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Thai-Italian Spring Rolls with Peanut Dipping Sauce

Photo: Thai-Italian Spring Rolls with Peanut Dipping Sauce

TOTAL TIME: 45 min
Prep: 25 min
Inactive Prep: 15 min
Cook: 5 min
 
YIELD: 4 Servings
LEVEL: Intermediate

ingredients

  • Peanut Dipping Sauce
  • 4 tablespoons organic crunchy peanut butter
  • 1 ripe Sicilian blood orange, juiced
  • 1 tablespoon water
  • 1 tablespoon real maple syrup
  • 1 teaspoon aged balsamic vinegar (minimum 7 years old)
  • Pinch hot chile flakes
    • 8 rice paper sheets
    • 8 leaves Boston lettuce, spine removed
    • 2 carrots, julienned
    • 1/2 cup sundried tomato, julienned
    • 2 scallions, julienned
    • 1 sweet yellow pepper, seeded and julienned
    • 2 baby cucumbers, seeded and julienned
    • 1/4 cup fresh coriander ( cilantro) leaves
    • *Cook's Note: Very hot chile pepper, if sensitive replace with jalapeno pepper or omit
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    • Print Recipe

    Directions

    To make the peanut sauce: In a bowl, mix together the peanut butter, blood orange juice, and water for a few minutes until it comes together or emulsifies. Add the maple syrup, aged balsamic vinegar, chile flakes, and mix well.

    To make the Thai-Italian spring rolls: In a big bowl, combine the tamari, maple syrup, ginger, Thai chile, and basil. Add the steak slices to the bowl and mix well to coat. Cover the bowl, let it marinate in the refrigerator for 15 to 20 minutes. Heat the canola oil over medium-high heat. Add the marinated sirloin strips and saute for about 3 minutes. Do not overcook.

    Lay out a clean tea towel. Fill a bowl with lukewarm water. Dip the rice paper into the water one at a time for about 15 seconds. Gently lay the rice paper onto the tea towel and then flip it over so that the excess water is removed from both sides. Mentally divide the rice paper into 4 equal horizontal bands. In the second band from the bottom lay down 1 leaf of Boston lettuce, a thin row of carrots, sun-dried tomatoes, cooked beef, scallions, yellow peppers, and cucumbers. Do not over-stuff the spring rolls. Sprinkle the filling with fresh coriander (cilantro). Fold the lowest band of rice paper over the filling, tuck in the sides, and delicately roll up.

    Cut the spring rolls in half and serve with peanut sauce on the side.

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    5

    Newest Ratings and Reviews

    Read all 9 reviews

    • on April 01, 2013

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      After spending much time in Bangkok, Thailand these Spring Rolls are such a treat and I make them at least once a week.

      people found this review Helpful.
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    • on October 01, 2012

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      First off we love Nadia G. Her show is the best thing that has happened to the cooking show world!!
      We have tried many of her recipes and they have all been delish!!

      The only thing I do diff. for this one is leave out the basil. Its just not my thing. I know who would of thought an Italian girl that doesn't like basil, go figue!

      people found this review Helpful.
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    • on February 05, 2012

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      Just loved these spring rolls, as well as the peanut sauce! Great flavors all around. I had a heck of a time rolling up the spring roll wrappers on a towel, so one suggestion that might help others of us who aren't as skilled at wrapper rolling. Put a silpat on the counter, set the towel on top, dry the wrapper on the towel per the recipe, then remove the towel, and set the wrapper on the silpat. Fill, and then roll. No sticking, and a fairly forgiving surface to work with.

      people found this review Helpful.
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