Fresh spring rolls and peanut sauce
Prep
20 min
Total
20 min
Makes
8 rolls
What better way to welcome in spring than with fresh spring rolls?
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Ingredients
10
sheets rice paper
2
oz rice noodles
1
tsp rice vinegar
1
tsp sesame oil
1
head iceberg lettuce
1
whole cucumber
1
large carrot
1/2
red cabbage
1
large handful bean sprouts
1/2
bunch cilantro
1/2
bunch green onions
1/2
bunch mint
2
tsp sesame seeds
Peanut Sauce
3
tbsps peanut butter
1
tbsp sesame oil
2
tbsp rice vinegar
1
tsp agave
1
tsp sriracha
2
tsp soy sauce
1
clove garlic
Instructions
- Boil 2L of water and divide in a bowl and a shallow pan.
- Place noodles in the bowl with boiled water and soak until softened, then strain and add 1 tsp rice vinegar and 1 tsp sesame oil.
- Chop all the herbs and mix together in a bowl. Save 2 tbsps of this mixture in a separate bowl.
- hisk all dipping sauce ingredients together in a bowl until combined, adjust seasoning and spice level.
- Dip one rice paper sheet in the shallow pan of warm water and hold underneath until softened. Depending on the temperature of your water this can range from 5-20 seconds.
- Place the wet rice paper on a flat surface and place a lettuce cup on top, and then the rest of the ingredients.
- Roll the rice paper and ingredients tightly one time and then tuck in the edges and continue rolling. Repeat with the rest of the rice paper and ingredients.
- Serve whole or cut in half diagonally, and sprinkle the remaining herbs on top. Enjoy with peanut sauce!