"Spring Rolls for a beautiful Spring day. This is my favorite way to prepare these delightful little morsels. And don't get me started on the dipping sauce.... I dare you not to drink the stuff straight out of the container"
Spring Rolls
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Spring Rolls:
Leafy green lettuce such as Romain, thinly sliced
Red pepper, diced
Bean Sprouts
Cucumber, julienned
Carrot, julienned
Scallions, sliced
Fresh Thai basil, sliced into thin strips
Fresh cilantro, chopped
Chicken (optional), cooked and diced
Water chestnuts, diced
Lime juice
Kosher salt
Herb salt
Rice paper wrappers
Prep all ingredients and combine in a large bowl and season to taste with salt and lime juice. Fill shallow dish with about 1-2 inches of hot water. Dish must be larger than the rice paper. One at a time, dip the wrapper in the water. Allow them to sit in the water until softened. (Over soaking makes them fragile and hard to work with.) Remove the wrapper and place sticky side up onto surface. Add a spoonful of the salad (Depending on the size of your wrappers). Roll burrito style. Fold one end of the wrapper over the salad and gently pull back tightening as you go. Fold sides in, and then roll tightly the rest of the way. Store in the fridge for up to 2 days.
Thai Peanut Dressing:
¼ C. Natural peanut butter
¼ C. Coconut milk
¼ C. Honey (or more to taste)
¼ C. Lime juice
¼ C. Soy sauce
1 Tbsp. Sesame oil
1 Small clove of garlic
1 Tbsp. Minced, peeled ginger
1 Tsp. Sriracha or chili paste
Place ingredients into a blender and process until smooth.
Leafy green lettuce such as Romain, thinly sliced
Red pepper, diced
Bean Sprouts
Cucumber, julienned
Carrot, julienned
Scallions, sliced
Fresh Thai basil, sliced into thin strips
Fresh cilantro, chopped
Chicken (optional), cooked and diced
Water chestnuts, diced
Lime juice
Kosher salt
Herb salt
Rice paper wrappers
Prep all ingredients and combine in a large bowl and season to taste with salt and lime juice. Fill shallow dish with about 1-2 inches of hot water. Dish must be larger than the rice paper. One at a time, dip the wrapper in the water. Allow them to sit in the water until softened. (Over soaking makes them fragile and hard to work with.) Remove the wrapper and place sticky side up onto surface. Add a spoonful of the salad (Depending on the size of your wrappers). Roll burrito style. Fold one end of the wrapper over the salad and gently pull back tightening as you go. Fold sides in, and then roll tightly the rest of the way. Store in the fridge for up to 2 days.
Thai Peanut Dressing:
¼ C. Natural peanut butter
¼ C. Coconut milk
¼ C. Honey (or more to taste)
¼ C. Lime juice
¼ C. Soy sauce
1 Tbsp. Sesame oil
1 Small clove of garlic
1 Tbsp. Minced, peeled ginger
1 Tsp. Sriracha or chili paste
Place ingredients into a blender and process until smooth.