Spring Rolls with Zesty Peanut Sauce Recipe

Spring Rolls with Zesty Peanut Sauce Recipe

  • Peanut Sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon dark sesame oil
  • 3 tablespoons water
  • 1/4 cup JIF® Extra Crunchy Peanut Butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons honey
  • 1 tablespoon red pepper flakes, crushed
  • Spring Rolls:
  • 12 spring roll or egg roll wrappers
  • 2 ounces rice noodles, cooked and drained
  • 1 cup grated carrot
  • 1 cup fresh mung bean sprouts
  • 1 cup seedless cucumber, shredded and well drained
  • 1/2 cup fresh cilantro, minced
  • 4 tablespoons Crisco® Pure Vegetable Oil
  1. PEANUT SAUCE: Combine soy sauce, oil, water, peanut butter, rice wine vinegar, ginger, honey and red pepper flakes in small bowl. Set aside.
  2. SPRING ROLLS: Mix rice noodles, carrot, bean sprouts, cucumber and cilantro. Divide into 12 equal portions. Place one portion of mixture along one long side of a wrapper.
  3. Dampen edges of wrapper, fold the bottom of the wrapper over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with remaining wrappers.
  4. Heat oil in large skillet over medium high heat.
  5. Place rolls seam side down in skillet; cook on each side 3 to 4 minutes until golden brown. Remove from skillet and drain on paper towels. Keep warm.
  6. Serve spring rolls with warm peanut sauce for dipping.
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