Springrolls met noodles en pinda’s

Springrolls with noodles and peanuts

You can vary endlessly with these fresh spring rolls. We fill them with lots of vegetables.

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  • 1 pack of noodles
  • sesame oil
  • 125g unsalted peanuts
  • 6 tbsp soy sauce
  • 3 tsp lime juice
  • 6 tbsp fresh coriander, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 cm fresh ginger, finely chopped
  • 1 pack of Amaizin rice paper
  • 1 carrot, grated
  • 1 red paprika, in thin strips
  • 4 spring onions, cut into slanted rings
  • 2 tbsp sesame seeds
  • fresh coriander, mint and/or Thai basil
Dipping sauce
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp chili sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 clove of garlic, finely chopped
  • 1 cm fresh ginger, grated

Getting started

  • Crush the peanuts in a mortar. Remove from the mortar and mix with the soy sauce, lime juice, coriander, garlic and ginger.
  • Prepare the noodles according to the instructions on the packet. Drain and rinse well. Mix in the peanut mixture.
  • Fill a flat dish with warm water (not boiling, but hot enough). Dip a sheet of rice paper into the water for 10 seconds, until it is soft. Lay the rice paper flat on a cutting board or large plate.
  • Place 1/12 of the noodles in the middle of a sheet of rice paper. Sprinkle with grated carrot, spring onion and red paprika. Put some fresh herb leaves on top. Sprinkle with sesame seeds.
  • Then fold the sides of the rice paper inwards and roll the paper tightly into a package. Repeat with the rest of the rice paper and the stuffing.
  • Make a dip of the soy sauce, sesame oil, chilli sauce, honey, lime juice, garlic and ginger. Taste to see if any of the ingredients are missing. Serve with the spring rolls.

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