Vegetable Spring Rolls
This recipe makes approximately 8 rolls.
Zest and juice of 1 lime
1 Tablespoon (T) of grated ginger
1T peanut butter (natural is best)
1T soy sauce
1T rice wine vinegar
¼ teaspoon of your favourite hot sauce (I use Sambal Oelek)
¼ Cups roasted peanuts, chopped
2 Cups bean sprouts
1 grated carrot
1 red onion (or eye-ball it if the onion is large), sliced thinly
20 or so snow peas, sliced thinly
1-2 Cups of cooked thin rice noodles (OPTIONAL– can replace some of the bean sprouts)
Handful of cilantro (OPTIONAL)
8 sheets of rice paper
Whisk together lime juice and zest, ginger, peanut butter, soy sauce, honey, vinegar and hot sauce in a medium sized bowl.
Add all remaining ingredients (except cilantro if using) to the bowl with the dressing and toss to coat. Set aside.
Lay out a dish towel. Soak 1 sheet of rice paper in a shallow dish (pie dish, baking pan, cookie sheet) of warm water until soft and pliable (approximately 45 seconds or so). Remove and hold up so it can drip excess water. Lay on dish towel to absorb the water for 10-15 seconds or so. Carefully flip the paper over to dry the other side for same time. Now they’re ready to roll! (*NOTE, rice paper is very delicate, so be sure to not over-soak and handle it gently!)
If using cilantro, lay a few leaves across the rice paper, approximately 1-2 inches from bottom and sides.
Take 1/8 of filling and spread on rice paper in a log shape (on top of cilantro if using), making sure to keep a 1-2 inch border on the bottom and sides.
Fold the bottom edge up over the filling, squeezing a bit to secure. Then fold over both sides toward the middle. Continue to roll into a tight cylinder. Don’t worry if it doesn’t turn out… it usually takes a few to get the technique down! J
Continue with remaining wraps.
Serve with hoisin sauce for dipping.
Do your own variations to this recipe by leaving out, substituting or adding different vegetables.