Confession time again: I LOVE spring rolls! I could eat them all day long, especially with the super yummy peanut sauce detailed below. I make them a lot, mixing up the ingredients I use, or using whatever I have in the refrigerator. Usually, I prepare them for dinner and make a side of rice noodles tossed in the peanut sauce. And I try to make too many spring rolls, so I can have some for lunch the next day! If you haven’t tried to make these, don’t be afraid, they're so simple and easy to make. Check it out!
Veggies (carrots, jicama, cucumber, green onion, bell pepper, asparagus, to name a few)
Tofu (sometimes I use chicken or shrimp too)
Rice Stick Noodles (Rad Na)
1/4 c. nut butter (but peanut tastes the most authentic)
2 Tbsp honey
1 tsp. soy sauce
3 tsp. rice vinegar
1.5 tsp. sesame oil
1/4 tsp. fresh ginger (grated)
1 tsp. sriracha sauce or chili paste
water as needed
Place nut butter and honey in a small bowl and mix until combined. Then, add remaining ingredients except water and mix together. Add a small (1 tsp) amount of water and mix. Keep adding water until you get your desired consistency. I keep it a bit thicker for things like spring rolls and I add more water for things like putting on rice or soba noodles. Either way, it is super tasty!!
Next I cut the veggies into thin long strips (approx. 3 inches). Chop the green onions and the cilantro. Cut the tofu into long strips as well. Then wet your spring roll paper with warm water until loose. Lay out on flat surface. Working quickly, place tofu, veggies, onions, sprouts and cilantro in the center of the spring roll paper. Then, fold together like a burrito. Repeat. You can add peanut sauce in before you roll them up or you can use the peanut sauce for dipping. Either way they’re soooo good!