Updated Post: DIY Spring Rolls With Peanut Dipping Sauce

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Hi everyone!  Happy Friday!  A while ago, I published this post about spring rolls and am dedicating this post to updating it.

You might be wondering why I'm choosing to republish this post.  The answer is twofold.  First of all, as you can see, the post needed a major update...major....  Secondly, this recipe is so tasty and perfect for summer that I had to remind y'all about it!

There are two main parts to the recipe:  the spring rolls and the dipping sauce.  I'm going to break down each part for you in this post!

1.  The Spring Rolls

Spring rolls are essentially raw vegetables and cooked protein of choice  in a  rice wrapper.  At first blush, that probably doesn't sound very good.  Let me assure you-  it's sooo yummy 😋!  Vibrant, raw vegetables and an umami-rich protein are artfully rolled into a chewy rice wrapper.  These rolls are light and refreshing, perfect for summer!

Disclaimer:  It can be tricky to assemble the spring rolls, but don't worry-  it's ok  if they look a little funky 😜.  Mine certainly were...abstract 😀!  As long as all of the filling is contained in the wrapper, you're good to go 👍!

2.  The Dipping Sauce

This peanut dipping sauce is the icing on the cake.  (Please don't take that literally because....yeah.)  But seriously, this peanut dipping sauce makes these spring rolls amazing!  It's so simple to make too!  It uses simple ingredients that you probably have at home and turns them into a magical condiment.  You can adjust all of the seasonings in the sauce to taste.  Also, don't be freaked out by the maple syrup in the sauce.  (I promise your spring rolls will not taste like pancakes 😉.) It adds toasty sweetness and also thins the sauce out.  You can use brown sugar instead if you want, but you'll need to add more water.

I tweaked this recipe to bring you today's recipe.

So if you're in need of a weekend cooking project, look no further!  These spring rolls will surely be a hit! 

Spring Rolls With Peanut Dipping Sauce

For the Peanut Sauce

• 1/4 creamy peanut butter
• 2 tsp. tamari (gluten-free soy sauce)
• 1 Tbs. gluten-free hoison sauce
• 1 garlic clove, mashed
• 1 tsp. sriracha chile sauce
• 1-2 Tbs. maple syrup
• Water (to loosen the sauce if needed and/or desired)

1.      1.  Blend all the ingredients together until well-blended.  Feel free to increase or decrease any amount of the ingredients to your taste.

For the Spring rolls

• 10 spring roll rice wrapper papers
• 1 large carrot, peeled and julienned
• 1 large cucumber, julienned
• 1/2 of a large red bell pepper, julienned
• 1/3 cup bean sprouts
• 1 oz. cooked rice noodles/rice vermicelli
• Handful of fresh cilantro
• 5 large butter lettuce leaves, torn in half
• 1 lb. cooked meat of choice (I like ground chicken or ground turkey.)
• Sweet chili dipping sauce from an Asian  market such as the Mae Ploy brand (optional but not really)

1.Pour warm water into a large bowl

2.Working with one rice paper wrapper at a time, dip it into the warm water for 10-15 seconds.  You want the wrapper to be soft , yet still slightly firm and pliable, not mushy in the least.

3.Immediately remove from the water and place flat onto a work surface such as a large plastic cutting board. 

4.Pat the wrapper slightly dry

5.Place some lettuce onto the bottom 1/3 of the wrapper.

6.Add all the rest of the ingredients, just a little of each.  Do not over-stuff the roll.

7.Roll everything up burrito-style as tight as you can.

8.Enjoy.  The rolls and the sauce are best eaten right away.