Recipe By Chef John McConnell
Fresh Spring Rolls with Maple Curried Cashews and Peanuts
2 Tbsp peanut butter
¼ cup Clif Family Napa Valley Maple Curried Cashews & Peanuts
1 Tbsp sesame oil
Rice Stick noodles (used ½ of a 7 oz. package, yielded enough to fill 12 rolls)
Lettuce leaves (Little Gem or Red Leaf)
Sprouts or any micro green
½ cup Clif Family Napa Valley Maple Curried Cashews and Peanuts
Spring roll rice papers
Combine peanut butter, chopped nut mix and sesame oil in a small bowl whisking to combine. If too thick add hot water 1 tablespoon at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside. Cook rice noodles according to package directions, drain and while still hot toss with peanut dressing to coat. Cut vegetables into match stick size pieces and setting aside on platter with piles of salad greens, snipped herbs and sprouts for easy spring roll assembly.
Gently heat water in a large skillet large enough to float the rice paper in and submerge a rice paper to soften for about 5-10 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean surface and gently smooth out into a circle. To make open-ended rolls fold the paper in half. Starting about an inch from the bottom, top the paper with lettuce, dressed rice noodles, vegetable sticks, herbs, sprouts and nuts. Fold bottom over the filling edge, then gently roll from one side to the other to seal. Place on a serving plate and top with a room temperature damp towel to keep fresh. Repeat process until all toppings are used.
Pair with Clif Family Maple Curry & Cashew Peanut Dipping Sauce. Recipe also on our blog!