Servings
8
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Ingredients
- 1 (12-ounce) can SPAM® Classic, cut into thin strips
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 3 ounces maifun rice stick noodles (angel hair-style)
- 8 (8-inch) round spring roll rice paper wrappers
- 1/2 cucumber, julienned
- 1 carrot, julienned
- 4 leaves Bibb lettuce, spines removed to make 8 half leaves
- Chopped peanuts
- Lime wedges
Peanut Dipping Sauce:
- ¾ cup SKIPPY® Creamy Peanut Butter
- ¼ cup rice vinegar
- ⅓ cup soy sauce
- 3 tablespoons honey
- 1 ½ teaspoons grated fresh ginger
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons water
Directions
- In a small bowl, combine 2 tablespoons soy sauce and 2 tablespoons sugar.
- In large skillet over medium-high heat, cook the SPAM® Classic strips 3 to 5 minutes or until browned. Add the soy sauce sugar mixture and cook 1 to 2 minutes or until slices are glazed, then remove from the heat.
- Boil a pot of water and cook the rice stick noodles 2 to 3 minutes or until tender but firm. Rinse under cold running water and drain well.
- To assemble the rolls, pour 1 inch hot water into a 10-inch glass pie plate. Place 1 rice wrapper in water and let stand 2 to 3 seconds or just until pliable, then remove from water. Place the rice wrapper on a flat surface. Layer the bottom third of wrapper with SPAM® Classic, rice noodles, cucumber, and carrot.
- Fold 1 piece of lettuce in half and place on top. Fold the bottom of wrapper up over ingredients, then fold in the sides, then continue rolling up. Place roll seam-side-down on plate and cover with damp paper towel to keep from drying.
- Repeat with remaining rice wrappers and filling ingredients.
- To make the dipping sauce, whisk together the SKIPPY® Creamy Peanut Butter, the rice vinegar, 1/3 cup soy sauce, the honey, the ginger, the garlic, the red pepper flakes, and the water.
- Cut the spring rolls in half and serve with dipping sauce.
