Vegetable Spring Rolls with Peanut Dipping Sauce
Posted on 23. Mar, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Healthy Asian
Vegetable Spring Rolls with Peanut Dipping Sauce
Recipe by Maria and Josh Lichty Two Peas and their Pod
1 carrot, peeled and cut into long matchsticks
1 green pepper, cut into long matchsticks
1 red pepper, cut into long matchsticks
1 cucumber, cut into long matchsticks
Romaine lettuce leaves
6 ounces Asian rice vermicelli noodles
Round rice sheets
Sprigs of cilantro and/or Thai basil, mint
1. Chop all of the veggies and set aside.
2. Boil and drain noodles per package instructions. Cool under water. Set aside.
3. One at a time, soak rice sheets into warm water to soften. Use a shallow dish or pie plate for this step. Lay a rice sheet on a towel covered work surface. Working quickly, place some noodles, vegetables, lettuce, and a few herb leaves on the near side of the rice round. Roll mixture forward (in egg roll fashion) one revolution then add additional vegetables. Tuck ends inward and finish the roll. Continue making rolls until ingredients are exhausted.
For Peanut Dipping Sauce:
1 small piece of lemon grass, chopped
Freshly grated ginger-to taste
1 cup water
½ cup hoisin sauce
3 tablespoons smooth peanut butter
1½ tablespoons sugar
In a small sauce pan, simmer lemon grass in the water for 5 minutes, strain out the lemongrass and add the remaining ingredients to the water. Whisk well and simmer an additional 5 minutes. If the sauce doesn’t thicken, whisk for one minute over medium heat. Pour into individual serving cups and serve with spring rolls.
10 Responses to “Vegetable Spring Rolls with Peanut Dipping Sauce”
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looks absolutely delicious! thanks for the recipe! :)
Thank you for featuring my spring rolls!
Hi: Does anyone have a recipe for Chicken Feet???? I had a great one from my wonderful teacher, Florence Lin, but I misplaced it. HELP!!!! Michelle
Ive been wondering how to make peanut sauce! Thanks you!
Just wanted to pop in and say that this was a great recipe. Thanks!
I tried the peanut sauce last night and it was a huge hit! Even one of my husbands guy friends was sheepishly asking me for the recipe (I think he was embarrassed to ask me outright! haha) So simple, just a few ingredients and full of flavor. I made my spring rolls with shrimp, napa cabbage, mango, red bell pepper, vermicelli noodles and fresh mint leaves.
Though obtaining a few of the ingredients for this recipe was a bit challenging (had to go to 3 different stores, and a specialty food market), it turned out to be delicious and looked so colorful and untypical I was proud to walk into the party with it on my palm. I received tons of compliments on the flavor and presentation. I added chicken to mine to give it a little more substance and presented it with peanut sauce drizzle along the side. Next time I plan to add finely diced peanuts to the sauce for texture/flavor. I loved it so much I have made it 2 additional times in the last couple weeks…plus, what else am I going to do with fresh lemongrass, ginger and rice paper? Thanks for the recipe Maria and Josh…5 stars!
grace Reply:
November 15th, 2010 at 5:44 pm
Fantastic! Next time take photos and upload on our facebook page. Thus dish is perfect for parties.
Love the vegetarian spring roll recipe. A fun and delicious way to eat the revised vietnamese spring roll. For the peanut sauce, this is the recipe I used. Very simple and tastes great!
1 Jar of peanut butter (the chunkier the better)
1 cup of hoisin sauce
Coconut juice
Always a 2:1 ratio of peanut butter to hoisin sauce. Oil pan and add peanut butter and hoisin sauce. Stir together until mixed. And add coconut juice until smooth consistency forms. Add peanut butter/hoisin sauce to liking.