Vegetable Spring Rolls with Chili Dipping Sauce
Spring rolls are a wonderful way to showcase the season’s fresh produce, which looks beautiful tucked inside translucent rice papers. Here we pair the rolls with a chili sauce that gets a jolt of heat from sambal oelek, a staple ingredient in Southeast Asian cooking made with fiery red chile peppers. These plant-based rolls are also delicious dipped in peanut sauce, either purchased or homemade. Even better, serve both sauces and let everyone choose their favorite.
Ingredients:
For the chili sauce:
- 3 Tbs. toasted sesame oil
- 1 Tbs. rice vinegar
- 1 Tbs. sambal oelek
- 1 Tbs. honey
- 2 tsp. minced fresh ginger
4 oz. (125 g) thin dried rice noodles- 6 medium to large rice papers
- 1/2 cup (3 oz./90 g) chopped peanuts
- 5 green onions, white and light green portions thinly sliced, plus 1 dark green top, thinly sliced
- 1 large carrot, peeled and julienned (about 1/2 cup)
- 1 small daikon radish, peeled and julienned (about 1/2 cup)
- 1 cucumber, cut into matchsticks (about 1/2 cup)
- 1 avocado, pitted and thinly sliced
- Fresh mint leaves
- 2 limes, cut into wedges
Directions:
To make the chili sauce, in a small bowl, whisk together the sesame oil, vinegar, sambal oelek, honey and ginger. Set aside.
Bring a saucepan of water to a boil over high heat. Remove from the heat and add the rice noodles. Let soak until tender, about 5 minutes, then drain and pat dry.
Wrap a cutting board with plastic wrap. Arrange the filling ingredients next to the board and have ready a bowl of warm water.
Soak 1 of the rice papers in the warm water until just pliable, 10 to 15 seconds. Carefully remove the rice paper from the bowl and place it flat on the cutting board.
Lightly sprinkle some peanuts and green onions over one-third of the rice paper, on the side that’s farthest away from you, then add small handfuls of the rice noodles, carrot, daikon radish, cucumber, avocado and mint.
Gently pull the closest edge of the rice paper toward you and then pull and roll it over the filling. Tuck the filling tightly into the rice paper and roll it over once to secure it. Then fold over the sides to close the ends of the roll. Continue rolling the spring roll over itself until fully sealed. Repeat with the remaining rice papers and fillings.
Cut the spring rolls in half crosswise and serve with the chili dipping sauce and lime wedges alongside. Makes 6 spring rolls; serves 6.
Williams Sonoma Test Kitchen
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