Fresh Spring Rolls (How to Make Rice Paper Spring Rolls)
|For peanut dipping sauce|
|Coconut milk||5 1⁄2 Ounce|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Chopped peanuts||1 Teaspoon (as needed) (Optional)|
|For spring rolls|
|Chicken breast||2 , cooked and diced (or leftover chicken)|
|Mango/Mandarin orange||1 , julienned|
|Carrot||1 , julienned|
|Cucumber||1 , julienned|
|Scallion||1 , julienned|
|Spring mix||60 Gram (2 big handfuls)|
|Rice paper||8 (round sheets)|
For Peanut Dipping Sauce:
1. In a bowl, mix together coconut milk, peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and peanut. Cover and keep it in the fridge until ready to serve.
For Spring Roll:
2. Set out a big cutting board and lay all the ingredients around, all cut up and ready to go.
3. Immerse a rice paper sheet in hot (not boiling) water for 5 seconds, then quickly remove it and lay it out.
4. Quickly start adding all the ingredients on the edge closest to you.
5. When you're ready to roll, pull the edge closest to you over the ingredients to wrap, pull in the sides, and roll completely.
6. Serve with the peanut dipping sauce.
You can make as many or as little rolls as you want, and can also vary the amount of ingredients as you please.
Calories 549 Calories from Fat 245
% Daily Value*
Total Fat 29 g44.7%
Saturated Fat 12.2 g61%
Trans Fat 0 g
Cholesterol 51.3 mg17.1%
Sodium 476 mg19.8%
Total Carbohydrates 46 g15.3%
Dietary Fiber 4.7 g18.8%
Sugars 16.6 g
Protein 31 g62.3%
Vitamin A 68.6% Vitamin C 33.5%
Calcium 6.8% Iron 13.7%
*Based on a 2000 Calorie diet