Vietnamese Spring Rolls with Peanut Sauce
Vietnamese Spring Rolls with Peanut Sauce
Submitted by:
David Wells, Chef Grandma Dave
Some Nutritional Benefits:
Wide variety of fresh vegetables are a substantial source of digestive enzymes and contain all essential vitamins, particularly vitamins A, B, and C, and also rich in minerals. Full of cleansing and tonifying properties essential for healthy nerve and digestive function. High in fiber, complex carbohydrates, and glutamic acid, which may boost immune function.
- Spring roll wrappers (rice) 8, medium
- Carrots 2, medium
- Snow peas 12
- Bell pepper red and yellow 1 of each
- Scallions 1 bunch
- Diakon radish 4” chunk
- Cucumber ½ each (English)
- Cabbage ¼ head
- Leek (blanched) 1
- Shiitake mushrooms 8 each (poached or sauteed)
- Cilantro (chopped) ½ bunch
- Mint (chopped) ½ bunch
- Basil (chopped) ½ bunch
- Furiake shake ¼ jar(can be purchased at Asian market)
- Sesame seeds
Note: The amount and proportion of ingredients will vary according to personal preference and desired quantity.
Julienne all vegetables, chop all herbs.
Blanch leeks and sautee or poach mushrooms.
Moisten rice paper rolls in between paper towels or with spray bottle let sit for five minutes.
Uniformly place vegetables into the center of each roll.
Top with herbs, scallions, shake and sesame seeds.
Gently roll the rice paper, if needed, seal the ends with a small amount of water.
Cut in half, on a bias, and cover with damp paper towel until ready to eat.
Peanut Dipping Sauce Yields: 1 1/2 cups
- 1 Tb. sesame oil (light)
- 1 cup organic peanut butter
- 2 Tb. ginger root- chopped
- 1 Tb. garlic- chopped
- 1 Tb. lemon grass- chopped
- 2 Tb. scallions- chopped
- 1 Tb. sesame seeds- toasted
- ½ bu. cilantro, chopped
- 2 Tb. rice vinegar
- 2 Tb. agave nectar
- Water to adjust consistency
Sautee ginger, garlic, lemon grass, and scallions in sesame oil.
Put all other ingredients into food processor and pulse.
Add water to adjust consistency.
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looks awesome. i love these and really should try making it
I’m getting psyched just looking at that photo! I had these at an upscale Chinese restaurant once, and they’re delicious. Very different from fried Chinese spring or egg rolls. The mint and peanut sauce leave a lingering–and quite pleasant–after-taste. Thanks for the recipe. I’ll print it out and try it.
Hi Ellyn, They should really be served the same day for the best flavor and freshness.
Any idea of how long these can be made in advance?
Do they need to be served that day?
Thanks.
For the most part, vitamins are obtained with food, but a few are obtained by other means. For example, microorganisms in the intestinecommonly known as “gut flora”produce vitamin K and biotin, while one form of vitamin D is synthesized in the skin with the help of the natural ultraviolet wavelength of sunlight.
Hi, I apologize that this recipe was annoying for you to read…sometimes when you’re making something like this – it’s best to leave the exact proportion up the the chef. However, I will modify the recipe to make it clearer on quantity….
a “bunch” refers to the bunch that you purchase in a retail store that isn’t loose but tied in a bunch. In most grocery stores, this amount is usually consistent. With herbs like basil, mint and cilantro – I would also use your discretion on how many you place in the rolls while assembling…. depending upon your taste and how many herbs you want in each roll.
If you do make these, I hope you enjoy them… and I appreciate your feedback.
Laura
This recipe was really annoying to read. Exactly how much is a bunch of mint or a bunch of basil?
I’ve always wanted to make this. Thanks for the easy recipe! And pretty photos!