Spring Rolls with Thai Peanut-Ginger Sauce

Close Digg Facebook Del.icio.us MySpace Twitter Email With your Community friends

Spring Rolls  Course: side dishes POINTS® Value:    2 Servings:  8 Preparation Time:  8 min Cooking Time:  32 min Level of Difficulty:  Easy 2 tsp peanut oil    1/2 pound(s) store-bought coleslaw    1/2 pound(s) broccoli, slaw, coarsely chopped    1 Tbsp low-sodium soy sauce    1 tsp Sriracha Chili Sauce, or 1⁄2 teaspoon crushed red pepper    1/2 tsp dark sesame oil    1/2 tsp sugar    8 item(s) egg roll wrapper(s), (6-inch square)    Instructions Heat the oil in a large nonstick skillet over medium-high heat. Add the coleslaw and the broccoli slaw and cook, stirring frequently, over medium-high heat, until softened, about 4 minutes. If the mixture seems too dry, add a little water. Add the soy sauce, chili sauce, sesame oil, and sugar. Cook over medium heat until the flavors are blended, about 3 minutes longer. Set aside to cool slightly. Preheat the oven to 350°F. Spray a large baking sheet with nonstick spray; set aside. Lightly moisten the edges of one egg roll wrapper with water. Place a scant 1⁄4 cup of the filling in the center. Fold in the sides then roll up to completely enclose the filling. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with the remaining egg roll wrappers, filling, and nonstick spray to make 8 rolls. Bake the rolls until light golden, 20–25 minutes. Serve hot. Yields 1 eggroll per serving. Notes If you can’t find broccoli slaw, use the entire bag of coleslaw.

Thai Peanut-Ginger Sauce  POINTS® Value:    1 Servings:  12 Preparation Time:  7 min Cooking Time:  0 min Level of Difficulty:  Easy

Great as a dipping sauce for grilled chicken or beef skewers, spring rolls or cucumber sticks. Add some fresh chopped mint or cilantro if desired.

Ingredients

	1/3 cup(s) peanut butter, smooth-variety
	1/3 cup(s) hot water
	2 Tbsp fresh lime juice
	1 Tbsp low-sodium soy sauce, or to taste
	1 tsp sugar
	2 tsp ginger root, fresh, minced, or to taste
	1/2 tsp minced garlic
	1/4 tsp crushed red pepper flakes, or to taste

Instructions

• In a medium bowl, briskly whisk together peanut butter and hot water until smooth.
  
• Whisk in lime juice, soy sauce and sugar until blended.
  
• Whisk in ginger, garlic and crushed red pepper until blended. Add water, 1 tablespoon at a time, to loosen sauce, if necessary.
  
• Transfer mixture to a serving bowl; cover and refrigerate at least 15 minutes for flavors to blend. Yields about 1 tablespoon per serving.