Vietnamese Spring Rolls with Peanut Sauce
Serves
8
Prep Time
40 minutes
Cook Time
5 minutes
Ingredients
For the spring rolls:
2 oz (55 g) vermicelli rice noodles
1 tsp toasted sesame oil
¼ tsp salt
1 cup (75 g) lettuce, leaves torn
1 cup (90 g) red cabbage, shredded
2 medium carrots, peeled, cut into thin strips
1 cucumber, sliced into thin strips
¼ cup (125 g) spring onions, sliced
¼ cup (12 g) coriander, chopped
¼ cup (12 g) mint, chopped
16 oz (450 g) cooked prawns
8 sheets rice paper (spring roll wrappers)
2 oz (55 g) vermicelli rice noodles
1 tsp toasted sesame oil
¼ tsp salt
1 cup (75 g) lettuce, leaves torn
1 cup (90 g) red cabbage, shredded
2 medium carrots, peeled, cut into thin strips
1 cucumber, sliced into thin strips
¼ cup (125 g) spring onions, sliced
¼ cup (12 g) coriander, chopped
¼ cup (12 g) mint, chopped
16 oz (450 g) cooked prawns
8 sheets rice paper (spring roll wrappers)
For the peanut sauce:
⅓ cup (80 g) smooth peanut butter
2 tbsp rice vinegar
2 tbsp tamari or soy sauce
2 tbsp honey
1 tbsp toasted sesame oil
2 cloves garlic, minced
⅓ cup (80 g) smooth peanut butter
2 tbsp rice vinegar
2 tbsp tamari or soy sauce
2 tbsp honey
1 tbsp toasted sesame oil
2 cloves garlic, minced
Nutrition
(Per Serving)
Calories
158
Fats
6 g
Protein
10 g
Carbs
17 g
Instructions
-
For the spring rolls:
1. Prepare noodles according to package instructions. Drain and rinse under cool water. Place noodles in bowl and toss with sesame oil and salt, then set aside.
2. Fill shallow pan or container with inch of water. Fold clean kitchen towel in half and place next to dish. Prepare all other ingredients and place close by.
3. Gently place one rice paper sheet in water and let soak for 15 seconds. Remove from water and carefully lay flat on towel. Leaving about 1 inch of rice paper around the edges, cover lower third of paper with 2 to 3 prawns, a few pieces of butter lettuce, and other ingredients, making sure not to overload. Sprinkle herbs generously.
4. Fold lower edge up over fillings, rolling upward just until filling is compactly enclosed. Fold short sides over like you would to make a burrito. Lastly, roll it up. Repeat steps 3 and 4 to assemble other spring rolls. -
For the peanut sauce:
1. In small bowl, whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, just enough to achieve dip-like consistency.
2. Serve spring rolls with peanut sauce on side to dip. Serve spring rolls whole, or slice diagonally in half using a sharp knife.