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Spring Rolls with Peanut Sauce

Spring rolls are a fun group project that you can EAT!! My favorite kind of project!

Last week I spent the morning with the Windy City Dinner Fairy rolling these, capturing them and finally shoveling them into my face!!

Set up:

-lay out the veg for variety and color. WE used, cucumber, carrots, red cabbage, boston lettuce, shiitake mushrooms

-the protein is flaked salmon (seared, cooled and flaked by hand); shrimp (seared, cooled and cut in half); chicken (cooked chicken breast, cooled and pulled. a great alternative is a rotisserie chicken)

-the star of the show is the rice wraps. Find them at your local grocery store, usually with the rice. Choose a bowl that is large enough to soak the rice sheets. Fill with water and do one at a time (if soaked too long they will stick and disintegrate) Place one sheet in and rotate with fingers until clear. Place on a wet surface, add protein first then pile on the veg! Simply roll up and the the rice wrapper will stick to itself! Slice in half and display with the protein facing up!

Peanut Sauce

1 cup peanut butter

2 tablespoon soy sauce

4 tablespoons garlic chili sauce

4 tablespoon rice wine vinegar

4 tablespoons brown sugar

6 clove garlic

4 tablespoons grated fresh ginger

1/2 cup water

-place all in blender until smooth!


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