Rice Paper Spring Rolls With Peanut Sauce

You can learn more about the origins of peanut sauce here.

Rice paper spring rolls with peanut sauce.

Spring rolls are great but peanut sauce elevates them to amazing. In a small bowl whisk together the peanut butter rice vinegar tamari honey sesame oil and garlic. Repeat with the remaining rice paper sheets and filling. Paleo spring rolls with peanut sauce recipe.

Store up to 2 3 days. Dip chomp crunch eat repeat. In terms of taste the rolls are best served fresh the day they are made. Serve the spring rolls with peanut sauce on the side.

In a small saucepan saute the garlic and pepper flakes in oil for 1 2 minutes or until garlic is tender. Fresh spring rolls are one of the easiest types of vietnamese food to recreate at home. Instead of rice paper i used lightly cooked collard greens to wrap the filling make these into keto spring rolls that are grain free and more nutrient dense. This dipping sauce is packed with crunchy crushed peanut and a perfect sweet and salty flavour.

Cook and stir for 2 4 minutes or until thickened. The trick is mastering how long to soak the spring roll wrappers to make the rolling process a breeze. To make the peanut sauce. Roll up the rice paper roll to form a neatly packed cylinder like a fat cigar.

With a couple of cheeky tricks step by step photos and an easy to follow video you ll be rolling perfect rice paper rolls like a pro in no time. Vietnamese rice paper rolls are packed with bright fresh flavours and served with an insanely addictive vietnamese peanut dipping sauce that takes a minute to make. Whisk in 2 to 3 tablespoons water as needed to make a super creamy but dip able sauce. Add the water peanut butter hoisin sauce and tomato paste.

To make the dipping sauce mix the peanut butter with 3 tablespoons of boiling water in a small bowl until the peanut butter softens. This is the best peanut hoisin sauce recipe for rice paper rolls ready in less than 5 minutes. Cover sauce tightly and store in the refrigerator for a couple days. Starting at the bottom tightly roll the rice paper up over the fillings then continue rolling as you tuck in the sides similar to a burrito.

Place the rice paper on a clean work surface then add a portion of the shrimp micro greens cilantro mint bell pepper scallions and cucumbers on the bottom third of the rice paper. It s a healthy seafood and vegetable appetizer encased in a delicate translucent rice paper wrapper. And in place of rice noodles i love how amazingly crunchy and addicting dang foods lightly salted coconut chips are with every bite you.