Description
These fresh Vegetable Spring Rolls are packed with crisp veggies and herbs, then wrapped in delicate rice paper. Paired with a creamy, savory-sweet peanut dipping sauce, they make the perfect appetizer, light lunch, or snack. No cooking required, and fully customizable to your favorite veggies!
Ingredients
For the Spring Rolls:
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8-10 rice paper wrappers
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1 cup shredded red cabbage
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1 cup julienned carrots
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1 cup cucumber, julienned
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1 red bell pepper, thinly sliced
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1/2 cup fresh mint leaves
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1/2 cup fresh cilantro leaves
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1/2 cup fresh basil leaves
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1 avocado, thinly sliced (optional)
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Cooked rice noodles or vermicelli (optional, about 1 cup)
For the Peanut Sauce:
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1/3 cup creamy peanut butter
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1 1/2 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp maple syrup or honey
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1 tsp sesame oil
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1 clove garlic, minced
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2-4 tbsp warm water (to thin the sauce)
Instructions
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Prep all your veggies and herbs ahead of time. Have everything ready to assemble.
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Fill a large shallow dish or plate with warm water. Dip one rice paper wrapper in the water for about 10–15 seconds until just soft. Lay it flat on a clean surface or damp towel.
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In the center of the wrapper, layer a small handful of each veggie and herb. Add rice noodles and avocado if using.
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Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly like a burrito. Repeat with remaining wrappers.
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To make the peanut sauce, whisk together all sauce ingredients in a small bowl. Add warm water a little at a time until desired consistency is reached.
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Serve spring rolls fresh with peanut sauce for dipping.
Notes
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Best enjoyed fresh, but can be stored in the fridge for up to 1 day. Cover with a damp paper towel and plastic wrap to prevent drying.
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Mix up the veggies—try shredded lettuce, sprouts, or even mango for a sweet twist.
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Make it gluten-free by using tamari instead of soy sauce.