Chef Jenn Magrey
Peanut Sauce with Ginger:
1/3 cup soy sauce
1/2cup creamy peanut butter
Juice from 2 limes
2 tablespoons chili paste (or sriracha)
1-tablespoon fresh grated ginger
1-tablespoons sesame oil
2 tablespoons Rice Wine Vinegar
1 tablespoon sesame seeds if desired.
Whisk all together and serve with Spring Rolls
**If too thick, add a little warm water to thin to desired consistency
*Can make ahead up to one week and kept in refrigerator
Vegetable Spring Rolls
Rice Wrappers – about 25 wrappers
3-5 oz. very thin vermicelli bean noodles (rice noodles) – soak in hot water for about 2-4 minutes. See package instructions. Drain and toss with a little sesame oil - snip with scissors to break up noodles.
1 cucumber – seeded and cut into thin matchsticks (julienned)
1-2 carrots – cut into thin matchsticks or shredded
1 red bell pepper - cut into thin matchsticks
Scallions- cut into thin matchsticks
Purple Cabbage – Shredded finely
Mint Leaves – Chiffonade
Cilantro – chopped
Drag the rice paper wrapper through the warm water quickly until just dampened. Place a few sticks of carrot, cucumber, red pepper, scallions and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper. Then add a small amount of noodles, followed by the mint leaves and the cilantro.
Do not overstuff the rolls. Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It is as if you are rolling a burrito! Tuck in the sides as you go. Start small then add more, as needed, as you roll each one. It takes practice.
Serve with Dipping sauce!
*If you need to make ahead of time, separate the rolls with wax paper as to not stick together.