Fresh Spring Rolls with Peanut Dip
Fresh spring rolls with a peanut dipping sauce are a popular item on menus at Vietnamese restaurants. This version is made with imitation crabmeat but you can also use grilled tofu, grilled shrimp or just vegetables for yours. Spring roll rice wrappers can be found in many large grocery stores, Asian markets, and online.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 Tbsp. sesame oil
- 1 Tbsp. gluten-free tamari
- 1 Tbsp. natural peanut butter
- 1 tsp. turbinado sugar
- 1 Tbsp. lemon juice
- 4 spring roll rice wrappers (8 1⁄2 inches)
- 1 cup warm water
- 1⁄2 cup carrots, shredded
- 1⁄2 medium avocado, peeled, pitted, and diced
- 1⁄2 cup cucumber, peeled, seeded, and cut into thin strips
- 1⁄2 cup green leaf lettuce, cut into strips
- 1⁄2 cup chopped imitation crabmeat
- In a small bowl, whisk together sesame oil, tamari, peanut butter, sugar, and lemon juice. Set aside
- Pour warm water into a shallow bowl. Working 1 sheet at a time, dip rice paper into water and hold for about 1 second to soften.
- Place on a work surface and nestle 1⁄4 of each filling ingredient (carrots, avocado, cucumbers, lettuce, and crabmeat) side-by-side onto the bottom-center of the circle. Flip the sides of wrapper in over filling. Roll from the bottom up to encase the filling.
- Serve chilled or room temperature with the dipping sauce.