Appetizer > Asian > Thai

Peanut Sauce Spring Rolls Recipe

Ingredients with Measurements:
- 8 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped roasted peanuts
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup warm water

Special equipment needed:
- Large bowl
- Cutting board
- Sharp knife
- Small bowl
- Whisk

Step-by-step instructions:
1. In a large bowl, soak the rice paper wrappers in warm water for 10-15 seconds until they become pliable.
2. Place the softened rice paper wrappers on a cutting board.
3. In the center of each wrapper, add a small handful of vermicelli noodles, shredded carrots, shredded red cabbage, cilantro, mint, and chopped peanuts.
4. To make the peanut sauce, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, red pepper flakes, and warm water in a small bowl until smooth.
5. Drizzle 1-2 tablespoons of the peanut sauce over the filling in each wrapper.
6. Fold the sides of the wrapper towards the center, then roll tightly from the bottom to the top to form a spring roll.
7. Repeat with the remaining wrappers and filling.
8. Serve the spring rolls with the remaining peanut sauce for dipping.


- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 8 spring rolls

Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 28g
- Protein: 6g
- Fiber: 3g
- Sugar: 6g

Substitutions for ingredients:
- Instead of vermicelli noodles, you can use cooked rice noodles or soba noodles.
- Instead of shredded carrots and red cabbage, you can use other vegetables such as sliced cucumbers, bell peppers, or avocado.
- Instead of peanuts, you can use cashews or almonds.
- Instead of peanut butter, you can use almond butter or sunflower seed butter.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of red pepper flakes, you can use sriracha or chili paste.

Variations:
- Add cooked shrimp, chicken, or tofu to the filling for added protein.
- Use different herbs such as basil or parsley instead of cilantro and mint.
- Add sliced jalapenos or red pepper flakes to the peanut sauce for extra heat.
- Serve the spring rolls with a sweet chili sauce or hoisin sauce instead of peanut sauce.

Tips and tricks:
- Make sure not to over-soak the rice paper wrappers, or they will become too soft and tear easily.
- Use a damp towel to keep the rice paper wrappers moist while assembling the spring rolls.
- If you have trouble rolling the spring rolls, practice with one or two wrappers before assembling the rest.
- To make the spring rolls ahead of time, wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours.

Storage instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat the spring rolls, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes until heated through.

Presentation ideas:
- Arrange the spring rolls on a platter and garnish with chopped peanuts, cilantro, and mint.
- Serve the spring rolls in a bamboo steamer for an authentic touch.

Garnishes:
- Chopped peanuts
- Cilantro
- Mint

Pairings:
- Serve the spring rolls with a side of steamed rice or a salad for a complete meal.
- Pair the spring rolls with a refreshing drink such as iced tea or a fruit smoothie.

Suggested side dishes:
- Steamed rice
- Asian salad with ginger dressing
- Edamame
- Miso soup

Troubleshooting advice:
- If the rice paper wrappers tear while rolling, try using two wrappers together for added strength.
- If the filling is too dry, add more peanut sauce or a drizzle of soy sauce to moisten it.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover spring rolls in the refrigerator and discard any that have been left at room temperature for more than 2 hours.

Food history:
- Spring rolls originated in China and were traditionally eaten during the Spring Festival.
- Peanut sauce is a popular condiment in Southeast Asian cuisine and is often used in dishes such as satay and gado-gado.

Flavor profiles:
- The spring rolls are fresh and crunchy with a mix of sweet and savory flavors from the vegetables and peanut sauce.
- The peanut sauce is creamy, nutty, and slightly spicy with a hint of sweetness.

Serving suggestions:
- Serve the spring rolls as an appetizer or light meal.
- These spring rolls are perfect for a summer picnic or potluck.

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Region: Thai

Taste: Savory, Tangy, Nutty, Spicy, Aromatic