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Fresh Vegetable Spring Rolls with Korean-Style Sweet Heat Sauce and Thai- Style Roasted Peanut Sauce

Fresh Vegetable Spring Rolls

An enticing starter perfect for a small bite before the main course. Featuring Custom Culinary® Korean-Style Sweet Heat Sauce and Thai-Style Roasted Peanut Sauce, Fresh Vegetable Spring Rolls consist of soba noodles, Persian cucumbers, carrots and fresh herbs rolled in rice paper.

What You'll Need

2 oz        Soba noodles, cooked
1 tsp      Toasted sesame oil
2 oz        Butter lettuce, torn. ribs removed
2 oz        Red cabbage, very thinly sliced
2 ea       Carrots, medium, peeled, julienne cut
1 ea       Persian (mini) cucumbers, julienne cut
1 ea       Jalapeño, ribs and seeds removed, thinly sliced
2 tbsp   Green onion, thinly sliced
2 tbsp   Cilantro, fresh, roughly chopped
2 tbsp    Mint, fresh, roughly chopped
4 ea        Rice paper sheets (spring roll wrappers)
2 oz        Custom Culinary® Thai-Style Roasted Peanut Sauce
2 oz        Custom Culinary® Korean-Style Sweet Heat Sauce

  1. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water.
  2. Fold a lint-free tea towel in half and place it next to the dish.
  3. Make sure your prepared fillings are within reach.
  4. Combine the green onion, cilantro and mint in a small bowl, and stir.
  5. Place one rice paper in the water and let it rest for about 20 seconds, give or take.
  6. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño.
  7. Sprinkle generously with the herb mix.
  8. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed.
  9. Fold over the short sides like you would to make a burrito. Lastly, roll it up.
  10. Repeat with the remaining ingredients.
  11. Serve the spring rolls with Thai Peanut sauce and Sweet Heat on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.