Asian Spring Rolls with Ginger Peanut Sauce
Asian Spring Rolls with Ginger Peanut Sauce is an easy and healthy lunch or dinner idea the entire family will love. Prepare your favorite ingredients and invite each person to assemble their spring roll just the way they like it!
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Asian Spring Rolls with Ginger Peanut Sauce
Asian Spring Rolls with Ginger Peanut Sauce is an easy and healthy lunch or dinner idea the entire family will love. Prepare your favorite ingredients and invite each person to assemble their spring roll just the way they like it!
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| Servings | Prep Time |
| 8people | 20minutes |
| Cook Time |
| 5minutes |
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Ingredients
Spring Rolls
- 16 rice papers
- 16medium shrimp, butterfliedwith shells and tail removed
- 2 cups cooked rice noodles
- 1cup carrots peeled and cut into matchsticks
- 1cup thinly sliced bell peppers
- 3/4cup chopped cilantro
- 3/4cup thinly sliced green onions
- 3/4cup shredded red cabbage
Peanut Ginger Sauce
- 1cup peanut butter
- 4tablespoons Tamari or soy sauce
- 2tablespoons rice vinegar
- 4tablespoons brown sugar
- 2tablespoons lime juice
- 2tablespoons freshly grated ginger
- 1/4cup waterplus more as needed
Instructions
- 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.
Recipe Notes
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