Rice Paper Spring Rolls With Peanut Sauce

Paleo spring rolls with peanut sauce recipe.

Rice paper spring rolls with peanut sauce.

Vietnamese rice paper rolls are packed with bright fresh flavours and served with an insanely addictive vietnamese peanut dipping sauce that takes a minute to make. Roll up the rice paper roll to form a neatly packed cylinder like a fat cigar. It s a healthy seafood and vegetable appetizer encased in a delicate translucent rice paper wrapper. You can learn more about the origins of peanut sauce here.

To make the peanut sauce. This is the best peanut hoisin sauce recipe for rice paper rolls ready in less than 5 minutes. For some extra kick i added some fresh grated ginger a throw back to my veggie rice noodle bowl days and the result is a perfectly salty sweet sauce with some zing. With a couple of cheeky tricks step by step photos and an easy to follow video you ll be rolling perfect rice paper rolls like a pro in no time.

Add the water peanut butter hoisin sauce and tomato paste. Whisk in 2 to 3 tablespoons water as needed to make a super creamy but dip able sauce. And in place of rice noodles i love how amazingly crunchy and addicting dang foods lightly salted coconut chips are with every bite you. Store up to 2 3 days.

Instead of rice paper i used lightly cooked collard greens to wrap the filling make these into keto spring rolls that are grain free and more nutrient dense. Starting at the bottom tightly roll the rice paper up over the fillings then continue rolling as you tuck in the sides similar to a burrito. To make the dipping sauce mix the peanut butter with 3 tablespoons of boiling water in a small bowl until the peanut butter softens. Dip chomp crunch eat repeat.

Cook and stir for 2 4 minutes or until thickened. Cover sauce tightly and store in the refrigerator for a couple days. The trick is mastering how long to soak the spring roll wrappers to make the rolling process a breeze. Wrap rolls individually in plastic wrap suggested to prevent sticking and then tearing and layer in a tupperware between sheets of parchment or wax paper.

In a small saucepan saute the garlic and pepper flakes in oil for 1 2 minutes or until garlic is tender. Serve the spring rolls with peanut sauce on the side. This dipping sauce is packed with crunchy crushed peanut and a perfect sweet and salty flavour. In terms of taste the rolls are best served fresh the day they are made.

Place the rice paper on a clean work surface then add a portion of the shrimp micro greens cilantro mint bell pepper scallions and cucumbers on the bottom third of the rice paper. Repeat with the remaining rice paper sheets and filling. Spring rolls are great but peanut sauce elevates them to amazing.