No Cook Veggie Spring Rolls With Peanut Dipping Sauce Food

VEGGIE SPRING ROLLS WITH PEANUT SAUCE RECIPE BY TASTY

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!

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES

Steps:

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

VEGETARIAN FRESH SPRING ROLLS WITH PEANUT SAUCE

Steps:

• Prep the veggies: Cut the pepper and carrots into matchsticks. Slice avocados and cabbage as thinly as possible. Remove any hard stems from baby kale leaves.
• Get a large frying pan and fill it with warm water. Soak one rice paper in water until it becomes soft (the time will vary depending on how warm your water is. It can be somewhere between 7-20 seconds). When you see the rice paper is soft and does not feel hard to touch take it out.
• Place the soften paper onto a clean work top or damp towel. Now to add the fillings start at the bottom ⅓ of the paper (the part that is closer to you). Crumble some Feta cheese over, then add some peppers, carrots and cabbage.
• Now it's time to roll these fillings in the paper. Like when you are making a wrap. However, you only need to roll enough to close the first batch of fillings. Once you have done this, add more fillings - the avocado and kale. At this stage you can also add more peppers or cabbage, if you feel like you have not stuffed the roll enough.
• Hold the fillings with your hands and at the same time roll the roll away from you while tucking the fillings in (under the wrapper).
• Now close both edges by folding the wrapper (rice paper) in and finish the rolling. Keep pressing the roll to make sure it the fillings are not very loose.
• For the peanut butter dipping sauce: Combine all the ingredients until smooth. (Place the peanut butter in your microwave to soften it a bit, if needed).
• Best served right away.

NO-COOK VEGGIE SPRING ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Finely slice all veggies and fruit into matchstick-sized pieces about 3 inches long.
• Pour an inch of warm water into a round cake pan. Fully submerge one spring roll wrapper into the water until it softens and begins to curl up on the edges, less than a minute. Carefully transfer the wet (and fragile) wrapper to a plate or cutting board.
• Place a handful of the fruits, veggies, herbs, and green onions (if using) in a line across the bottom half of the wrapper leaving space on either side.
• Fold the bottom edge of the wrapper up over the veggies. Fold over each side and then roll from the bottom all the way up to the top. The wrapper will stick to itself. Repeat until all rolls have been made.
• Whisk together all ingredients for the dipping sauce and serve with completed spring rolls. Store leftovers in the fridge.

VEGETABLE SPRING ROLLS WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling. Serve immediately with peanut sauce.

2 POINTS PLUS - CRUNCHY VEGGIE ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Dipping sauce: combine vinegar, lime juice, peanuts, sugar and salt in small bowl. Set aside.
• Combine noodles with boiling water in medium bowl.
• Soak noodles for 12 minute Drain and pat dry with paper towels.
• Half-fill large skillet with warm water.
• Soak 1 rice paper round in water 30-45 seconds.
• Pat with paper towel to remove water.
• Place 1/4 noodles on bottom third of rice paper.
• Top with 1/4 each of cucumber, carrot, scallions, and cilantro.
• Tightly roll rice paper around filling, but just enough to cover it.
• Place 1/4 parsley leaves in single row along the roll, then continue rolling up to form neat cylinder.
• Place roll seam side down on plate and cover with damp paper towel.
• Complete filling 4 rolls.
• Slice each rolls on diagonal into 4 pieces. Serve with sauce.
• 2 points plus yeilds 1 roll and 1/2 tbsp sauce.