Okay, so, I’m a little bit obsessed with peanut sauce. There, I said it. I not only love peanut sauce, I love peanut butter on a spoon right out of the jar. I’m pretty sure the obsession comes from Mr. Farmer, my dad. He’s gone through thousands of jars of peanut butter over his lifetime. It’s his number one food love although he’ll argue that against steak.
This recipe came about because I’ve never made peanut sauce. I’ve had it multiple times but I’ve been afraid to ask what the ingredients are. I typically avoid soy sauce for numerous reasons, among them the GMO factor and the hormonal component. Lord knows I don’t need any hormonal obstacles in my life!
Anyway, this Peanut Sauce is SO easy to whir together in a blender or a food processor! I kept the ingredients very basic as I know many Asian recipes can be over the top with one teaspoon of this and a half teaspoon of that. I’ve made Asian recipes where the ingredient list was longer than the instructions! Not this recipe though. Super. Simple.
Now, the Spring Rolls. Well, what can I say about those? If you’re a professional Spring Roll roller then you’re most certainly scoffing at my elementary technique here. Those rice wrappers are a little like magic and a little like hell. They’re so sticky and yet so fragile. Seriously, it was quite frustrating for this food stylist that prides herself on things looking just so. I sacrificed several rolls in the beginning. And, by sacrificed, I mean I had to eat them. Uglies always go first – it’s a food styling rule. I did get the hang of the roll after a while so I assure you that once you try these you’re not going to care how tightly or neatly they were rolled. You’ll simple grab another one and dip. And dip. And dip …
If you’re avoiding grains like I am right now, you can make these as lettuce wraps too! I still have some Spring Rolls in my refrigerator but the night after eating these I woke up with horrible joint pain which I guessed was likely from the rice since I eat peanut butter often. So, no more for me for a while. Joint pain for two days is just no fun. I’m going for lettuce this time.
Have fun with this recipe. These rolls can be made with anyone’s favorite veggies so everyone will be happy. You can add protein to it too in the form of shrimp, chicken or pork. A nice teriyaki chicken or shrimp would be amazing inside of these little things!
So, a few notes about this recipe:
• I used the best ingredients I could get in this recipe. The peanut butter was natural with no additives and the limited ingredient Spring Roll wrappers I bought online.
• I used bone broth that I make regularly. Here are quick instructions on how to make your own broth.
• Be patient when learning how to roll those wrappers. It takes a few to practice but as long as they stay together, it’s a good wrap!
• This recipe is great as an appetizer or a meal. Simply add some meat if you’d like to make it a meal.
• I used an alternative sweetener to cut down on the carbs but you can use honey, cane sugar or your favorite sweetener.
- FOR THE SPRING ROLLS:
- Spring Roll wrappers
- Your favorite veggies such as radishes, carrots, cucumbers, bean sprouts, green onion, etc.
- Fresh Cilantro
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- FOR PEANUT SAUCE:
- ½ cup natural peanut butter
- ½ cup bone broth (chicken or beef)
- 2 Tbls. soy or coconut aminos
- 1 Tbls. sesame oil
- 1 Tbls. rice vinegar
- 1 Tbls. sweetener of choice (I used Lakanto sugar substitute)
- 1 tsp. garlic, minced
- FOR THE SPRING ROLLS:
- Cut all your veggies into 3" pieces that will fit inside a Spring Rolls wrapper.
- Wrap a small bunch of your favorite veggies into the Spring Rolls, following directions on the package.
- Feel free to make as many as you like but the Peanut Sauce will serve 6-8 people.
- Set aside.
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- FOR THE PEANUT SAUCE:
- In a food processor or blender, combine all ingredients and blend until very smooth.
- You may serve with or without adding whole peanuts.
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- Serve on a platter with a bowl of peanut sauce for each person.