Fresh Spring Rolls with Peanut Sauce
Ingredients
Fresh Summer Rolls
-
9-10
pieces
rice paper spring roll wrappers
-
1
piece
carrot, julienned
-
¼
cup
chopped mint
-
2
cups
purple cabbage, sliced
-
½
cup
red bell pepper, chopped
-
½
cup
yellow bell pepper, chopped
-
7-8
leaves
lettuce
-
5
ounces
rice vermicelli noodles, cooked
Peanut Ginger Sauce
-
½
teaspoon
ground ginger
-
1
tablespoon
maple syrup
-
2
tablespoons
soy sauce (or alternatives)
-
1
teaspoon
distilled white vinegar
-
½
teaspoon
sesame seeds
-
⅓
cup
natural peanut butter
-
¼
cup
warm water
-
¼
teaspoon
crushed red pepper flakes
Instructions
- Whisk together all peanut sauce ingredients in a bowl and set aside.
- Chop all vegetables and prepare rice paper wrappers according to package instructions.
- Dip rice papers in water until soft but not too soft, then place on a suitable surface.
- Fill each wrapper with a mix of bell peppers, carrots, cabbage, vermicelli noodles, mint, and lettuce.
- Fold the top and bottom of the wrapper over the filling, then roll tightly from left to right.
- Place the finished rolls seam-side down on a plate.
- Serve with peanut ginger sauce for dipping.
Nutrition Facts (estimated)
Servings
10 servings
Calories
162
Total fat
5g
Total carbohydrates
24g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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