For the Spring Rolls:
- Rice paper
- Vegetables of choice. I used: romaine lettuce, carrot, cucumber, tomato, avocado, and bean sprouts.
- Mung bean noodles (optional)
For the Peanut Sauce:
- Creamy peanut butter
- Sweet chili or Sriracha sauce
- Soy sauce
- Rice vinegar (optional)
To Prepare The Spring Rolls:
- Begin by washing and slicing your vegetables into spears or shreds (e.g., carrots). Tomato rounds work fine, too! Remember, the more consistent in shape and size the easier it will be to layer and wrap the vegetables together.
- Pre-soak mung bean noodles in room temperature water for 5 minutes.
- Boil mung beans for 10-15 minutes. Let the noodles remain soaking in cold water until ready to add into the rolls.
- Layer an assortment of vegetables and mung bean noodles into a large romaine lettuce leaf. You should start to see a roll shape forming organically by wrapping the leaf on top of itself.
- Rehydrate rice paper sheet by soaking in room temperature water for a few seconds (about 30 but less than a minute).
- Place your pre-rolled romaine lettuce leaf on top of the rice paper and begin folding the rice paper over. This part was difficult the first couple of tries but I got it eventually!
- Serve with mint or basil to garnish.
To Prepare the Peanut Sauce:
- Combine ½ C. of peanut butter with sweet chili and sriracha sauce to taste. Whisk until well blended.
- Add 2 Tbsp. soy sauce
- Add 1 Tbsp. rice vinegar
- Gradually incorporate water, if necessary, until the consistency is creamy but not too runny.
- Have fun with the filling! I have made variations of these with summer fruits like mango and jicama spears.
- I also love to switch up the sauces and dips to compliment the flavors of different vegetables.
Yesenia is from sunny Southern California. She enjoys filling her 9-5 work day listening to NPR tiny desk concerts and spends time outside of the office searching for slowness through: reading, walking, eating, cooking, sleeping, and laughing – so much laughing.