You’ve seen them at the store or at various restaurants, and perhaps you’ve even eaten them before.
But have you ever made them?
Spring Rolls are actually quite simple to make. Simply fill them with your favorite vegetables, herbs, and meat; roll; and eat!
Homemade Spring Rolls with Spicy Peanut Sauce
~These rolls are gluten-free, dairy-free, vegan, and, of course, sugar-free!
Spring Roll Ingredients
- Rice Paper Rolls (found in the ethnic aisle of your grocery store or specialty foods store, or at asian markets)
- The following fruits and vegetables. You may use whatever you like when stuffing it. The following is simply a suggestion:
- Fruit (like mango or pear)
- Bean Sprouts
- Herbs: cilantro, basil, or mint
- Optional: Cooked meat or fish
1. Prepare your filling ingredients by thinly slicing, or julienning, the vegetables. Pluck the herb’s leaves.
2. Fill a large bowl with warm water (not hot, just warm). Take a Rice Paper and dip the entire sheet into the bowl of water and pull out immediately. The Rice Paper may still feel hard now, but it will soften up while you work with it.
3. Place your ingredients on the middle of the rice paper sheet. Put a good amount of the filling in, but make sure there are still a couple inches around the edges to roll. I learned from my first couple tries that more is not always better.
4. Fold the top part of the Rice Paper sheet over the ingredients.
5. Fold the sides over the middle.
6. Tuck in the fillings, and roll the rest tightly.
7. Seal the rice paper with a dab of water, if needed. Repeat the above with the rest of your rice paper sheets.
Spicy Peanut Sauce
~This sauce is gluten-free, dairy-free, vegan, and, of course, sugar-free!
- 1/2 cup creamy peanut butter
- 1/4 cup water
- 2 Tablespoons Tamari or Soy Sauce (Note: Soy Sauce is made with wheat, so it will not be gluten-free. Most Tamari sauces are. I recommend Bragg’s Liquid Aminos.)
- 2 Tablespoons vinegar
- Pinch of Red Pepper Flakes, or more to taste
Whisk together all ingredients until well-combined and serve as dipping sauce for Spring Rolls. This can also be used for stir-frys, or as a dressing for salads.
***NOTE: For those who are allergic to peanuts, try substituting almond butter to make a Spicy Almond Sauce. Or forgo the sauce altogether, and simply dip the rolls in soy sauce.
Don’t be scared by the long list of steps, because it is not hard at all! It is simply a process of slicing veggies, rolling, and dipping in sauce. Then, of course, you eat.
Can be served for lunch or dinner, or grab one for a quick snack. I like to think of them as salads in portable form.
Definitely make extra peanut sauce to save for later and put on….everything.
THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:
Have you tried Spring Rolls before? If so, do you like them?
How is the weather in your neck of the woods? I thought fall was finally coming to us, but it has been mid-90s everyday this week! Oh well, I guess I’m going to have to wait a bit longer to share with you my pumpkin recipes…
P.S. My first Photo was featured on FoodGawker! Check it out HERE.