Maybe it’s because it’s summer, and this dish is perfect for warm weather and fresh veggies, but everywhere I turned last week I felt as if I was seeing a new spring roll recipe. I then had the realization that despite the vegetarian friendliness of this dish, I had only tried spring rolls once, and had never attempted to make them. That had to change. Part of this whole food blog journey is that I want to try new things in the kitchen, things I’ve never done- and using rice paper is something I’ve definitely never done! I have great news though! After reading several different recipes on spring rolls, all very different, I concocted this ingredient combination for you and found it to be really quite simple. (Not to mention delicious and nutritious!) Some ingredients such as the rice paper (spring roll wrappers) and the hoisin sauce may be unfamiliar to you- but do not let that scare you away. I was able to find all these ingredients in my neighborhood grocery store and loved working with some new flavors. Particularly the peanut sauce- it’s fantastic!
Spring roll ingredients:
- 2 carrots, washed, peeled and cut into long matchsticks
- 1/2 red pepper, cut into long matchsticks
- 1 avocado
- Romaine or cabbage lettuce leaves- cut into thin strips (about 8-10)
- 5 green onions, chopped
- 1 Tablespoon lime juice
- 1 Tablespoon soy sauce
- 1 teaspoon ground ginger
- Round rice sheets
- Sprigs of cilantro and/or Thai basil, mint
Peanut Sauce Ingredients:
- Ginger-to taste
- 1 Cup water
- ½ Cup hoisin sauce
- 3 Tablespoons smooth peanut butter
- 1½ Tablespoons sugar
- Slice the vegetables. For carrots: wash, peel, and julienne. For the red peppers, avocado, and cabbage: slice into thin strips. Chop the green onions into thin coins.
- Place all ingredients in a medium sized bowl and add the lime juice, soy sauce, and ground ginger. Toss the vegetables to coat.
- Fill a large pan with 2-3 inches of warm water to soak the rice sheets in. Warm water from the tap is fine. If the water is too hot the rice sheets will curl and harden.
- Place each rice sheet in the warm water one at a time and let soak for about 15 seconds. When rice sheet has soaked and is easily pliable, remove from water and place on a large plate.
- Arrange a combination of vegetables and herbs in the middle of the rice sheet about an inch away from the right edge.
- Starting with the right edge, roll the rice sheet over the vegetables, tucking them in tightly. Fold the ends in and then continue rolling.
- To make the peanut dipping sauce: Simmer 1 cup of water in a small pot for about 5 minutes. Add the remaining ingredients to pan and whisk together until blended well. Let simmer for an additional 5 minutes and serve.
Notes and Tips:
- Yield: 6 spring rolls- this amount can easily be changed by simply adding more vegetables.
- The peanut dipping sauce is absolutely one of the best parts of this recipe. It’s delicious! These ingredients however lend themselves to a large amount of sauce, an amount that is not proportionate for 6 spring rolls. Half the ingredient’s measurements if you prefer to yield a smaller amount of sauce. However, because this sauce is so delicious, I suggest making a full batch and using whatever is left over as a dip for vegetables such as carrots, peppers, snow peas, edamame, etc, all week long! It’s that good.
- If the sauce does not thicken as desired after simmering with all the ingredients for 5 minutes, whisk for another minute over medium heat.
- Toss the vegetables in the soy sauce, lime juice, and ground ginger mixture frequently while selecting vegetables for the spring rolls. The juice will sink to the bottom and only soak certain vegetables if this is not done.
- Inspiration for peanut dipping sauce was found on food blog “two peas & their pod”
- Don’t forget to also check out my Pineapple Avocado Spring Rolls with Dipping Sauce!