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Fresh Spring Rolls With Peanut Dipping Sauce

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Fresh Spring Rolls with Peanut Dipping Sauce
2010-12-18 Appetizer
5 64

Shrimp, carrots, lettuce, cucumber, cilantro and bean threads are enclosed in rice paper to make these spring rolls, served with a peanut butter, soy and hoisin sauce for dipping.

  • Servings: 4


2 Tbsp Peanut Butter
2 Tbsp Water
1 Tbsp Soy Sauce
⅓ cup Hoisin Sauce
½ tsp Toasted Sesame Oil
1 pkg Rice Paper, 8 pieces
1 cup Shredded Lettuce
1 cup Julienned Carrots
1 cup Julienned, seeded cucumber
1 cup Chopped Fresh Cilantro
1 cup Peeled, deveined and cooked shrimp, slice in half lengthwise
1 cup Bean Threads


For Sauce--

Mix peanut butter, water, soy sauce, hoisin sauce and sesame oil together in a bowl. Set aside.

For Rolls--

Take one rice paper and submerge in water for 30 seconds. Place on a plate and top with the following; lettuce, carrots, cucumber, cilantro, shrimp and bean threads (use about 1/8th of each ingredient, since you will make eight spring rolls). Make sure the toppings are placed in the center of the spring roll wrapper. Fold sides in over toppings. Take bottom and fold up, then roll up tightly. Cut spring roll in half diagonally. Continue until you have made eight springs rolls. Place peanut dipping sauce in middle of platter and place cut spring rolls around the outside. Garnish sauce with a sprig of cilantro and some chopped peanuts.

The sauce is what makes this an awesome appetizer/first course. Double the recipe to serve as a main course.

Helpful Tips:

Not only do all four of my kids love these, but they love to make them, too! We all stand around the kitchen counter talking, rolling spring rolls, eating them, then making more. They invite friends over to join in, too. A family tradition in the making.