Spring Roll with Peanut Sauce | Erica Robbin
Easy, fresh, and delicious!
I could live off of spring rolls. The great thing is that you can make them with any vegetables you desire and it’s nice to be able to use what you have on hand. The sauce is what really makes them, adding flavor to what would typically be just plain and simple vegetables. There are times I don’t even add noodles or sprouts and the rolls turn out just as delicious. You can also add any type of meat you like such as crab, shrimp, pork, or chicken. And any leftovers can be used to make pho, something else I could live off of.
- Spring Roll:
- Rice paper
- Vegetables of any variety, julienned, such as carrots, red cabbage, green onion, yellow squash, radish, cucumber, jalapeño, bell pepper,
- Glass noodles, cooked
- Bean sprouts
- Fresh herbs and spice such as Thai basil, garlic, cilantro, lemon, lime
- Sriracha Peanut Sauce:
- 1/2 cup peanut butter
- 1-2 tablespoons mustard
- Drizzle of sesame seed oil
- Spring Roll:
- Dip rice paper into hot water, being careful to allow it to remain flat upon removal.
- Wrap vegetables, noodles, sprouts, herbs, spices, and sauces as desired with rice paper.
- Combine peanut butter, mustard, and sesame seed oil until desired texture.
Serve spring rolls with peanut sauce either communal style or make ahead of time.
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