Fresh Vegetarian Spring Rolls with Peanut Chili Sauce

Recipes from the Slow Food table

Huge thanks to the Slow Food team for submitting these recipes!

Spring roll recipe by Callie Goodman.

Fresh Vegetarian Spring Rolls: (15 Servings)

Ingredients:

• 1 package of spring roll rice wrappers

• 1 package of Vermicelli rice noodles

• 2 large carrots, peeled and sliced

• 1 large cucumber, thinly sliced

• 1 red cabbage, thinly sliced

• 1 head of lettuce, thinly sliced

• ½ cup of green onion, chopped

• ½ cup of cilantro, chopped

• ½ cup of thai mint, chopped

Instructions:

Cook vermicelli noodles in boiling water according to package, drain and rinse with cold water.

Gather all produce and chop.

Prepare a rolling station. Get a large, deep dish, add about 1 inch of warm water. Dampen a tea towel to assist with rolling (so rice wrappers don’t stick to hands) Place one rice wrapper into water and let soak for 15 seconds. Remove it and lay it on towel. Layer 2 slices and small bunch of each veggie and add a pinch of noodles on the ⅓ of spring roll that is closest to you. Carefully fold the sides of the spring roll over ingredients, making sure it is tightly packed. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, then rolling it like a burrito.

Pair with peanut sauce and enjoy!

Peanut Chili Sauce: (enough for 15 spring rolls)

Mix all ingredients by hand or in blender. Add salt, lime juice or chili flakes to taste.

Ingredients:

• 1 cup of creamy peanut butter

• ¼ cup of unseasoned rice vinegar

• ¼ cup of lime juice

• ¾ cup of vegetable oil

• 3 tbsp of soy sauce

• ⅓ cup of maple syrup

• 3 tbsp of sugar

• 5 garlic cloves, roughly chopped

• 2 tbsp of ginger, roughly chopped

• 1 tbsp salt, more to taste

• 2 tbsp crushed red pepper flakes

This recipe is a part of a series of The Dish x Slow Food collaborations. Visit our Slow Food Hub to find The Dish’s articles and recipes created in collaboration with Slow Food.