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Fresh Spring Rolls with Peanut Sauce

Fresh Spring Rolls with Peanut Sauce

Chelsea Colbath
A fresh, easy spring roll filled with crunch vegetables and creamy peanut sauce. Add your favorite protein for an extra filling meal!
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Time 10 minutes
Servings 1

Ingredients
  

Peanut Sauce

  • 1 clove garlic finely grated
  • 1 lime jested and juiced
  • 2- inch piece of fresh ginger finely grated
  • 2 Tablespoons soy sauce I used liquid aminos. Either works
  • 1 Tablespoon toasted sesame oil
  • 1/4 cup creamy peanut butter*
  • 2-3 Tablespoons water to thin

Spring Rolls

  • 1 Large dish with an inch of warm tap water in it I used a pie plate
  • Rice Paper Wrappers
  • Thinly sliced asparagus radish, cucumber, carrot, red bell pepper, scallions and avocado**
  • A handful of fresh herbs like mint and cilantro
  • Sesame Seeds optional
  • Peanut Sauce recipe above

Instructions
 

  • 1. Make the peanut sauce by either combining all ingredients except water in a small blender/food processor, or stirring in a bowl with a spoon. If making it in a bowl, be sure to very finely grate your garlic and ginger. I used a microplane for this. Stir/blend in water, 1 tablespoon at a time, until desired consistency is reached. I like it a little thick as a filling, but thin it out more if using as a dip.
  • 2. Assemble spring rolls: one at a time, dip the rice paper into water and let sit for 10+ seconds, or until very soft and flexible. Transfer to a plate or cutting board, and add your fillings to the lower third of the circle (see photos above). I used a spoonful of sauce, and 2-3 slices of each vegetable/herb, plus a sprinkle of sesame seeds in each roll.
  • 3. To roll, first fold the left and right sides in, so they slightly cover the filling. Then, working from the side closest to you, roll the spring roll into a tight log. If you've made a burrito before, this is the same process. See photos above for visual.
  • 4. Repeat the process for as many spring rolls as you'd like to make. For reference, this batch of sauce filled 6 rolls. Double or triple the recipe if you'd like to make more.

Notes

*I used all-natural peanut butter, which has no added oil/sugar. Check to make sure your peanut butter isn't full of mystery ingredients, or it will affect the flavor/texture!
**I let the amount of vegetables I chop up dictate how many rolls I end up with. For reference, 1/2 an avocado, 1 carrot, 4 asparagus spears, 2 radishes, 2 scallions, and about 1/4 of a seedless cucumber made 6 rolls for me. I was left with 10 unused rice paper wrappers in the package, which I used for spring rolls another day.
Adapted from the sauce from my Vegetable Spring Rolls