“Vegetarian Vietnamese Spring Rolls with Crispy Rice Paper & Creamy Peanut Sauce”

Allergens

Nuts (peanuts)

Ingredients

• 12 rice paper sheets
• 1 cup shredded carrots
• 1 cup julienned cucumber
• 1 cup bean sprouts
• 1 cup finely chopped lettuce
• 1/2 cup fresh mint leaves
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup crushed peanuts
• 1/4 cup rice vermicelli, cooked and drained Creamy Peanut Sauce:
• 1/2 cup smooth peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/2 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup warm water

Instructions

1. Fill a large bowl with warm water. Dip each rice paper sheet into the water for a few seconds until softened. Transfer to a clean kitchen towel and pat dry gently.
2. To assemble, place a softened rice paper on a flat surface. Add a handful of carrots, cucumber, bean sprouts, lettuce, mint leaves, basil leaves, cilantro leaves, crushed peanuts, and cooked rice vermicelli in the center.
3. Fold the sides of the rice paper over the filling and roll it up tightly. Repeat with the remaining ingredients.
4. Prepare the creamy peanut sauce by whisking together the peanut butter, soy sauce, lime juice, honey, minced garlic, crushed red pepper flakes, and warm water in a small bowl until smooth.
5. Arrange the spring rolls on a serving plate and drizzle with the creamy peanut sauce. Serve immediately.

Chef’s Insight

To add more crunch, deep-fry the rice paper briefly before assembling the spring rolls.

Notes

This recipe is suitable for vegetarians and can be easily adapted to include vegan options by replacing honey with agave nectar or maple syrup.