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Asian Spring Rolls

 Asian Spring Rolls
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!
8 ServingsPrep: 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.

2 of 2

Asian Spring Rolls (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving equals 206 calories, 9 g fat (1 g saturated fat), trace cholesterol, 571 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer