Fresh Spring Rolls with Peanut Sauce

Portions:12
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Ingredients

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

Instructions

  • 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.
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Course Snacks