Spring Rolls and Peanut Sauce

Vegetable and noodle spring rolls with a tasty peanut sauce for dipping. This meal is easier and faster to make than you think!

Spring Rolls
1 tbsp sesame oil
1 clove garlic
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp rice wine vinegar
2 tbsp honey
1 tsp ginger
1 12oz package of Mann’s Rainbow salad (shredded carrot, broccoli, cauliflower and cabbage)
2 cups cooked noodles (ie chow mein, spaghetti, linguini)
1 cup cooked shrimp (optional)
8-10 rice paper sheets

Heat sesame oil and saute garlic. Add soy sauce, fish sauce, rice wine vinegar, honey and ginger. Whisk and heat through. Add rainbow salad, noodles and shrimp. Stir to coat with sauce. Heat covered for a few minutes to blend flavours. Remove from heat and let cool slightly.
Submerge the rice paper one at a time into warm water for 10 seconds until softened. Place sheet on a clean surface and pour your vegetable/noodle filling in a strip along the centre of the sheet. Fold one end over, then both sides, then roll it up tightly. Repeat with remaining rice paper and filling.

Peanut Sauce
1/4 cup peanut butter
2 tsp soy sauce
1 tsp garlic powder
1 tbsp honey
1 tbsp lime juice
1/2 cup water

Whisk together sauce ingredients in a small saucepan. Heat until boiling, then remove form heat and let stand until thickened. Serve with spring rolls. in little bowls for dipping.

Cole had a blast helping me make the rolls. He was in charge of dipping the rice paper in water for me, and he was really good at it! The kids found them kind of hard to eat as rolls, so I cut them up and poured peanut sauce over top. Then they liked them a lot. I also enjoyed them, and had the leftovers for lunch for the next few days. I offered some to Tony but he wasn’t interested. I guess he doesn’t like spring rolls? Oh well. I was happy with how easy they were to make and I’d definitely make them again, if only for me to have in lunches. You can eat them warm or cold, however you like. I preferred them warm but if you’re eating them on the go with no microwave around they’re still might tasty that way too.

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *

Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

Connect with us

Subscribe to Weekly Email Updates

You’ll get 2 Free Meal Planning Guides for signing up!

Popular Posts

Kale, Broccoli & Bacon Rotini

Cheesy Mexican Rice and Beans

Spinach and Pesto Tortellini

Skillet Lasagna

Sushi Night!

Got the Leftover Blahs? Check out our “Making Over Left Overs” (MOLO) series: