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Vegetable Spring Rolls

Heather Thomas, sloCooking
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Ingredients
  

  • VEGETABLE FILLING:
  • 1/3 seedless cucumber
  • ½ medium carrot peeled
  • ½ red bell pepper
  • 3 medium radish
  • 1 scallion chopped
  • VEGETABLE DRESSING:
  • ½ tbsp. rice wine vinegar
  • ½ tsp. sugar
  • 1 tsp. fish sauce
  • 1 tbsp. lime juice from about 1 lime
  • NOODLE FILLING:
  • 1 ½ ounces bean thread noodles
  • 1 tsp sesame oil
  • Red pepper flakes
  • FOR ROLLS:
  • 8 rice paper wrappers
  • 2 tbsp. cilantro leaves
  • Fresh mint
  • PEANUT SAUCE:
  • 2 tbsp. creamy peanut butter
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. tamari
  • 2 tsp. sugar
  • Sambal to taste
  • 1-2 tbsp. water to thin out sauce if necessary

Instructions
 

  • Make the spicy peanut sauce: whisk all sauce ingredients together until smooth & creamy, set aside
  • Make noodle filling: break noodles into small bits, cook according to package directions, when noodles are cooked, drain and toss in a bowl with sesame oil and red pepper flakes
  • Make vegetable filling: use a box grater or mandolin, slice cucumber, carrot and bell pepper into thin slices. Whisk together rice vinegar, sugar, fish sauce and lime juice in a large bowl. Add vegetables and scallions, toss to coat.
  • Soften rice paper wrappers with warm water. Follow directions on the package. Working on one at a time, soften rice paper wrapper, slowly remove it from the water and place it on a plate.
  • Fill the center of the softened wrapper with 1-2 tbsp. cooked noodles and top with sliced vegetables, top with cilantro and mint leaves.
  • Roll up wrapper, fold sides in first like a burrito, then roll the long way until it is rolled all the way up, tight and snug
  • Continue until all wrappers are filled, place each one on a cookie sheet and cover with a damp paper towel until they are all finished
  • When ready to serve, slice each roll in half and serve with peanut dipping sauce