Nhi's Spring Rolls + Peanut Butter Dipping Sauce
Homemade spring rolls are a delicious summer treat. Make them when it's too hot to cook in your oven or stove top. You can make the peanut butter dipping sauce ahead of time. Perfect for picnics and easy weeknight dinners when you're too sweaty to make complex dishes.
Servings: 4 people
Calories: 870kcal
Cost: $3
Equipment
- Chopping Board
- Knife
- Kettle
- Baking pan
- Mixing Bowl
- whisk
Ingredients
Spring Rolls
- 6 oz. Rice Paper About half a stack of rice paper
- 1 lb. shrimp Deveined and shelled
- 1 head Lettuce Washed and dried
- 2 blocks Tofu Extra firm and 5-spice marinated.
- 6 sprigs Thai Basil substitute with Italian basil if you don't have Thai basil
- 6 sprigs cilantro To taste
- 3 sprigs Mint To taste
- 1 cup Rice Noodles Optional
Dipping Sauce
- 1 cup peanut butter Smooth is fine, I prefer extra chunky
- 3 tablespoon Hoisin Sauce
- 1 clove garlic pressed or minced finely
- 1 tablespoon sriracha sauce Optional
- Water Warm water to thin out the sauce
Instructions
- Gather the ingredients.
- Prepare the ingredients by washing and drying thoroughly. Lightly poach the shrimp if it's raw. Blanch the tofu (if you have a habit of blanching tofu) and cut the tofu into strips. Chop long herbs like chives or green onions into 4 inch/10 cm pieces.
- Boil tap water in a kettle. Pour some cold water into a baking pan. Then pour some boiling water into the baking pan to mix it with the cold water. Add enough water that it will submerge a layer of rice paper but not so much that the hot water overflows. Set up your "mise en place" (organized plates) and dipping sauce while you wait for the water to cool in the baking pan.
Dipping Sauce
- Mix the peanut butter and hoisin sauce. Use a garlic press to press the garlic or mince it with your knife. Add the garlic directly to the peanut butter and hoisin mix.
- Add sriracha if you want the dipping sauce to be spicy. Stir the sauce to mix evenly. Add warm water to thin out the sauce and make it easier to mix. Add salt to taste.
Making spring rolls
- Dip a sheet of rice paper into the baking pan with warm water. Wet the rice paper on both sides. Transfer the rice paper on to a large plate. This plate will be your working area.
- Assemble a spring roll by setting a layer of lettuce or other leafy greens on the rice paper towards one edge.
- Put your herbs, (if using) noodles, and shrimp on top of the lettuce. Remember not to overfill it or else you'll tear the rice paper when you roll it.
- Roll the side of the rice paper that is closer to the ingredients over the ingredients lengthwise.
- Push the shorter edges of the rice paper to meet each other and try to stick the edges on top of the edge that was previously folded lengthwise.
- Roll the cylinder until there is no more rice paper left. If you're struggling to follow these written instructions, check out this illustrated guide on how to fold the spring roll.
- Layer the lettuce, herbs and tofu on top of the rice paper.
- Roll one side of the rice paper over the tofu and greens. Keep rolling until a tight cylinder forms. You may end up rolling until the rice paper is almost gone but leave a small edge for the final fold lengthwise.
- Bring the two shorter opposite edges together. They won't touch but try to make them even.
- Roll from the long edge until there is no more rice paper left to roll. This should close the spring roll.
- Enjoy your spring rolls with peanut butter dipping sauce!
Nutrition
Calories: 870kcal | Carbohydrates: 94g | Protein: 47g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 1818mg | Potassium: 791mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1090IU | Vitamin C: 12.8mg | Calcium: 256mg | Iron: 6.3mg