Fresh Spring Rolls with Peanut Ginger Sauce

I’m currently flying back from a pretty awesome food blogging conference where I definitely had all the foods, all the drinks, and all the fun.  Needless to say, I am craving a salad way more than I have in ages. So what kind of salad can I do that is fun, yummy, and loaded with flavour? These Fresh Spring Rolls. Also known as Vietnamese spring rolls, this is the perfect reset dish filled with fresh, delicious and detoxifying ingredients that are then dunked into an AMAZING peanut ginger sauce.

Fresh Spring Rolls with Peanut Ginger Sauce

Ingredients

• 9-10 Rice paper rolls
• 1 Carrot, julienned
• 1/4 cup chopped mint
• 171 grams/2 cups sliced purple cabbage
• 52 g/ almost 1/2 cup chopped red bell pepper
• 52 g/ almost 1/2 cup chopped yellow bell pepper
• 7-8 torn leaves of Lettuce
• 5 oz /140 g cooked rice vermicelli noodles

Peanut Ginger Sauce

• 1/2 teaspoon ground ginger
• 1 tablespoon maple syrup
• 2 tablespoon soy sauce
• 1 teaspoon distilled white vinegar
• 1/2 teaspoon sesame seeds
• 1/3 cup natural peanut butter
• 1/4 cup warm water
• 1/4 teaspoon crushed red pepper flakes

Instructions
Peanut Ginger Sauce

• Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

Fresh Spring Rolls

1. Chop up your veggies and place on a cutting board.
2. Prepare the rice paper wrappers as per the instructions on your packaging. I poured water into a large wide bowl. I then dipped the rice papers into the water, until they began to become completely transparent. You want to ensure it's soft, but not so soft that it can be easily ripped. For my rice papers, this was about 20-30 seconds.
3. I then removed from the water and onto a plastic cutting mat (they seemed to stick to my wooden board) and slightly pat dry.
4. Fill your rolls! I placed 2-3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1/10th of the amount I have in total). I lined these up in the centre of the rice paper.
5. I rolled the top and bottom of the rolls over the filling, then from left to right. So I rolled the left of the rice paper over the filing, then began to tuck the filling in as I rolled towards the right like a burrito. I continued to roll tightly until finished, then lay them on the folded edges to set on a plate. This took me about 30-45 seconds to do including putting in the filling.
6. Serve on a plate with the dipping sauce and enjoy!

jessicainthekitchen.com

Share this post