Ingredients
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8 rice wrappers
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100gr of rice noodlesalso known as vermicelli
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1-2 peeled and cut into matchsticks or sliced into strips with a julienne peeler carrots
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1 thinly sliced or sliced into strips with a julienne peeler cucumber
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cilantroto taste
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1/4 lettuce(ribs removed) / or 2 cups of spinach
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chopped and fresh mintto taste
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1 large thinly sliced into strips bell pepper
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1 small thinly sliced into strips red onion
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Peanut Sauce
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60gr of Peanut butter
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1-2tbsp of soy sauce
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1tbsp of rice vinegarrice vinegar works amazing in this recipe, but, if you dont have it, you can use any other type of vinegar
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1-2 cloves of minced garlic
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as needed cold water
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1tbsp maple syrup
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a pinch of salt
Directions
A refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime meal, and are delicious dipped in a peanut sauce.
MAKE IT GLUTEN FREE: Be sure to use certified gluten-free noodles and tamari (not soy sauce, which typically contains gluten).
MAKE IT PEANUT FREE: Substitute almond butter (if not avoiding nuts altogether) or sunflower seed butter for the peanut butter.
PREPARE IN ADVANCE: You can definitely mix together the peanut sauce in advance. You can also prepare the veggies several hours or up to 1 day in advance, and store them in an air-tight container (they will lose freshness with time). The spring roll wrappers tend to dry out with time or once chilled, so spring rolls are best assembled shortly before serving. If you’d like to keep them fresh for an hour or two, store them under a lightly damp, lint-free tea towel at room temperature (the skin tends to harden in the refrigerator).
Tip: to bulk up the protein, and to make this a complete meal you can totally add tofu strips 🙂
Note: The nutritional information is per serving (the peanut sauce is not included)
Steps
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1
Done
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Preparing the noodles:Bring a medium saucepan of water to a boil. Boil rice vermicelli for 3 to 5 minutes, or according to package directions. Drain, rinse them under cool water, and return them to the pot. |
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2
Done
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Preparing the wraps:Fill a shallow pan (a pie pan or a round cake pan works great) with an inch/2cm of water. |
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3
Done
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Place one rice paper in the water and let it rest for about 20 seconds - wait until the sheet is pliable but not super floppy. Carefully lay it flat on the cooking board. Tip: Make sure your prepared fillings are within reach. |
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4
Done
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Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, and a few strips of carrot, cucumber, red onion and bell pepper. Sprinkle generously with the herbs. |
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5
Done
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Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients. |
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6
Done
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To make the peanut sauce:In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, maple, salt, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce. |
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7
Done
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Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife. |
