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Vietnamese Spring Rolls with Peanut Dipping Sauce

It still amazes me how many things I used to buy at restaurants or gourmet grocers instead of preparing them at home. This is especially true for spring rolls. I used to buy them all the time for a quick, healthy lunch. That is until my friend Chef David Wells shared his recipe with me. These are so much better then the rolls you get in a store or restaurant. They are also very easy to make and are beautiful on the table. Once you start making them, you’ll be addicted to the fresh flavors and vibrant colors. And you’ll really love the detoxifying energy you get from all those vitamins and nutrients in the fresh vegetables.

Vietnamese Spring Rolls with Peanut Dipping Sauce – Recipe

Ingredients:

  • Spring roll wrappers (rice) 8, medium
  • Carrots 2, medium
  • Snow peas, 12
  • Bell pepper red and yellow 1 of each
  • Scallions 1 bunch
  • Diakon radish 4″ chunk
  • Cucumber ½ each (English)
  • Cabbage ¼ head
  • Leek (blanched), 1
  • Shiitake mushrooms 8 each (poached or sauteed)
  • Cilantro (chopped) ½ bunch
  • Mint (chopped) ½ bunch
  • Basil (chopped) ½ bunch
  • Furiake shake ¼ jar(can be purchased at Asian market)
  • Sesame seeds

Note: The amount and proportion of ingredients will vary according to personal preference and desired quantity.

Method:

Julienne all vegetables, chop all herbs.

Blanch leeks and saute’ or poach mushrooms.

Moisten rice paper rolls in between paper towels or with spray bottle let sit for five minutes.

Uniformly place vegetables into the center of each roll.

Top with herbs, scallions, shake and sesame seeds.

Gently roll the rice paper, if needed, seal the ends with a small amount of water.

Cut in half, on a bias, and cover with damp paper towel until ready to eat.

 

Peanut Dipping Sauce Yields: 1 1/2 cups

  • 1 Tb. sesame oil (light)
  • 1 cup organic peanut butter
  • 2 Tb. ginger root- chopped
  • 1 Tb. garlic- chopped
  • 1 Tb. lemon grass- chopped
  • 2 Tb. scallions- chopped
  • 1 Tb. sesame seeds- toasted
  • ½ bu. cilantro, chopped
  • 2 Tb. rice vinegar
  • 2 Tb. agave nectar
  • Water to adjust consistency

Method:

Saute’ ginger, garlic, lemon grass, and scallions in sesame oil.

Put all other ingredients into food processor and pulse.

Add water to adjust consistency.

 

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