Asian Spring Rolls with Ginger Peanut Sauce is an easy and healthy lunch or dinner idea the entire family will love. This is one of my favorite quick and easy meals for both lunch and dinner. You can prepare all of your favorite ingredient ahead of time and do the assembly when you are ready to eat.
I also love serving this dish at gatherings. They are easy to assemble ahead and refrigerate until your guesrs arrive. Make it a hands on experience by letting your guests make their own spring rolls! It's always fun to see the enthusiasm of each guest as they assemble their spring roll just the way they like it! Check out my post on grazing tables and consider creating a spring roll grazing table at your next gathering filled with your favorite meats, seafood, vegetables, herbs, dipping sauces and more. No doubt it will be one of the more exciting eating experiences your guests will have had at any party!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging@culinarybutterfly on Pinterest.
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| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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- 16 rice papers
- 16 medium shrimp, butterflied with shells and tail removed
- 2 cups cooked rice noodles
- 1 cup carrots peeled and cut into matchsticks
- 1 cup thinly sliced bell peppers
- 3/4 cup chopped cilantro
- 3/4 cup thinly sliced green onions
- 3/4 cup shredded red cabbage
- 1 cup peanut butter
- 4 tablespoons Tamari or soy sauce
- 2 tablespoons rice vinegar
- 4 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons freshly grated ginger
- 1/4 cup water plus more as needed
Ingredients
Spring Rolls
Peanut Ginger Sauce
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- Begin by making the peanut sauce in a small bowl. Set aside to use during assembly of the spring rolls.
- Once all the vegetables are prepared, bring a pan of water to a simmer over high heat. Pour the water in a bowl large enough to lay the rice papers into flat. Allow the rice paper to soften and using a tong immediately remove the rice paper from the water and gently but quickly lay it out flat on a flat work surface.
- Begin assembling the spring roll by layering your favorite ingredient into the middle. Using too many ingredients will make it difficult to secure the spring roll closed so begin by adding a small amount of each ingredient for the first spring roll to decide how to fill the remaining rolls. Spoon the peanut ginger sauce over the top of the ingredients.
- Gently fold the top and bottom end over the filling. Fold one side end over the filling and gently roll the remaining end of the rice paper tightly to make a spring roll. Continue until all ingredients are used. The recipe will make 16 spring rolls.
Serve spring rolls with soy sauce or your favorite dipping sauce or use remaining ginger peanut sauce.
Preparing for a gathering? Prepare spring rolls a few hours in advance and refrigerate until ready to serve.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com