Listen, I don’t mean to belittle the amazing performances of the San Francisco 49ers, the New England Patriots and the New York Giants (sorry Ravens, the Texans should have totally won that game), but really, look at these results:

I hoped against hope that the Houston Texans would take down the Baltimore Ravens, but still picked the team of purple and black Zubuz wearing fans. Part of me feels relieved for my pick’em team as it jumped into second place in the league, part of me wonders if I had gone with my heart and not my head if the Texans would have won because obviously, my actions controlled the weekend.

Skippy Reed still has a stranglehold on first place and with a five point margin ahead of me in second and six points ahead of last year’s CFB champ Pretty Girls and Waffles, with JoshR’s Swaaaaaaagin team and SA rounding out the top five. You might want to double check the math, but with three remaining games I believe the rest of us are just fighting for second place (and remaining bragging rights). But as I said, you might want to double check my math.

Vegetable Spring Rolls with Spicy Peanut Sauce and Garlic Soy Sauce

Vegetable spring rolls hit all the right tastes on the palate when properly assembled.

Rice noodles: Chewy
Bean sprouts: Crunchy
Carrots: Sweetness
Cucumbers: Brightness
Cabbage: Tartness and spice
Mint, Cilantro and Scallions: Freshness, floral and mild heat

When matched with spicy peanut butter-hoisin-pepper sauce and a garlic infused soy sauce, they’re satisfying without weighing you down. In other words, you’ll have more room for beer in your stomach during the game.

I made this particular batch for a friend’s birthday party last fall and they were gone in minutes. By keeping the spring rolls wrapped tightly with damp towels in the refrigerator, they stayed fresh without becoming gummy even though they had been several hours before serving.

You will need:

Spring Rolls:

1 package rice noodles
1 package spring roll wrappers
2-3 cups sprouts
1-2 cups cabbage, shredded
1 cup carrots, shredded (about one or two large carrots should do it)
1 cup English cucumber (1 should do it)
1/2 bunch mint, stems removed
1 bunch cilantro, stems removed
3-4 scallions

Dipping sauces:

Peanut butter, hoisin sauce, rice vinegar, garlic powder, hot sauce, water

Soy sauce, minced garlic, sugar

Make the rice noodles as per package directions, which is usually to soak them in boiling water and then drain.

Mince together the mint, cilantro and scallions.

Set up your work station, including a bowl of warm water to soften the spring roll wrappers and a tray with damp towels to keep the finished spring rolls moist.

Spin the wrappers using the tips of your fingers in warm water until pliable, but not falling apart.

Create a base layer of noodles, then sprouts, then a light sprinkle of carrots, cucumbers, cabbage and herbs about a 1/3 of the way from the edge of the wrapper closest to you leaving an inch on both sides. Use a light hand as you don’t want to over-stuff your spring roll.

Fold over the sides and the bottom of the wrapper then roll up.

Creating a nice looking roll.

Place on a tray with very damp towels to keep fresh, even covering the rolls as you work to keep the outer wrapper from becoming gummy.

If not serving immediately, cover with even more damp towels and wrap in plastic.

In one bowl, mix about 1/2 cup soy sauce, a splash of rice vinegar if you have it, some minced garlic and about a teaspoon or so of sugar.

In another bowl, mix together about 1/2 cup peanut butter, 1/4 hoisin sauce, 1/2 teaspoon garlic powder, a tablespoon of hot sauce, a splash of rice vinegar.

Thin with water until desired dipping consistency.

Serve.

They’re like little bright salads on your buffet, giving you (and probably more than a few thankful guests on a New Years diet) a happy respite from the heavy pizza sitting next to it on the table.

Don’t forget to follow our Super Bowl Guacamole Extravaganza over the next couple of weeks!

Your 360-interactive-all-media-guide for the Football Foodie and the 28 Days of Super Bowl recipes can be found here, so you can follow along on Facebook, Pinterest and our own new glorious galleries that can be found at the top of this very post!

Vegetable Spring Rolls with Spicy Peanut Sauce and Garlic Soy Sauce: 28 Days of Super Bowl Recipes
5.0 from 2 reviews
Print
Recipe type: Snack
Author: sarah @ sarahsprague.com
Prep time: 1 hour
Total time: 1 hour
Serves: 12-18
Bright spring rolls make for a nice little mini salad in a wrapper on your table!
Ingredients
  • Spring Rolls
  • 1 package rice noodles
  • 1 package spring roll wrappers
  • 2-3 cups sprouts
  • 1-2 cups cabbage, shredded
  • 1 cup carrots, shredded (about one or two large carrots should do it)
  • 1 cup English cucumber (1 should do it)
  • 1/2 bunch mint, stems removed
  • 1 bunch cilantro, stems removed
  • 3-4 scallions
  • Dipping sauces:
  • Peanut butter, hoisin sauce, rice vinegar, garlic powder, hot sauce, water
  • Soy sauce, minced garlic, sugar
Instructions
  1. Make the rice noodles as per package directions, which is usually to soak them in boiling water and then drain.
  2. Mince together the mint, cilantro and scallions.
  3. Set up your work station, including a bowl of warm water to soften the spring roll wrappers and a tray with damp towels to keep the finished spring rolls moist.
  4. Spin the wrappers using the tips of your fingers in warm water until pliable, but not falling apart.
  5. Create a base layer of noodles, then sprouts, then a light sprinkle of carrots, cucumbers, cabbage and herbs about a 1/3 of the way from the edge of the wrapper closest to you leaving an inch on both sides. Use a light hand as you don’t want to over-stuff your spring roll.
  6. Fold over the sides and the bottom of the wrapper then roll up creating a nice looking roll.
  7. Place on a tray with very damp towels to keep fresh, even covering the rolls as you work to keep the outer wrapper from becoming gummy.
  8. If not serving immediately, cover with even more damp towels and wrap in plastic.
  9. In one bowl, mix about 1/2 cup soy sauce, a splash of rice vinegar if you have it, some minced garlic and about a teaspoon or so of sugar.
  10. In another bowl, mix together about 1/2 cup peanut butter, 1/4 hoisin sauce, 1/2 teaspoon garlic powder, a tablespoon of hot sauce, a splash of rice vinegar.
  11. Thin with water until desired dipping consistency.

 

 

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6 Responses to Vegetable Spring Rolls with Spicy Peanut Sauce and Garlic Soy Sauce: 28 Days of Super Bowl Recipes

  1. Gabriella says:

    DeLish! YuMMo!
    You can also spin the wrappers using the tips of your fingers in beer until transparent, but not falling apart ;)
    Great everyday snacks as well as luch at the office.
    Thank you for posting-

  2. Ally Garner says:

    I’ve always wanted to make spring rolls, but always balked at the labor. But these look really easy & I love that they don’t require a ton of ingredients. I’m absolutely obsessed with Trader Joe’s Island Soyaki sauce at the moment – thinking that might make an easy dipping sauce as well. Love your easy peanut sauce recipe too. Thanks so much for sharing!

    • sarah sprague says:

      I’m not going to lie, it does get a little tedious because you’re standing there doing the same thing over and over again. Once you get into a grove it’s not so bad.

      Gabriella – Beer for the wrappers? I’ve never heard of that.

  3. IJustMadeThatUp says:

    I would like to note that despite there being a copious amount of pork available at the particular party these were taken to, the spring rolls disappeared very, very quickly. The dipping sauces were phenomenal, too. (Especially the peanut butter-based one.)

  4. [...] These Vegetable Spring Rolls have the perfect combination of ingredients: Rice noodles: Chewy, Bean sprouts: Crunchy, Carrots: Sweetness, Cucumbers: Brightness, Cabbage: Tartness and spice, Mint, Cilantro and Scallions: Freshness, floral and mild heat. Serve these spring rolls with spicy peanut butter-hoisin-pepper sauce and a garlic infused soy sauce for real perfection. Get the recipe by Sarah Sprague here. [...]

  5. […] rolls and dipping sauce are a modified Sarah Sprague recipe For Dipping Sauce: 3/4 cup natural-style creamy peanut butter 1/3 cup water 3 tablespoons hoisin […]

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