Fresh Thai Spring Rolls with Peanut Sauce Recipe
Enjoy the best of both worlds with these Fresh Thai Spring Rolls with Peanut Sauce. These salad rolls bring together fresh green beans, carrots, tomatoes, and green papaya, all enhanced by a delicious peanut sauce.
Servings: 2 servings
Calories: 388kcal
Equipment
Ingredients
- 2 large cloves garlic peeled
- 12-15 green beans trimmed and snapped in half
- 2/3 cup julienned carrot about one carrot
- 8 cherry tomatoes halved
- 1 1/2 cups julienned green papaya about one small papaya
- 2 tablespoons roughly chopped peanuts
- Juice of one lime
- 1 tablespoon packed brown sugar
- 1 to 2 bird's eye chilies sliced (optional)
- 1 tablespoon vegan fish sauce
- 2 to 4 tablespoons creamy peanut butter
- 4 rice spring roll wrappers
Instructions
- Place the garlic and the green beans in a large zipper-close bag. Seal the bag, removing as much air as possible. Use a rolling pin or mallet to gently whack the green beans and garlic until the green beans are lightly bruised and the garlic is smashed into small pieces.
- Add the carrots, tomatoes, papaya, peanuts, lime juice, brown sugar, chilies, and vegan fish sauce to the bag. Reseal and give everything a good toss. Massage with your hands for a few minutes, then transfer the contents of the bag to a fine mesh strainer set over a medium bowl. Press on the salad to extract as much liquid as possible. Reserve the liquid for the sauce.
- Find a rimmed dish that is large enough to hold your rice paper. Fill it with an inch of room temperature water and set it on the counter. Place a damp tea towel next to this container. Working one rice paper at a time, submerge the rice paper into the water until pliable (mine took about 20 seconds). Do not over-soak. Transfer the soaked rice paper to the damp towel, laying it down in a flat circle.
- Place one-quarter of the papaya salad on the rice paper, centered left-to-right, but three-quarters of the way down from the top. Fold the exposed bottom quarter of the paper up over the filling, then fold the entire roll over once. Fold in the left and right sides, then continue rolling until sealed.
- Repeat with the remaining three papers and the rest of the papaya salad.
- Transfer the reserved marinade to a serving bowl. Add two tablespoons of peanut butter and whisk until smooth. Add additional peanut butter if you prefer a thicker peanut dipping sauce (I used four tablespoons). Serve at once.
Video
Notes
If you are sensitive to spice, you may leave out the sliced bird's eye chilies. Alternatively, you can add Sriracha to the peanut sauce to give it a little kick.
You can make your own vegan fish sauce or substitute soy sauce if necessary.
Store the Salad Rolls in an air-tight container in the refrigerator, where they'll stay fresh for up to two days. If you have leftover filling, store it separately in the fridge and make fresh rolls when ready to eat.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 57g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 1046mg | Potassium: 860mg | Fiber: 7g | Sugar: 22g | Vitamin A: 8906IU | Vitamin C: 119mg | Calcium: 109mg | Iron: 4mg
