Happy New Year

Fresh Asian Spring Rolls with Easy Peanut Dipping Sauce

The perfect DELICIOUS appetizer for our recent Asian/Valentine themed  party plus  celebrating a birthday. They are healthy and versatile making a wonderful light dinner, lunch, or appetizer. Serves 4-6  Makes 10 rolls. 
The recipe comes from Martha H. one of our guests who found it at https://sallysbakingaddiction.com/2015/04/07/homemade-fresh-summer-rolls-with-easy-peanut-dipping-sauce/

Spring Rolls Ingredients:

• 10 spring roll rice paper wrappers
• 1 large carrot, peeled and julienned
• 1 large cucumber, julienned
• 1/2 of a large red pepper, julienned
• 1/3 cup chopped purple cabbage
• 1 ounce cooked rice noodles/rice vermicelli (optional)
• 1 avocado, sliced
• handful fresh cilantro (and/or mint, basil)
• 5 large green lettuce leaves (romaine, butter, etc), torn in half
• 20 medium cooked shrimp, peeled and sliced in half length-wise
• sesame seeds for garnish (optional)

Easy Peanut Dipping Sauce

• 1/4 cup creamy peanut butter
• 1 TB. hoisin sauce
• 2 tsp. soy sauce
• 1 clove garlic, mashed (or about 1 teaspoon minced)
• 1 tsp. Sriracha sauce or a chile garlic sauce, optional for spice
• 1-2 TB. warm water, or more as needed
• optional garnish: crushed peanuts, sprinkle of crushed red pepper

Cooking Tip: Make sure every single ingredient in the spring rolls is prepared/chopped/cooked before you start assembling.. You can use a variety of veggies and even throw in some rice noodles and shrimp. Be sure to add in some crunch like carrots, cucumbers, peppers, or all of the above. Tasty herbs like mint, basil, or cilantro punch up the flavor. For this recipe Martha used a cucumber, carrots, red pepper, cilantro, shrimp, chopped purple cabbage, romaine and avocado.

Directions:

• Prepare the dipping sauce: You can whisk everything together in a bowl or use a blender. Add everything to a medium bowl (except water and optional garnish) and whisk or blend until smooth. Add 1-2 tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
• Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests).  You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Pat the wrapper slightly dry.
• Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper, Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro or whatever herb using . Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top of that.
• Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
  
• Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish.
• After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce. 

Make ahead tip/storing: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper. Store up to 2-3 days. In terms of taste, the rolls are best served fresh the day they are made. Cover sauce tightly and store in the refrigerator for a couple days.

Weekend Recipes: Asian Meatballs, Asian Chicken Wings and Asian Nachos

Sì jì píng ān guò wàng nián – Wish you four seasons of peace and a flourishing year