Rice Spring Rolls With Peanut Sauce

Apr 24, 2019

| in Meals, Nutrition, Recipes, Lunch, Dinner

| with 1 comments

| DF, EF, GF, vegan

Rice Spring Rolls

2019-04-25 00:41:51

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Ingredients

6 sheets Vietnamese Rice Paper
1 tbsp sesame seeds
1 large carrot, julienned
1 small cucumber, julienned
1 avocado, cut into slices
1 cup red cabbage cut in shreds
1 small bunch cilantro
1 cup mixed salad leaves including baby spinach gently bunched up and sliced thinly
3 green onions, thinly sliced
salt & pepper to taste
chives to garnish

For the Sriracha peanut Sauce

Instructions

Prepare a large bowl of hot water to soften rice paper in.
Working one at a time, gently soak a single rice paper in the hot water until it's completely soft and flexible (about 5-10 seconds), or until it is just starting to soften. Don't soak it for too long or it'll tear. Gently shake the excess water from the rice paper, lay it straight out onto your work space. Let it sit for about 30 seconds to absorb any excess water as the papers won't stick together properly if they're really wet.
Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Try not to over-fill the rolls as it will make it hard to roll up.
Sprinkle some sesame seeds in the center of the wrap as well as salt and pepper to taste.
Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close). Lift the side of the rice paper that's closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam. Once rolled cut in halves and garnish with chives.

For the sauce

Combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, and boil for 3-5 minutes, until thickened. Add a little more water if necessary to make a smooth sauce.

Notes