Easy Thai Spring Rolls With Peanut Sauce Recipe: These Vietnamese spring rolls are not fried; they are fresh. They’re great as an appetizer or small meal for a party. They’re great because of the peanut sauce. This recipe makes eight spring rolls.
Easy Thai Spring Rolls With Peanut Sauce Recipe
Ingredients
Spring Rolls
- 2 ounces rice vermicelli or maifun brown rice noodles*
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- 1 cup torn butter lettuce, ribs removed
- 1 cup very thinly sliced red cabbage
- 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
- 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
- 2 medium jalapeños, ribs and seeds removed, thinly sliced
- ¼ cup thinly sliced green onions
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint
- 8Â sheets rice paper (spring roll wrappers)
Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoons toasted sesame oil
- 2Â cloves garlic, pressed or minced
- 2 to 3 tablespoons water, as needed
Instructions
Bring a pot of water to a boil. Follow the advice on the package to cook the noodles until they are just al dente. Take them out of the pot, rinse them under cool water, and then put them back in. Take the noodles off the heat and mix them with the salt and sesame oil. Set them aside.
A pie pan or a 9-inch round cake pan works great for this. Fill it with water until it’s an inch deep. Put a tea towel that doesn’t have lint next to the dish after folding it in half. Make sure you can get to your ready-made fillings. In a small bowl, mix the green onion, cilantro, and mint together.
Put one piece of rice paper in the water and wait about 20 seconds. Here, you’ll learn how to use your senses. Wait until the sheet is soft but not really flappy. Lay it flat on the towel with care.
Cover the bottom third of the rice paper with a few pieces of butter lettuce, then a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber, and jalapeño. Leave about an inch of space around the sides of the paper. Add a lot of the mint mix on top.
Fold the bottom edge up over the fillings and roll them up just until they are completely covered. Like when you make a taco, fold over the short sides. Finally, roll it up. Do it again with the rest of the items.
Also See:Â
Simple Rotisserie Chicken Enchiladas Recipe
Follow these steps to make peanut sauce: Mix the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic in a small bowl with a whisk. If you need to, whisk in 2 to 3 tablespoons of water to make a sauce that is very thick but still easy to dip.
Put peanut sauce on the side and serve the spring rolls with it. They can be served whole or cut in half across the grain with a sharp chef’s knife.
NutritionÂ
- Total Fat 8g
- Saturated Fat 1.5g
- Trans Fat 0g
- Polyunsaturated Fat 2.3g
- Monounsaturated Fat 3.7g
- Cholesterol 0mg
- Sodium 426.8mg
- Total Carbohydrate 13.2g
- Dietary Fiber 1.5g
- Sugars 7.1g
- Protein 3.5g
