I LOVE fresh spring rolls. They are one of my favorite ways to eat raw vegetables.
Yes, they’re a bit more work to do, as you have to roll your prepared veggies in spring roll wrappers, but I’ve never been annoyed or felt like a waste of time when I make them at home.
My only problem is that I can eat all the spring rolls in less than It took me longer to make them. Haha.
My favorite spring rolls recipe:
The secret to a delicious spring roll is ALL in the dipping sauce. My hobbies is peanut sauce, but I also have a few others that I really like.
I thought I’d share all three spring rolls sauces here so you can print and make any of them that you feel fancy.
This is my favorite ready-to-drink dipping sauce, if you’re curious.
peanut sauce
This spicy peanut sauce is creamy, mildly spicy, slightly sweet and very tasty.
I made this exact recipe, but swapped out the natural peanut butter for almond butter and it’s still really good, so feel free to give it a go if you have a peanut allergy or are avoiding legumes.
Sweet and spicy sauce
The sauce is sweet and spicy just like it sounds — a thinner dipping sauce really makes a difference!
You can use fresh chili peppers or even just a generous amount of dried red peppers to make this recipe.
Yum sauce
If you’re looking for a super quick and easy sauce (you can make from things you probably already have in your kitchen), then make some Yum sauce to dip those spring rolls in. to enter. Yum!
This small bowl perfect for soaking and a cute serving tray Make your presentations a snap!
And, if you’ve never made spring rolls before and want a simple photo tutorial, just click here or browse all other delicious apps in our repository. Interesting! so so. Emma
3 types of easy-to-make spring rolls sauce
homemade spicy peanut sauce, sweet spicy sauce and yum sauce
For the spicy peanut sauce:
-
¾
Cup
coconut milk
boxed -
2
tablespoons
Curry
Red -
⅓
Cup
peanut butter
nature -
first
teaspoon
soy sauce -
first
tablespoons
apple cider vinegar -
¼
Cup
Brown sugar
pack -
-⅓
Cup
country
For the sweet and spicy sauce:
-
¼
Cup
Rice vinegar -
½
Cup
+ 1 teaspoon of water -
¼
Cup
Street -
2
Clove
garlic
chopped -
first
teaspoon
soy sauce -
first
red chili
finely chopped OR 1 teaspoon red chili -
2
teaspoon
cornstarch or arrowroot powder
For Yum Sauce:
-
½
Cup
mayo -
first
tablespoons
ketchup -
¼
teaspoon
garlic powder -
¼
teaspoon
paprika -
¼
teaspoon
Cayenne -
½
teaspoon
Salt -
1-2
tablespoons
country
-
For a spicy peanut sauce, first shake the can of coconut milk. Then put all ingredients, except water, in a pot and cook over medium heat.
Stir as you cook until the sugar has dissolved and everything is heated through. Taste and add more red curry powder if you like (start with just 1 tablespoon).
Then, dilute the sauce with water to your desired consistency.
-
For a sweet and spicy sauce, first mince the garlic and minced fresh chili if using. Leave out a few seeds if you prefer a less spicy sauce.
Place the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and chopped chili or pepper in a saucepan.
Cook over medium heat and stir until the sugar dissolves. In a small bowl with a fork, mix together 1 tablespoon water and 2 teaspoons arrowroot powder or cornstarch.
Beat until well combined. Pour the mixture into the pan and continue to cook until the sauce thickens and coats the spoon. Remove from heat.
-
For Yum sauce, simply combine all ingredients except water in a small mixing bowl. Stir together. Taste and add salt or seasoning as desired.
Then, dilute with water to the consistency you want.
Credit // Author and Photography: Emma Chapman. Spicy peanut sauce is adapted from Simple Thai food by Leela Punyaratabandhu and Sweet and Spicy Sauce adapted from Bender flavor.
