How To Make Fresh Spring Rolls with Peanut Sauce
These fresh spring rolls are full of crisp greens, rice noodles, carrots, and cucumbers. They’re served with a smooth and creamy peanut sauce.
Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot.
Turn off the heat, toss the noodles with the sesame oil and salt, and set aside.
Fill a shallow pan with an inch of water. Fold a lint-free tea towel in half and place it next to the dish.
Combine the green onion, cilantro and mint in a small bowl, and stir.
Place one rice paper in the water and let it rest for about 20 seconds, give or take. Wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a creamy but dip-able sauce.
Serve the spring rolls with peanut sauce on the side. They can be served whole, or sliced in half on the diagonal with a sharp chef’s knife.
- Calories: 182.51kcal
- Fat: 7.97g
- Saturated Fat: 1.47g
- Trans Fat: 0.01g
- Monounsaturated Fat: 3.71g
- Polyunsaturated Fat: 2.36g
- Carbohydrates: 25.46g
- Fiber: 2.09g
- Sugar: 7.45g
- Protein: 4.07g
- Sodium: 298.09mg
- Calcium: 33.83mg
- Potassium: 232.02mg
- Iron: 1.16mg
- Vitamin A: 156.90µg
- Vitamin C: 13.57mg
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