Papaya Spring Rolls with Peanut Sauce

Papaya Spring Rolls with Peanut Sauce
Photo by Luca Trovato


  • 24 large fresh basil leaves
  • 2 teaspoons hot chili paste (such as sambal oelek)
  • 1 unpeeled English hothouse cucumber
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1/3 cup water
  • 24 6-inch-diameter rice paper rounds
  • 48 large fresh mint leaves
  • + 4 more ingredients
    • 2 tablespoons unseasoned rice vinegar
    • 1 ½ large firm but ripe papayas
    • 48 small fresh cilantro sprigs
    • ½ cup chunky peanut butter

Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.) Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work...

View full recipe at Epicurious


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