Fresh Spring Rolls with Kohlrabi with Peanut Dipping Sauce

Photos, recipe, and pottery by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack  

Ingredients

For the rolls

2-3 Radishes, sliced on a mandoline in coins

1 Cucumber, sliced on a mandoline in ribbons

½ Daikon radish, sliced on a mandoline in ribbons and then cut into matchsticks

2 Carrots, shredded on a box grater

1 head of Kohlrabi, sliced on a mandoline in ribbons and then cut into matchsticks

1 head of Lettuce, preferably a small variety (such as little gems), leaves pulled off base

Cilantro, finely chopped (between ¼-½ cup depending on how much you like cilantro)

*Shrimp, cooked and cooled (can leave out of recipe altogether or sub with tofu)

1 (or more) packages of spring roll wrappers - I’ve purchased some that come in a package of 30 and one that comes in a package of 8 so it really depends on which one you buy!

For the dipping sauce

½ cup peanut butter

1 tablespoon soy sauce

2 teaspoons unseasoned rice vinegar

2 teaspoons sesame oil

1 garlic clove grated on a microplane

1 lime, peel grated on a microplane and then juiced

¼ - ½ cup warm water (depending on how thick you want it)

*Chili crisp! I used about a tablespoon of chili crisp because I love it so much (I have many different ones but I used Lao Gan Ma’s for this) but use as much or as little as you like

Directions

1. Fill a wide shallow dish with lukewarm water and add first spring roll wrapper - I like to rotate it a bit in the dish until it’s softened enough to fold without cracking

2. Take out the spring roll wrapper and start layering! Place lettuce in the center and then place a few slices of each veggie on top, add 2-4 shrimps if using, then finish with a pinch of cilantro.

3. Now it’s time to wrap! I find it always takes me about 2 or so before I really get the hang of it. Take the back piece (the one closest to you) and pull over the veggies, try to tuck it underneath a bit. Then fold each side over to the middle and roll, tucking in any stray corners or veggies, until it’s formed a tight roll!

4. Make the dipping sauce: combine peanut butter, water, soy sauce, rice vinegar and sesame oil in a bowl and whisk slowly until combined. Grate in garlic clove, lime peel and then lime juice, whisk to combine. Finally add your chili crisp if using!

Bonus recipe! When I make spring rolls, I can never seem to cut the right amount of veggies or make the right amount of peanut sauce and always find myself with leftovers. My suggestion is to cook ramen or rice noodles, drain and run under cold water, then toss with a drizzle of sesame oil. Next, add leftover peanut sauce and toss to coat. Add leftover veggies and mix - now you have a cold peanut noodle dish!