Asian Spring Rolls Recipe

4 3 5
Asian Spring Rolls Recipe
Asian Spring Rolls Recipe photo by Taste of Home
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Asian Spring Rolls Recipe

Read Reviews
4 3 5
Publisher Photo
The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. They take some time to prepare but are well worth it!
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min.

Ingredients

  • 3 tablespoons lime juice
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 ounces uncooked thin rice noodles
  • 1 large carrot, grated
  • 1 medium cucumber, peeled, seeded and julienned
  • 1 medium jalapeno pepper, seeded and chopped
  • 1/3 cup chopped dry roasted peanuts
  • 8 spring roll wrappers or rice papers (8 inches)
  • 1/2 cup loosely packed fresh cilantro
  • PEANUT SAUCE:
  • 2 garlic cloves, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 2 teaspoons canola oil
  • 1/4 cup hoisin sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons tomato paste
  • 1/2 cup hot water

Directions

In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water.
Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside.
Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends.
Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving.
In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls. Yield: 8 spring rolls (1 cup sauce).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Asian Spring Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p180

Nutritional Facts

1 each: 206 calories, 9g fat (1g saturated fat), 0 cholesterol, 571mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 6g protein.

  • 3 tablespoons lime juice
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 ounces uncooked thin rice noodles
  • 1 large carrot, grated
  • 1 medium cucumber, peeled, seeded and julienned
  • 1 medium jalapeno pepper, seeded and chopped
  • 1/3 cup chopped dry roasted peanuts
  • 8 spring roll wrappers or rice papers (8 inches)
  • 1/2 cup loosely packed fresh cilantro
  • PEANUT SAUCE:
  • 2 garlic cloves, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 2 teaspoons canola oil
  • 1/4 cup hoisin sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons tomato paste
  • 1/2 cup hot water
  1. In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water.
  2. Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside.
  3. Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends.
  4. Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving.
  5. In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls. Yield: 8 spring rolls (1 cup sauce).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Asian Spring Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p180

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Reviews forAsian Spring Rolls

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MY REVIEW
dublinlab User ID: 1682119 260399
Reviewed Jan. 28, 2017

"Excellent! I really like the sauce added to the noodles and veg, I will make these again and again. Janet. VFE"

MY REVIEW
stefanief23 User ID: 5999707 64864
Reviewed Oct. 15, 2012

"Very easy to make, just takes time. These rolls tasted just like the salad rolls I had at a local Thai restaurant. Yummy! The sauce is delicious."

MY REVIEW
GingerBonnet User ID: 4249942 154847
Reviewed Jan. 6, 2010

"Sauce came out too chunky and the overall taste was not pleasant. Maybe I'll try it again one day, but definitely no time soon."

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