Entertaining with Asian Spring Rolls
Recipe yields: 25 full-size spring rolls, or 50 when cut in half
Course: Appetizer or Main
Cuisine: Asian
Author: Hip Foodie Mom
For the peanut sauce:
- 3/4 cup creamy peanut butter
- 1/4 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
- 1/2 teaspoon sesame oil
- Roasted peanuts for topping optional
For the spring rolls:
- 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
For the spring medley spring rolls:
- 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
For the traditional version spring rolls:
- 1/2 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
- 1/2 pound fresh shrimp peeled and cooked
- 1/2 large red bell pepper sliced thin lengthwise
- 1 bunch fresh green onions or scallions cut in half crosswise
- 1 bunch fresh cilantro
For the peanut sauce:
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.