Ingredients
Peanut Dipping Sauce:
- 1/4 cup chunky peanut butter
- 3 tablespoons warm water
- 1 teaspoon soy sauce
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon crushed red pepper flakes
Rolls:
- 8 round rice paper wrappers
- Reserved rice noodles from Pad Thai recipe
- 1 small cucumber, seeds removed, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 sprig fresh mint, leaves only
Directions
For the sauce: In a bowl, whisk together the peanut butter, water, soy sauce, garlic, and red pepper flakes and set aside.
For the rolls: Fill a shallow baking dish or pie plate with hot water. Soak a rice paper wrapper until softened, about 30 seconds. Place it onto your work surface. Along the bottom edge, layer one-eighth of the noodles, cucumbers, carrots, and mint leaves. Fold the bottom edge up over the filling. Fold in the sides and continue rolling up from the bottom. Repeat with remaining rice paper wrappers.
Serve with the dipping sauce.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By myvanbud_7437656
San Jose, CA
on January 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG! these Spring Rolls were so good and the sauce was outstanding. I made a second dipping sauce of Rice Wine Vinegar, 1 Tablespoon of Sugar, 1 Teaspoon of Hot Chinese Mustard and a Serrano Chile cut up. Mixed everything for added heat as my family likes heat. Next time I will add one shrimp to each roll for more protein. Yummy!!!!!!!!!!!!!!!
Read all 1 reviews