Fresh Spring Roll Recipe With Peanut Sauce

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Peanut Sauce , for dipping Peanut Sauce (optional) 1/4 cup creamy peanut butter 4 teaspoons low-sodium soy sauce 1 tablespoon …

Ratings: 1Calories: 61 per servingCategory: Appetizer1. Prepare the Shrimp: Bring water to boil in a medium saucepan or small pot. Add shrimp and cook for 1 1/2 to 2 minutes until they are pink and opaque. Drain and cool in the refrigerator. Once cool, peel off the shells. Lay shrimp flat on a cutting board; gently press down with one hand and use the other hand to slice the shrimp in half, horizontally (knife parallel to the board.) Repeat with remaining shrimp. Set aside. (You can buy pre-cooked shrimp and thaw to save a step, but they won't be as fresh or be as vibrant in color.)
2. Fill a pie plate or large shallow bowl with cool water. Working one at a time, immerse rice paper in the water for 10-15 seconds, gently shake off any excess liquid and transfer to a damp dish towel or damp cutting board. (The rice paper may still seem stiff, however, it will become pliable as you build each roll. Don’t soak longer than 15 seconds because it will be harder to work with.)
3. Lay one piece of lettuce over the bottom third of the rice paper. On top of the lettuce, place basil, mint, and cilantro. Top with carrots, cabbage, bell pepper, cucumber, and avocado; season with salt and pepper, to taste.
4. Tightly roll up the paper halfway into a cylinder over the filling.

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To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 …

Rating: 5/5(158)
Calories: 177 per servingCategory: Appetizer1. To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
2. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
3. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.

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4 ounces fresh chives or 4 ounces scallions directions In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside. In a large bowl, gently …

Rating: 4.5/5(2)
Total Time: 1 hrCategory: VegetableCalories: 66 per serving1. In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
2. In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
3. Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
4. Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.

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Ingredients Peanut Dressing ⅓ cup Avocado Oil 2 tablespoon Coconut Aminos ¼ cup Apple Cider Vinegar 2 teaspoon minced garlic ⅓ cup unsweetened peanut butter ½ teaspoon clear liquid stevia Salad 2 cups …

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Step two: Fill a bowl with lukewarm water. Step three: Dip the rice paper in a large bowl of lukewarm water and submerge for just a few seconds. If using “thin” rice paper, a quick dip is long enough. If using thicker rice paper, …

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Assemble the spring rolls Place a collard green leaf on a flat surface. Add 4 shrimp halves at the center, and top with 2 tbsp each of: carrot, cucumber, cabbage, and red bell pepper. Add 2-3 leaves of mint, basil, …

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