Sushi Rice Spring Rolls with Peanut Sauce
Ingredients
Spring Rolls
- Spring roll paper
- 1 cup Calrose rice, cooked according to the packaging instructions
- 1 red bell pepper, thinly sliced
- 1 mango, thinly sliced
- 1/4 cup chopped romaine lettuce
- 1 cucumber, thinly sliced
- 1/2 cup chopped red cabbage
Peanut Sauce
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2-4 tablespoons of water, as needed
- 1 teaspoon minced garlic
Instructions
Fill a large, flat bowl with warm water to soften the spring roll paper.
Arrange the spring roll station by laying out the cooked rice, bell pepper, mango, lettuce, cucumber, and red cabbage.
Dip a piece of spring roll paper in the warm water for 10-15 seconds until it softens, then place it on a wet cutting board.
Place a portion of rice, bell pepper, mango, lettuce, cucumber, and red cabbage on the softened spring roll paper.
Roll the paper tightly like a burrito, tucking in the sides as you roll. Repeat this process for all the spring rolls.
To make the peanut sauce, whisk together the peanut butter, soy sauce, sesame oil, and minced garlic in a small bowl. Gradually add water until the sauce reaches your desired consistency.
Serve the spring rolls with the peanut sauce for dipping and enjoy!
