A rustic presentation of fresh spring rolls with peanut sauce, elegantly arranged on a wooden table. The spring rolls are tightly wrapped in translucent rice paper, showcasing vibrant fillings of shrimp, lettuce, carrots, cucumbers, and fresh herbs. They are neatly placed on a wooden serving board with a small bowl of creamy peanut sauce for dipping. Scattered around are extra fresh herbs, lime wedges, and crushed peanuts. Soft natural lighting enhances the fresh and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Fresh Spring Rolls with Peanut Sauce

Portions:12
Share on Facebook Recept afdrukken

Ingrediënten

SAUCE

  • ½ cup creamy peanut butter
  • ¼ cup canned coconut milk not cream of coconut
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoons finely chopped gingerroot
  • 3 tablespoons water

ROLLS

  • 3 oz uncooked thin rice stick noodles
  • ½ cup shredded carrot 1 medium
  • ⅓ cup julienne-cut fresh basil leaves
  • ¼ cup chopped fresh cilantro
  • 1 small serrano chile seeded, finely chopped
  • ¼ cup teriyaki sauce
  • 12 spring roll rice paper wrappers about 81⁄2 inch
  • 12 small butter lettuce leaves tough centers removed
  • ¾ cup salted dry-roasted peanuts
  • 1 cup frozen shelled edamame green soybeans, cooked as directed on package

Instructies

  • In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency.
  • Cover; refrigerate until ready to serve.
  • Fill 3-quart saucepan two-thirds with water; heat to boiling.
  • Add rice stick noodles; boil gently 3 minutes or just until noodles are tender.
  • Rinse with cold water; drain.
  • Transfer to large bowl.
  • With scissors, cut rice noodles into about 3-inch lengths.
  • Stir in carrot, basil, cilantro, chile and 1⁄4 cup teriyaki sauce.
  • Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface.
  • Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel.
  • Place lettuce leaf on lower third of wrapper.
  • Spoon scant 1⁄3 cup noodle mixture on lettuce.
  • Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame.
  • Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides.
  • Continue to roll up, tucking in sides.
  • Place seam side down on serving platter.
  • Repeat with remaining wrappers and fillings, placing on platter without sides touching.
  • Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours.
  • To serve, cut each roll in half diagonally.
  • Stir sauce; serve with spring rolls.

Notes / Tips / Wine Advice:

If you’ve never made spring rolls before, you’ll get a feel for how long to dip the rice paper wrappers as you make a few. Dipping the wrappers for too short a time means they won’t bend and roll easily around the filling; dip them for too long and they become sticky, wrinkle up and won’t lay flat for filling. As the water cools, they will require a few more seconds to soak to soften them.
————————————————————————————————–
Recipe Category Snacks
Translate »