We’re starting to enter our first weeks of real summer heat – I’m talking 90°+ days – and if anyone turns on the stove they will promptly be turned out of the house. Luckily, I’ve got some great hot day / cold meal recipes in my arsenal.
Top of the list, these spring rolls! I brought these to our Easter dinner as an appetizer – they are so visually appealing with all the colorful veggies, and they are a nice light dish in contrast to a dinner of ham and rolls.
Plus, they’re so easy to make. Start out by prepping the veggies – anything you want, just cut it into slices. Because carrots are a little harder than anything else in these rolls, I recommend cutting them into small matchsticks so they are easier to eat. Sprouts are a great filler for these spring rolls.
Next you need rice papers. These feel like hard plastic, but after soaking in water they become pliable. Once you start making rolls, you’ll get a feel for how long you need to soak them, but the trick is to take them out of the water while they are still holding their shape, but right before they get really soft. I soaked the rice papers in warm water, one by one, for about 45 seconds each. Once you take them out of the water they will still get a little more pliable and sticky.
Lay the rice paper out on a plate or cutting board. Place the veggies in a line down the middle, leaving an inch of space between veggies and the edge of the wrapper – like you’re making a burrito. Now fold one side of the rice wrapper over the veggies.
Tuck the ends in – the rice wrapper should stick to itself easily.
Now tuck the veggies in and roll it up tightly.
Let it stand for a few minutes to set up. Then slice in half on the diagonal and serve with the peanut dipping sauce.
Veggie Spring Rolls with Spicy Peanut Dipping Sauce
These spring rolls are full of fresh veggies, making a light and healthy appetizer. Serve up with peanut dipping sauce for extra flavor and zing!
- 10 rice papers
- 1 c. cucumber, peeled and julienned
- 1 c. red and green bell peppers, julienned
- 1 c. carrot, julienned
- 1 avocado, sliced
- 1 c. alfalfa sprouts (or other sprouts)
Peanut Dipping Sauce
- 1/3 c. creamy peanut butter
- 3 tbs water
- Juice and zest from one lime
- 3 tsp soy sauce
- 1 1/2 tsp sugar
- 1 small garlic clove, mashed into paste
- 1/2 tsp roasted sesame oil
- 2 tbs minced jalapeno (deseeded and deveined)
- 2 tbs minced fresh cilantro
- Soak one rice paper in water until it starts to lose it's shape. Lay it flat on a plate and place the veggies in a line down the middle, leaving an inch of space between veggies and the edge of the wrapper.
- Wrap one side of the rice paper around the veggies, then tuck in the ends. Then tightly wrap the other side of the rice paper around the roll.
- Repeat until all the rice papers are used. Let the rolls stand for a few minutes to set, then slice diagonally.
Peanut Dipping Sauce
- Whisk all dipping sauce ingredients together. Store in the fridge until needed.
peanut sauce recipe adapted from chow
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