• Sunday, October 20, 2019

Lunch: Vegetable Spring Rolls with Peanut Sauce and Green Papaya Salad
January 1, 2013

For Spring Rolls:
1 1/2 cups carrot, shredded
1 1/2 cups Napa cabbage
1 1/2 cups mint, chopped fine
1 1/2 cups cilantro, chopped fine
1/4 cup peanuts, chopped fine
8 rice paper wrappers

For Peanut Sauce:
1/2 cup smooth peanut butter
1 tablespoon soy sauce
1/2 tablespoon chili sauce, like Sriracha
1 tablespoon honey
1/4 cup warm water


Herbs, acid, and spices are your best friend when eating light. This dish is heavy on the fruit and vegetables, but allows for a creamy sauce and a salad with a kick to keep it interesting.

Yield: 4 servings

For Spring Rolls:
Add carrot, cabbage, mint, and cilantro to a bowl, and mix well.

Dunk 1 rice paper wrapper into warm water and place on a cutting board. Place about 3/4 cup of filling in bottom third of wrapper, allowing a 1 inch border on left and right. Roll bottom of wrapper firmly over filling. Fold left and right sides of wrapper on top, so that filling is tightly sealed. Continue to roll upward until a tight package is formed. Place on a serving plate, and cover with a damp towel. Repeat process with remaining wrappers.

For Peanut Sauce:
Add peanut butter, soy sauce, chili sauce, and honey to a food processor or blender. Puree until combined, about 1 minute. While machine is running, drizzle in water until combined.

For Papaya Salad:
Add fish sauce, lime juice, sugar, garlic, and chili to a bowl. Mix well. Add papaya and cilantro, and toss well. Season with salt, and serve.

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