Spring Rolls with Peanut Sauce

These fresh spring rolls are packed with vibrant veggies like red cabbage, cucumber, and carrots, combined with aromatic herbs like mint and Thai basil, and tender rice noodles. Wrapped in soft rice paper, each bite offers a refreshing crunch and a burst of flavor. Paired with a sweet, savory, and slightly spicy peanut sauce, these rolls are perfect as a light appetizer, lunch, or snack.

Tips for Rolling Perfect Spring Rolls:

1. Soften Rice Paper Gently: Dip the rice paper wrapper in warm water for about 5-10 seconds. It should still feel slightly firm as it will continue softening while you work with it. If it’s too wet, it becomes hard to handle.
2. Don’t Overfill: Use a modest amount of each filling ingredient. Overstuffing can make the rolls tear or be difficult to roll tightly.
3. Work on a Damp Surface: Place the softened rice paper on a damp kitchen towel or cutting board to prevent it from sticking.
4. Layer Ingredients Thoughtfully: Start with herbs or colorful ingredients first (e.g., red cabbage, mint), so they show through the rice paper when rolled up. This makes your rolls more visually appealing.
5. Tuck and Roll: As you roll, tuck in the sides to keep the filling tight. Continue rolling gently but firmly until you reach the end.

Additions and Substitutions:

Additions:

• Protein Options: Add sliced tofu, tempeh, or cooked shrimp for extra protein.
• Avocado: Adds creaminess and healthy fats.
• Bell Peppers: Thinly sliced red or yellow bell peppers add a sweet crunch.
• Mango: For a tropical twist, add thin slices of ripe mango for sweetness.

Substitutions:

• Butter Lettuce: Use romaine lettuce or iceberg if you prefer a crunchier option.
• Mint and Thai Basil: If you can’t find Thai basil, use regular basil, cilantro, or parsley for a different flavor profile.
• Peanut Sauce: For a nut-free option, replace peanut butter with sunflower seed butter or maybe even tahini.

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