Sushi Rice Spring Rolls with Peanut Sauce
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Recipe Intro From cookingwcata
Discover the vibrant flavors of these Sushi Rice Spring Rolls, featuring a mix of fresh vegetables and sweet mango, all wrapped in delicate spring roll paper. Paired with a savory peanut sauce, these rolls are perfect for any occasion. Plus, using California sushi rice ensures you're enjoying sustainable, eco-friendly grains.
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Recipe Card
ingredients
For the Spring Rolls
- Spring roll paper
- 1 cup Calrose rice, cooked according to the packaging instructions
- 1 red bell pepper, thinly sliced
- 1 mango, thinly sliced
- 1/4 cup chopped romaine lettuce
- 1 cucumber, thinly sliced
- 1/2 cup chopped red cabbage
ingredients
For the Peanut Sauce
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2-4 tablespoons of water, as needed
- 1 teaspoon minced garlic
Method
Step 1
Fill a large, flat bowl with warm water to soften the spring roll paper.
Step 2
Arrange the spring roll station by laying out the cooked rice, bell pepper, mango, lettuce, cucumber, and red cabbage.
Step 3
Dip a piece of spring roll paper in the warm water for 10-15 seconds until it softens, then place it on a wet cutting board.
Step 4
Place a portion of rice, bell pepper, mango, lettuce, cucumber, and red cabbage on the softened spring roll paper.
Step 5
Roll the paper tightly like a burrito, tucking in the sides as you roll. Repeat this process for all the spring rolls.
Step 6
To make the peanut sauce, whisk together the peanut butter, soy sauce, sesame oil, and minced garlic in a small bowl. Gradually add water until the sauce reaches your desired consistency.
Step 7
Serve the spring rolls with the peanut sauce for dipping and enjoy!