These are fun to make. There’s little cooking, other than a quick boil of the rice noodles. Kids like to participate and everyone likes to eat them. The sauce is finger-licking good!
Spring Rolls with Peanut Dipping Sauce
Rice paper is wrapped around crisp veggies, dipped in flavorful sauce. No cooking required.
Servings: 4
Ingredients
Spring rolls
- 2 oz thin rice noodles
- 12 sheets rice paper spring roll wrappers
- 1 cup cabbage red or green, sliced very thin
- 2 carrots cut into matchsticks
- 1 cucumber sliced very thin
- 2 green onions chopped
- 12 pieces butter lettuce
- 1 jalapeno pepper thinly sliced
Dipping Sauce
- 1/4 cup peanut butter
- 1 tsp sesame oil
- 2 Tbs soy sauce
- 2 Tbs maple syrup
- 2 tsp Siracha adds heat; to taste
- 2 Tbs rice vinegar
- 3 Tbs water
Instructions
Spring Rolls
- First cook the noodles according to package directions. Should take only a couple of minutes. Drain and rinse.
- Fill a cake tin that is larger than the rice paper with an inch of water.
- You will make each spring roll one at a time. Lay the rice paper in the water until it is pliable, about 20 seconds. Take it out and place it on a towel.If you leave it in too long, it will disintegrate. You'll get the hang of it!
- Leaving about an inch on each side, layer a little bit of each filling ingredient, lettuce first, on the bottom third of the wrapper.
- Roll up the wrapper from the bottom about half way, then fold in the sides. Continue rolling all the way.
- The wrapper might stay closed; you can also dampen the very top with some water to help it stick.
Dipping Sauce
- Whisk all the ingredients together.
Notes
Recipe makes 12 spring rolls.
Other optional ingredients include slivers of baked tofu, cilantro, and mint.
Normally my recipes are no-oil but sesame oil adds such great flavor that I’ve included it.
If you take these as your contribution to a meal, better make a lot more – they will go fast!