Vegetarian Spring Rolls with Peanut Sauce

Leftovers are actually my enemy, no matter what other people would say. They take up space in the fridge, waste good ingredients, and don’t taste the same as when they were freshly made. I just simply had enough of them, BORED ME TO DEATH! And on top of everything else, they make me feel guilty about throwing them away.

Enough ranting about the leftovers. Let’s see what can I do with them. I have the peanut sauce left over from the rib satay weeks ago. I froze it in the freezer and now I need the space. Peanut sauce is great for many different dishes. This time we start from the healthiest one, spring rolls.

Ingredients:

Red leave lettuce

Boiled mung bean sprouts

Alfalfa sprouts

Heart of palm, cut lengthwise in half or quarters, depending on how thick they are

Cucumber cut up in to sticks about 4” long

Peanut sauce (recipe here)

Vietnamese rice paper

Method:

1) Dip the rice paper in warm water, wait until it is soft but be careful not let it get too soft or you won’t be able to wrap with it. It will tear.  Lay it on a plate.

2) Put lettuce down first on the paper, then the sprouts, then add a tablespoon of peanut sauce onto the sprouts. Add the cucumber and heart of palm. Close the lettuce around all the vegetables, then fold the ends of the rice paper both left and right, like you’re making an envelope or a burrito, being careful not to let the sauce leak out. Now roll the paper carefully to the other end of the rice paper.

3) Cut in half and serve, with extra peanut sauce on the side.


24 Comments on “Vegetarian Spring Rolls with Peanut Sauce”

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  3. Now this one I am actually going to try myself. Wish you were here to cook for me OR at least let me go on one of your resturaunt hops! dru

    • lol…it’s a simple but delicious recipe…your cats might even approve it! Where are you on this planet? I’m in Manhattan Beach. If you are coming to my town or if I’m going to your town, may be we can arrange the restaurant hop together.

      • Hi High Heels, I’ve been out of town for a family emergency. I’m in the Inland Empire and if I had a car that was worth driving, I’d take you up on the restaurant hop. I used to spend a lot of time in Santa Monica….20 or more years ago sigh…and I’d love to try some of your places but my age and lack of worthy car prevent me from too much driving. So I will vicariously live through your blog. AND MAYBE even try a few dishes. My mouth waters everytime I read a recipe…well maybe not all of them but MOST! Your blog is a joy to me. THANX!!! dru

      • Oh no…I hope everything is ok now, yeah. I used to live for years with fear of a wired hour phone call which end up to be family emergencies and my family is in Thailand! (sight)

        I hope all is well with you and your family.

      • THANX! All is as well as can be expected but at least my Dad is in Vegas not Thailand. I appreciate the thoughts and have decided to read Stir Fried Bison with Holy Basil next! Not sure about the bison but with beef I’m thinking YUM! dru

      • You can use chicken, beef or pork. I love ground pork the most and the ground chicken or chopped chicken is the nation favorite until someone said its a national dish in Thailand!

  4. These look so marvelous! Can’t wait to make them!!!

  5. Oh my that looks delicious! You’ve just given me an idea for lunch tomorrow! Thank you so much! What a brilliant blog! I will be back for more! Sawadee ka (hope I got that right!)

  6. Thanks for liking my blog post! This food looks absolutely delicious and all of your photos are spectacular :)

    • mirantimira says:

      Thanks! I like your blog too. Never thought that food would look good on a non-white background (my personal preference) until I saw yours. Your blog looks clean and stylish. I like your healthy choice. Keep it up I’m following yours.

  7. veghotpot says:

    I’m starting to see spring roll recipes alot I’m definitely going to have to try making them!!! The peanut sauce sounds like an amazing addition to all the vegetables! x

    • mirantimira says:

      I wrap any salad I like with Vietnamese rice paper or tofu skin. They’re both lighter than tortilla, less fat and gluten free. This way I can have a salad on the go, neatly in a roll without a mess of salad. I don’t even need utensil to eat.


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