Spring Rolls with Peanut Sauce
•12-16 Vietnam style spring roll wraps*
•3 cup shredded cabbage
•1 cup shredded carrots
•½ cup chopped cilantro
•½-1 cup greens beans, cut into 3” long pieces
•1/2 cup fresh spinach
•½ cup bean sprouts
•½ cup roasted peanuts
•¼ cup peanut butter
•¼ cup water
•2 tbsp soy sauce
•½ tsp chili
•1 tsp honey or sugar
•1 tsp Chinese black bean paste
•Dash of hing
1.In a pot of hot water, blanch all vegetables, except cilantro and spinach, for a few minutes. Place all blanched vegetables on a plate to let cool.
2.Meanwhile, place peanut sauce ingredients in the blender to make peanut sauce. If it is too dry, add more water. If you like it saltier, add ¼ tsp salt.
3.Soak spring roll wraps (4-5 pieces at a time) in a bowl with cold water (enough to cover the wraps). Divide the fillings (all the vegetables) equally.
4.Make sure the wraps are soft enough to handle. Wrap all the fillings carefully; the wraps are very delicate.
5.You can get this type of wraps in most grocery stores and all Asian markets. These wraps are typically made of tapioca or rice flour.
6.You may replace peanut butter with tahini paste. However, you will need to use about 2/3 cup of tahini paste if you are not using peanuts/peanut butter at all.
7.You can use any vegetables you like. And you do not need to blanch the vegetables if you like them raw.
By Madhavi Davi Dasi