FRESH SPRING ROLLS WITH PEANUT SAUCE
Create restaurant-style spring rolls with this recipe-perfect for an Asian dinner or party appetizer.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 12
Number Of Ingredients 16
Steps:
- In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency. Cover; refrigerate until serving time.
- 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.
Nutrition Facts : Calories 240, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 0 g
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Amahle Prosper
[email protected]I highly recommend these spring rolls. They're delicious, healthy, and easy to make.
Isaac Cruz
[email protected]These spring rolls are so easy to make, even a beginner cook can make them.
Moqadesa Stanikzai
[email protected]I love the dipping sauce that comes with these spring rolls. It's the perfect balance of sweet and sour.
Justin Ramjattan
[email protected]I've made these spring rolls several times and they're always a hit. They're a great party appetizer or main course.
James Mathews
[email protected]These spring rolls are a great way to use up leftover vegetables.
Alan Rapolla
[email protected]I'm not a big fan of spring rolls, but I really enjoyed these. They were so fresh and flavorful.
Mohammed Asif
[email protected]I made these spring rolls ahead of time and they held up well in the refrigerator. They were just as good the next day.
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[email protected]I love that these spring rolls are gluten-free. They're a great option for people with celiac disease or gluten sensitivity.
Tinesa Hallmark
[email protected]These spring rolls are a great way to get your kids to eat their vegetables.
Goliat St-Denis Huard
[email protected]I'm allergic to peanuts, so I used almond butter in the peanut sauce. It was a great substitute.
Onke Malusi
[email protected]I used brown rice wrappers instead of white rice wrappers. They were a bit more chewy, but still very good.
Bethi Rani
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe. The spring rolls were still delicious.
Omatillo Abdulxayev
[email protected]I made these spring rolls for a party and they were a hit! Everyone loved them.
Fhgcff Fggddt
[email protected]These spring rolls are so versatile. You can add any vegetables or herbs you like.
Mohamed Hussin
[email protected]I added some grilled chicken to my spring rolls for extra protein. They were delicious!
Jimi Gebel
[email protected]The peanut sauce is amazing! I could eat it with anything.
ahtram shah
[email protected]I love how easy these spring rolls are to make. They're perfect for a quick and healthy lunch or dinner.
RS Rubel Hossain
[email protected]These fresh spring rolls were a delightful and refreshing meal! The peanut sauce was the perfect complement to the crisp veggies and herbs. I'll definitely be making these again.