Vietnamese Spring Rolls with Peanut Sauce are delicious, healthy, great to eat when it's hot out, and not that hard to make. It’s kind of like rolling a sticky burrito.... There are plenty of tutorial videos on You Tube that you can check out for technique. What's important is to have all your ingredients ready and soak your rice paper just long enough that it's pliable. If it soaks too long it will rip. It varies by brand, but usually a 20-60 second soak in a bowl of warm water is all you need.
For the filling use cooled rice noodles (cook according to package directions) and any combination of julienned veggies (carrots, cabbage, bell peppers and cucumber work well), bean sprouts, avocado, lettuce leaves and fresh herbs like mint and cilantro. Roll and keep refrigerated until ready to eat. Serve with peanut sauce.
Peanut Dipping Sauce
Ingredients:
1/2 c peanut butter
2 Tbs low sodium soy sauce
juice of two limes
1 Tbs rice vinegar
1 Tbs sugar (or any sweetener)
1 clove garlic
Method:
Blend all ingredients in a blender and add water 1 Tbs at a time until desired consistency is reached. I usually add anywhere from 2-4 Tbs but it will vary depending on what peanut butter you use.
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