Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

9 steps · 45 min total

1. 01

   Boil Water

   Bring a large pot of water to a boil over high heat.
2. 02

   Add Noodles

   Remove the pot from the heat and stir in the rice noodles.
3. 03

   Soak Noodles

   Let the noodles stand for 10 minutes, stirring occasionally, until they're soft and opaque.
4. 04

   Rinse Noodles

   Drain the noodles and rinse them under cold water for about 30 seconds, then drain them again thoroughly.
5. 05

   Cut Noodles

   Cut the rinsed noodles into 1-inch lengths and transfer them to a large bowl.
6. 06

   Mix Filling

   Add all of the remaining ingredients for the spring roll filling (everything except the rice papers and the peanut sauce) to the bowl with the noodles. Mix everything together until it's well combined.
7. 07

   Soften Wrappers

   Set up a bowl of warm water wide enough to dip the rice papers. You'll work with one wrapper at a time here.

   Dip a rice paper wrapper into the warm water until it just begins to soften, which usually takes about 8 to 10 seconds. It should still have a little firmness, as it will continue to soften on the work surface.

8. 08

   Fill Wrappers

   Transfer the softened wrapper to a clean, flat work surface. Working quickly, spoon about 1/4 cup of the filling onto the wrapper. Fold the bottom edge of the wrapper up and over the filling, then fold each side toward the center, creating a neat package.
9. 09

   Roll Spring Rolls

   Starting from the bottom, roll the wrapper tightly upwards, sealing the filling inside. Aim for a firm roll without tearing the delicate wrapper.

   As you finish each spring roll, wrap it individually in plastic wrap to prevent it from drying out. Continue this process until you've used all the wrappers and filling.