And fresh spring rolls make me think of Elsie. She is a fresh spring roll kind of gal.
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!).
Anything that can be chopped up into small matchsticks, do so. You’ll also want some bold flavors like cilantro and chives.
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.
P.S. Looking for more sauce recipes? Check out my 3 easy spring roll sauces.
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- 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)
- 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.