Veggie Spring Rolls With Peanut Sauce Recipe By Tasty
VEGGIE SPRING ROLLS WITH PEANUT SAUCE RECIPE BY TASTY
Here's what you need: warm water, rice paper wrappers, white mushroom, medium carrots, english cucumber, red cabbage, yellow bell pepper, natural peanut butter, ginger, sesame oil, rice wine vinegar, soy sauce, maple syrup, red pepper flakes
Provided by Crystal Hatch
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Fill a medium shallow bowl with warm water and set near your work station.
- Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
- Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
- Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure.
- Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll.
- Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you've finished making the spring rolls, chill in the fridge while you make the sauce.
- Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined.
- Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes.
- Serve the chilled spring rolls with the sauce.
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams
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- To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
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- Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
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- Make dressing: place all ingredients in bowl of food processor or blender and process until smooth. An immersion blender is handy for this type of job! This dressing will stay good in the fridge in a glass jar with tight fitting lid for a week…..so consider making a double batch to have on hand.
- Prepare veggies: cut scallion greens into long strips, use julienne peeler on carrots and thinly slice red peppers and cabbage. Peel and seed cucumbers, and cut into strips lengthwise. Halve and peel avocado and thinly slice. Wash and de-stem the cilantro. You can prep the veggies in advance and store in air tight container in the fridge until ready to wrap.
- Prepare a shallow dish with warm water. Rice papers need to be softened before rolling them. Dip each rice paper round into the water for about 10 seconds, or until softened and translucent. Remove and place on dry surface to fill and roll. The package will have directions that are easy to follow.
- Place filling into the lower edge of rice paper round and begin to roll, while tightening over filling. Fold the sides in and then continue to roll (like a burrito). Cut in half, if desired. Set each roll onto plate, seam side down, as you’re finished rolling, being careful not to overlap as they will stick to each other. Continue to roll until desired number of spring rolls are finished (or until you run out of filling ingredients).
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