VEGGIE SPRING ROLLS WITH PEANUT SAUCE RECIPE BY TASTY
Here's what you need: warm water, rice paper wrappers, white mushroom, medium carrots, english cucumber, red cabbage, yellow bell pepper, natural peanut butter, ginger, sesame oil, rice wine vinegar, soy sauce, maple syrup, red pepper flakes
Provided by Crystal Hatch
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Fill a medium shallow bowl with warm water and set near your work station.
- Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
- Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
- Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure.
- Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll.
- Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you've finished making the spring rolls, chill in the fridge while you make the sauce.
- Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined.
- Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes.
- Serve the chilled spring rolls with the sauce.
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams
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will Times
[email protected]These spring rolls are a bit bland. I think I'll add some more spices next time.
promise orumgbe
[email protected]I had some trouble getting the spring rolls to roll up neatly, but they still tasted great.
Leo Ethan O'neill
[email protected]These spring rolls are a bit time-consuming to make, but they're worth the effort.
Thokozani Eugene
[email protected]I'm not a vegetarian, but I really enjoyed these spring rolls. They're a great meatless option.
Dipesh Baidya
[email protected]These spring rolls are a great way to use up leftover vegetables.
Brittany Giroux
[email protected]The peanut sauce is the perfect dipping sauce for these spring rolls. It's creamy, nutty, and slightly sweet.
KiNGMAN BlAZZE
[email protected]I love that these spring rolls are baked instead of fried. They're still crispy, but they're much healthier.
Precious Reyes
[email protected]These spring rolls are the perfect party appetizer. They're easy to make ahead of time and they're always a hit.
Ali hamza gujjar club
[email protected]I've never made spring rolls before, but these were so easy to make and they turned out so well!
Pandey Rambabu
[email protected]I made these spring rolls for a potluck and they were a huge hit! Everyone loved them.
Mike 'The Warrior' Speirs
[email protected]These spring rolls are a great way to get your kids to eat their vegetables.
Walter Maier
[email protected]I wasn't sure how the peanut sauce would taste, but it was surprisingly delicious! It really made the spring rolls.
Dipa Khatri
[email protected]The instructions were easy to follow and the spring rolls turned out great! I'll definitely be making these again.
JET MEERKAT
[email protected]I've made these spring rolls several times now and they're always a crowd-pleaser.
emmanuel ephraim
[email protected]These spring rolls were a hit at my dinner party! The peanut sauce was the perfect complement to the crispy veggies.