Clicking on Vegetarian Spring Rolls with Peanut SaucePosted: March 6, 2012
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.
Red leave lettuce
Boiled mung bean 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
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.