Entertaining with Asian Spring Rolls
"Recipe yields: 25 full-size spring rolls, or 50 when cut in half..."
INGREDIENTS
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¾ cup creamy peanut butter
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¼ cup water
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3 tablespoons hoisin sauce
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2 tablespoons freshly squeezed lime juice
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4 teaspoons low sodium soy sauce
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1 tablespoon sugar
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1 tablespoon gochujang (Korean hot pepper paste)
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1 garlic clove, minced
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½ teaspoon sesame oil
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Roasted peanuts for topping, optional
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1 package Rice Paper Wraps for Spring rolls (available at all Asian markets; look for the large round ones, comes with 25 sheets of rice paper)
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Large bowl of very hot water
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4 cups of fresh baby spinach
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2 mangos, peeled and sliced lengthwise into strips
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10 to 12 asparagus spears, blanched
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1 to 2 cups radicchio, chopped thin
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1 to 2 cups raw fennel, sliced thin (white bulb part only)
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1 bunch fresh cilantro
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½ large Daikon radish, peeled and cut into 3 to 4 inch pieces
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3 large carrots, peeled and cut in half crosswise
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3 to 4 cups green leaf lettuce, shredded or chopped
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½ pound fresh shrimp, peeled and cooked
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½ large red bell pepper, sliced thin lengthwise
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1 bunch fresh green onions or scallions, cut in half crosswise
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1 bunch fresh cilantro
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