Papaya Spring Rolls

Author: Canadian Living

Papaya Spring Rolls

  • Portion size 24 servings
  • Credits : Anne Chisholm


  • 1/2 cup chunky peanut butter
  • 1/3 cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 2 teaspoons hot chili paste
  • 24 rice paper wrappers
  • 24 fresh basil leaves
  • 48 mint leaves
  • 1 1/2 large papaya peeled, halved and cut in matchstick size pieces
  • 1 English cucumber cut in matchstick pieces
  • 48 fresh cilantro leaves


Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.) Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.
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Papaya Spring Rolls