Fresh Homemade Spring Rolls with 2 Dipping Sauces

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Ingredients:

For the peanut sauce:

creamy peanut butter- 3/4 cup

water- 1/3 cup

freshly squeezed lime juice- 2 TBSP or to taste

mirin sauce- 2 TBSP

light soy sauce- 5 TBSP

garlic clove- 1, minced

chile sesame oil- 1 tsp, or to taste

For the spicy chile sauce:

fish sauce- 1/4 cup

water- 1/4 cup

lime sauce- 1/4 cup

red chile pepper- 1 small, finely chopped

sugar or honey- to taste

rice vinegar- 1 tsp or to taste (optional)

For the spring roll:

dried rice vermicelli- 4 oz

rice paper wrappers- 1 pack

shredded carrot- 1 cup

peeled cucumber- 1 cup, cut into thin, long sticks

blanched asparagus- 5-6, cut into 1 1/2 inch long pieces

ripe avocado- 1 big, thinly sliced

orange- 1, sliced into wedges (all membranes cut off)

fresh mint leaves- 1 small bunch, chopped

fresh Thai basil leaves- 1 small bunch, chopped

fresh cilantro sprigs- 12, chopped

lettuce leaves- 8-10, cut in halves

Instructions:

For the peanut sauce, whisk all of the ingredients together in a medium bowl until you will reach smooth and creamy consistency; set aside. To make spice chili sauce mix together the fish sauce, water, lime juice, vinegar, sugar or honey and chili; set aside. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. In a small bowl mix all the chopped herbs. Then start to soften the rice papers. Fill a large bowl with warm water. Dip one wrapper at a time into the hot water for a few second to soften. Lay wrapper flat on a clean kitchen towel or plastic cutting board. In a row across the center, place avocado and orange halves, asparagus, a handful of vermicelli, chopped herbs and lettuce. Leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. Serve fresh spring rolls with the dipping sauces.

From divine cuisine.com