Spring Roll Wraps with Peanut Sauce
light and delicious vegetable spring rolls with a sweet chili peanut paste
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
*Use a sturdy lettuce leaf instead of tortillas if you prefer
find sweet chili sauce in the Asian section of grocery near soy sauce