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Spring Rolls

I really must apologize. I have not been updating Chomp Zone. Reason? Summer. Busy at work. Vacation. Things got in the way. So did the heat. We’ve been eating lots of salads or recipes that require minimal stove time.

For the fourth, we decided on finger foods, and being ambitious, I made spring rolls. Recipe found here.

This was the first time I used rice papers, and I must say, practice makes perfect. My first few spring rolls were sloppy and falling apart. By the end, I was a machine.

Instead of using the dipping sauce recipe suggested in Bon Appetit, I opted for a peanut citrus sauce which consisted of:

  • Juice of one orange
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 garlic clove, minced
  • 1 tsp orange peal, finely grated
  • 1/3 cup vegetable oil

Combine all ingredients in a food processor or blender minus the vegetable oil. Once well blended, slowly stream in the vegetable oil. Serve as a dipping sauce, on soba noodles, or tossed on a salad.

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