Saturday, March 17, 2018
Veggie & Pear Spring Rolls with Spicy Peanut Sauce
from Spoonful of Sugar-Free
Rice Paper Spring Roll Wrappers (found in the ethnic aisle of your grocery store, specialty foods stores, or at Asian markets)
Cabbage slaw mix (I used broccoli slaw)
Carrots, grated or peeled into ribbons
Thinly sliced Fruit (such as mango or pear)
Avocado, thinly sliced
Fresh herbs: cilantro, basil, or mint
Prepare your filling ingredients by thinly slicing, or julienning, the vegetables. Pluck the herb’s leaves.
Fill a shallow pie dish with warm water. Take a Rice Paper and dip the entire sheet into the bowl of water and pull out once it softens.
Place your ingredients on the middle of the rice paper sheet. Put a good amount (a good pinch) of the filling in, but make sure there are still a couple inches around the edges to roll.
Fold the top part of the Rice Paper sheet over the ingredients.
Fold the sides over the middle.
Tuck in the fillings, and roll the rest tightly.
Seal the rice paper with a dab of water, if needed. Slice in half and enjoy with a little sauce on it.
Spicy Peanut Sauce
1/4 cup creamy peanut butter
2 TBL water
1 Tablespoon Tamari (or Soy Sauce if not gluten-free)
1 Tablespoon rice vinegar
1 tsp Sambal Oelek or Sriracha hot chili sauce
Whisk together all ingredients until well-combined and serve as dipping sauce.
Allow the wrappers to sit in some warm water to soften, just takes a few seconds.
Lay the wrapper on a plate and fill with veggies, then roll up like a burrito/egg roll. I lay mine on plastic wrap so they don't stick to the plate and tear.