A cool appetizer or meal during the summer season. A light and healthy raw spring roll with peanut sauce.
20Rice paper wrappers
For the filling
2cups carrots (matched stick carrots)
1cup alfalfa sprouts
2cups finely chopped celery
1cup finely chopped mint
Soy sauce (enough sauce to keep the filling nice and moist)
For Peanut sauce
½cup peanut butter (unsweetend) in room temperature
½cup hot water
5tablespoon soy sauce
1teaspoon ginger powder / fresh
2teaspoon mirin or rice vinegar
1teaspoon yellow mustard paste
4teaspoon chilli paste
In a bowl, mix the carrots, sprouts, alfalfa sprouts, chopped celery and chopped mint. Once mixed add soy sauce and mix well and set aside to marinate.
For the peanut sauce, add the peanut butter, hot water and the chill paste in a bowl and mix the liquid well. Then add the mustard paste, ginger powder, soy sauce and mirin or rice vinegar and stir the sauce until all the ingredients are mixed well.
Fill a medium saucepan with hot water (leave the cooker in a low heat). Dip two wrappers into the hot water until the wrapper is soften. Once soften remove the wrapper from the water and lay on a flat board.
Add a handful of the filling in the centre of the wrapper, leaving about 1 inch uncovered on each side. Fold the right side of uncovered wrapper inward, then tightly roll the wrapper, beginning from the edge of the wrapper nearest to you.