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- 8 rice paper wrappers - 1 cup cooked vermicelli noodles - 1 cup shrimp, cooked and halved (or tofu for a vegetarian option) - 1 cup carrot, julienned - 1 cup cucumber, julienned - 1 cup bell pepper, thinly sliced - 1/2 cup fresh mint leaves - 1/2 cup fresh basil leaves - 1/4 cup fresh cilantro leaves - 1 avocado, sliced (optional) - 1/3 cup peanut butter - 2 tablespoons soy sauce - 1 tablespoon honey or agave syrup - 1 tablespoon rice vinegar - 1 teaspoon garlic, minced - 1 teaspoon grated ginger - Water to thin, as needed Creating fresh spring rolls is simple and fun! Each ingredient adds flavor and texture. The rice paper wrappers hold everything together, while the cooked vermicelli noodles give it a nice chew. You can use shrimp or tofu, making this dish versatile for different diets. Fresh vegetables make your rolls colorful. Carrots and cucumbers add crunch. Bell peppers bring sweetness. Don’t forget the herbs! Mint, basil, and cilantro give a refreshing taste. You can even add avocado for creaminess. For the peanut sauce, mix peanut butter with soy sauce for saltiness. Honey or agave syrup adds sweetness. Rice vinegar gives it a tangy kick. Garlic and ginger enhance the flavor. Adjust the water to get the sauce smooth and easy to dip. This recipe is perfect for gatherings or a light meal. You can find the full recipe at the beginning of this article. Enjoy your fresh spring rolls with that delicious peanut sauce! To make the peanut sauce, gather these ingredients: - 1/3 cup peanut butter - 2 tablespoons soy sauce - 1 tablespoon honey or agave syrup - 1 tablespoon rice vinegar - 1 teaspoon garlic, minced - 1 teaspoon grated ginger - Water to thin, as needed Start by placing the peanut butter in a bowl. Then, add the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Whisk these together well. You want a smooth mix, so add water a little at a time. Stop when the sauce is pourable but not too runny. This sauce adds rich flavor and a nice creaminess to the rolls. Next, prepare the rice paper wrappers. Fill a shallow dish with warm water. Take one rice paper wrapper and dip it into the water. Hold it there for about 15-20 seconds. You want it to be soft but not too mushy. Once it feels right, lift it out carefully and place it on a clean surface. Be gentle with the softened wrappers. They can tear easily. If you find one tears, don’t worry. Just grab another wrapper. With practice, you will get the hang of it! Now comes the fun part: assembling your fresh spring rolls. Place the softened wrapper on your surface. Add about 2 tablespoons of cooked vermicelli noodles in the center. Then, layer a few pieces of shrimp or tofu, a small handful of julienned carrots, cucumbers, and bell peppers. Don’t forget your herbs like mint, basil, and cilantro! To roll, fold the bottom of the wrapper over the filling. Fold in the sides next, then roll tightly away from you. Keep it snug but not too tight, or the wrapper may tear. Repeat this with the remaining wrappers and fillings. Serve your fresh spring rolls on a platter. You can drizzle the peanut sauce on top or place it in a bowl for dipping. These rolls are a delightful treat! For the complete recipe, check the Full Recipe section. To make fresh spring rolls, you need to handle rice paper wrappers with care. Soaking them in warm water is key. Avoid soaking for too long. If they get too soft, they will tear easily. Dip each wrapper for about 15-20 seconds. Look for a pliable feel, but not mushy. When you fill the rolls, keep the filling in the center. Use just enough to avoid overflow. This way, the wrappers won’t stretch too much. Distribute the ingredients evenly to maintain balance. A good mix of veggies and protein creates a great taste. For a beautiful presentation, arrange the spring rolls on a large platter. You can garnish with extra herbs. A sprinkle of sesame seeds adds flair too. This makes your dish appealing and fun. Pair your spring rolls with peanut sauce for dipping. This sauce adds a rich, creamy taste. You can also try serving with sweet chili sauce for a spicy kick. Both options can enhance your meal and make it more exciting. {{image_2}} You can easily make fresh spring rolls without shrimp. Tofu is a great substitute. It adds protein and absorbs flavors well. Just press and cube the tofu, then pan-fry it until golden. You can also play with different fillings. Try adding: - Sliced bell peppers - Shredded cabbage - Avocado slices - Cooked edamame - Mushrooms These options not only add flavor but also color to your rolls. Mix and match according to what you like! To make your spring rolls pop, add fresh herbs. You can use: - Cilantro - Thai basil - Dill These herbs will add a fresh kick. For heat, consider adding spices or chili. A pinch of red pepper flakes works well. You can also use fresh chili slices for a bolder flavor. Experimenting with these ideas will elevate your dish. Each bite can surprise you with new tastes! To keep your fresh spring rolls tasty, you must store them right. Place the rolls in a single layer on a plate. Cover them with a damp paper towel. Then, wrap the plate with plastic wrap. This helps to keep them moist and fresh. If you have more rolls, stack them carefully with damp paper towels between each layer. Store your rolls in the fridge for up to two days. The rice paper may dry out, so eat them soon for the best flavor. If you notice any dryness, dip them briefly in warm water before serving. Peanut sauce is easy to store. Pour it into an airtight container after making it. You can keep it in the fridge for up to a week. Always stir the sauce before using. If it gets too thick, add a little water to thin it out. For long-term storage, freeze the sauce in small portions. Use ice cube trays for easy serving sizes. When you want to use it, just thaw it in the fridge overnight. This way, you always have peanut sauce ready for your rolls or other dishes. To keep your spring rolls from sticking, follow these tips: - Soak rice paper wrappers in warm water for just 15-20 seconds. - Use a clean, flat surface to roll your spring rolls. - Place the rolls on a parchment-lined plate to avoid sticking. - Avoid overlapping the rolls while they cool. These steps help ensure a smooth rolling process. The wrappers should be soft but not too mushy. Yes, you can make the peanut sauce ahead of time. - Store the sauce in an airtight container in the fridge. - It lasts for about one week. - If it thickens, just add a little water and stir to thin it out. Making the sauce in advance can save you time. You can easily enjoy it later! If you can't find rice paper, here are some great alternatives: - Use lettuce leaves for a fresh crunch. - Try soy paper for a unique flavor. - Thinly sliced cucumbers can also work well as wrappers. These options let you enjoy fresh spring rolls even if rice paper is not available. Get creative with your fillings! Fresh spring rolls are easy to make. You need rice paper, vermicelli noodles, and shrimp or tofu. Let's not forget the fresh veggies and herbs like carrots, mint, and cilantro. The peanut sauce adds the perfect touch with peanut butter, honey, and garlic. Remember to soak the rice paper properly and roll them tightly. Experiment with flavors and fillings to find your favorites. Store leftovers correctly for the best taste. Now, you can impress your friends with delicious spring rolls. Enjoy creating your own tasty rolls!

Fresh Spring Rolls with Peanut Sauce

Dive into the refreshing world of fresh spring rolls with peanut sauce! These vibrant rolls packed with shrimp or tofu, crisp veggies, and aromatic herbs are perfect for a light meal or appetizer. The creamy, flavorful peanut sauce takes them over the top! Ready in just 30 minutes, these rolls are a fun and healthy treat. Click to explore the step-by-step recipe and impress your guests with your culinary skills today!
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Ingredients
  

8 rice paper wrappers

1 cup cooked vermicelli noodles

1 cup shrimp, cooked and halved (or tofu for a vegetarian option)

1 cup carrot, julienned

1 cup cucumber, julienned

1 cup bell pepper, thinly sliced

1/2 cup fresh mint leaves

1/2 cup fresh basil leaves

1/4 cup fresh cilantro leaves

1 avocado, sliced (optional)

For the Peanut Sauce:

1/3 cup peanut butter

2 tablespoons soy sauce

1 tablespoon honey or agave syrup

1 tablespoon rice vinegar

1 teaspoon garlic, minced

1 teaspoon grated ginger

Water to thin, as needed

Instructions
 

Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey/agave syrup, rice vinegar, minced garlic, and grated ginger. Add water a little at a time until you reach your desired consistency (smooth and pourable). Set aside.

    Fill a shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it becomes pliable but not too soft.

      Lay the softened wrapper on a clean, flat surface. Place about 2 tablespoons of vermicelli noodles in the center, followed by a few pieces of shrimp (or tofu), a small handful of carrot, cucumber, bell pepper, and a few leaves of mint, basil, and cilantro. Add a slice of avocado if using.

        Fold the bottom of the wrapper over the filling, then fold in the sides, and roll everything tightly away from you to form a roll. Repeat with the remaining wrappers and fillings.

          Serve the spring rolls on a platter with the peanut sauce drizzled on top or in a small bowl for dipping.

            Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Arrange the spring rolls on a large platter and garnish with extra herbs and a sprinkle of sesame seeds for an inviting presentation.