Spring Rolls with Thai Peanut Sauce
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Category
Appetizer
Servings
10-12
Prep Time
15 minutes
Ingredients
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1 package clear edible rice paper sheets
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½ lb. Cooked chicken or shrimp (Optional)
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1 bunch fresh cilantro
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Fresh mint leaves
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1 head butter lettuce, leaves separated and cut in half
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½ head red cabbage, sliced into thin strips
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1 cucumber, sliced into thin strips
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1 cup fresh bean sprouts
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1 bunch rice noodles, soaked and drained
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1 jalapeno sliced into thin strips
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¼ cup peanut butter (creamy or crunchy)
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¼ cup water
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¼ cup light soy sauce
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2 Tablespoons lime juice
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2 Tablespoons rice vinegar
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2 garlic cloves, minced
Spring Rolls
Thai Peanut Sauce
Directions
Spring rolls
Have your protein cooked, if using, and the cold rice noodles prepared and ready.
Prepare all the veggies and make sure they are dried and set out before you start rolling.
Dip a sheet of rice paper into water quickly, no longer than a few seconds (otherwise they will get too soggy) and lay out on a work surface.
On one edge, lay out your ingredients on the rice paper to your taste, without over stuffing. Mix it up, some with protein, some without. Make them your own.
Carefully start to roll up egg roll style, tucking in the sides, then continue to roll up. Not too tightly or the spring rolls wrapper will split. Lay on a try lined with parchment paper (they will stick to your plate if you don’t line the tray)
Thai Peanut Sauce
Add all the ingredients to a saucepan and cook on low heat until the peanut butter has melted. Stir unti you have a creamy mixture and remove from heat. Let set aside to serve at room temperature.
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