Green Papaya Spring Rolls

By joylicious

These Vietnamese green papaya spring rolls are delightfully refreshing and low in fat and calories which make them a perfect snack or light lunch for anyone try to eat healthier. Make your own green papaya salad, homemade peanut sauce, and sweet/tart Vietnamese fish sauce, which each can be used separately and with other dishes.

Ingredients

• GREEN PAPAYA SALAD:
• 1 small green papaya
• 1/2 cup peanuts, roughly chopped, can use salted or unsalted
• 1 to 2 cups bean sprouts
• 1 to 2 tomatoes, cut into long thin strips
• 1 red chili, minced, plus more to taste
• 3 green onions cut into ribbons
• 1/2 cup fresh Vietnamese basil, torn
• 1/2 cup fresh cilantro, chopped
• 1/2 teaspoon fish sauce or soy sauce
• 2 tablespoon oil
• 2 tablespoon fish sauce
• 3 tablespoon lime juice
• 1/2 to 1 tablespoons honey or agave
• SPRING ROLLS:
• 12 square rice paper sheets
• 3 ounces rice vermicelli
• 1/2 head of green, red, or romaine lettuce, about 12 leaves
• 1 large carrot julienne or shredded
• 1/4 cup each Vietnamese basil, mint or coriander
• 2 to 3 cups Green Papaya Salad
• SPICY PEANUT SAUCE:
• 1/4 cup peanut butter, smooth or crunchy
• 3/4 cup of water
• 1 teaspoon Sriracha sauce
• 1 tablespoon Hoisin sauce
• 1 tablespoon peanuts, chopped
• VIETNAMESE FISH SAUCE:
• 1/3 cup fish sauce
• 3 tablespoons water
• 1/2 cup lime juice
• 6 tablespoons sugar
• 1 large garlic clove, crushed, peeled, and minced
• 1 medium shallot, crushed peeled, and minced
• 1 Thai chili pepper, seeded, and minced

Details

Servings 12
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

PAPAYA SALAD:
Mix all the liquid ingredients together in a bowl, make sure the honey/agave is fully dissolved. Set aside.

Peel the outer skin of the papaya, halve it lengthwise and remove the seeds. Julienne the papaya, if you do not own a mandolin or the famous titan, you can use a potato peeler to create thin ribbons which you can then cut into strips.

Place the papaya in a large bowl and add the sliced tomato, spring onion, chili peppers, and basil. Toss with the dressing until thoroughly incorporated and then add the chopped peanuts. Taste the salad and add any sweet, salt, or spice you think is missing. Place in refrigerator and allow to marinate for at least 30 minutes.

SPRING ROLLS:
Soak the vermicelli in hot water for 10 minutes until softened. Take a large pan big enough to fit the rice wrapper and fill with warm water. You do not want your water to be extremely hot or the paper will become too soft and tear. Soak the wrapper for about 30 seconds and lay out on a clean, flat surface.

Place your ingredients towards the bottom half of the wrapper—do not add too much or the roll will be too big. Begin with a small handful of lettuce then add the same amount of vermicelli on top. Place the carrots then the green papaya salad and top with herb mixture. Fold the bottom up, then the 2 side corners and continue rolling up, making sure the wrapper is kept firmly around the ingredients. With practice, you will be able to predict more precisely as to how much ingredients you should put in each roll without making it too big or small.

PEANUT SAUCE:
Mix all ingredients together in a bowl until incorporated. If the sauce is too thick, add more water, if it is too thin, add more peanut butter. Garnish with chopped peanuts.

VIETNAMESE FISH SAUCE:
Whisk together the fish sauce, water, lime juice and sugar in a bowl until sugar is dissolved. Add the remaining ingredients and allow to marinate for 30 minutes before serving.