Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

Introduce

Chef :

Nia Hiura

Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

#meatless #oilless #quarantinemenuidea It’s been almost four months, Sunday has become my lazy day to cook. Not because I don’t want to cook. But it’s because I don’t really have time to cook. This semester, Sunday becomes my quizzes, exams, and assignments due day. And usually I spent almost whole day to study. So if I cooked, then I will cook something quick and easy food. I looked up at my fridge, I still had leftover garnishes such as been sprout, cilantro, basil, jalapeño from Pho noodle the day before. Then I separated them, and adding some more veggies that I have left in my fridge and I rolled them into vegetables rolls. Do you want to know what I put in these colorful vegetable rolls? Let’s check out the ingredients and how to make it 😊

Ingredient

2-3 tbsp

creamy peanut butter

1-2 tsp

sugar (depending how much sweetness you like)

1/2 tsp

cayennes powder (optional)

to taste

Soy sauce

1-2 tsp

or more lemon juice (you can replaced it with rice vinegar)

Cooking instructions

* Step 1

To prepare the dipping sauce: Simply add all the sauce ingredient in the blender except lemon juice, then add water. Blend it until smooth. If it isn’t enough water, then add a little water at a time until you reach the consistency you want. Add lime juice, and taste it. Set asides.

* Step 2

To set up the spring roll station: Fill a large bowl with warm water to soaked/wet the rice paper sheets.

* Step 3

Usually I arranged all my vegetables like this. It makes it easier for me to reach them.

* Step 4

Prepared two plates. One for rolling and another one to put the rolls after rolled.

* Step 5

To roll: Quickly dip two sheets of rice papers (you can use one sheet)in the lukewarm water to moisten the entire surface of the paper.

* Step 6

Lay the wet rice papers on the plate. Place the shredded lettuce close to the bottom edge of the paper, then continue arrange a small pinch each of the vegetables.

* Step 7

Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll, fold in the right and left sides, then finish rolling up the spring roll all the way to the end.

* Step 8

Repeat the rolling process with the rest of the ingredients. Then cut the spring rolls into 2 or 4 depending on the length of the rolls you made. (Mine, I cut each roll into 4 sizes of sushi rolls)

* Step 9

Lastly plating your vegetables rolls beautifully, and serve with peanut sauce (I added the sriracha into peanut sauce just before serving, and mixed it together).