Rice Spring Rolls with Peanut Sauce

Rice Spring Rolls with Peanut Sauce
  • 2 rolls
  • 0:18 Preparation
  • 0:04 Cooking
  • 0:22 Total Time


Add all
  • 1 oz
    (30 g)

    rice vermicelli

  • 2

    6 in. (15 cm) rice spring roll wrappers

  • To taste cold-water shrimp

  • 4

    leaves fresh mint

  • 4

    thin carrot sticks

  • 1/4 cup
    (60 mL)

    shredded lettuce

  • 2 Tbsp.
    (30 mL)

    peanut butter

  • 4 tsp.
    (20 mL)

    rice vinegar

  • 4 tsp.
    (20 mL)


  • 1 Tbsp.
    (15 mL)

    soya sauce

  • 1 tsp.
    (5 mL)

    sesame oil

  • 1 tsp.
    (5 mL)

    brown sugar

  • 1/2 tsp.
    (2 mL)

    minced garlic


Soak vermicelli in very hot water for 8 min. Drain and set aside.

Soften rice cakes, one at a time, in warm water. In the centre of each, place shrimp, mint leaves, carrot sticks, vermicelli and shredded lettuce. Fold edges over and roll up. Set aside.

In a small pan, mix remaining ingredients together.

Cook on medium heat until peanut butter is completely melted.

Serve rolls with peanut sauce.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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