Fresh Spring Rolls with Peanut Sauce

Name: Fresh Spring Rolls with Peanut Sauce
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 12 serving
Ingredients: heaping 1/3 cup creamy peanut butter; ¼ cup honey; ¼ cup sesame oil; 2 tablespoons apple cider or rice vinegar; 1 to 2 teaspoons ground ginger; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ¼ cup coconut milk; 1 to 2 tablespoons chopped peanuts; 1 pound peeled; 12 rice paper wrappers; one 10-ounce packaged of bagged salad mix with a variety of greens; 1 large cucumber; 1 red; 1 cup shredded carrots; 1 bunch fresh basil

User Reviews

4.8

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
33 mins
Servings
12
Calories
396 kcal
Course
Lunch
Cuisine
Asian

Fresh Spring Rolls with Peanut Sauce

Jade Rice

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Healthy rolls that taste just like your favorite Asian restaurant makes!! Fill them with your favorite veggies along with shrimp, chicken, or tofu - totally customizable! The homemade peanut sauce for dipping is AMAZING!!

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Ingredients

Servings

Peanut Sauce

heaping 1/3 cup creamy peanut butter
¼ cup honey or to taste
¼ cup sesame oil or to taste
2 tablespoons apple cider or rice vinegar
1 to 2 teaspoons ground ginger or to taste
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
¼ cup coconut milk canned or carton, or as desired for consistency
1 to 2 tablespoons chopped peanuts for garnishing (I used salted peanuts)

Spring Rolls

1 pound peeled cleaned, and boiled (I used fresh U-20 shrimp that I cleaned and de-veined before boiling)
12 rice paper wrappers
one 10-ounce packaged of bagged salad mix with a variety of greens cabbage, and radicchio
1 large cucumber peeled and diced into very thin spears about 4-inches long
1 red orange or yellow bell pepper, seeded and diced into very thin spears about 4-inches long
1 cup shredded carrots use a store bought bag to save time
1 bunch fresh basil or as desired

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Instructions

Peanut Sauce:

To a medium bowl, add all peanut sauce ingredients and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.). If you like your sauce on the thicker side you may want to omit the coconut milk.
Garnish with peanuts and set aside to serve with spring rolls.

Spring Rolls:

Clean, peel, and devein the shrimp. Add to a small kettle of salted boiling water. Allow shrimp to cook for about 2 to 3 minutes, or until just pink and opaque; don't overcook them. Small to medium-sized shrimp — which is what you want for this recipe — cook very quickly. Immediately submerge them in an ice bath after cooking; set aside.
To a large bowl, add lukewarm tap water. Working one at a time, dip one rice paper wrapper into the water until just beginning to soften. Wrappers will continue to soften even after they're out of the water and are impossible to work with when they're too soft so don't over-soak them.
Have all vegetables pre-chopped and within easy reach on your countertop.
Lay the softened rice paper wrapper onto your counter or cutting board and to the bottom one-third of the wrapper add about 3 shrimp, a few pinches of the lettuce mixture, a small bundle each of cucumbers and bell peppers, a pinch of carrots, a few basil leaves, and roll up like a burrito, tucking the ends in, and then rolling straight up.
Place completed rolls on a serving platter, making sure they do not touch.
Repeat steps 3 and 4 until all shrimp are used.
Serve immediately with peanut sauce.

Notes

Please review all tips for making spring rolls presented in the last main paragraph of the blog post for optimal results.
The shrimp may be substituted with cooked chicken, extra firm tofu, or simply just use vegetables without a protein.
Storage: Extra peanut sauce will keep airtight for up to 2 weeks in the fridge. Rolls are best fresh but will keep airtight in the fridge for up to 24 hours. To prevent sticking, I add the slightest bit of olive oil to my fingertips and grease the sides of the rolls where they may touch each other when stored in a container in the fridge.
Peanut Sauce adapted from Easy Chicken Satay with Peanut Sauce.

Nutrition Information

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Serving 2 Calories 396kcal (20%) Carbohydrates 50g (17%) Protein 8g (16%) Fat 21g (32%) Saturated Fat 5g (25%) Polyunsaturated Fat 14g Sodium 462mg (19%) Fiber 5g (20%) Sugar 18g (36%)