k Spring Rolls with Spicy Peanut Sauce

Spring Rolls with Spicy Peanut Sauce

Serves: 4

Spring rolls stuffed pork, kale, sesame seeds, and crisp vegetables. Served with spicy peanut sauce, these rolls are a great appetizer or light main course.

Prep Time:
Cook Time:
Total Time:


1/2 cup roasted peanuts (unsalted or lightly salted)
1/2 cup light coconut milk
2 tablespoons lime juice (the juice of less than 1 lime)
1 tablespoon agave nectar
1 tablespoon reduced sodium tamari (or other soy sauce)
5 cloves about garlic (to taste)
pinch of red pepper flakes
1/2 pound ground pork, chicken or turkey
2 tablespoons sesame seeds
3 cups finely chopped kale or other greens
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
3 big carrots, cut into matchsticks
4 persian cucumbers, cut into matchsticks (or about 2 regular cucumbers)
2 orange or red bell peppers, top and bottom removed and sliced into thin strips
1 jalapeño pepper, cut into matchsticks (optional)
3 green onions, sliced into thin rounds
8 sheets rice paper (8 to 10 inches in diameter)
sriracha hot sauce, for serving with assembled spring rolls (optional)


1. In a food processor, process all of the dipping sauce ingredients for a couple of minutes, until fairly smooth. Transfer to a small bowl or divide into individual ramekins. (You can make the dipping sauce a day ahead, just cover and store in the refrigerator until ready to serve.)

2. Crumble the ground pork in small pieces in a pan and saute until cooked, 8-10 minutes.

3. Prepare the kale, herbs and vegetables as directed in the ingredients list above. Mix with the pork with kale, cilantro, mint, and sesame seeds. Set mixture and matchstick vegetables on your work surface, with a clean tea towel on the side.

4. Fill a bowl or baking pan with warm water. Place one rice paper in the water and let it rest for about twenty seconds. You'll learn to go by feel here—the sheet should be pliable enough to give to touch but not super floppy. Lay it on the towel.

6. Top the rice paper in a lengthwise orientation with a big sprinkle of pork mixture, a few strips of carrot, cucumber, bell pepper and jalapeño (if using). Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Serve the rolls whole or cut in half, with dipping sauce on the side.

Revised from source: http://cookieandkate.com/2012/summer-rolls-with-spicy-peanut-sauce/

Add Recipe to Cook'n

blog comments powered by Disqus