Spring rolls with peanut butter sauce
Today, I'm sharing a wonderful recipe for spring rolls with peanut butter sauce. These colorful and fresh delights will surely steal the show at any meal or party.
Spring rolls are easy to make and perfect for a summertime appetizer. But what truly makes this recipe special is the peanut butter sauce. The rich flavor and creamy texture of the peanut butter perfectly complement the fresh and crunchy vegetables inside the rolls.
Portions: 3
Preparation time: 30 minutes
Cooking time: 8 minutes
Ingredients:
10 rice paper sheets
125 g rice noodles
2 cucumbers
1 medium carrot
4 radishes
1 red bell pepper
1/2 small red cabbage
2 green onions
1/2 avocado
Bean sprouts (optional)
Ingredients for the sauce:
2 tablespoons peanut butter
6 tablespoons water
4 teaspoons Thai red curry sauce (link to product)
Salt to taste
Method:
Prepare the rice noodles according to the instructions on the package.
Cut the cucumbers, carrot, radishes, red bell pepper, red cabbage, and green onions into julienne strips. Slice the avocado thinly.
Fill a bowl with warm water. Take one rice paper sheet and soak it in the water for a few seconds until it becomes soft and pliable. Transfer the rice paper sheet to a clean and dry work surface.
Place a small amount of rice noodles on the rice paper sheet. Then add a little red cabbage, a few strips of vegetables (cucumbers, carrot, radishes, red bell pepper, green onions), and some thin slices of avocado. Be careful not to overfill the roll so that you can roll it easily.
Mix all the sauce ingredients together and set it aside.
Start rolling the spring roll: fold the sides of the rice paper sheet over the filling, then gently roll it from bottom to top, making sure it is tightly wrapped. Be careful not to roll it too tightly as the rice paper can tear easily.
Enjoy your delicious spring rolls with peanut butter sauce!