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Ingredients
- DIPPING SAUCE
- 3/4 cup smooth natural peanut butter
- 1/2 cup hoisin sauce
- 2 to 3 TBLS lime or lemon juice
- 2 scallions (both white and green parts) chopped
- 1 TBLS soy-sauce
- 2 tsp sesame oil
- Hot sauce to taste
- 2 TBLS water
- SPRING ROLLS
- 1 TBLS Rice Vinegar
- 1/2 tsp sugar
- Kosher Salt
- 1 cup coarsely chopped shredded carrots
- 1 cup shredded Napa cabbage
- 1 cup (1/2 medium) jicama, cut into julienne strips
- 16 8 inch rice paper wrappers
- 1 cup thinly sliced red bell pepper strips
- 1 cup blanched and thinly sliced snow peas
- 32 large fresh mint leaves
Details
Preparation
Step 1
DIPPING SAUCE (Food Processor or Blender)
Combine the peanut butter, hoisin, 2 TBLS lime juice, scallions, soy sauce, sesame oil, hot sauce and water. Puree until smooth. Taste add more lime juice or hot sauce as desired (or) additional water if necessary to thin to good dripping consistency.
Transfer to serving bowl and set aside.
SPRING ROLLS
(Small bowl) Combine rice vinegar, sugar and hefty pinch of salt. Wisk until salt and sugar are dissolved. Add the carrots and cabbage, toss well. Set aside.
(Large bowl) fill will hot water. Add (1) rice paper and let soak for 10 to 15 seconds, or until barely pliable. Remove from water, lay wrapper flat on the counter. In the center of the wrapper, place small amount of the carrot-cabbage mixture, top with a bit of each: jicama, bell pepper and snow peas. Top with 2 mint leaves.
Fold the roll, start by folding the right and left sides over the filling. Next, fold the end closest to you up over the filling and sides. Holding the roll firmly, roll it away from you until the remaining wrapper is completely rolled up. Transfer the roll , seam side down, to a plate and cover with a damp paper towel. Repeat until all wrappers are filled and rolled.
The vegetable rolls can be made up to 4 hours ahead. Cover with damp towel and plastic wrap to chill. Serving, cut in half and serve with the dipping sauce.
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