Thai Spring Rolls with Peanut Dipping Sauce Recipe Video
This Vietnamese fresh spring rolls recipe is one of those healthy vegan recipes that is so simple it makes me never want to pay for it in a restaurant. Load up on lots of fresh vegetables while making it fun with a delicious peanut dipping sauce.
Ingredients
Peanut Sauce
1 Tbsp natural peanut butter
2 Tbsp sesame oil
1 tsp toasted sesame oil
2 Tbsp brown rice or apple cider vinegar
1 Tbsp tamari (or soy sauce)
Chili flakes or paste, to taste
Rice paper wraps
Lettuce leaves
Carrots, grated or julienned
Cucumber, julienned
Green onions, sliced lengthwise
Parsley, cilantro or other fresh herb
Directions
Start by making the dipping sauce. Soften the peanut butter with the sesame oil, and stir until smooth. Add the rest of the ingredients, stir, and let sit for the flavors to combine.
Prepare as many vegetables as you like, then get ready to roll.
Fill a plate with water, and put a rice paper wrap in to soften. It will take a couple of minutes to get very soft. Pull it out of the water and allow it to drip for a few seconds, then place it on a second plate.
Start the next wrap softening in the water before rolling the current one.
Lay a lettuce leaf on the rice paper wrap, then fill with the carrots, onions and cucumber. Don't overfill, or it will be much more difficult to roll.
Fold in the ends of the rice paper, then fold one side over the filling, squeeze slightly with your hands and then roll to the end of the other side. Allow the wraps to sit and stick together before serving.
Continue with as many wraps as you have vegetables for, and serve with the dipping sauce. I hope you enjoy this Vietnamese fresh spring rolls recipe, the latest of my healthy vegan recipes.
Prepare as many vegetables as you like, then get ready to roll.
Fill a plate with water, and put a rice paper wrap in to soften. It will take a couple of minutes to get very soft. Pull it out of the water and allow it to drip for a few seconds, then place it on a second plate.
Start the next wrap softening in the water before rolling the current one.
Lay a lettuce leaf on the rice paper wrap, then fill with the carrots, onions and cucumber. Don't overfill, or it will be much more difficult to roll.
Fold in the ends of the rice paper, then fold one side over the filling, squeeze slightly with your hands and then roll to the end of the other side. Allow the wraps to sit and stick together before serving.
Continue with as many wraps as you have vegetables for, and serve with the dipping sauce. I hope you enjoy this Vietnamese fresh spring rolls recipe, the latest of my healthy vegan recipes.
Editors Review
Expecting guests? This video might come as a savior. Watch chef Heather share her personal favorite recipe to prepare these totally delightful Thai Spring Rolls with Peanut Dipping Sauce. This recipe is sure to fetch you compliments.Chef
