Without fail every time I go to any type of Asian restaurant, the first thing I do is look for spring rolls on the menu. I like trying all the different varieties – I think my favorite ones are from a Vietnamese restaurant by my house. Until recently, however, I had never thought of making them myself. This recipe is a perfect appetizer for a crowd or light dinner. They are healthy and although a little time consuming, very easy to make. The peanut sauce is delicious (I suggest making extra – it goes good on everything).
Although you could make all the rolls at the beginning of the meal, I think it’s fun to serve them disassembled and have everyone make their own at the table. Feel free to experiment with different vegetables or proteins or sauce.
Veggies Spring Rolls with Peanut Sauce
1 package rice paper wraps (I found mine at Whole Foods)
1 package bean threads
1 red pepper
shredded purple cabbage
2 tbsp peanut butter
4 tbsp rice vinegar
1 tbsp hot water
1 tbsp ginger
1 tbsp soy sauce
1 tsp garlic
Chop all veggies into matchstick shaped pieces. Place in separate bowls and put on table. Wash mint and places leaves in a bowl as well. Prepare bean noodles according to directions on package. Saute seitan in 1 tsp olive oil and place in another bowl.
Combine all sauce ingredients in a bowl and stir until combined.
Fill a pan with hot water and place with all ingredients on table. Take a rice paper wrap, place in the hot water until the paper softens, place on a plate, fill with noodles, seitan, mint, and whichever veggies you choose. Top with sauce and eat!