Spring rolls with vegetables and peanut sauce

• For 12 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Spring Rolls
  • Rice paper wrappers : 12 sheets
  • Carrots (julienned) : 2 medium-sized
  • Cucumber (julienned) : 1 medium-sized
  • Red bell pepper (julienned) : 1 medium-sized
  • Fresh mint leaves (chopped) : 1/2 cup
  • Fresh cilantro leaves (chopped) : 1/2 cup
  • Rice vermicelli noodles (cooked and cooled) : 100 grams
• Peanut Sauce
  • Peanut butter : 1/2 cup
  • Soy sauce : 2 tablespoons
  • Lime juice : 2 tablespoons
  • Honey : 1 tablespoon
  • Garlic (minced) : 2 cloves
  • Water : 1/4 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Peanut Sauce
• Mix peanut butter, soy sauce, lime juice, honey, minced garlic, and water in a bowl until well combined. Set aside.
• Prepare the Spring Rolls
• Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable.
• Place the soaked rice paper wrapper on a clean surface.
• Arrange a small amount of julienned carrots, cucumber, red bell pepper, mint leaves, cilantro leaves, and a handful of cooked rice vermicelli noodles in the center of the wrapper.
• Fold the sides of the wrapper over the filling, then roll it tightly from bottom to top, sealing the edges.
• Repeat the process with the remaining rice paper wrappers and filling ingredients.
• Serve
• Cut the spring rolls in half diagonally and serve them with the prepared peanut sauce.

Tips

• Soak the rice paper wrappers one at a time to prevent them from sticking together.
• Feel free to add other vegetables or protein of your choice to the spring rolls.
• The peanut sauce can be stored in the refrigerator for up to a week.

Information

• Spring rolls are a popular appetizer in many Asian cuisines.
• They are a great option for a light and refreshing meal or snack.
• The peanut sauce adds a creamy and savory flavor to the spring rolls.