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Fresh Spring Rolls with Peanut Sauce

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By Betty Crocker Kitchens
Updated Aug 17, 2011
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Create restaurant-style spring rolls with this recipe—perfect for an Asian dinner or party appetizer.

Fresh Spring Rolls with Peanut Sauce

  • Prep Time 40 min
  • Total 40 min
  • Servings 12
  • Ingredients 16
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Ingredients

Sauce

  • 1/2 cup creamy peanut butter
  • 1/4 cup canned coconut milk (not cream of coconut)
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoons finely chopped gingerroot
  • 2 to 3 tablespoons water

Rolls

  • 3 oz uncooked thin rice stick noodles
  • 1/2 cup shredded carrot (1 medium)
  • 1/3 cup julienne-cut fresh basil leaves
  • 1/4 cup chopped fresh cilantro
  • 1 small serrano chile, seeded, finely chopped
  • 1/4 cup teriyaki sauce
  • 12 spring roll rice paper wrappers (about 8 1/2 inch)
  • 12 small leaves butter lettuce, tough centers removed
  • 3/4 cup salted dry-roasted peanuts
  • 1 cup Cascadian Farm® organic frozen shelled edamame, cooked, drained

Instructions

  • Step 
    1
    In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency. Cover; refrigerate until serving time.
  • Step 
    2
    Fill 3-quart saucepan two-thirds with water; heat to boiling. Add rice stick noodles; boil gently 3 minutes or just until noodles are tender. Rinse with cold water; drain. Transfer to large bowl. With scissors, cut rice noodles into about 3-inch lengths. Stir in carrot, basil, cilantro, chile and 1/4 cup teriyaki sauce.
  • Step 
    3
    Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface. Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel. Place lettuce leaf on lower third of wrapper. Spoon scant 1/3 cup noodle mixture on lettuce. Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Place seam side down on serving platter. Repeat with remaining wrappers and fillings, placing on platter without sides touching.
  • Step 
    4
    Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally. Stir sauce; serve with spring rolls.

Nutrition

240 Calories
12g Total Fat
8g Protein
24g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
520mg
22%
Potassium
270mg
8%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
12%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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