Name: Fresh Spring Rolls with Peanut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 ounces rice vermicelli or maifun brown rice noodles; 1 teaspoon toasted sesame oil; ¼ teaspoon fine sea salt; 1 cup torn butter lettuce, ribs removed; 1 cup very thinly sliced red cabbage; 2 medium carrots, peeled and cut into matchsticks; 2 Persian cucumbers or 1 small cucumber, thinly sliced; 2 medium jalapeños, ribs and seeds removed, thinly sliced; ¼ cup thinly sliced green onions; ¼ cup roughly chopped fresh cilantro; ¼ cup roughly chopped fresh mint; 8 sheets rice paper (spring roll wrappers); ⅓ cup creamy peanut butter; 2 tablespoons rice vinegar; 2 tablespoons reduced-sodium tamari or soy sauce; 2 tablespoons honey or maple syrup; 1 tablespoon toasted sesame oil; 2 cloves garlic, pressed or minced; 2 to 3 tablespoons water, as needed

Description

Light and colorful Fresh Spring Rolls filled with fresh vegetables and served with a creamy peanut sauce.

Ingredients

2 ounces rice vermicelli or maifun brown rice noodles
1 teaspoon toasted sesame oil
¼ teaspoon fine sea salt
1 cup torn butter lettuce, ribs removed
1 cup very thinly sliced red cabbage
2 medium carrots, peeled and cut into matchsticks
2 Persian cucumbers or 1 small cucumber, thinly sliced
2 medium jalapeños, ribs and seeds removed, thinly sliced
¼ cup thinly sliced green onions
¼ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh mint
8 sheets rice paper (spring roll wrappers)
⅓ cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons honey or maple syrup
1 tablespoon toasted sesame oil
2 cloves garlic, pressed or minced
2 to 3 tablespoons water, as needed

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Instructions

Bring a pot of water to boil and cook the noodles according to package directions until al dente. Drain and rinse them under cool water. Return the noodles to the pot, off the heat, and toss with sesame oil and salt. Set aside.
Fill a shallow pan with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. In a small bowl, combine green onions, cilantro, and mint. Stir to mix.
Place one rice paper in the water for about 20 seconds until pliable. Lay it flat on the towel.
Cover the lower third of the rice paper with butter lettuce, followed by a small handful of rice noodles, cabbage, carrot, cucumber, and jalapeño. Sprinkle with the herb mix.
Fold the lower edge up over the fillings and roll gently until enclosed. Fold over the short sides and roll tightly. Repeat with remaining ingredients.
In a small bowl, whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in water as needed for a creamy consistency.
Serve the spring rolls with the peanut sauce on the side or sliced in half diagonally.

Notes

Best enjoyed the same day they are made. Prepare ingredients in advance for easier rolling.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Rolling
Cuisine: Asian