Saturday, April 6, 2013

Vegetable Spring Rolls with Peanut Sauce


Noodles, lettuce, sprouts, carrots and herbs rolled tightly in rice sheets served with a peanut sauce for dipping.


Vegetable Spring Rolls with Peanut Butter Sauce:  Noodles, lettuce, sprouts, carrots and herbs rolled tightly in rice sheets served with a peanut sauce for dipping.

Spring rolls are a great way to eat vegetables.  You can make all kinds of spring rolls stuffed with just about anything.  I've had them with tofu, chicken, shrimp, and pork.  They are all delicious and fresh and surprisingly filling.  I wanted a vegetable side to serve with my Sweet and Sour Beef Soup so I made these with just vegetables.  These can be served as a side, a snack, or even a light lunch.  Spring rolls can be difficult to roll but here are a few tips I've learned along the way.
  • Use the larger rice sheets until you get good at rolling (I use 12 inch diameter sheets)
  • Do not soak the sheets until soft, only dip the whole sheet in warm water and remove it immediately (the sheet will continue to soften as you load it with ingredients)
  • Roll as tightly as you can (you will get better)
  • Roll like a burrito (fold the sides in over the ingredients then roll up)
  • Do not be too worried about tearing the rice sheet they are surprisingly sturdy and stretchy
  • You will get better with practice, but don't worry if they don't look perfect (they will taste good) 
For more information check out my tutorial How to Roll a Spring Roll .


bean thread noodles or rice noodles
bean sprouts
jullened carrots
Thai basil

Place the ingredients on the center of a rice sheet a few inches from the edge.  I used 12 inch diameter sheets so I would have plenty of room.  I put down a leaf of lettuce, then noodles, then sprouts and carrots and top with the herbs last .  Fold the sides of the sheet over the vegetables and roll up as tight as possible.  Cover tightly with plastic wrap and refrigerate until ready to serve.

Peanut sauce:

1/2 cup peanut butter
2 Tbsp hoisin sauce
2 tsp sriracha
1-2 Tbsp fish sauce
1-2 Tbsp coconut milk
1 tsp white vinegar or lime juice
up to 1/2 cup water

Combine peanut butter, hoisin, sriracha, fish sauce, coconut milk, and vinegar in a small sauce pn over low heat.  slowly add in the water and mix, allowing the peanut butter to melt.  Add water until the sauce is the thickness you prefer.  Taste and adjust seasoning.

Make as many rolls as you like, and serve with a side of peanut butter sauce for dipping.  The rolls are best eaten the day they are made, but are okay the next day if you wrap them tightly in plastic wrap.  Any longer and the rice sheets will dry out and become tough.  My first few experiences making spring rolls took a very long time and they fell apart because they weren't tight enough.  But I have gotten better and fresh spring rolls are awesome.  It is definitely worth the hassle to attempt these at home, and maybe your experiences will be easier.  Next time I make these I will try to take pictures throughout the process to help better explain how it's done.


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