Ever looking for a fun meal to cook with somebody that’s easy, fresh AND healthy, that’s not just a salad or stir-fry? If so, totally make these asian spring rolls. I make them all the time with friends who eat plant based, and friends who do not by adding shrimp if they want. The best thing about these rolls is you can customize them if you don’t love a certain flavor. The most important thing to remember about these rolls is that they are essentially vegetable vehicles for peanut sauce.
- Double wrap each roll so that they keep and do not tear.
- Put the herbs and spices in between the two rolls to save room inside the roll, and for a beautiful spring roll wrap!
- If you are storing these, wrap them in plastic wrap or place between towels – they stick together easily!
- Spring roll paper wrappers (whole foods has these and most other grocery stores in the asian section)
- Thin vermicelli noodles
- Thinly slivered red pepper
- Thinly slivered cucumber
- Thinly slivered carrot
- Thinly slivered yellow pepper
- Thinly slivered avocado ripe
- Thinly slivered mango ripe
- Bean sprouts
- Sushi ginger
- Basil leaves
- Cilantro leaves
- Optional: shrimp or tofu
For the Peanut Sauce
- 1 cup peanuts
- 1/2 cup rice vinegar
- 1 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tbsp chilli garlic sauce (replace with garlic and chilli powder or chilli sauce)
- 1 head of cilantro
- 1 tbsp maple syrup or coconut sugar
- Water for consistency – or almond milk for creamy consistency – adjust for preference
- Prepare your rice noodles. Boil 2 cups of water, and place 1/3 of the package in with the burner off for about 2 minutes, or until tender. Strain in a grain strainer and put cold water on the noodles so that they stop cooking/and don’t stick. Set aside.
- Prepare your peanut sauce: Add all ingredients to a blender, starting with the peanuts and blend until they are a fine powder (do not overblend). After that, add the rest! Adjust to taste. For a spicier peanut sauce, add more red chilli flakes and garlic chilli sauce, for a saltier sauce add soy sauce, and for a sweeter sauce add more maple syrup.
- Get a wooden cutting board or wooden surface as well as a large flat container of warm water that the rice paper rolls will fit in. Put some water on the wooden surface – make sure it stays wet throughout the entire time you are rolling
- Chop all ingredients and prepare on a plate in front of you
- Take your first rice paper and dip it in the water for 10-15 seconds, and place on wet cutting board. Quickly sprinkle a few pieces of cilantro, basil and ginger on the paper while your second rice paper is soaking. Paste the second paper on top of the first paper and herbs and glue with your finger together.
- Quickly place the rest of your ingredients in the rice paper (2 tbsp of rice noodles, 2 slivers red pepper, 2 slivers yellow pepper, 3 slivers cucumber, 2 slivers carrot, 1 sliver avo, 1 sliver mango, 1 tbsp bean sprouts, 1 piece of shrimp or tofu if using). TIP: IF using for meal prep, spoon a bit of peanut sauce in the roll so you don’t have to deal with carrying the peanut sauce to and from places.