Fresh Veggie Spring Rolls with Peanut Sauce

This is the basic recipe I used:  http://www.foodnetwork.com/recipes/bobby-flay/fresh-vegetable-spring-rolls-with-two-dipping-sauces-recipe/index.html

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.

This slideshow requires JavaScript.

Ingredients

Directions

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s