Spring rolls with peanut butter dipping sauce

Spring rolls with peanut butter dipping sauce

Spring rolls are so refreshing but it kinda takes some time but once you master the folding part, it all goes pretty quick.

What do we put inside? I sticked with traditional flavors because it was my first ever spring rolls: carrots, mint, coriander, cucumber, salad, noodles and shrimps! I really enjoyed it, the texture was perfect and it was pretty much the same taste that what I’m getting at my favorite asian restaurant.

For the sauce though, I went a different route. A peanut butter sauce? It works wonder! It is seasoned with garlic, soy sauce…etc. Delicious and the sauce is quite thick so that when you dip it doesn’t drip!

Spring rolls with peanut butter dipping sauce (10 rolls):

For the spring rolls:

  • 10 rice paper sheets
  • 100g rice noodles
  • 1/2 cucumber
  • 2 small carrots
  • 15 shrimps
  • 10 big salad leaves
  • Mint
  • Coriander

For the dipping sauce:

  • 150g peanut butter
  • 80ml water
  • 1 garlic clove
  • 3 tbsp oyster sauce
  • 1 tbsp sugar
  • 4 tsp soy sauce
  • 2 tbsp lime juice

For the rolls:
Cook rice noodles according to package instructions. Rinse under cold water so it won’t stick.

Julienne the cucumber and carrots. Wash and drain the salad.

Peel shrimps. Cut lengthwise and get rid of the intestine.

Heat a big skillet with a few inches of water, don’t boil it. When it is hot enough that you can put your hands in without burning yourself, turn the heat off.

Dip the rice paper sheet for 10 seconds in the water.

Flatten it on your wet working surface. Put the salad, carrot, cucumber, mint and coriander leaves. Roll once to secure everything, then add the shrimps (cut side towards you) and continue rolling while folding the edges inwards.

I used this french tutorial here, you don’t need to understand just look.

Continue until you are done with your 10 rolls. You might have to reheat the water a little bit throughout the process.

Put the roll on a damp kitchen towel and cover with another damp kitchen towel so it won’t dry. Keep in the fridge until ready to serve.

For the dipping sauce:
Add all your ingredients to a blender. Mix until you get a smooth but thick consistency. If it is too thick, thin it out with a little bit of water until you reach the desired consistency.

Serve and dip!