Sunday, April 21, 2013

Vegetable Spring Rolls with Peanut Dipping Sauce

I LOVE Spring rolls when out at a Thai restaurant. At home, you can put a variety of different veggies inside and they are always good!
I have tried to make these a few times before and I am not very good at the "rolling" part of the roll. However, since my last attempt I think I have gotten a bit better! So I decided since I was a little more successful this time-that the recipe was blog-worthy! Enjoy!
Inspired by this recipe.


(makes 7-8 rolls)

7-8 rice paper wraps
2 cups of  any of the following: lettuce, cabbage, spring mix, kale, spinach
1/2 avocado sliced into 8 thin slices
1/2 cup of grated carrot
1/2 red bell pepper thinly sliced
2 zucchini sliced into matchsticks
1/2 bunch of cilantro, mint, or Thai basil

*Sliced tofu is also good in the rolls
*You can sub out any veggies you have on hand or that you prefer

Peanut Sauce Ingredients

1/4 cup of creamy peanut butter
1/4 cup of water
2 Tbsp of sesame oil
3 Tbsp of rice vinegar
1 Tbsp plus 1 tsp of soy sauce or tamari
1 tsp of ground ginger
1/4 tsp of coriander
1 Tbsp of sesame seeds


For Peanut Sauce, blend all ingredients, minus sesame seeds, in a blender or food processor and blend until smooth. Served topped with sesame seeds.

For rolls, soak rice paper in warm water to soften. I used a 13x9 pan filled with warm water and while I was making a roll, the next wrapper was soaking.
Once rice paper is softened, place wrapper on a dry towel and add your desired ingredients to the top of the wrapper. Next fold the top edge over ingredients, fold the sides in, then roll the roll like a burrito. Repeat until all rolls are complete and serve with peanut sauce.

This blog provides an excellent photo tutorial of "how to roll spring rolls" if you are unfamiliar with this process.

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