Wednesday, January 13, 2010

Fresh Spring rolls with Peanut dipping sauce


1/2 cup lettuce
1 - julienne-cut carrot strips
1 - julienne-cut cucumber strips
few sprigs of coriander
1 packet spring roll wrappers

For Peanut Dipping Sauce

1/2 cup unsalted peanuts
1 small onion chopped finely
1/2 tsp brown sugar
1/2 tsp chile powder
1/2 cup water
little oil


1.Cut the carrot and cucumber like matchsticks.Mix lettuce,carrot,cucumber,coriander salt and pepper.
2.Soak the spring roll wrappers for 10-15 secs in shallow baking dish filled with hot water
3.Take the spring roll wrapper and place it in a paper towel. Using another paper towel blot out excess water
4.Place the vegetable mixture in center of the wrapper.
5.Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter

Peanut sauce
1. Heat a skillet and cook the peanuts tossing frequently for 3-4 minutes
2. Take the peanuts and use food processor to crush coarsely
3. Pour oil in the skillet and add onions. Fry for 1 minute
4. Add chile powder, brown sugar, salt and water and bring to boil.
5. Add peanuts into the sauce. Reduce heat and simmer for 4-5 minutes until sauce thickens

Serve the fresh spring rolls and peanut sauce in a platter


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