Fresh Veggie Spring Rolls with Peanut Sauce

This is the basic recipe I used:

But, I did enjoy adding my own touches:

For meat, I used small bay scallops seasoned with soy sauce and sesame oil, garlic, and cilantro.

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Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.

Garlic-Soy Dipping Sauce:

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons peanut oil
  • 1 teaspoon hot sesame oil
  • 1 teaspoon minced garlic
  • Pinch of sugar

Combine all ingredients in a small bowl.

Spicy Peanut Dipping Sauce:

  • 2 tablespoons finely chopped garlic
  • 1/2 cup smooth peanut butter
  • 1/2 cup soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon hot chile oil
  • 1/2 cup cilantro leaves, finely chopped

Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

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