These are pretty easy to make. They do take a little while, but they’re delicious, healthy, and flavorful. You want to start by making your sauce. This is the basic recipe that I used. Adding a little sriracha woulda been good in this.
For the limey peanut sauce:
2 garlic cloves
2 tbsp sesame oil
1/4 cup natural roasted peanut butter
1.5 tbsp peeled & roughly chopped fresh ginger
3 tbsp fresh lime juice
2 tbsp soy sauce
2 tsp honey
1-3 tsp rice vinegar, to thin as needed
dash or 2 of fish sauce
Throw everything in the blender and whir for however long it takes your blender to liquefy things.
For the rolls themselves:
Rice paper spring roll wrappers
1 bell pepper, core and white parts removed, sliced into thin strips
1 cucumber, (if not english, peeled and seeds removed), sliced into thin strips
1/2 bunch cilantro, thick stems removed
2-3 carrots, peeled and cut into ribbons using peeler
1 bunch firm or extra firm tofu, cut into strips and pan fried til crisp
a couple handfuls of shrimp, peeled, deveined, cooked, and cut in half laterally
Some greens – I started with romaine and switched over to spinach partway through as it lays flatter
Ok, so prep all of your fillings, once those are done, get a pie plate and put some hot water in it. Soak one rice paper wrapper at a time for 10-30 seconds until it gets soft. Spread it out on a cutting board or clean lint-free towel.
Start adding in your fillings, like you’re making a burrito. Be sure to leave some room at the edges so you can seal them up. I did a couple layers of each item (except the shrimp and greens) by alternating. Roll it all up(getting it tight takes a little finesse)
Slice in half, and spoon your peanut-lime sauce in.
You could easily swap out a different protein for the shrimp if they’re not your thing. Thin strips of chicken, white fish, shredded pork would all be tasty. Also, sweet chili sauce would be a magical sauce instead of the peanut sauce.