vietnamese spring rolls with hoisin peanut dipping sauce

2 Jan

hi guys! im baaaacckk! thank goodness, i missed my kitchen. so today i made a lot of food. too much food. for you, and also, for me.  i learned to make a basic vietnamese spring roll recently and i made a more veggie filled version for myself today. traditionally, spring rolls contain steamed shrimp and vermicelli rice noodles however i wanted to keep them vegetarian and low-carb.

in vietnam, families will sit down to the dinner table and each make their own spring rolls at the table. this is great inspiration for a fun, interactive dinner party appetizer. you can set out a “bar” of different veggies and meats and let everyone roll their own spring rolls. or, if your guests are uncoordinated or lazy, you can just make them the night before or the day of and keep them in the fridge.

What You Need for 10 rolls:

rice paper (pictured above), available in the “asian” or “ethnic foods” section of the store. 1 sheet per roll

2 carrots, peeled and cut into long, thin strips

1 large cucumber, peeled and cut into long thin strips

sugar snap peas, ends trimmed

1/2 head romaine lettuce, cut into 2 inch long pieces

fresh basil leaves, kept whole

mint, torn from sprig with a bit of the stem still on (the stem is kept on, traditionally–good flavor and crunch)

HOW TO BE A SAUCE BOSSSS: (sorry, i get carried away because this sauce is

1 small jar of hoisin, about 1.5 cups

1/4 c of creamy peanut butter (my 1/4 a cup is really 1/3 cup because i LOVE peanut butter)

1/3-1/2 c of rice wine vinegar (add 1/3 and then taste before adding more)

3 T of chili garlic sauce, I like it spicy so add 2 T and then taste before adding more

scallions and chopped peanuts (optional, for garnish)

fill a wide pan with water and bring to a boil. turn off the heat and dip one sheet of rice paper fully into the water, you kind of burn your hand but just be creative in hand movement and you should be able to submerge it without submerging your hand too much.

lay the now very soft rice paper onto your work surface. lay down some basil leaves.

add on the lettuce, carrots, cucumbers, snap peas, mint etc. then fold in the sides to cover the veggies about 1/3 of the way on each side. if when rolling, the roll rips, which it will, DONT WORRY, you’re just going to roll the end over it so it should be fine, if it rips at the end, you might need to toss that roll depending on how big the rip is but it’s pretty easy to cover the rips up 🙂

now, lift up the end closest to you and pull over the filling, tucking the edge of the rice paper at the edge of the filling and pulling back towards you so that it ensures a tight wrap. then continue tucking and rolling until its all rolled up.

repeat! put to side while you master the art of sauce bossing.

in a small sauce pot over medium heat combine all of the sauce ingredients, whisk or fork until all combined and warm, taste, add whatever else you think is necessary to make the peanut sauce of your dreams.

slice the rolls on a bias (diagonal) and serve with a little dipping bowl of sauce!!

fresh spring rolls printable recipe


One Response to “vietnamese spring rolls with hoisin peanut dipping sauce”

  1. Sandy abrams March 4, 2012 at 11:29 am #

    Yum! Came here for inspiration for this week, always find it! Thx 😉

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