Gado-Gado Spring Rolls with Peanut Dipping Sauce

Fresh and vibrant spring rolls inspired by Indonesian Gado-Gado, served with a creamy and spicy peanut dipping sauce.

Prep Time

20 minutes

Total Time

30 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£2.36

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

8Rice Paper Wrappers(Approximately 8-inch diameter)

£2.50

4ozFirm Tofu(Pressed to remove excess water, diced)

£1.50

1cupGreen Beans(Blanched and trimmed)

£0.75

0.5cupBean Sprouts(Rinsed well)

£0.60

0.5cupShredded Cabbage(Green or red cabbage)

£0.30

0.5cupCucumber(Peeled, seeded, and julienned)

£0.40

0.5cupCarrot(Julienned)

£0.20

2Hard-Boiled Eggs(Peeled and quartered)

£0.80

0.3cupFresh Cilantro(Chopped)

£0.50

2tablespoonsRoasted Peanuts(Chopped)

£0.40

0.3cupPeanut Butter(Smooth or chunky)

£0.60

2tablespoonsSoy Sauce(Low sodium recommended)

£0.25

1tablespoonLime Juice(Freshly squeezed)

£0.20

1teaspoonHoney(Or maple syrup for vegan option)

£0.15

1teaspoonChili Garlic Sauce(Adjust to taste for spice level)

£0.30

2tablespoonsWater(To thin the peanut sauce)

Total Cost

£9.45

£2.36 per serving

The Method

1
Prepare the peanut dipping sauce: In a small saucepan over low heat, combine peanut butter, soy sauce, lime juice, honey, and chili garlic sauce. Add water gradually, stirring until the sauce reaches your desired consistency. Set aside to cool slightly.
2
Prepare the spring roll fillings: In a large bowl, combine the diced tofu, blanched green beans, bean sprouts, shredded cabbage, julienned cucumber, and julienned carrot. Gently mix to combine.
3
Assemble the spring rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Be careful not to over-soak, or it will tear.
4
Lay the softened rice paper wrapper on a clean, flat surface. Arrange a portion of the vegetable and tofu mixture in the center of the wrapper. Top with 2 pieces of hard boiled egg and a sprig of cilantro.
5
Fold the sides of the wrapper inward, then tightly roll from the bottom up, like a burrito.
6
Repeat with the remaining rice paper wrappers and fillings.
7
Serve immediately with the peanut dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (225g)

450 kcal / 1883 kJ

Carbs

36g

14% of RDA

Fat

26g

37% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

11 g

12% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

To prevent the rice paper wrappers from sticking, work on a damp (but not wet) surface and don't stack the finished spring rolls directly on top of each other.

If the peanut sauce becomes too thick as it cools, add a little more water to thin it out.

These spring rolls are best enjoyed fresh. If making ahead, wrap them individually in damp paper towels to prevent them from drying out and sticking together. Store in the refrigerator.

For a vegan option, omit the hard-boiled eggs and use maple syrup instead of honey in the peanut sauce.

Cooking Equipment

Large Bowl

Small Saucepan

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Nasi Goreng Tek-Tek (Indonesian Fried Rice)

A classic Indonesian street food fried rice, traditionally cooked with a rhythmic 'tek-tek' sound from the wok hitting the stove. This recipe captures the authentic flavors and textures of Nasi Goreng Tek-Tek.

35 minutes

2 servings

Medium

"Pairs perfectly with this starter"

Dessert

Mango Sticky Rice Spring Rolls with Coconut Drizzle

A light and refreshing dessert inspired by mango sticky rice, perfect after a spicy Nasi Goreng. Crispy spring rolls filled with sweet sticky rice and juicy mango, drizzled with creamy coconut.