Recipe Box, Spring Roll Wraps with Sweet Chili Peanut Paste

Here’s what I love about spring rolls~  the fresh vegetables and wonderful colors peaking through the transparent paper wrapper.

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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

spring rolls thepaintedapron.com

Soooooo, I re-invented them a little

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Lightly fried flour tortillas, still soft enough to roll~a quick saute with a little olive oil gives them flavor and color

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Snow peas, bean sprouts, orange sweet pepper and English cucumber, with green onions for tying

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You can steam the snow peas and bean sprouts right in their bags~microwave for 1-2 minutes until just crisp tender

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Make the Sweet Chili Peanut Paste by stirring together peanut butter, sweet chili sauce, rice vinegar and soy sauce

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Cut the vegetables into match stick pieces

spring roll wraps 2 thepaintedapron.com

Spread a fairly thick layer of “paste” on tortillas*

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Pile the veggies on and wrap, forming a cone shape

spring roll wrap thepaintedapron.com

secure the narrow end of cone with a strip of green onion

spring roll wrap 1 thepaintedapron.com

or use a toothpick and some snow peas for a garnish

spring roll wraps 4 thepaintedapron.com

Serve cold or at room temperature

veggie wraps thepaintedapron.com

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 Sweet Chili Peanut Paste

  • Servings: 8
  • Difficulty: medium
  • Print

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 cumcumber [the long thin ones that come wrapped in saran]

green onions

toothpicks

Sweet Chili Peanut Paste*

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 paste 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

*Use a sturdy lettuce leaf instead of tortillas if you prefer

Sweet Chili Peanut Paste

1/2 cup peanut butter

1/4 cup sweet chili sauce [in Asian section of grocery near soy sauce]

1/8 cup soy sauce

2 dashes of rice vinegar

Combine 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.

for another printable version of Spring Roll Wraps with Sweet Chili Paste click here

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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Comments
18 Responses to “Recipe Box, Spring Roll Wraps with Sweet Chili Peanut Paste”
  1. Mary says:

    What delicious and colorful little veggie bundles Jenna! The Sweet Chili Peanut Paste sounds so flavorful. I love them tied with the green onions and they’re portable for a picnic 🙂

    Like

  2. Happier Than A Pig In Mud says:

    I made egg rolls yesterday! Only mine were deep fat fried and not quite as healthy as your spring rolls:@) Love the pretty colors and fresh snow peas!

    Like

  3. Not only tasty, but pretty too!

    Like

  4. This looks like a pretty bouquet of flowers! I make spring rolls with the traditional clear rice papers, but they are always flavorless and “gummy.” Using the tortilla with the spread may be the trick I need!

    Like

  5. Liz Mackie says:

    Thank you for the nice recipe.

    Like

  6. lulu says:

    I never thought of subbing tortillas for the rice wraps. I have an overload of tortillas right now so why not give this a try! I’ve not found much I don’t like with tortillas.

    Like

  7. Soooo happy to have found this recipe. The mister came home with a GIANT sack of flour tortillas, and I just had no clue what all I was going to do with them, particularly since I never really thought he liked them. This is such a great idea, and looks so delicious. Thank you, thank you, thank you!!

    Like

  8. YUMMY! Great recipe as the weather gets warmer and the veggies are fresh in my garden! Thanks for sharing at THE SCOOP!

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  9. How cute are these? In my book anything with peanut sauce is a winner! Thanks for sharing.

    Like

  10. natashalh says:

    These look super delicious and I love the way you tied them shut! I’ve never thought to use a green onion as a tie, but I have plenty of them. I can’t wait to try these!

    Like

  11. These look fantastic!! How fun for a luncheon.

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  12. Shawna says:

    just booked marked this recipe. I love the sweet chili peanut paste that will come in handy on a lot of things. Thank you for sharing them on our Four Seasons Blog Hop

    Like

  13. Miz Helen says:

    I love the veggie combination and the paste that you are using for your great Spring Rolls, they look delicious! Thanks so much for sharing this awesome recipe with Full Plate Thursday, I will be pinning this one. Hope you are having a great weekend and come back to see us real soon!
    Miz Helen

    Like

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