Servings: 10 spring rolls
Homemade Spring Rolls with Peanut Sauce
Homemade spring rolls with peanut sauce make for a light meal or lovely appetizer. Do it for the peanut sauce!
Ingredients
For the Spring Rolls:
- 1 Spring roll rice wrappers
- 1 (8-oz) package vermicelli rice noodles
- 1 lb steamed shrimp sliced in half length-wise, cooked*
- 15 leaves Thai Basil
- 1 cup shredded carrot
For the Peanut Sauce:
- 1/3 cup unsweetened creamy peanut butter
- 1/3 cup full-fat canned coconut milk
- 1 Tbsp liquid aminos **
- 1 Tbsp pure maple syrup
- 1 Tbsp sweet chili sauce
Optional Add-ins:
- 1 to 2 cups purple cabbage shredded
- 1 to 2 large avocado sliced
- 1 cup fresh cilantro or mint loosely packed
Instructions
Prepare the Sauce:
- In a small bowl, stir together all of the ingredients until well-combined. Taste the sauce for flavor and add more pure maple syrup to your personal taste. Set aside (or refrigerate) until ready to use.
Make the Spring Rolls:
- Bring a small pot of water to a boil, then remove it from the burner. Add the vermicelli rice noodles and allow them to sit for 5 minutes, stirring occasionally. Strain the noodles, put them in a bowl, and refrigerate until cool.
- Slice the shrimp down the center lengthwise and cut in half so that they lay flat in the spring rolls instead of puffing out.
- Add hot water to a wide-mouth saucepan or large bowl. Lay one spring roll skin (wrapper) flat on the hot water just until wet. Place it on a flat surface (such as a plate, cutting board or piece of parchment paper).
- Lay three to four shrimp slices on the center of the rehydrated rice paper. Add your desired amount of vermicelli noodles, one basil leaf (or cilantro or mint), shredded carrot, red cabbage, avocado slices, and any other add-ins you fancy.
- Wrap the stuffing just as you would a burrito, making sure to wrap tightly. First, fold up the bottom of the rice wrapper, covering some of the ingredients in the center. Then, fold in the sides. Finally, fold down the top of the spring roll wrapper, covering the rest of the ingredients in the center.
- Serve immediately with homemade peanut sauce!
Notes
*Use store-bought pre-cooked shrimp or cook the shrimp yourself using your preferred method. You can add a lot of flavor here by grilling the shrimp or by sautéing them in butter and garlic.
**You can substitute low-sodium soy sauce for liquid aminos
Note: If you save some of the spring rolls, wrap them tightly in plastic wrap and place them in a Tupperware container to refrigerate. If you refrigerate the peanut sauce, you will need to add a little water or coconut milk to thin it out, as it will thicken after sitting.
Nutrition
Serving: 1Spring Roll, Calories: 96kcal, Carbohydrates: 13g, Protein: 8g, Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 32mg, Sodium: 293mg, Fiber: 1g, Sugar: 1g