I'm definitely an appetizer girl. Give me a party with passed h'ors doeuvres any day over a sit down dinner. One of my favorite appetizers is spring rolls. The deep fried kind with spicy peanut sauce. Since that's probably not the healthiest thing to grab, I searched out an un-fried version.
I wasn't sure what to expect, but we made this on Friday night (appetizer and snack night for dinner night in our house) along with Baked Crab Rangoons and Asparagus Cream Cheese Wanton Fries.
INGREDIENTS
For the Peanut Sauce:
2 TBS creamy peanut butter
1 TBS soy sauce
1 TBS rice vinegar
1 TBS honey
1 TBS siracha (or red pepper flakes work too)
1 tsp sesame oil
For the Spring Rolls:
1 mango, julienned
1 carrot, julienned
1 cucumber, julienned
1 cup spring mix (or any other lettuce will work in a pinch)
Rice paper rounds
DIRECTIONS
For the dipping sauce:
Toss all ingredients together, mix well. Set aside.
For the spring rolls:
Cut all of the vegetables and fruit up first. When they're all ready to go get out the rice paper and fill a big bowl of hot water (bowl should be big enough that the papers will fit in easily).
To make each roll, immerse the rice paper into the hot water for 5-10 second. Remove from water, lay flat. Add in all of the cut vegetables and mango, and then roll. As for technique, you're on your own. Try to roll it like a burrito with all edges wrapped up tight. I was an epic failure at this technique so I ended up with giant loosely-rolled spring rolls.
VERDICT
I'm just going to throw this out here- this was the best dinner ever! Aside from the deep fried Asparagus fries it was also pretty healthy. The key to this entire recipe is essentially the sauce. Because without the spicy peanut sauce, you've basically just got a bunch of chopped veggies in a wrapper. But with the peanut sauce... one excellent little side dish.
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