Summer Spring Rolls + Peanut Sauce

SPRING ROLLS

2 large carrots, julienned
2 -3 green onions, julienned
1/2 sweet red pepper, julienned
1 small cucumber, julienned
1 tablespoon olive oil
1/2 c fresh cilantro, minced
1/2 c fresh mint, minced
1/4 tsp fresh ground black pepper
1/8 tsp sea salt
1 (3 ounce) packages dried bean thread rice noodles
16 rice paper, softened (8-inch, see note)*

  1. Place the rice noodles in a medium bowl.  Cover with boiling water and soak for 8 minutes, or until the noodles are softened.
  2. Once soft, rinse in cold water and drain well. Set aside.
  3. In a large bowl, combine the carrots, green onions, cucumber, red pepper, olive oil, cilantro, mint salt and pepper; toss well.
  4. Place equal parts of the vegetable mixture and rice noodles, in the center of the soaked* rice paper, about a 1/2 c total.
  5. Fold 3 sides over, then tightly roll towards the last long edge.
  6. Place on a plate seam side down.
  7. Refrigerate for 10 minutes.
  8. Serve with peanut sauce and garnish with mint and cilantro.

*Note: To soften the rice-paper, fill a large bowl with warm water.  Dip each rice-paper separately into the water for 30-60 seconds, or until softened and translucent.  Do not stack the rice papers; they will stick together.

PEANUT SAUCE

3/4 c organic creamy peanut butter
1/4 c boiling water
3 tbsp hoisin sauce
2 tbsp freshly squeezed lime juice
4 tsp soy sauce
1 tbsp granulated sugar (I used coconut sugar)
2 tsp chile-garlic paste
1/2 tsp toasted sesame oil

Whisk all ingredients together.  Serve with the spring rolls, garnished with mint and cilantro.

Makes 16 spring rolls.

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