This is barely a recipe, making it easy to improvise. You can use any number of fillings for the spring rolls. The only trick is to be sure to get the rice paper sufficiently wet and reconstituted that it is stretchy, not brittle. The rice paper comes in dry translucent circles, and it can be found at most asian groceries. This is not really an “authentic” recipe, but it is is a really fast healthy meal.
- lettuce leaves
- asian basil, mint, perilla
- carrots, cucumbers
- tofu or meat
- egg omelet
- peanut butter (chunky or smooth)
- hoisin sauce
- rice vinegar
- minced garlic and chiles (optional)
Mix the ingredients to taste. My rough estimation is usually about half peanut butter, half a mixture of hoisin and sriracha, then a good dash of vinegar. These three parameters will take you where you want your peanut sauce to go: more hoisin makes it sweeter, more vinegar is more tangy, more sriracha adds garlic and spice. Adding chopped garlic and chiles is nice, but not necessary as the sriracha can provide that flavor. If you need to thin it out use a little water.