Fresh PA Peach Spring Roll with Peanut Sauce
Print recipe| Serves | 10 |
| By author | Christine Heyser |
Ingredients
- 1 1/2 cup PA Yellow Peaches (peeled, pitted, and diced)
- 4oz Dried Rice Noodles (prepared according to package directions)
- 1 cup Carrots (shredded)
- 1 cup Purple Cabbage (shredded)
- 1/4 cup Scallions (thinly sliced)
- pinch Basil, Cilantro, and Mint (torn into small pieces)
- 10 Rice Paper (Spring Roll) Wrappers
- 2 teaspoons Sesame Oil
- 2 cloves Garlic (finely minced)
- 3 teaspoons Fresh Ginger (grated)
- 3 tablespoons Thai Sweet Chili Sauce
- 2 tablespoons Hoisin Sauce
- 1/2 cup Water
- 1/4 cup Creamy Peanut Butter
Optional
- handful Salted Peanuts (for garnish, optional)
Note
Rice noodles and spring roll wrappers can be found in the ethnic aisle in the grocery store.
Directions
| Step 1 | |
| Combine all peanut sauce ingredients (from Sesame oil through peanut butter) in a medium bowl and whisk until smooth. (Peanut sauce recipe will make more than what is needed for one batch of spring rolls. Leftover peanut sauce is excellent on chicken and stir-fried vegetables and keeps well in the fridge for 3-5 days). | |
| Step 2 | |
| Soak one spring roll wrapper in a large bowl of cold water until soft and pliable, about 15-20 seconds. Lay flat on a clean cutting board. Place a heaping tablespoon of peaches in a line down the center of the wrapper, leaving 2 inches on either side to fold over when wrapping. Top the peaches with a small amount of cabbage, carrots, rice noodles, and herb leaves. Fold both sides in, over the filling, and then fold the bottom over the filling. Finish by rolling the spring roll like a burrito. The rice paper wrapper will stick to itself to seal. Repeat with remaining rice paper wrappers and filling. Serve immediately with peanut sauce for dipping. Sprinkle chopped peanuts on for garnish, if desired. | |
Leave a Reply