Fresh Spring Rolls with Peanut Sauce
A simple how to on making fresh spring rolls at home.
Ingredients
- 10 round sheets of rice paper
- 2 cups of thinly sliced vegetables red peppers, carrots and I added cucumbers
- 1/2 cup mint or basil
- 5 teaspoons thai basil pesto optional
for the Peanut Dipping Sauce
- 2/3 cup creamy natural peanut butter
- 2 tablespoons rice vinegar
- 2 1/2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons agave or honey
- 1 teaspoon fresh lime juice
- 1/2 teaspoon miso
- 1 clove garlic minced
- 1 teaspoon finely grated ginger
- Dash of red pepper flakes to taste OR 1/4 teaspoon chili paste
- 1/3 cup warm water
- peanuts for garnish
Instructions
- In a wide skillet heat up a cup of water to warm. Place 1 rice paper at a time in the warm water, flipping after only a few seconds. Once paper is malleable, transfer to a plate then add a small amount of each vegetable, smear a half teaspoon of thai basil pesto along the vegetables, and add in a few leaves of mint or basil. Fold the ends of the rice paper up, the roll from right to left until the paper is sealed. Serve with Peanut Dipping Sauce.
for the Peanut Dipping Sauce
- Stir together the peanut butter, vinegar, soy sauce, sesame oil, agave, lime juice and miso. Whisk until smooth. Then add in the garlic, ginger and red pepper flakes. Gradually stir in the warm water until smooth. Add more water as needed for the right consistentcy. Serve alongside Fresh Spring Rolls or mix into Soba Noodle Pasta.
Notes
the peanut sauce can be also used on top of soba noodles instead of the pesto or light sauce.