Spring Roll Salad With Peanut Sauce Recipe
Make Spring Roll Salad With Peanut Sauce Recipe: fresh rolls with a glossy peanut sauce for an easy, shareable meal.
Ingredients
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup cooked shrimp, sliced in half
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 8 rice paper wrappers
- 1/2 cup peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Water, to thin the sauce as needed
Instructions
Step 1: Whisk the peanut sauce to a glossy finish
In a small matte stoneware mixing bowl, whisk together creamy peanut butter, hoisin, soy sauce, lime juice, brown sugar, grated ginger and minced garlic until thick and uniform; add a little water, a teaspoon at a time, until the sauce loosens to a silky, pourable consistency that still clings to a spoon. Taste and adjust for bright acidity or a touch more sweetness — the result should be glossy, smooth, and slightly viscous, able to drizzle and also act as a dip.
Step 2: Soften the rice paper wrappers
Briefly submerge one round rice paper in warm water for about five seconds until it becomes soft, translucent and pliable; lay it immediately flat on the painted surface or a clean plate so the tender, slightly tacky sheet is ready to receive fillings — avoid over-soaking, you want a supple wrapper that still has structure for rolling.
Step 3: Layer the shredded salad base on the wrapper
Place a small handful of shredded cabbage, shredded carrots, and bean sprouts directly in the center of the softened wrapper, arranging them in a low, tight pile so the textures stack — crunchy cabbage, crisp carrots, and watery-snap bean sprouts — keeping the pile compact to make rolling manageable.
Step 4: Nest the herbs and shrimp on top
Tuck fresh mint, cilantro, and basil leaves into the vegetable mound so fragrant green pockets are visible, then press shrimp halves on top so their pink, slightly glossy interiors and firm texture become a decorative, protein-rich crown inside each roll.
Step 5: Fold and roll into tidy cylinders
Fold the two sides of the rice paper over the filling, then roll forward tightly from the edge nearest you to enclose everything into a neat, glossy translucent cylinder where colors peek through the skin; the finished roll should feel taut, not stretched.
Step 6: Repeat and compose a small stack
Make the remaining rolls the same way, keeping a consistent fill amount and tightness so every roll shares the same slender profile and exposed shrimp halves; arrange them gently in a shallow dish or directly on the painted surface while you finish the batch.
Step 7: Plate and finish with peanut sauce and crunch
Arrange the spring rolls standing or sliced on their sides in a large, shallow wooden bowl over a bed of extra shredded cabbage and carrots; drizzle the glossy peanut sauce over the rolls and salad, scatter chopped roasted peanuts and cilantro, and tuck lime wedges at the rim for brightness.
Notes
- Keep peanut sauce in a sealed container and thin with warm water before serving.
- Soak rice paper very briefly to avoid soggy wrappers; work quickly when assembling.
- Substitute tofu for shrimp to make it vegetarian-friendly.