Thai Style Spring Rolls with a Peanut Asian Dipping Sauce (08.08.12)

Posted at 11:35 AM, Aug 08, 2012
and last updated 2012-08-08 17:33:30-04

by Jennifer Burns, Dan’s Market

  • 12 spring roll wrappers
  • 1/2 cup bean sprouts
  • 1/4 head of green cabbage, chopped
  • 5 green onions, chopped
  • 1 cup thin noodles, pre-cooked (rice, Chinese or bean thread noodles)
  • 1/4 cup fresh herbs (cilantro, basil or mint)
  • 1/4 cup carrots, julienned
  • 1/4 cup peanuts, crushed
  • 3 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 teaspoon lime or lemon juice
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1/2 tsp fresh ginger, grated

Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Place a small amount of the bean sprouts, cabbage, onions, noodles, herbs, carrots and peanuts in the wrappers. Tuck in the sides securing the ingredients, then roll forward. In a small bowl, mix the soy sauce, peanut butter, lime or lemon juice, honey, sesame oil and ginger. Serve spring rolls with dipping sauce.