Spring Rolls with Spicy Peanut Sauce
Wanna feel like a fancy schmancy chef? These will do the trick. I was totally amazed by myself after making these beautiful spring rolls. I was on cloud nine! I could do no wrong! It was the best I've felt about myself in months!
Is that depressing? Maybe so, but regardless, making these "fancy but simple" spring rolls really were a confidence booster.
I've been really into trying new things, especially things that I would've passed off as being too hard or complicated to try. It started with sushi, then paella, and now spring rolls! I'm really proud of myself for pushing my boundaries as a "home chef" and going outside the box.
I know I'm privileged to have a Japanese grocery store right near my work (okay, 2 actually), so I feel blessed to be able to easily find these ingredients and experiment with them. Still, I encourage you all to spend some time wandering your grocery store aisles to find new and different ingredients that might inspire you! What is life without a little adventure?
Scroll down to find out how you too can make this confidence booster and try new things (spoiler: it's easier than you think)
for Spring Rolls:
4 rice paper wrappers
2 cups rice noodles
a few lettuce leaves
1/4 red bell pepper, thinly sliced
1/4 cucumber, de-seeded and thinly sliced into strips
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/3 cup bean sprouts
1 bunch fresh mint, de-stemmed
1 bunch fresh basil, de-stemmed
1 bunch fresh cilantro, de-stemmed
2 Tbsp sesame seeds, plus more for garnish
for Spicy Peanut Sauce:
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/2 Tbsp Asian chili sauce
2 Tbsp maple syrup
2 Tbsp soy sauce
2 scallions, thinly sliced
For the sauce, whisk together all of the ingredients except scallions. Garnish with scallion slices and set aside. For the spring rolls, boil a large pot of water and add rice noodles to boiling water for 2 minutes. Drain and rinse with cold water. Set aside. Meanwhile, prepare all of your filings, divide them into four portions each, and create a work station for assembly. Submerge rice paper wrapper in a shallow pan of water (I used a pie pan) for 5 seconds and then place down on the work station. Place 1-2 leaves lettuce in the center and top with 1/4 cup rice noodles. one portion of pepper and cucumber strips, red cabbage, carrots, mint, basil, cilantro, and a sprinkle of sesame seeds. To roll up, fold over one long side and then fold the sides in. Tuck it under itself and complete the roll like a burrito. Finish remaining three spring rolls, and garnish with more sesame seeds. Cut in half and serve immediately with spicy peanut sauce.
We had our spring rolls with homemade vegan sushi! It was a feast!