Fresh Thai Spring Rolls with Peanut Sauce
Super crisp and healthy finger food from Thailand
Servings: 4 Persons
Calories: 364kcal
Ingredients
For the Spring Rolls:
- 20 sheets spring roll paper
- 1 carrot
- ½ red bell pepper
- ½ cucumber
- 50 g fresh sprouts
- 2 spring onions
- 1 bunch mint
- 1 bunch Thai basil
- 2 tbsp sesame
- 2 tbsp peanuts alternatively cashews
For the Peanut Sauce:
- 1 tbsp oil
- 1 tomato
- 1 tsp red curry paste
- 5 tbsp coconut milk
- 1 tbsp ground peanuts
- 2 tsp sugar
- 1 tsp lime juice
- 2 tsp soy sauce
Instructions
For the Spring Rolls:
- Julienne carrot, pepper and cucumber and spring onion.
- Gently separate the spring roll paper sheets and place separately on a flat surface.
- Place the ingredients for the filling in the lower half of the sheet. Arrange carrots, peppers, cucumbers, spring onions, sprouts and a few leaves of Thai basil and mint in a line. Leave a little bit of space on both sides (about 2-3 cm or 1 inch) Sprinkle with sesame and peanuts or cashews.
- Starting from the bottom, roll the spring roll until the filling is covered. Then fold the edge to the left and right inwards. Continue to roll up the spring roll tightly.
- Do the same with the other spring roll paper sheets. Leave spring rolls either whole or cut in half. Serve with peanut sauce.
For the Peanut Sauce:
- Finely chop the tomato. Fry tomato in a pan in oil until it starts to disintegrate. Reduce heat and add red curry paste.
- When the curry paste starts to smell fragrant, add coconut milk, ground peanuts, sugar, lime juice and soy sauce.
- Boil while constantly stirring until the sauce is thick and shiny. Fill in a bowl and dipping spring rolls into it.
Nutrition
Serving: 5Spring Rolls | Calories: 364kcal | Carbohydrates: 48g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 559mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3700IU | Vitamin C: 29.1mg | Calcium: 107mg | Iron: 4.4mg
