Tuesday, April 17, 2012

Fresh Spring Roll with Peanut Sauce




There are days that I just want to eat light. And here's something I crave for on those kind of days besides green salad.
This is a very easy Roll to make. If you have peanut allergies, you can always dip this on a chinese sweet chili sauce or hoisin sauce.
In some recipes they sometimes add steamed pork, but I prefer just shrimps. For my vegan friends, you can just add bell peppers, carrots, cucumbers and avocados instead of shrimps.




Ingredients:


8-10 medium-sized cook shrimp, deveined and cut in half
2-3 carrots, matchsticks
8 lettuce leaves of your choice, I prefer butter or red lettuce
handful of Thai basil & mint leaves
4 stalks of scallions, cut 3 inches long
8 rice wrappers
handful of rice vermicelli
Sprouts (optional)

Peanut Sauce:
2 teaspoons peanut or any cooking oil
2 cloves crushed garlic
1 teaspoon grated fresh ginger
3 tablespoons sweet chili sauce
2 tablespoons hoisin sauce
1/2 cup water
3 tablespoons peanut butter





Directions:



Fill a bowl with warm water. Dip wrapper one at a time into the water for 1-2 seconds to soften. Lay the wrapper over a tea towel on a chopping board or a dinner plate. The wrapper should become pliable within seconds.
In a row across the centre, put 3 basil leaves, 3 mint leaves, 3 shrimps, some vermicelli, carrots and bean sprouts. Leaving about an inch on each side.
Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely. Repeat with the remaining ingredients.

For the dipping sauce, Heat the oil in a small saucepan and, when hot, add the garlic and ginger, and cook until garlic is golden, about 30 seconds. Add the water, sugar, peanut butter, sweet chili sauce, and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the chopped peanuts.

May be served warm or at room temperature.
Serve spring rolls with dipping sauce.


5 comments:

  1. Finally!!!!! I love this appetizer you made. Delicious!!! Keep it coming!

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  2. I will be posting more appetizers soon. It's taking a while because I am a throw it all in a bowl/pot cook and never measure, except when I'm baking. Thanks for following the Red Apron. :)

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  3. I love the springrolls. Thanks for posting

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  4. I'm glad you love it! Next ... Lettuce wraps.

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  5. Spring rolls are great for summer time.Looking forward to make some soon.

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