Thai-Italian Spring Rolls with Peanut Dipping Sauce

  • Level: Intermediate
  • Total: 45 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 4 Servings
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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

Thai-Italian Spring Rolls:

1/4 cup low-sodium tamari

2 tablespoons real maple syrup

2 (1-inch) knobs fresh ginger, crushed with garlic press

2 cloves garlic, crushed with garlic press

1 Thai chile pepper, sliced (see Cook's Note)

10 fresh basil leaves, torn

2 sirloin steaks, sliced into paper thin strips

2 teaspoons canola oil

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

Directions

  1. 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.
  2. 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. 
  3. 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. 
  4. Cut the spring rolls in half and serve with peanut sauce on the side.

Cook’s Note

Thai chile pepper is very hot. If sensitive, replace with jalapeno pepper or omit.

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