Fresh Spring Rolls with Peanut Sauce

Name: Fresh Spring Rolls with Peanut Sauce
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 8
Ingredients: 2 oz rice vermicelli or maifun brown rice noodles*; 1 tsp toasted sesame oil; ¼ tsp 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; 8 sheets rice paper (spring roll wrappers); ⅓ cup creamy peanut butter; 2 tbsp rice vinegar; 2 tbsp reduced-sodium tamari or soy sauce; 2 tbsp honey or maple syrup; 1 tbsp toasted sesame oil; 2 clove garlic, pressed or minced; 2–3 tbsp water, as needed

By Cookie and Kate · Cookie and KatePublic

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These Vietnamese spring rolls are fresh, not fried! They're the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

Prep: 40 min
Cook: 5 min
Total: 45 min
Servings: 8

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This recipe was taken from Fresh Spring Rolls with Peanut Sauce · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

55 grice vermicelli or maifun brown rice noodles*
1 tsptoasted sesame oil
0.25 tspfine sea salt
1 cuptorn butter lettuce, ribs removed
1 cupvery thinly sliced red cabbage
2medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
2Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
2medium jalapeños, ribs and seeds removed, thinly sliced
0.25 cupthinly sliced green onions
0.25 cuproughly chopped fresh cilantro
0.25 cuproughly chopped fresh mint
8sheets rice paper (spring roll wrappers)
0.33 cupcreamy peanut butter
2 tbsprice vinegar
2 tbspreduced-sodium tamari or soy sauce
2 tbsphoney or maple syrup
1 tbsptoasted sesame oil
2 clovegarlic, pressed or minced
2–3 tbspwater, as needed

Steps

1
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.
2
Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
3
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.
4
Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
5
Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
6
To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
7
Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.

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Per portion

Calories: ~40.1 kcal
Protein: ~2.9 g
Fat: ~6.7 g
Carbs: ~7.5 g
Fiber: ~0.8 g
Sodium: ~342.7 mg

7 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Peanuts
Soy
Sesame

Partial · 12/19 ingredients linked