itself, holding everything inside.