Fresh Spring Rolls with Peanut Sauce

Fresh Spring Rolls with Peanut Sauce

Create restaurant-style spring rolls with this recipe—perfect for an Asian dinner or party appetizer.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

12

servings

Sauce
1/2
cup creamy peanut butter
1/4
cup canned coconut milk (not cream of coconut)
2
tablespoons teriyaki sauce
1
tablespoon fresh lime juice
2
teaspoons finely chopped gingerroot
2
to 3 tablespoons water
Rolls
3
oz uncooked thin rice stick noodles
1/2
cup shredded carrot (1 medium)
1/3
cup julienne-cut fresh basil leaves
1/4
cup chopped fresh cilantro
1
small serrano chile, seeded, finely chopped
1/4
cup teriyaki sauce
12
spring roll rice paper wrappers (about 8 1/2 inch)
12
small leaves butter lettuce, tough centers removed
3/4
cup salted dry-roasted peanuts
1
cup Cascadian Farm® organic frozen shelled edamame, cooked, drained
  1. In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency. Cover; refrigerate until serving time.
  2. Fill 3-quart saucepan two-thirds with water; heat to boiling. Add rice stick noodles; boil gently 3 minutes or just until noodles are tender. Rinse with cold water; drain. Transfer to large bowl. With scissors, cut rice noodles into about 3-inch lengths. Stir in carrot, basil, cilantro, chile and 1/4 cup teriyaki sauce.
  3. Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface. Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel. Place lettuce leaf on lower third of wrapper. Spoon scant 1/3 cup noodle mixture on lettuce. Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Place seam side down on serving platter. Repeat with remaining wrappers and fillings, placing on platter without sides touching.
  4. Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally. Stir sauce; serve with spring rolls.
Makes 12 servings (1 spring roll and heaping tablespoon peanut sauce)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you’ve never made spring rolls before, you’ll get a feel for how long to dip the rice paper wrappers, as you make a few. Dipping the wrappers for too short a time means they won’t bend and roll easily around the filling; too long and they become a sticky, wrinkle up and won’t lay flat for filling. As the water cools, they will require a few more seconds to soak to soften them.
Wear gloves when cutting the chile to prevent the capsaicin (the chemical which makes chiles have their heat) from burning your fingers.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 520mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.