Spring Rolls with Peanut Sauce
Yield 8 Spring Rolls
Prep Time 20 Minutes
Total Time 20 Minutes
- ⅓ cup creamy peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp Nate’s Hot Honey
- 1 Tbsp toasted sesame oil
- 1-2 tsp garlic chili sauce, depending on spice preference
- Water, if needed to thin sauce to desired consistency
- 2 oz thin rice noodles
- 1 tsp toasted sesame oil
- ½ tsp salt
- ½ head red cabbage
- 2 carrots
- 1 English cucumber
- 2 jalapeños, seeds removed
- ¼ cup chopped cilantro leaves
- ¼ cup thinly sliced green onions
- 8 rice paper wrappers (spring roll wrappers)
- 8 butter lettuce leaves
In a bowl, whisk together the peanut sauce ingredients. Add a small amount of water, if needed, to thin the sauce to desired consistency. Set aside.
Cook the rice noodles according to the package directions, then drain and rinse. Toss with sesame oil and salt, then set aside.
Slice the red cabbage, carrots, cucumber and jalapeños very thin, and no longer than 3 inches. You want everything to be about as thin as a matchstick. Set your sliced veggies to the side to prepare for filling your spring rolls.
Fill a shallow dish (larger than your spring roll wrappers) with warm water. Place a wrapper in the water, let it soak for about 15-20 seconds or until softened, then remove to a plate or cutting board lightly sprinkled with water.
Assemble your spring roll in this order- wrapper, butter lettuce, a pinch of rice noodles, 1 or 2 sticks of each vegetable (cabbage, carrot, cucumber, jalapeño), then a pinch of cilantro and green onion. The key is to not overfill the wrappers; you’ll need less filling than you think!
Tuck in the sides to hold everything in, then roll up like a little burrito. Moisten the end with a little water, if needed, to make sure the end of the roll holds together. Repeat with the remainder of your wrappers.
Serve immediately with your peanut sauce.