These spring rolls just taste like summer. They’re cool, light, and crisp. I usually make the peanut sauce first, using a food processor, and the base of this sauce can double as a great salad dressing! Unfortunately, this is a perfect example of how I’m not much of a recipe follower. Use the suggested ingredients below in whatever quantities appeal to your taste buds. Let your stomach be your guide.
Fresh Spring Rolls with Peanut Sauce
By Bob Cat
For the Sauce –
- Olive Oil
- Sesame Oil
- Herbs (Use whatever is available – Cilantro, Basil, Parsley, Thyme, Sage, Dill, Oregano, etc.)
- Apple Cider Vinegar
- Soy Sauce or Tamari
- Hot Sauce (I prefer Sriracha.)
- Lime Juice (Optional.)
- Spices (Salt, Pepper, Garlic Powder, Chili Powder and/or Cayenne, etc.)*
- 1-3 tbsp. Peanut Butter (Use to taste, depending on how peanut-buttery you like things.)
- Water (I usually add a splash to make it go further, but it depends on what kind of consistency you like.)
*If you stop right here, this makes a really awesome salad dressing.
For the Rolls-
- Veggies of choice, chopped finely (Whatever you have will do – Cabbage, Kale, Chard, Lettuce, Spinach, Onions, Peppers, Cucumbers, Tomatoes, Radishes, Carrots, Beets, Turnips, Scallions, Avocados, etc.)
- Rice Noodles/Bean Threads, cooked (Optional.)
- Rice Wrappers, softened in a pan with a little hot water (You can find these at most grocery stores or health food stores in the Asian section.)
- Lay Rice Wrapper flat.
- Load up with Veggies and drizzle with sauce.
- To create roll, bring bottom triangle of Wrapper up and lay on top of Veggies. Wrapper should stick to Veggies. Then, fold the two sides in, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down.
*Image Courtesy of: http://blog.eatnuts.com/recipes/appetizers/item/thai-spring-rolls-with-almond-dipping-sauce.