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Spring Rolls with Peanut Sauce





Spring roll wrappers

1/3 head of Chinese Cabbage, finely chopped

5 green onions, chopped

1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)

1/4 cup fresh herbs (use cilantro, basil or mint)

1/4 cup carrots, grated or julienned (cut really thin)

1/2 avocado, sliced thin




1/4 cup peanut butter

1/4 cup water

2 tbsp soy sauce

2 tbsp lime juice

2 cloves garlic, minced and crushed

2 tbsp rice vinegar


For the sauce:  Blend up all ingredients until smooth and creamy.  If you don’t have a blender, you can combine all ingredients in a saucepan over low heat (mixture will become easy to combine as peanut butter melts). Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy.  Either way, if the sauce seems too thick, you can thin it down with water. 


For the rolls:  Prepare all your vegetables and put them all out on the counter.  Submerge wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrappers and wrap your spring rolls.  (Wrap them like a burrito:  Fold over two sides then roll from one end to the other.  The key is to not put too much filling in.)  Serve with dipping sauce and enjoy!  (If you don’t feel like peanut sauce, the rolls also good just dipped in watered down soy sauce).

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