Vietnamese Fresh Spring Rolls with Peanut Sauce
These fresh Vietnamese spring rolls are perfect for a housewarming or birthday spread. They're a great way to use up leftover vegetables in the fridge, and dipped in the nutty peanut sauce, the whole family loves them.
Ingredients
Filling
- Rice paper20 sheets
- Cucumber1
- Onion1/2
- Imitation crab stick5 sticks
- Perilla leaves10 leaves
- Canned pineapple5 slices
- Bell pepper1/2
- Shrimpto taste
- Cooking wine1 tbsp
Peanut Sauce
- Peanut butter3 tbsp
- Mayonnaise1 tbsp
- Honey mustard2 tbsp
- Oligo syrup3 tbsp
- Lemon juice1 tbsp
- Chili sauceto taste
Directions
- 1
Thinly julienne the bell pepper.
- 2
Peel the cucumber around the outside, remove the seedy core, and cut into thin strips.
- 3
Julienne the imitation crab, pineapple, and perilla leaves into bite-sized strips. Cut the onion into strips and soak it in cold water to remove the sharpness. Blanch the shrimp in boiling water with a spoonful of cooking wine. (If using meat instead, season it with soy sauce, sugar, and oyster sauce and stir-fry.)
- 4
Briefly dip the rice paper in warm water, then layer the shrimp, perilla leaf, and vegetables in that order and roll it up—the shrimp shows through for a prettier roll. Serve with the peanut sauce made by mixing peanut butter, mayonnaise, honey mustard, oligo syrup, lemon juice, and chili sauce.