Cooking With Bwog: Spring Rolls With Spicy Peanut Sauce
Written by Mary Welsh
Hey, Bwoggers. Mother Nature’s last week’s attempt at spring had Cooking With Bwog craving something light and fresh like these Spring Rolls with Spicy Peanut Sauce. They’re easy, adaptable and can be made completely to taste.
Rice paper wraps
Fresh veggies, chopped into matchsticks *
Spicy peanut sauce
For our veggies, Bwog used crisp romaine lettuce, colorful carrots, peeled cucumbers, shredded cabbage, sliced red bell peppers, and fresh scallions. Feel free to use anything you like.
Peanut butter (crunchy or smooth)
Fish Sauce, sparingly
Honey or brown sugar, sparingly
Sesame seeds (optional)
Water, as needed
First, make the peanut sauce. Many people have strong personal opinions about how their sauce should come out– consistency, spiciness, everything. Essentially, it should consist of a peanut butter base (about a ⅓ cup) with soy sauce (a couple of tablespoons), a drizzle of honey or a dash of brown sugar, a splash of fish sauce (really–approach your fish sauce addition with extreme caution!), and a small knob of ginger. Thin with warm water and stir well. Taste test along the way. Guzzle leftover sauce unabashedly.
Then, soak rice paper in a dish of water (about one minute per sheet, or until pliable and slightly sticky). Be careful not to allow soaked rice paper sheets to touch because they will stick together and rip.
Assemble veggies and wrap your spring rolls. Serve with peanut sauce and sesame seeds.
Image via Bwog Staff.
Tags: crunchy for life, does anyone know how to plate?, fish smells nasty af though, I really want it to be spring, only choosy moms choose jif, peanut butter cult, so fresh so fly, team crunchy or team smooth?, this recipe is very to taste