Mixed Vegetable and Peanut Spring Rolls

February 28, 2012

These can best be described as kitchen sink spring rolls. I had a drawer of veggies in the fridge teetering on the edge of ripe, and “I’m gonna rot on ya.” Vegetable soup is often a good solution for this, but I wasn’t in the mood. Instead I thought I’d keep with this Asian trend I have going and experiment once again with spring rolls.
These can be served room temp or cold, after having them for lunch today, I vote cold. There is a bit of Sriracha in the veggies, but always add more for good measure.
Mixed Vegetable and Peanut Spring Rolls
1 tsp extra virgin coconut oil
3 leaves kale, de-stemmed, chopped fine
½ cup broccoli florets, chopped fine
¾ cup napa cabbage, shredded
2 medium carrots, cut into matchsticks (or as close as you can get)
3 green onions, sliced
2 tbsp vegetable stock
1 tbsp natural peanut butter (unsweetened, unsalted)
½ tsp sesame oil
1 tbsp Sriracha chili sauce
2 tbsp dry roasted, unsalted peanuts, chopped
2 tbsp fresh cilantro, chopped
Soy sauce to taste
8 rice paper wraps
Heat a large wok or skillet over medium-high. Add the coconut oil and heat through until melted. Add the kale, broccoli, cabbage, and carrots. Cook for 2-3 minutes. Add the green onions and the vegetable stock. The stock will evaporate quickly. Add the peanut butter.
The peanut butter will take some work to melt and incorporate into the veggies. Continue to stir. Add the sesame oil and Sriracha. Once the peanut butter has coated all the veggies, stir in the peanuts, cilantro, and soy sauce. Cook about 30 seconds and remove from heat.
Wet one rice paper wrap with hot water. Lay it over a plate, add 1/8 of the mixture towards one end and roll like you would a sandwich wrap or burrito. Continue this step for all of the wraps. Serve room temperature or cold. Makes 8 spring rolls.
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  • Sonia (Nasi Lemak Lover) February 28, 2012 at 7:54 pm

    Oh, this sound so healthy and yummy.. better than those deep fried spring roll..Nowadays i also start to cook more vegetarian foods.

  • MyFudo™ February 29, 2012 at 3:34 am

    Love the crunch of veggies in a neat wrap…Thanks for sharing.

  • Michelle February 29, 2012 at 7:04 am

    Oops, I’m not anonymous—I think there was just a little bobble in this morning’s storm right when I started to post.

  • Michelle February 29, 2012 at 7:05 am

    OK, not the anonymous post disappeared. Trying again. These look great. I like that you sort of have the sauce inside.

  • Andrea February 29, 2012 at 7:47 am

    Gorgeous! I love making Asian inspired dishes, they are so quick to put together and you can use almost anything in them.

  • Reeni February 29, 2012 at 3:53 pm

    What a great idea! These are a nice change from veggie soup. The peanut butter is thoroughly enticing!

  • Lori February 29, 2012 at 7:28 pm

    Sonia – I haven’t tried to make the fried version at home. I have a feeling these are much easier! 🙂

    My Fudo – Thanks, I love my veggies nice and crunchy too.

    Michelle – The srirach and pb add just enough to coat the veggies without making them soggy.

    Andrea – Thanks! Great for cleaning out the fridge.

    Reeni – I love peanut sauce on just about everything. This was a nice way to get the flavor in there.

  • Joanne March 1, 2012 at 5:13 am

    I miss the days of my CSA when my fridge was always stuff full of veggies right on the verge of decay and disaster! I’m okay with buying all of these veggies specifically for these though. Between the spice and the peanut sauce…I’m in love.

  • Beth March 1, 2012 at 7:40 pm

    I can’t wait to try these!

  • Natasha Price March 2, 2012 at 11:50 am

    These look terrific, I like the peanut butter addition, and what a beautiful presentation on the plate!