The perfect on-trend, light and delicious appetizers for your next gathering, a refreshing take on spring rolls from The National Onion Association.
These lightly crunchy rolls are made with vermicelli noodles, fresh mint, green lettuce, carrot, onion, cucumber and mango rolled in rice paper.
The slightly tangy peanut sauce includes peanut butter, coconut milk, lime juice, soy sauce, garlic chili sauce, fish sauce and honey.
- 1/3 cup peanut butter
- 1/3 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon garlic chili sauce, such as Sriracha or Sambal Oelek
- 2 teaspoons fish sauce
- 2 teaspoons honey
- 1 red onion, very thinly sliced
- 4 ounces rice vermicelli noodles
- 12 rice paper wraps
- 12 large fresh mint leaves
- 2 cups shredded leafy green lettuce
- 1 cup shredded carrots
- 1/2 English cucumber, cut into matchsticks
- 1 mango, peeled and cut into matchsticks
For peanut sauce:
- 1 Whisk the peanut butter with the coconut milk, lime juice, soy sauce, chili sauce, sugar and fish sauce until well combined; set aside.
For salad rolls:
- 1 Place onion slices in a bowl and top with ice-cold water. Let stand for at least 30 minutes; drain well. Place the noodles in a bowl and top with boiling water. Let stand for 5 minutes or until softened; drain well. Next, soak a rice paper wrap in hot tap water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel.
- 2 Arrange a basil leaf just below the center of each the wrap, leaving space on the sides. Top with some lettuce, noodles, carrot, red onion, cucumber and mango.
- 3 Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Repeat with remaining ingredients. Store tightly, covered with plastic wrap for up to 2 hours or until ready to serve. Makes 12 rolls.
- 4 To serve: cut each roll in half, on an angle and serve with Peanut Dipping Sauce.