vegetables
vegetarian
raw
everyday
appetizer
crispy
Asian
spring
Cold
Asparagus Spring Rolls with Peanut Sauce
Difficulty
easy
Time
35m
Price Category
average
Calories
Medium
Light, fresh, and bursting with flavors – these asparagus spring rolls are the perfect choice for a spring lunch or dinner. The crisp vegetables, lightly blanched asparagus, and silky rice paper create a harmonious blend. The homemade, creamy peanut sauce adds the perfect finishing touch, making this simple yet elegant dish irresistible. Prepare them quickly and savor the taste of spring!
ingredients
Steps
Prepare Asparagus
Wash the asparagus, trim the woody ends, then blanch in boiling salted water for 2-3 minutes until bright green and slightly crisp. Immediately transfer to an ice bath to stop cooking and preserve color, then drain and cut in half lengthwise.
Prepare Vegetables
Julienne the carrot and cucumber into thin strips. Wash and thoroughly dry the lettuce leaves and fresh herbs.
Make Peanut Sauce
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup), and Sriracha sauce (if using). Gradually add warm water until you achieve a creamy yet pourable consistency. Taste and adjust seasoning as needed.
Assemble Rolls
Prepare a large, shallow dish with warm water. Dip one rice paper wrapper into the water for 15-20 seconds until soft and pliable. Lay it flat on a clean cutting board or plate. On the bottom third of the wrapper, place a lettuce leaf, then a few asparagus spears, carrot and cucumber strips, and some mint and cilantro leaves. Sprinkle with a little crushed peanuts.
Roll Them Up
Fold the bottom edge of the rice paper over the filling, then fold in the two side edges. Tightly roll the spring roll upwards to the top. Repeat the process with the remaining rice paper and filling.
Serve
Cut the finished spring rolls in half diagonally and serve immediately with the peanut dipping sauce. Enjoy!
Extra Tips
► Don't oversoak the rice paper; just enough until it's pliable, otherwise it will tear.
► Roll the spring rolls tightly so they don't fall apart, but not too tightly to avoid tearing the paper.
► Experiment with other vegetables like bell peppers or avocado for variety.
Nutrition
| Per 100g | Per Serving 200g / 7 oz | |
|---|---|---|
| Calories | 180 kcal | 360 kcal |
| Protein | 7g | 14g |
| Fat | 10g | 20g |
| Carbohydrate | 15g | 30g |
| Fiber | 3g | 6g |
| Sugar | 5g | 10g |