Description
These fresh and vibrant Vegetable Spring Rolls with Peanut Sauce are a delightful, healthy appetizer or snack that’s perfect for any occasion. Filled with crisp vegetables and fresh herbs, wrapped in delicate rice paper, and paired with a creamy, flavorful peanut dipping sauce, these spring rolls are light, naturally gluten-free, and easy to prepare without any cooking required.
Ingredients
Scale
Peanut Sauce
- ½ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- ½ teaspoon ginger paste or fresh grated ginger
- 2-3 tablespoons hot water
Spring Rolls
- 10 rice paper spring roll wrappers
- 1 head butter lettuce, ribs removed
- 1 cup purple cabbage, thinly sliced
- 1 large carrot, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 Persian cucumbers or 1 small cucumber, thinly sliced
- 1 avocado, pitted, peeled and thinly sliced
- â…“ cup cilantro, roughly chopped
Instructions
- Make the Peanut Sauce: In a medium bowl, combine creamy peanut butter, rice vinegar, low sodium soy sauce, honey, toasted sesame oil, minced garlic, ginger paste, and 2-3 tablespoons of hot water. Stir well until the sauce is smooth and fully combined. Set aside for dipping.
- Soften the Rice Paper: Fill a wide shallow bowl or pie pan with about an inch of warm water. Submerge one rice paper spring roll wrapper into the water and let it soften for about 20 seconds until pliable but not floppy. Carefully remove it and lay it flat on a damp, lint-free towel or a clean flat surface.
- Add the Fillings: Leaving about an inch border around the edges of the softened rice paper, place a few leaves of butter lettuce on the lower third. Add a small handful of thinly sliced purple cabbage, carrot, red and yellow bell peppers, cucumber, avocado slices, and a few cilantro leaves on top of the lettuce.
- Roll the Spring Roll: Pick up the long edge of the rice paper closest to the fillings and roll it over the ingredients. Fold in the two outer edges, similar to a burrito wrap, then continue rolling until the spring roll is completely sealed.
- Repeat and Serve: Repeat the soaking, filling, and rolling process with the remaining wrappers and ingredients. Serve the vegetable spring rolls immediately with the prepared peanut sauce for dipping to enjoy their freshest texture and flavor.
Notes
- Use warm water to soften the rice paper to prevent tearing and make it pliable for rolling.
- Spring rolls are best eaten immediately for optimal freshness and texture.
- Feel free to customize the fillings with your favorite vegetables or fresh herbs like mint or basil.
- If making ahead, cover the finished rolls with a damp cloth and plastic wrap to prevent drying out.
- For a spicier peanut sauce, add a splash of sriracha or chili flakes.
