Are you craving a vibrant, healthy, and utterly delicious meal that's also incredibly easy to make? Look no further! These Peanut Sauce Spring Rolls are the perfect answer. They’re packed with fresh flavors, crunchy textures, and a creamy, addictive peanut sauce that will have you coming back for more. This recipe is perfect for a quick weeknight dinner, a light lunch, or even a fun appetizer for your next gathering. Get ready to elevate your homemade cooking game with this simple yet impressive dish!
Ingredients:
For the Spring Rolls:
- 1 package (8-10 count) rice paper wrappers
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup bean sprouts
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1 cup cooked shrimp or chicken (optional, for a protein boost)
- 1 avocado, thinly sliced (optional)
For the Peanut Sauce:
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1/4 cup water (or more, to adjust consistency)
- 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
Instructions:
Preparing the Peanut Sauce:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), lime juice, sesame oil, minced garlic, and red pepper flakes (if using).
- Gradually add water, whisking constantly, until you reach your desired consistency. Start with 1/4 cup and add more as needed. Taste and adjust seasonings as desired.
Assembling the Spring Rolls:
- Prepare a shallow dish with warm water. Dip each rice paper wrapper in the warm water for a few seconds until softened. Lay it flat on a clean surface.
- Arrange a small amount of vermicelli noodles, carrots, red cabbage, bean sprouts, cilantro, and mint in the center of the wrapper. Add cooked shrimp or chicken, and avocado slices if using.
- Fold the sides of the wrapper inward, then tightly roll it from the bottom up, like a burrito.
- Repeat with the remaining wrappers and fillings.
Serving:
Serve the spring rolls immediately with the peanut sauce for dipping. Garnish with extra chopped peanuts, sesame seeds, or fresh herbs for an extra touch of deliciousness.
Tips and Variations:
- For a vegetarian option, omit the shrimp or chicken. Tofu or roasted vegetables also make great additions.
- If you don't have rice noodles, you can use other types of noodles, such as glass noodles or even thin spaghetti.
- Feel free to experiment with other vegetables. Bell peppers, cucumber, and shredded lettuce all work well.
- For a sweeter sauce, add more honey or maple syrup. For a spicier sauce, add more red pepper flakes or a dash of sriracha.
- Make the peanut sauce ahead of time and store it in the refrigerator for up to a week.
Nutritional Information (per spring roll, approximate):
This will vary depending on ingredients and portion sizes. This is an estimate for a spring roll with shrimp and avocado:
- Calories: Approximately 200-250
- Protein: 10-15g
- Fat: 10-15g
- Carbohydrates: 20-25g
This recipe offers a quick, easy, and healthy meal option, perfect for busy weeknights or a refreshing lunch. Enjoy this delicious and satisfying dish, and don't hesitate to customize it to your liking! Remember to share your culinary creations with us!