Fresh Spring Rolls with Peanut Dipping Sauce
Let me introduce you to my latest addiction.
My friend Jaqie and I were talking about what we’ve been eating lately (because I guess that’s normal conversation when you’re with me), and she told me she’s been making fresh spring rolls.
I always thought of that stuff as restaurant food.
I would never have even thought to make it at home.
Because when you don’t know how to make something, you always assume it’s difficult, right?
But these aren’t at all.
All you have to do is soak the rice paper in water for 5 seconds, and roll a bunch of fresh veggies and chicken in it.
Seriously. And now that I know how easy they are to make, I’m addicted.
Sign of addiction #1:
I’ve been eating these for breakfast, because I just can’t wait until lunch to have them.
Because that is far too long.
And I am far too impatient.
And my stomach is very high-maintenance.
Sign of addiction #2:
I just got up from sitting down to write this post so I could go make one, because editing these photos is giving me massive cravings.
Sign of addiction #3:
I look into my pantry and see that I only have 3 pieces of rice paper left, and I start to panic before my brain kicks in and reminds me that I can go buy more.
Fortunately for me, these little spring rolls aren’t a bad food to be addicted to. I think they’re healthy and filling, and SO DARNED GOOD.
As far as the stuff you put in there, you can get super creative.
You can sub in shrimp for the chicken, and try different vegetables and herbs.
But since you’ll be doing a bit of knife work and julienning, let me show you how to julienne a carrot, for instance:
Not so bad right?
And if you’re including cucumber, I suggest you seed the cucumber first, like this:
Now is the part where I give you the recipe and send you off on your way to make these!
PS The peanut dipping sauce is not optional here, the two must be enjoyed together =)
PSS If you can’t find rice paper in stores, you can also buy it online on Amazon.
Fresh Spring Rolls with Peanut Sauce
Yield: Serves 2-4
For the peanut dipping sauce:
5.5 oz can coconut milk
1/2 cup peanut butter
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp sriracha
chopped peanuts (optional)
For the Spring Rolls:
2 chicken breasts, cooked and diced (I usually use leftover chicken)
1 mango, julienned
1 carrot, julienned
1 cucumber, julienned
2 big handfuls of spring mix
8 rice paper rounds
Start by making the peanut dipping so we can get that out of the way. Simply mix together all of the ingredients together and keep it in the fridge.
For this recipe, it's important to get your mise en place all set up. Set out a big cutting board and lay all your ingredients around, all cut up and ready to go.
To make a roll, immerse a rice paper round in hot (not boiling) water for 5 seconds, then quickly remove it and lay it out. Moving fairly quickly (because the rice paper will start to get stickier and stickier as it sits), start adding your ingredients on the edge closest to you. When you're ready to roll, pull the edge closest to you over the ingredients to wrap, pull in the sides, and roll completely. Serve with the peanut dipping sauce.
Note about the quantity: You can make as many or as little rolls as you want here, and can also vary the amount of ingredients as you please.