rainbow fresh rolls with spicy plum sauce, & peanut sauce.

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time to get freshhhhhhhhhh.

freshhhh 2 death. 

i love fresh rolls, man. do ya call them spring rolls if they're fried and fresh rolls if they're not? because i've seen this type called both names. anyway these are so fReSh and beeautiful to look at. and a perdy spicy plum sauce, to boot!

...peanut sauce too because variety rules.

i was slightly bummed that these weren't the plums with the pretty dark red insides. how are you supposed to know whats in there without biting into the plum at the store?? i know there are red plums and black plums and other plums, but google wasn't sure about the contents of plum innards when i needed answers. are they just different levels of ripeness? these are "black plums." but i wanted black plums with red insides. oy vey. 

anyhoo, those plums with the pretty dark red insides are soooo delicious and juicy. these ones are gooood, but firm, ya knowwww? whatever, i need to get over it.

i simply used these particular veggies because i wanted raaainbow rolls. but these are so super customizable and you can use what you like. 

i wouuuld highly recommend the green leaf lettuce, cucumber matchsticks, and sugar snap peas. for the crunch factor.

once you've got all your veggies and things sliced and ready, these are so easy to make! 

i was determined to make my own plum sauce and this one turned out prettyyyy darn well, i'll say. it actually tastes like...plums! haha. though i do thoroughly enjoy that molasses-y plum sauce they give you at restaurants. this one is just super "FRESH" (settle down on the "fresh", i know), flavorful, and spicy. 

and then i was like... well this needs peanut sauce too, just in case.

don't be alarmed by the long ingredients list. you can make the plum and peanut sauce in advance and store them in the fridge. then when all the veggies and things are chopped and ready, this comes together in a jiffer! 

yumyumyum! sooo crunchy, healthy, flavorful, & satisfying. and that other "F" word, too.

Rainbow Fresh Rolls, Spicy Plum Sauce, & Peanut Sauce

Time: 45 minutes

Makes about 5 large fresh rolls (10 halves)

Makes about 1 cup of fresh plum sauce & 3/4 cup of peanut sauce

Ingredients:

  • Plum Sauce-
  • 4 black plums
  • 1/2 cup water
  • 2 TB brown sugar
  • 1 small shallot clove
  • 1/2 inch knob of fresh ginger
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 TB. soy sauce
  • 1/2 TB. rice vinegar
  •  
  • Peanut Sauce-
  • 1/2 cup creamy peanut butter
  • 1/4 - 1/2 cup water, depending what consistency you prefer
  • 1/2 inch knob of fresh ginger
  • 1 small shallot clove
  • 1 small garlic clove
  • 1/4 tsp. crushed red pepper flakes
  • 2 tsp. Sriracha
  • juice of 1 small lime
  • dash of salt
  •  
  • Fresh Rolls- Use whatever you like: veggies, noodles, tofu, sprouts, prawns...etc! I used:
  • 5 spring roll rice papers
  • 1 cup thinly sliced red & yellow bell pepper
  • 1 cup thinly sliced carrots - like matchsticks
  • 1 cup thinly sliced cucumber - like matchsticks
  • green leaf lettuce
  • handful of sugar snap peas
  • sliced red onion (optional)

Instructions-

For the plum sauce, quarter the plums and remove the pits. In a pot over medium/low heat, simmer the plums, water, and brown sugar for about 20 minutes, or until soft. Add simmered plums to food processor or blender and add the remaining plum sauce ingredients, pulsing as you go until smooth. Store in an airtight container in the fridge.

For the peanut sauce, add all ingredients to a food processor or blender and pulse until smooth. Add only 1/4 cup of water at a time and determine whether you'd like the sauce thicker or thinner.

For the fresh rolls, wash and slice all your veggies. Add warm water to a pie pan or shallow, wide dish. Place a damp towel on the table or cutting board to build your fresh rolls on so they don't stick. Soak one rice paper at a time in the warm water for about 10 seconds, or until transparent and soft, but not slimy. You want them to be just a little firm still. Carefully place the soaked rice paper onto the damp cloth. 

Spread your veggies across the rice paper, closer to the edge instead of the middle. Carefully roll up the rice paper around the veggies. You can leave the side edges open or fold them in before rolling it all up. With a serrated knife, cut the rolls in half. 

Serve with cold spicy plum sauce and peanut sauce on the side. 

enjoy!

 

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