Roasted Sugar Snap Pea & Scallion Spring Rolls with Tahini Sauce

Roasted Sugar Snap Pea & Scallion Spring Rolls with Tahini Sauce might be a good recipe to expand your side dish repertoire. This dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 80 cents per serving. One serving contains 162 calories, 5g of protein, and 8g of fat. Plenty of people made this recipe, and 2477 would say it hit the spot. If you have scallions, garlic powder, cilantro, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Spring. It is a very affordable recipe for fans of Vietnamese food. It is brought to you by The Kitchn. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is tremendous. If you like this recipe, take a look at these similar recipes: Shrimp, Pork, And Sugar Snap Pea Spring Rolls, Sugar Snap Pea Summer Rolls, and Sugar Snap Pean and Fennel Salad with Apple Cider Vinaigrette | Welcoming Spring.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425F. Go over the snap peas and scallions, and remove any loose pieces. Rinse the snap peas and place in a roasting dish. Remove the roots and roughly 2 inches of the green tops of the scallions. Slice them in half lengthwise, then in half across. Cut each piece into smaller strips and add to the roasting pan with the snap peas. Toss with olive oil and roast until the peas and onions are tender and have turned bright green, 20 to 25 minutes.Cook the brown rice noodles according to package. Drain, rinse, and set aside.Set up a rolling station with the roasted snap peas and scallions, cilantro, sesame seeds, rice papers, a dish of hot water large enough to hold the spring roll wrappers, and a cutting board.Soak one rice paper wrapper in the hot water for 10 to 15 seconds (you want it pliable enough to roll, but not too soft when taking it out of the water). Place the wrapper on a cutting board and layer with noodles, roasted peas and scallions, a sprinkle of cilantro and a sprinkle of sesame seeds. Its best to eyeball as you go, knowing you should have enough noodles and vegetables for 8 spring rolls. Roll, tuck, and fold in sides as you go. (For step-by-step instructions, see: How to Make Spring Rolls.) Repeat with remaining ingredients.Whisk together all of the ingredients for the tahini sauce and transfer to a small bowl for dipping. Before serving, cut spring rolls in half.Recipe NotesThe time for soaking the rice paper greatly depends on the heat of the water. Check the rice paper often after putting it in the water.Depending on what's available at the time, snow peas also work well in this recipe.

 

Step by step:

1. Preheat oven to 425F. Go over the snap peas and scallions, and remove any loose pieces. Rinse the snap peas and place in a roasting dish.

2. Remove the roots and roughly 2 inches of the green tops of the scallions. Slice them in half lengthwise, then in half across.

3. Cut each piece into smaller strips and add to the roasting pan with the snap peas. Toss with olive oil and roast until the peas and onions are tender and have turned bright green, 20 to 25 minutes.Cook the brown rice noodles according to package.

4. Drain, rinse, and set aside.Set up a rolling station with the roasted snap peas and scallions, cilantro, sesame seeds, rice papers, a dish of hot water large enough to hold the spring roll wrappers, and a cutting board.Soak one rice paper wrapper in the hot water for 10 to 15 seconds (you want it pliable enough to roll, but not too soft when taking it out of the water).

5. Place the wrapper on a cutting board and layer with noodles, roasted peas and scallions, a sprinkle of cilantro and a sprinkle of sesame seeds. Its best to eyeball as you go, knowing you should have enough noodles and vegetables for 8 spring rolls.

6. Roll, tuck, and fold in sides as you go. (For step-by-step instructions, see: How to Make Spring

7. Rolls.) Repeat with remaining ingredients.

8. Whisk together all of the ingredients for the tahini sauce and transfer to a small bowl for dipping. Before serving, cut spring rolls in half.Recipe Notes

9. The time for soaking the rice paper greatly depends on the heat of the water. Check the rice paper often after putting it in the water.Depending on what's available at the time, snow peas also work well in this recipe.

Nutrition Information:

covered percent of daily need