Fresh Spring Rolls With Peanut Sauce Recipe – a recipe for fresh and colorful vegetable spring rolls, made with clear rice wrappers, rice Vermicelli noodles, carrots, peppers, lettuce and cucumbers. 

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Fresh Spring Rolls  With Peanut Sauce

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Step 1

Bring a pot of water to a boil. Add noodles and cook according to the directions on the package, until al dente.

Step 2

Drain, rinse under cold water, transfer to a bowl and drizzle with some sesame oil.

Step 3

Fill a shallow cake pan (9-10 inches in diameter) with cold water.

Step 4

Place a lint free kitchen towel next to the pan.

Step 5

Arrange all prepared fillings, so they are next to the pan.

Step 6

Place 1 rice paper at a time in the pan with water. Let it sit for 20-30 seconds, until the sheet is soft and pliable. Place the sheet onto the towel.

Step 7

Leave at least 1 inch around the edges, cover the lower 1/3 of the rice paper sheet with lettuce (2 pieces), a handful of rice noodles, peppers, carrots, cucumbers, jalapeño (optional), mint, cilantro and green onion (optional).

Step 8

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Now roll up the roll. Repeat with the remaining sheets of rice paper and filling ingredients.

Step 9

 To make the peanut sauce, in a small bowl combine the peanut butter, rice vinegar, hot sauce, sweetener, soy sauce, garlic. Stir to combine. Add the water, while whisking to thin the sauce.

Step 10

You can add chopped peanuts and red pepper flakes to on top of the sauce.

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