Vietnamese Spring Rolls and Peanut Sauce

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Ella Henry

This spring roll has purple and orange carrots, cucumbers, bean sprouts, pork, mint, and basil.

Ella Henry , Food & Culture Editor

Throughout quarantine, many students have been exploring the realms of cooking and baking with all of their extra time. This is a fun and healthy recipe for our upcoming first quarantine anniversary. You have the freedom to choose what ingredients you want to put in your spring roll; for example, if you hate carrots, you can easily switch it out for a different vegetable.  

 

Ingredients: 

 

Roll:

Rice paper

Cucumbers 

Carrots 

Bean sprouts 

Vermicelli 

Tofu or meat of your choice 

Fresh mint 

Fresh basil 

 

Peanut sauce:

¼ cup peanut butter 

1 tablespoon hoisin sauce 

2 teaspoons soy sauce 

1 clove of garlic 

1 teaspoon sriracha sauce (optional)

Warm water to thin

 

Directions: 

Put one sheet of rice paper under water until all parts of it are wet. It should still be sturdy (you shouldn’t soak it until it’s completely soft). Put an equal amount of everything in the middle of the rice paper, similar to how you would make a burrito. Once the rice paper is flexible enough to roll (this should only take about 2 minutes) roll it up and tuck both ends up so that they stick and seal the roll. 

Mix all of the ingredients for the peanut sauce together (except the water) either in a food processor or just with a spoon depending on how creamy you want it. Add in warm water one tablespoon at a time until you have your desired consistency. 

Use this as a dipping sauce for the spring roll. Enjoy!