Vegetable Spring Rolls with a Peanut Dipping Sauce

Vegetable Spring Rolls_.jpg

Vegetable Spring Rolls with a Peanut Dipping Sauce

For the peanut dipping sauce:

  • 2 Tbs. vegetable or grapeseed oil

  • 2 cloves garlic, minced

  • 1 Tbs. fresh ginger, grated

  • 1/2 cup peanut butter

  • 3/4 cup water

  • 1/4 cup soy sauce

  • 2 Tbs. lime juice or rice wine vinegar

  • 1 Tbs. honey (or more to taste - also depends on if your peanut butter has sugar in it)

  • 2 Tbs. sesame oil

  • 1 tsp. gochujang (or your favorite hot sauce)

For the spring rolls:

  • 12 - 15 Rice paper wrappers

  • An assortment of vegetables, fruits, and herbs such as:

    • sliced peppers

    • lettuce

    • carrots

    • cucumber

    • avocado

    • mango

    • mint

    • basil

In a medium saute pan over medium low heat warm the grapeseed oil. Add the garlic and ginger and saute for about 30 seconds. Add the peanut butter, water, soy sauce, lime juice, honey, sesame oil and gochujang (if using). Continue cooking the peanut sauce over medium heat, whisking occasionally until the peanut sauce is smooth. (Peanut sauce will look broken at the beginning but keep whisking and it will come together.) Set aside.

In a large bowl of hot water warm the rice paper wrappers. Place your assorted vegetables/fruit/herbs in the center then roll the rice paper around the filling. Here is a great tutorial. Repeat with remaining ingredients.

Serve the spring rolls alongside the dipping sauce