Rice wrapped Spring Rolls with Thai Chili Sauce and Peanut Sauce 

Spring Roll Ingredients

  • 8 sheets rice paper (spring roll wrappers)

  • 1 teaspoon toasted sesame oil

  • ¼ teaspoon fine sea salt

  • 1 cup torn butter lettuce, ribs removed

  • 1 cup very thinly sliced red cabbage

  • 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler

  • 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler

  • ¼ cup thinly sliced green onions

  • 1 lb cooked shrimp (2-3 per roll) 

Instructions

Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach.

Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.

Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

Serve the spring rolls with peanut sauce on the side.

Peanut Sauce Ingredients

  • ⅓ cup creamy peanut butter

  • 2 tablespoons rice vinegar

  • 2 tablespoons reduced-sodium tamari or soy sauce

  • 2 tablespoons honey or maple syrup

    • 1 tablespoons toasted sesame oil

  • 2 cloves garlic, pressed or minced

  • 2 to 3 tablespoons water, as needed

Instructions

To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons of water, as needed to make a super creamy but dip-able sauce.

Thai Chili Sauce Ingredients

  • 1/3 cup rice vinegar

  • 1/3 cup water

  • 1/3 cup + 2 tablespoons cane sugar

  • sugar free alternative: use granular sweetener of choice (e.g. erythritol)

  • 1 tablespoon rice wine (can substitute dry sherry)

  • 1 tablespoon Chili Paste (use more or less according to taste)

  • OR 1-2 teaspoons dried red chili flakes (these are very hot, start with less and add more if desired)

  • 1 1/2 teaspoons finely minced garlic

  • 1 teaspoon finely minced ginger

  • 1 teaspoon tamari or soy sauce (use tamari for gluten free)

  • 2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)

Instructions

Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.