Oh, boy! These spring rolls are a real treat in the summer time when you want to eat light but still feel full. Even though it's fall now, I feel it's important I include this recipe to my list because it was a real hit when I prepared it for friends by the lake in Bella Vista, Arkansas this last summer, just a short 2 months ago! Time flies! I should note that it's vegan and gluten free for my health conscious readers. Enjoy!
Fresh Spring Rolls w/ Peanut Sriracha Sauce
Ingredients
Spring Roll
1 Red Pepper, julienned1 Carrots, julienned
1 Cucumber, julienned
3 Green Onions, thinly sliced
Handful of Spinach, thinly sliced
1/4 Cup Peanuts, chopped
1/8 Cup Sesame Seeds
5-10 Rice Paper Wrappers
Dipping Sauce
3 Tablespoons Peanut Butter
2 Teaspoons Soy Sauce
2 Tablespoon Sriracha Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Maple Syrup
1 Tablespoon Sesame Seeds
2-3 Tablespoons Water to thin
Directions
2. Next, line up the the first 7 Spring Roll ingredients on a plate or other clean surface for easy access.
3. Fill up a pot with water, about a 1/2 inch deep, and heat until warm, just before boiling temperature. Drop in a Rice Paper Wrapper and let soak for 30 seconds. Carefully remove with a fork or tongs and place on a flat clean surface. Let cool for 30 seconds and then begin adding about a spoonful of each of the spring roll ingredients to the center of the wrapper.
4. Now, that the spring roll ingredients are neatly place in the center, take one side of the wrapper and fold over. Then, take the opposite side of the wrapper and fold it over, then the adjacent corner, finally roll it like you are wrapping a gift. The rice paper is sticky and will cling to itself holding the ingredients inside if done properly.
5. Repeat process until all the ingredients are gone.
6. Fill a bowl with the Peanut Sriracha sauce and place the completed rolls on a plate. You are ready to enjoy an amazing treat!
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