Tuesday, March 29, 2016

Vietnamese Spring Rolls with Spicy Peanut Sauce ~ Day 79

Spring rolls or summer rolls are very light and refreshing and make a wonderful appetizer, lunch or dinner.  Except for the chopping of the vegetables, these spring rolls are quite easy to make and very versatile.  

  • Spring roll wrappers - 8 or more
  • Warm water - to moisten the wrapper
  • Thinly sliced vegetables: Green pepper, red pepper, cabbage, cucumber, red radish
  • Herbs: Thai basil, cilantro, mint, and/or dill
For the spicy peanut sauce:
  • Peanut butter - 2 tbsp
  • Chili garlic or chili sauce - 2 tbsp
  • Soy sauce - 1 tbsp
  • Maple syrup - 2 tsp
  • Lemon juice - 1 tsp
  • Water - as needed

  1. In a mixing bowl, whisk together all the ingredients for the sauce until smooth and creamy.  If the sauce is too thick, thin it out with water.  Set it aside.
  2. Fill a large bowl with warm water.  Dip and rotate the rice paper in water for 2 seconds.  If soaked too long, the paper will break. 
  3. Place the rice paper on a plate and start assembling the veggies from the bottom 1/3 of rice paper closet to you.
  4. Start with some herbs and top it with vegetables.  Do not over stuff.  
  5. Start rolling: wrap the bottom edge of the paper over the veggies and tuck it in.  Next wrap the sides carefully and start rolling towards the top, gently and tightly.  Finish with rest of the papers.
  6. Serve with spicy peanut sauce.

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