Feijoada Spring Rolls with Spicy Peanut Sauce

Prepare the Spicy Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, minced garlic, and grated ginger. Add water, one tablespoon at a time, until the desired consistency is reached. Taste and adjust seasoning as needed.

Prepare the Feijoada Filling: If your feijoada is very chunky, roughly mash it with a fork. This will make it easier to fill the spring rolls. Ensure it's not too watery; drain any excess liquid.

Wrap the Spring Rolls: Place a spring roll wrapper on a clean, flat surface. Place about 2-3 tablespoons of feijoada filling in the center of the wrapper. Fold the sides of the wrapper over the filling, then tightly roll from the bottom up, creating a sealed roll. Repeat with the remaining wrappers and filling.

Heat the Oil: In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.

Deep Fry the Spring Rolls: Carefully place the spring rolls into the hot oil, a few at a time to avoid overcrowding the fryer. Fry for 3-5 minutes, or until golden brown and crispy. Turn the spring rolls occasionally to ensure even browning.

Drain and Serve: Remove the fried spring rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve immediately with the prepared spicy peanut sauce for dipping.