Throwback Thursday, Spring Roll Wraps with Sweet Chili Peanut Paste

the Painted Apron

5 years ago

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 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 Sauce or “Paste” by stirring together

peanut butter, sweet chili sauce, rice vinegar and soy sauce

The sauce or “paste” is not only delicious,

it helps hold everything together

Cut the vegetables into match stick pieces

Spread a fairly thick layer of peanut sauce on tortillas*

*You can substitute a lettuce leaf for the tortilla if you prefer

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 covered in the refrigerator

They would be great for a picnic too~

Spring Roll Wraps with Peanut Sauce

light and delicious vegetable spring rolls with a sweet chili peanut paste

Course Appetizer, Main Course, Snack

Cuisine American, Asian

Keyword appetizer, light meal, peanut paste, spring rolls, vegetarian, wraps

Prep Time 30

Servings 8

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