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Fresh & Quick Spring Rolls with Pattypan & Peanut Sauce


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Serves 4 | Prep Time 15 min | Cook Time 5-10 min

Why I Love This Recipe

FEATURING: Lettuce (or cabbage or kale), cucumber, carrots, pattypan squash, cilantro & mint.

A really simple recipe that comes together quickly. We like to make it after our farm kiosk on Saturdays with leftover veggies! You can also add the protein of your choice (ex: fried tofu) but we often skip it!

NOTE: I'm usually not one to recommend kitchen gadgets but using a Y-shaped julienne peeler (like this one, available at Fine et Fûtés also, Outaouais folks: https://boutique.ricardocuisine.com/en/new-y-shaped-julienne-blade-peeler.html) really turns this meal preparation into a breeze!


Ingredients You'll Need

200-300 g of rice vermicelli noodles
1/2 lettuce head, chopped (or cabbage, finely shedded, or kale, chopped)
1 cucumber, cut in thin julienne***
4-5 carrots, cut in thin julienne***
1 pattypan squash (or 1/2 to 1 zucchini), cut in thin julienne***
A bouquet of fresh cilantro (coriander), or to taste
A few handfuls of mint, or to taste
1 package or round rice paper


ASIAN PEANUT SAUCE (this makes more than you need but you can keep it 1-2 weeks in the fridge in an airtight container and eat it as a dip or as a sauce for stir fries)
One 1" piece ginger, peeled
1/2 garlic scape, chopped (or 1 small garlic clove)
1/2 cup creamy peanut butter
2 Tablespoons Tamari OR soy sauce
1 Tablespoon fresh lime juice
1 teaspoon light brown sugar
1/4 -1/2 teaspoons crushed red pepper flakes (or 1/4 jalapeno, chopped finely)
1/4-1/2 cup of water (depending on how thick your peanut butter is)


*** Note about cutting in julienne: Using a Y-shaped julienne peeler makes this easy)!


Directions

MAKE THE NOODLES: Cook the noodles according to package. Drain, rinse with cool water and drain well again. Set aside.

PREPARE THE VEGGIES & HERBS: Cut all veggies in julienne. Set aside. Pile quite a few strands of cilantro, taking out tough/stringy strands, if needed. Set aside. Pile quite a few fresh mint leaves. Set aside.

PREPARE THE SAUCE: In a Mason jar, add ginger and garlic. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water. Put the lid on. Shake vigorously until the sauce is homogenous, adding more water by tablespoonfuls if needed to thin, until smooth. Warm up the sauce quickly on the stovetop, if needed.

ASSEMBLE THE ROLLS: To assemble your wraps: Prepare a flat surface where you will roll the rolls (ex.: clean cutting board). Line the flat surface with a dampen dish cloth. Now, fill 9 x 13 in pan with 1 in of hot water. Insert one rice paper wrap at a time for 20 seconds. This is all the time it needs to soften. Carefully, remove from water and place on your flat surface lined with a damp dish towel. Arrange vegetables in the center - I like to start with noodles, then lettuce, cucumbers, carrots, pattypan, & top with lots of cilantro and mint. Now close your wrap by wrapping it like you would a burrito.
Dip generously in sauce and enjoy.


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