There is nothing I like better than making and eating fresh spring rolls. They are tasty, they are healthy, they have delightful textures AND they are portable. But what I really, really, absolutely LOVE (as in a twirl my dress and spin around kind of giddiness-love) is the peanut dipping sauce. I could eat it by the bucketful. To tell you the truth, the spring rolls for me are sort of a Peanut Sauce delivery system. I have been known to eat the peanut sauce on ice cream (try it, you will love it, I promise), with apples and pears, even bananas. Sometimes, if I think nobody is watching, I will lick my plate of any residual peanut sauce (don’t judge me). It is my “green eggs and ham”
Let’s start with the recipe for the sauce:
Peanut Dipping Sauce
1 tbsp canola oil
2 cloves of garlic (minced)
½ inch piece of ginger grated
OR just one tablespoon of ginger garlic paste you’ve blended together
5 tbsp water or chicken broth—may add more as needed
5 tbsp hoisin sauce
½ cup peanut butter
1 tbsp Sirarcha sauce or Sambal Oelek
1 tbsp Palm sugar or brown sugar (Palm sugar adds a wonderful depth of flavor that is not to be missed)
Heat oil in a small pan and add the garlic and ginger. Saute until fragrant. Add in the hoisin sauce and water or broth and stir for a minute or two. Next add the peanut butter, Sriarcha or Sambal Oelek and Palm sugar and stir until well blended and sugar dissolves. Add additional water if needed. Sauce should be smooth but thick. Take off heat and top with additional crushed peanuts and diced Thai chili if desired or more Sambal Oelek.
To make this sauce Vegan or soy free:
1 Tbsp canola oil
2 cloves garlic
¼ inch piece of ginger grated
5 tbsp vegetable broth or stock
½ tsp salt
½ cup peanut butter
2 tbsp tamarind paste
1 tbsp Sriarcha sauce or Sambal Oelek
1 Tbsp Palm Sugar
3– 4 tbsp of water
Heat oil in a small pan and add the garlic and ginger. Saute until fragrant. Add in all the remaining ingredients except for the water. Stir until well blended and heated through. Add the water (more or less depending on consistency). Sauce should be slightly thick and smooth. Top with additional crushed peanuts and diced Thai Chillis if desired.
Rice spring roll paper (12 sheets)
Warm tap water (several cups in a bowl to soften rice paper)
Romaine lettuce, thinly sliced
1/3 package of thin rice vermicelli noodles, cooked
cucumbers, thinly sliced horizontally
1 Shredded carrot
1 cup bean sprouts
twelve pieces of long chives
handful of Cilantro
handful of fresh mint (peppermint variety – found in Asian markets)
Cooked shrimp, deveined and sliced in half
Or you can use Chinese style BBQ pork (Char Shu)
Or use only vegetables without any proteins
Thoroughly wash all the vegetables and prepare them as listed above. Soak the rice vermicelli noodles for 6 to 10 minutes in hot water then rinse them under cool tap water. I buy the pre cooked shrimp that’s already deveined and cleaned and then slice them in half (usually at Costco). I also buy all my produce at the Asian Market because they are a LOT cheaper.
There are a million brands of rice paper. Choose the cheapest one. They are pretty much the same.
Dip the paper in warm water, turning it in a circle as you dip and gently press in the middle to get the whole paper wet. Avoid sticking the whole paper in a bowl and letting it float around. It just needs to get wet – not soaking wet. Gently shake off excess water and place the sheet on a cutting board or plate in front of you. On the top third of the paper closest to you, place a small bundle of romaine lettuce and cabbage, next put the vermicelli noodles on top followed by the carrots, sprouts, cucumber, a few leaves of mint, one frond of chives and two small leaves of cilantro. Fold the paper closest to you over the vegetables and tuck tightly under. Once you’ve rolled one revolution, tuck the left and right side into the roll. There should be some paper still left in the front, place the shrimp cut side facing up (like inverted “u”) next to the roll and finish rolling up the spring roll. You should be able to see the Shrimp from the outside . Serve with peanut dipping sauce. Serve at room temperature. Avoid making ahead and refrigerating since the rice paper dries out or gets too soggy. If you must take it somewhere to eat/serve it, wrap each roll in plastic wrap so they do not stick to each other and serve within 2-3 hours.