EASY PEANUT SAUCE RECIPE FOR SPRING ROLLS
Provided by angela @marathonsandmotivation
Number Of Ingredients 6
Steps:
- Pour the peanut butter, soy sauce, maple syrup, hoisin sauce, sriracha sauce, and sesame oil in a small bowl.
- Whisk the ingredients together until they're smooth or well combined.
- Separate the prepared sauce into small bowls and serve with along side your vegetable spring rolls for dipping.
Nutrition Facts : Calories 13 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 100 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY PEANUT SAUCE FOR SPRING ROLLS
With only 3 ingredients and less than 5 minutes of time needed, it doesn't get much easier or faster than this. This is good for dipping spring rolls (really good!), but also good with cooked meat. This is a sweet peanut sauce, not spicy at all.
Provided by CraftScout
Categories < 15 Mins
Time 2m
Yield 3/8 cup
Number Of Ingredients 3
Steps:
- Mix peanut butter and hoisin sauce in a small microwave safe bowl. Microwave on high for 45 seconds.
- If needed, add some water to thin it out to a medium sauce consistency (not thick like a creamy dip).
- NOTE: 3/8 cup is usually (around me) good for about 4 spring rolls, maybe 2 meal sized servings, or 4 appetizer servings. Serve this warm to room temperature.
Nutrition Facts : Calories 778.2, Fat 46.5, SaturatedFat 7.5, Cholesterol 3.8, Sodium 2477, Carbohydrate 74.6, Fiber 10.3, Sugar 42, Protein 24.5
VEGGIE SPRING ROLLS WITH PEANUT SAUCE RECIPE BY TASTY
Here's what you need: warm water, rice paper wrappers, white mushroom, medium carrots, english cucumber, red cabbage, yellow bell pepper, natural peanut butter, ginger, sesame oil, rice wine vinegar, soy sauce, maple syrup, red pepper flakes
Provided by Crystal Hatch
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Fill a medium shallow bowl with warm water and set near your work station.
- Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
- Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
- Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure.
- Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll.
- Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you've finished making the spring rolls, chill in the fridge while you make the sauce.
- Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined.
- Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes.
- Serve the chilled spring rolls with the sauce.
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams
FRESH SPRING ROLLS WITH PEANUT SAUCE
A pretty little appetizer for those hot summer days, or when you just don't feel like "cooking".
Provided by Battle in Seattle
Categories Vegetable
Time 1h
Yield 48 rolls, 2 cups dipping sauce, 24 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
- In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
- Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
- Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
- To make ties for the rolls, bring a small pot of water to a boil. If you are using scallions, slice off the white part, and cut the green parts in half lengthwise. In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls. Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well. Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.
Nutrition Facts : Calories 65.8, Fat 3.1, SaturatedFat 0.6, Cholesterol 0.2, Sodium 160.6, Carbohydrate 7.7, Fiber 1.4, Sugar 3.9, Protein 3.1
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