Vietnamese Spring Rolls and Peanut Sauce

26 November 2009

Today at five AM I decided to fulfill a promise to email our recipe for Vietnamese spring rolls to a friend. We brought the dish to a Halloween party and they were a big hit.  Everyone loved them.  We have discussed bringing along the recipe on cards to hand out, as we have experienced the same thing bringing them to other parties.  But we never got that together. The next best thing is to post the recipe here.

This is a simple, delicious appetizer that can be a meal:

Spring Rolls

Rice wrappers (round, we use Mekong Rice Paper brand, 25cm. diameter, just run them through hot water, pull them out immediately and begin filling)

Rice noodles (the very thin ones, we use Buddha Brand, careful not to overcook, drain and cool before rolling in wrappers)

Chopped lettuce

Green onion- chopped very small

Cucumber- chopped in thin strips or shredded

Carrot- chopped in thin strips or shredded

Cilantro

Tofu- cut into long, thin strips and fried

Peanut Sauce

½ cup peanut butter, chunky, fresh ground

1 tablespoon granulated sugar

2 tablespoons Hoisin sauce

1 tablespoon soy sauce

1 small clove garlic, crushed

1 teaspoon chili-garlic sauce

1 tablespoon dark sesame oil, roasted is best

Juice of one lime

¼ cup water

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