Do you have foods in your life that just make you think of someone? German chocolate cake makes me think of my dad (because it’s his favorite, and he requests it almost every birthday)
And fresh spring rolls make me think of Elsie. She is a fresh spring roll kind of gal.
I’ve gotta hand it to her, she has good taste. Fresh spring rolls are delicious, easy to make, and super healthy.
They also look really pretty, so they are a fantastic appetizer (or meal, if you make a lot) to serve to friends or family. It’s a dish that will impress—it’s just so colorful.
And don’t even get me started on spicy peanut sauce (also called satay sauce). It’s just THE BEST. It’s perfect with fresh spring rolls, but it’s also awesome as a dressing or on a sandwich, although less traditional, I’m sure.
I can’t claim any kind of credit for this version of spicy peanut sauce. I’ve been making it a goal to learn to cook a few more traditional-style Thai dishes, as I love Thai food.
And I’m happy to recommend Simple Thai Food. This book is amazing. And that’s where this version comes from (slightly changed for a smaller portion, as the original recipe makes a ton!).
But first, let’s talk about the spring rolls. You can use all manner of vegetables that you like, but here are a few of my favorites for this: lettuce, cabbage, carrots, bell pepper, and cucumber.
Anything that can be chopped up into small matchsticks, do so. You’ll also want some bold flavors like cilantro and chives.
I love fresh spring rolls packed with only vegetables. But, if you’re looking to make this into more of a meal, you may want to add some kind of protein.
I like to use either cooked shrimped (cut in half) or cooked chickpeas (also called garbanzo beans).
You’ll also need spring roll papers, which can usually be found in Asian markets or if your local grocery store has an Asian section.
Once you’ve made fresh spring rolls once, you’ll already feel like a pro because they are so easy. But, in case you’ve never made them before, here’s a quick photo tutorial for you.
Submerge the spring roll paper in warm water for 20-30 seconds. A pie pan filled with warm water works well here. You’ll be able to feel the paper softening under your finger tips, so don’t let it soak for too long or it can more easily tear.
Fill with protein (if using), then the bold flavors (cilantro and chives), some veggies, some lettuce, then roll it up. Easy as pie. Actually, it’s WAY easier than pie.
Spicy Peanut Sauce, makes about 1 3/4 to 2 cups.
Recipe from Simple Thai Food by Leela Punyaratabandhu
3/4 cup coconut milk (about half a can)
2 tablespoons red curry paste (I used Mae Ploy brand)
1/3 heaping cup natural peanut butter
1 teaspoon salt
1/4 cup water
1 tablespoon apple cider vinegar
1/4 cup packed brown sugar
Combine all the ingredients in a saucepan and heat over medium heat. Whisk as it heats to combine all the ingredients and dissolve the sugar. Bring to a low boil and cook for another couple of minutes.
You can serve the sauce hot or cold, but I prefer it just slightly warm with the fresh spring rolls chilled (just pop them in the refrigerator for a few minutes after rolling them). Enjoy! xo. Emma
P.S. Looking for more sauce recipes? Check out my 3 easy spring roll sauces.
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Ingredients
- lettuce (chopped)
- cabbage (chopped)
- carrots (chopped into matchsticks)
- bell pepper (chopped into matchsticks)
- cucumber (chopped into matchsticks)
- cilantro (finely chopped)
- mint (finely chopped)
- chives (finely chopped)
- spring roll papers
- chickpeas (rinsed and drained)
For The Spicy Peanut Sauce
- ¾ cup coconut milk (about half a can)
- 2 tablespoons curry paste (red)
- ⅓ cup peanut butter (natural)
- 1 teaspoon salt
- ¼ cup water
- 1 tablespoon apple cider vinegar
- ¼ cup brown sugar (packed)
Instructions
- Cut the vegetables into matchsticks. Submerge the spring roll paper in warm water for 20-30 seconds. A pie pan filled with warm water works well here. You'll be able to feel the paper softening under your finger tips, so don't let it soak for too long or it can more easily tear.
- Fill with veggies and fresh herbs, then roll up.
- Combine all the ingredients in a saucepan and heat over medium heat. Whisk as it heats to combine all the ingredients and dissolve the sugar. Bring to a low boil and cook for another couple of minutes.
Mmm I absolutely love making fresh rolls at home! Love your spicy variation of the dipping sauce.
Need to have a go at making these!! Lilly xx http://alittlelilly.blogspot.nl/
I made these for my family the other night (to go with leftover Thai food) and they were a big success. I love all the colors of the different vegetables that you can see through the spring roll wrapper. Thanks so much for sharing!
I dunno if this is really true. But Thai people don’t consider this a Thai dish. If anything both my parents (born and raised Thai people) attribute it as a mostly Vietnamese dish known as Goi Cuon or even Summer Roll. Spring rolls are typically fried and it seems most Westerners use the terms interchangeably that it’s made it confusing for me. Asian restaurants will go to label these as spring rolls because they know Non-Asians will be more likely to order it that way. Southeast Asians / Asians share a lot of overlap as with any food culture where countries are neighbors. But just letting you know that this is my personal experience.
I also do a quick peanut sauce recipe of peanut butter, hoisin sauce, sesame oil, and sometimes a little fish sauce and some cilantro.
these look amazing!
xxoo,
nikki
www.dream-in-neon.com
You know, I absolutely love fresh/spring rolls, but I’ve never once thought to make them myself. Maybe because I’m a little afraid to dive into the realm of Thai food? But now I want to try it. Thanks for sharing! 🙂
These look amazing…so fresh and colourful!
I did this yesterday for dinner following your recipe!! It was so good! The sauce was amazing, I still have some leftovers and I am thinking using it to make some noodles. Thanks so much, I really like how you explain all your recipes, you make it seem easy!
Looks delicious! I bought the rice paper just a few weeks ago and have been trying to think of a good sauce to go with the spring rolls I make, and satay sauce is a great idea. Thanks! My food blog is just getting started, please check it out! By the way, I loooove your blog 🙂
I’ve never done these and now I REALLY want to try
I love spring rolls but I haven’t found a peanut dipping sauce a really love so I am eager to try this one. I also always add mint and basil to mine and it adds a big boost in flavor.
love how light, healthy, and delicious this is!
PERFECT timing! I bought ingredients to make them this week after seeing Shutterbean, but my small town does not have miso anywhere, so I needed a sauce alternative. Can’t wait to try it!
mmmm, a different way to eat salad, love it!
(clapping hands emoji) LOVE LOVE LOVE!!! I am so eating this for lunch today!!!
http://prettypiecesshop.com/
These look delicious and healthy. Blessings, Catherine
These look wonderful; fresh, delicious and healthy too. Blessings, Catherine
Looks delicious! I love that you used satay with yours! I’m a HUGE fan of Thai food and am so happy you shared the name of that cookbook because I’m about to get my Thai on now.
xoxo
Taylor
Yum! These look fantastic and easier than I would have thought!
raw! They are slightly chilled as I usually pop the rolls in the refrigerator while I make the sauce. Give them a great crunch to go with the creamy peanut sauce.
-Emma