Here’s what I love about spring rolls~ the fresh vegetables and wonderful colors peaking through the transparent paper wrapper.
Here’s what I hate about spring rolls~ often they are hard to eat, and when you dip them, the sauce always seems to drip down my chin everywhere and the roll falls apart
Soooooo, I re-invented them a little
Lightly fried flour tortillas, still soft enough to roll~a quick saute with a little olive oil gives them flavor and color
Snow peas, bean sprouts, orange sweet pepper and English cucumber, with green onions for tying
You can steam the snow peas and bean sprouts right in their bags~microwave for 1-2 minutes until just crisp tender
Make the Sweet Chili Peanut Paste by stirring together peanut butter, sweet chili sauce, rice vinegar and soy sauce
Cut the vegetables into match stick pieces
Spread a fairly thick layer of “paste” on tortillas*
Pile the veggies on and wrap, forming a cone shape
secure the narrow end of cone with a strip of green onion
or use a toothpick and some snow peas for a garnish
Serve cold or at room temperature
These can be assembled ahead of time, and they are fabulous leftover. They will keep for 2-3 days wrapped in saran and stored in refrigerator.
They would be great for a picnic too~
*You can substitute a lettuce leaf for the tortilla if you prefer
Spring Roll Wraps with Peanut Sauce
Ingredients
Wraps
- 8 small flour tortillas*
- 4 T olive oil
- 8 oz. fresh snow peas
- 8 oz. fresh bean sprouts
- 1 sweet pepper red or orange
- 1/2 English cucumber [the long thin ones that come wrapped in saran]
- green onions
- toothpicks
Peanut Sauce
- 1/2 cup peanut butter
- 1/4 cup sweet chili sauce
- 1/8 cup soy sauce
- 2 dashes rice vinegar
Instructions
Peanut Sauce
- Combine sauce ingredients in a small bowl, and stir well to combine. TASTE a little with the tip of a spoon and adjust flavors. To add more heat sprinkle in a scant amount of red pepper.
Wraps
- heat 1 T olive oil in skillet over medium high heat. Add 1 tortilla and quickly flip to coat each side lightly in oil. Cook on each side until it starts to turn golden, being careful not to burn. Repeat until all tortillas are cooked, adding more oil as necessary. Drain on paper towels
- Steam peas and sprouts in the microwave 1-2 minutes until just crisp tender. Cut pepper and cucumber into long thin pieces.
- Spread sweet chili peanut sauce in a generous layer on each tortilla. Top with some of each of the vegetables. Bring sides of tortilla together tightly at the bottom, forming a cone. Tie with a strip of green onion or secure with a toothpick
- Cover and refrigerate until serving time. Will keep overnight
Notes
Oh, by the way, this is one of those recipes that WILL make you a rock star!!
oh, and it’s really not hard at all, I labeled it medium difficulty just because tying the green onion strip around the rolls can be a little tricky ^^’
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