Spring Rolls with Peanut Sauce Recipe

Spring Rolls with Peanut Sauce

Spring Rolls with Peanut Sauce Recipe

Prep Time: 40 minutes – Cook Time: 2 minutes -Serves 4-6

 

Ingredients:Vegetarian Vietnamese spring rolls with sauce, carrot, cucumber, red cabbage and rice noodle. Vegan food. Tasty meal. ID 138331409 © Olena Danileiko | Dreamstime.com

* 1 pkg. small, round rice wrappers (dried)
* 1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained
* 3/4 to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks
* 1-2 cups bean sprouts
* ½ cup fresh Thai basil or sweet basil, roughly chopped
* ½ cup fresh coriander, roughly chopped
* ¼ cup shredded carrot
* 3-4 green onions, cut into matchstick pieces
* 2 Tbsp.Coconut Aminos
* 1 Tbsp. rice vinegar
* 1 Tbsp. fish sauce (available at Asian foods stores) OR another Tbsp. soy sauce if vegetarian
* 1 tsp. brown sugar

Peanut Sauce

1/4 cup GF soy sauce (Coconut Aminos)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 cloves garlic (pressed)
1 tsp chili paste
warm water, as needed
Mix all ingredients thoroughly; add just enough water to achieve the desired consistency.

Spring Rolls Preparation:

1. Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.
2. Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
3. Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.
4. Remove the wrapper and place it on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
5. Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
6. Fold the sides of the wrapper over the ingredients, and then bring up the bottom. Tuck the bottom around the ingredients and roll to the top of the wrapper. To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope). For more detailed rolling instructions (with pictures), see How to Make Thai Fresh Rolls.
7. To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!

Notes: Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired. The sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls)

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