Fresh Spring Rolls with Peanut Sauce
Ingredients
The Spring Rolls
-
2
ounces
rice vermicelli or maifun brown rice noodles
-
1
teaspoon
toasted sesame oil
-
¼
teaspoon
fine sea salt
-
1
cup
torn butter lettuce
-
1
cup
very thinly sliced red cabbage
-
2
medium
carrots
-
2
Persian (mini) cucumbers
or 1 small cucumber
-
2
medium
jalapeños
-
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)
The Peanut Sauce
-
⅓
cup
creamy peanut butter
-
2
tablespoons
rice vinegar
-
2
tablespoons
reduced-sodium tamari or soy sauce
-
2
tablespoons
honey or maple syrup
-
1
tablespoon
toasted sesame oil
-
2
cloves
garlic
-
2 to 3
tablespoons
water
Instructions
- Cook the noodles in boiling water until al dente, then drain and rinse.
- Toss the noodles with sesame oil and salt, and set aside.
- Prepare a shallow pan with water and have a towel ready.
- Combine green onion, cilantro, and mint in a bowl.
- Soak a rice paper in water until pliable, then lay it on the towel.
- Add butter lettuce, noodles, cabbage, carrot, cucumber, jalapeño, and herbs onto the rice paper.
- Roll the bottom edge up over the fillings, then fold in the sides and continue rolling.
- Repeat with remaining ingredients.
- To make the peanut sauce, whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic, adding water as needed.
- Serve the spring rolls with peanut sauce on the side.
Nutrition Facts (estimated)
Servings
8 spring rolls
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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