Yesterday, here in Madison, it was the hottest day of the year so far. . 79 degrees!!! It was glorious. I love how the weather causes people to have a smile on their face and a spring in their step. I picked up some tulips and channeled my inner Ina and put a little bouquet together.
The warm, perfect weather and flowers always make me happy. And I love seeing spring produce everywhere.
Spring rolls aren’t new here on my blog but these spring-inspired ones are!
I used all the spring veggies I could get my hands on. . can you see the mangos, fennel and spinach? Ah, these spring rolls were sooooooo good. I’m sharing my tips and suggestions for Entertaining at Home with Asian Spring Rolls on the Kitchenthusiast KitchenAid blog.
If you’ve never had an Asian food inspired party, you need to. They are so fun and, with these spring rolls, we’re talking delicious, easy, and fresh food, and you can even set up the table DIY style!
For me, it’s not a successful spring roll party unless you have a great dipping sauce. Making your own peanut sauce at home is super easy so please try to make your own . . you won’t regret it and it will taste so much better than buying a bottle at the Asian market. Click over for my peanut sauce recipe!
- ¾ cup creamy peanut butter
- ¼ cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons freshly squeezed lime juice
- 4 teaspoons low sodium soy sauce
- 1 tablespoon sugar
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 garlic clove, minced
- ½ teaspoon sesame oil
- Roasted peanuts for topping, optional
- 1 package Rice Paper Wraps for Spring rolls (available at all Asian markets; look for the large round ones, comes with 25 sheets of rice paper)
- Large bowl of very hot water
- 4 cups of fresh baby spinach
- 2 mangos, peeled and sliced lengthwise into strips
- 10 to 12 asparagus spears, blanched
- 1 to 2 cups radicchio, chopped thin
- 1 to 2 cups raw fennel, sliced thin (white bulb part only)
- 1 bunch fresh cilantro
- ½ large Daikon radish, peeled and cut into 3 to 4 inch pieces
- 3 large carrots, peeled and cut in half crosswise
- 3 to 4 cups green leaf lettuce, shredded or chopped
- ½ pound fresh shrimp, peeled and cooked
- ½ large red bell pepper, sliced thin lengthwise
- 1 bunch fresh green onions or scallions, cut in half crosswise
- 1 bunch fresh cilantro
- Using a large to medium sized mixing bowl, whisk together all of the ingredients, from the peanut butter to the sesame oil.
- For the rest of the instructions and to see the full recipe card, please visit The Kitchenthusiast blog.
To see the complete recipe card, to read my post and to get my tips, please visit The Kitchenthusiast.
Disclosure: This is a sponsored post in partnership with KitchenAid USA. Thank you for supporting me in working with the brands that I use and love.