Recently my friend and a bunch of us celebrated her birthday at Spork Foods, which offers cooking classes and then you get to enjoy the meal – yay! The first course was fresh spring rolls with peanut sauce. (Years ago I cooked fried spring rolls and totally forgot about how greasy they were so I was bit skeptical.) But these were a whole new experience and so easy to make and customize that I knew I had to get the kids involved. Get the full scoop after the jump…
Fresh Spring Rolls and Peanut Sauce Recipe
For the springs rolls you will need
1 package rice paper
Carrots – cut into matchsticks
Cucumbers – cut into matchsticks
Any other vegetables that sound appetizing – we blanched some broccoli rabe
Fresh Mint or Cilantro
6 Shitake mushrooms
1 teaspoon brown sugar
1 teaspoon low sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
In a saute pan heat the oil over medium and toss in the mushrooms. Add the brown sugar, soy sauce, and vinegar and cook until just soft and covered with sauce. Set aside with all the other veggies.
1 cup creamy peanut butter (I use Jif natural with NO hydrogenated anything or high fructose corn syrup
2/3 cup light coconut milk
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon or 2 crushed garlic cloves
1 teaspoon fresh ground ginger
Combine the peanut butter and coconut milk in a sauce pan over medium low heat. Stir until smooth. Add the rest of the ingredients and cook for 5 minutes.
To make the spring rolls get a large pan, wider than the rice paper rounds, and pour in about an inch of hot water (it will cool). Place one sheet of rice paper into the water until it becomes soft and pliable. Remove from the water and place on a smooth surface. Place veggies of your choice in the center. Lift one side of the rice paper and roll it over, like a burrito, fold the edges in and continue to roll until sealed. Eat as is or slice on the diagonal. Serve with peanut sauce.