Rainbow Spring Rolls With Peanut Sauce
Enjoy this colorful and nutritious roll that's made from a medley of fresh vegetables and wrapped in rice paper.
Ingredients
Rolls
- ⅓ cup each cold water, white vinegar, and honey
- ½ tsp. sea salt
- 5 small radishes, thinly sliced
- 6 rice-paper wrappers
- 12 large leaves butter lettuce
- 2 ripe avocados, sliced
- 1½ cups shredded red cabbage
- 1 large carrot, julienned
- 1 large yellow pepper, julienned
Peanut Sauce
- 2 cloves garlic, minced
- Juice from ½ lime
- ¼ cup water
- ¼ cup smooth peanut butter
- 2 tbs. honey
- 1 tbs. sriracha
- 1 tbs. soy sauce, tamari, or coconut aminos
- 1 tsp. toasted sesame oil
- 1/2 tsp. minced fresh ginger
Garnishes (Optional)
- Black sesame seeds
- Fresh cilantro
- Sliced Fresno pepper
Directions
STEP 1
Prepare pickled radishes. Add the water, vinegar, honey, and salt to a small bowl and whisk to combine. Add the radishes and stir to submerge. Set aside for at least one hour (or up to one day in the fridge) before assembling your spring rolls.
STEP 2
Prepare peanut sauce. In a small bowl, combine the sauce ingredients and whisk until smooth. Add garnishes if desired.
STEP 3
Prepare your assembly line. Fill a shallow bowl with hot water and place it by your veggies. Dampen a large cutting board.
STEP 4
Assemble rolls. Submerge a rice-paper wrapper in water for two or three seconds, then place the wrapper on the cutting board, taking care not to fold it. Lay two lettuce leaves in the center. Add several pickled radish slices, a few slices of avocado, ¼ cup of shredded cabbage, and several carrot and bell-pepper sticks. Fold the sides of the wrapper over the filling and roll tightly from the bottom, pressing down gently as you go.
STEP 5
Place the roll seam side down on a serving dish. Repeat with the remaining rolls. Enjoy immediately with the peanut sauce.
For two more spring roll recipes, visit “3 Recipes to Create Fresh Spring Rolls at Home.”
Photography by: Terry Brennan; Food styling by: Betsy Nelson
Thoughts to share?
Maddie Augustin is a Minneapolis-based recipe developer.
ADVERTISEMENT
More Like This
Korean-Style Tempeh Lettuce Wraps
Grilled tempeh is served in butter-lettuce leaves and topped with chopped kimchi.
Bok Choy Spring Rolls
Spring rolls are the perfect vehicle for your favorite veggies. For fun, fill separate bowls with shrimp, veggies and herbs — and let people customize and roll their own dinner (great for picky eaters!).
Teriyaki Chicken Lettuce Wraps
Ground chicken and chopped veggies make a delicious filling for these fresh and easy lettuce wraps. If you can’t find butter lettuce leaves, Romaine makes a suitable substitute.
This Post Has 0 Comments