- 3/4 cup creamy peanut butter
- 1/4 cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons lime juice (freshly squeezed)
- 4 teaspoons low sodium soy sauce
- 1 tablespoon sugar
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 garlic clove (minced)
- 1/2 teaspoon sesame oil
- roasted peanuts (for topping, optional)
- 1 package rice paper wraps (for Spring rolls, available at all Asian markets; look for the large round ones, comes with 25 sheets of rice paper)
- hot water (Large bowl of very)
- 4 cups baby spinach (fresh)
- 2 mangos (peeled and sliced lengthwise into strips)
- 12 asparagus spears (blanched)
- 2 cups radicchio (chopped thin)
- 2 cups fennel (sliced thin, white bulb part only)
- 1 bunch fresh cilantro
- 1/2 daikon radish (large, peeled and cut into 3 to 4 inch pieces)
- 3 large carrots (peeled and cut in half crosswise)
- 4 cups green leaf lettuce (shredded or chopped)
- 1/2 pound shrimp (fresh, peeled and cooked)
- 1/2 red bell pepper (large, sliced thin lengthwise)
- 1 bunch green onions (fresh, or scallions, cut in half crosswise)
- 1 bunch fresh cilantro
- Using a large to medium sized mixing bowl, whisk together all of the ingredients, from the peanut butter to the sesame oil. Taste and adjust any ingredients as needed. Set aside. Right before serving, top with crushed peanuts if desired.
- For your vegetables
- Using your KitchenAid® 13-Cup Food Processor with the exclusive ExactSlice™ System, fitted with the Julienne Disc attachment and set on the middle setting of thickness (as shown in the photo above), place your daikon radish piece in the largest opening of the wide mouth food tube. Turn on Food Processor on LOW and press the radish down into the food tube. Remove and set julienned radishes on a plate. Repeat with remaining radish pieces. When finished with all of the radishes, repeat with the carrots.
- For the spring rolls
- Once you have all of your vegetables sliced, prepped and ready to go, set up a workstation with all of your ingredients close by. If you’ve rolled spring rolls before, you can use a cutting board or any clean, flat surface but if this is your first time rolling, I recommend working on a non-stick silicone baking mat or something where the rice paper won’t stick so it’s easier for you to work, fold and roll.
- Next to the prepped and cut ingredients, you will need a large bowl of hot to very warm water. I boil water, let it cool down slightly and then pour it into my bowl and then let it cool down slightly so it’s not burning hot. You will need very warm water to work with.
- To begin, grab one sheet of rice paper and dip it into the warm water. Rotate the rice paper around until you have wet the entire sheet. Lay the wet rice paper down on your work surface and top with the vegetables (start with the lettuce or spinach leaves and top with the vegetables and shrimp; only 2 or 3 pieces of each. The order does not really matter.) Lay the vegetables on top of the rice paper sheet with at least 2 to 2 1/2 inches of rice paper showing at the bottom.
- Start by folding up the bottom part of the rice paper, up and over your vegetables. Then, fold in each end, the right and the left and then continue rolling the spring roll, firmly but gently so you don’t tear the rice paper, like rolling a sleeping bag until you have rolled to the opposite end. Because the rice paper is sticky, the spring roll will just close and seal on its own. Place the finished spring roll on a baking sheet and cover loosely with plastic wrap. Be careful not to place the spring rolls too close to each other or they will stick.
- Repeat until all of the rice paper sheets have been used. *Note: you will need to get more hot water to dip the rice paper sheets into as you work.
- Slice in half, serve with the peanut sauce and sriracha sauce and enjoy!
|Calories90Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.