Spring rolls with peanut and spring onions

Amaizin organic recipe Spring rolls with soy bean noodles peanut and vegetables


For 12 spring rolls

  • 1 packet Amaizin soya bean noodles white
  • sesame oil
  • 125 g unsalted peanuts
  • 6 tbsp soy sauce
  • 3 tsp lime juice
  • 6 tbsp fresh coriander, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cm fresh ginger, finely chopped or grated
  • 1 packet Amaizin rice paper
  • 1 carrot, grated
  • 1 red pepper, in strips
  • 4 spring onions, sliced
  • 2 tbsp sesame seed
  • fresh coriander, (Thai) basil and/or mint

For the dipping sauce:

  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp chili sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 clove garlic, finely chopped
  • 1 cm fresh ginger, grated


Grind the peanuts in a pestle and mortar. Mix with the soy sauce, lime juice, coriander, garlic and ginger.

Cook the soya bean noodles according to instructions. Drain and rinse with cold water. Mix with the peanut mixture.

Fill a wide dish with warm water. Place a sheet of rice paper in the bowl and leave it approx. 10 seconds to soften. Place the sheet on a chopping board.

Put 1/12 part of the noodles in the middle of the rice sheet. Add some of the carrot, spring onion and pepper, as well as the fresh herbs and sesame seed.

Then fold the sides of the rice paper inwards and tightly roll the sheet. Repeat with the other rice paper sheets.

Make a dip of the soy sauce, sesame oil, chili sauce, honey, lime juice, garlic and ginger. Taste if it needs some more of one of the ingredients. Serve with the spring rolls.