Thai summer rolls with peanut dipping sauce

Thai summer rolls with peanut dipping sauce

Based on 15 ratings
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Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-16+
400 g Thai salad mix
16 rice wrappers
160 g peanut butter
2 cloves garlic
20 g ginger
lime
4 tbsp maple syrup
4 tbsp soy sauce
80 g peanuts
100 g rice noodles
100 g soy sprouts
30 g mint
salt
Metric
Imperial

Utensils

  • food processor
  • citrus press
  • cutting board
  • knife
  • frying pan
  • sieve
  • large pot
  • large plate

Nutrition per serving

Cal
179
Protein
4g
Fat
7g
Carb
20g

Step 1/4

Peel garlic and ginger. Juice lime. Add peanut butter, maple syrup, lime juice, soy sauce, ginger, and garlic to a food processor and blend to a smooth sauce. If desired, add some water and blend again to desired consistency. Set aside until serving.
  • 2 cloves garlic
  • 20 ginger
  • 1 lime
  • 160 peanut butter
  • 4 tbsp maple syrup
  • 4 tbsp soy sauce
  • food processor
  • citrus press
  • cutting board
  • knife

Peel garlic and ginger. Juice lime. Add peanut butter, maple syrup, lime juice, soy sauce, ginger, and garlic to a food processor and blend to a smooth sauce. If desired, add some water and blend again to desired consistency. Set aside until serving.

Step 2/4

Toast peanuts in a frying pan set over medium-high heat. Allow peanuts to cool briefly, then roughly chop and set aside.
  • 80 peanuts
  • frying pan

Toast peanuts in a frying pan set over medium-high heat. Allow peanuts to cool briefly, then roughly chop and set aside.

Step 3/4

Bring a large pot of salted water to a boil. Cook rice noodles for approx. 3 min., then drain.
  • 100 rice noodles
  • salt
  • sieve
  • large pot

Bring a large pot of salted water to a boil. Cook rice noodles for approx. 3 min., then drain.

Step 4/4

Fill a large, deep plate with some water. One by one, wet a sheet of rice wrapper and transfer it to a clean work surface. Top each rice wrapper with some cooked rice noodles, toasted peanuts, soy sprouts, Thai salad mix, and mint. Fold bottom side of the rice wrapper over the filling, then fold in the left and right side. Roll into a log, making sure the sides are sealed tightly. Continue with the remaining rice wrappers and filling and serve with peanut dipping sauce. Enjoy!
  • 16 rice wrappers
  • 100 soy sprouts
  • 400 Thai salad mix
  • 30 mint
  • large plate

Fill a large, deep plate with some water. One by one, wet a sheet of rice wrapper and transfer it to a clean work surface. Top each rice wrapper with some cooked rice noodles, toasted peanuts, soy sprouts, Thai salad mix, and mint. Fold bottom side of the rice wrapper over the filling, then fold in the left and right side. Roll into a log, making sure the sides are sealed tightly. Continue with the remaining rice wrappers and filling and serve with peanut dipping sauce. Enjoy!