If you are looking for a fresh, vibrant, and delightfully crunchy snack, the Vegetable Spring Rolls with Peanut Sauce Recipe is your new best friend. These rolls combine crisp vegetables wrapped in delicate rice paper partnered with a rich, creamy, and slightly sweet peanut sauce that takes every bite to the next level. Perfect for a light lunch, an appetizer, or a healthy snack, these spring rolls are as beautiful as they are delicious, making them a fantastic dish to share with friends or family anytime you want something bright and refreshing.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making these spring rolls shine. Each component brings a unique texture or flavor to the table, ensuring a well-balanced and colorful bite every time.
- Creamy peanut butter: This forms the base of the sauce, lending a rich, nutty flavor.
- Rice vinegar: Adds a tangy zing that brightens the peanut sauce perfectly.
- Low sodium soy sauce: Brings a subtle saltiness that deepens the sauce’s savoriness.
- Honey: Provides a natural sweetness to harmonize the sauce’s flavors.
- Toasted sesame oil: Offers a toasty, fragrant aroma that rounds out the sauce.
- Garlic (minced): Infuses a punch of pungent warmth for depth.
- Ginger paste or fresh grated ginger: Gives a fresh, slightly spicy bite to lift the sauce.
- Hot water: Used to thin the peanut sauce to the perfect dipping consistency.
- Rice paper spring roll wrappers: Soft yet sturdy, they hold the fillings beautifully.
- Butter lettuce: Offers a tender, crisp bed for the veggies.
- Purple cabbage: Adds crunch and vibrant color.
- Carrot: Brings natural sweetness and bright orange hue.
- Red and yellow bell peppers: Sweet, crisp, and bursting with color.
- Perisian or small cucumber: Cool and refreshing, perfect for balance.
- Avocado: Creamy texture that contrasts wonderfully with the crunch.
- Cilantro: Adds a fresh herbal note that finishes the rolls beautifully.
How to Make Vegetable Spring Rolls with Peanut Sauce Recipe
Step 1: Whip Up the Peanut Sauce
Start by mixing your peanut sauce so it’s ready to be devoured alongside the rolls. In a medium bowl, whisk together creamy peanut butter, rice vinegar, soy sauce, honey, toasted sesame oil, minced garlic, ginger paste, and hot water. Stir until the sauce is completely smooth and silky. Setting this aside gives it time to marry all those delightful flavors.
Step 2: Soften the Rice Paper Wrappers
Fill a shallow bowl with about an inch of warm water. Submerge one rice paper wrapper for around 20 seconds – just enough to make it flexible but not fragile. Lay it flat on a damp towel or clean surface to prevent sticking and get ready for assembly.
Step 3: Build Your Spring Rolls
Place a few leaves of butter lettuce near the edge of your softened rice paper. Layer on the sliced purple cabbage, carrot, both red and yellow bell peppers, cucumber, creamy avocado slices, and sprinkle over some chopped cilantro for that fresh burst. This colorful combination is what makes the rolls so irresistibly vibrant.
Step 4: Roll Them Up
Beginning closest to the filling, fold the rice paper over the veggies, then tuck in the two sides much like wrapping a burrito. Continue rolling to encase everything snugly. The wrapper should hold all your fresh veggies firmly but gently.
Step 5: Repeat and Enjoy!
Repeat the softening and filling process with the rest of your rice papers. While these spring rolls are best savored fresh, pairing them with that luscious peanut sauce means you’ve got a crowd-pleasing snack or appetizer on your hands anytime.
How to Serve Vegetable Spring Rolls with Peanut Sauce Recipe
Garnishes
Fresh garnishes elevate your presentation and flavor. Sprinkle some toasted sesame seeds over the peanut sauce, or add chopped peanuts on top for a crunchy surprise. A few extra cilantro leaves scattered around brighten the plate and add that signature herbal touch.
Side Dishes
Consider serving these spring rolls with a light Asian slaw or a simple cucumber salad tossed in rice vinegar and sesame oil. Both options complement the rolls’ freshness without overpowering the delicate flavors.
Creative Ways to Present
Get a little fancy by arranging the rolls neatly on a bamboo tray or a colorful platter. Adding small bowls of peanut sauce for dipping not only looks inviting but encourages everyone to get involved. You can even slice the rolls in half for a fun finger-food vibe at parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap each spring roll tightly in plastic wrap and place them in an airtight container in the fridge. They will stay fresh for up to 24 hours, though to preserve the best texture, it’s ideal to enjoy them the same day.
Freezing
Freezing vegetable spring rolls is not recommended since the rice paper can become tough and the veggies lose their crispness when thawed. It’s best to make these fresh whenever possible for optimal flavor and texture.
Reheating
Since these spring rolls are served fresh and not cooked, reheating isn’t necessary. If you want the peanut sauce warm, give it a quick stir and microwave for 10 to 15 seconds or until just warmed through before dipping.
FAQs
Can I use other vegetables in this Vegetable Spring Rolls with Peanut Sauce Recipe?
Absolutely! Feel free to swap or add crunchy vegetables like bean sprouts, radishes, or snap peas. The key is to keep the veggies thinly sliced for easy rolling and a delightful texture.
How do I keep the rice paper from sticking together?
Place a damp cloth or paper towel between each rolled spring roll before stacking them. Keeping them covered with a damp towel will also maintain pliability until serving.
Is there a vegan option for the peanut sauce?
Yes! Simply substitute honey with maple syrup or agave nectar, and you’ll have a delicious vegan-friendly peanut sauce perfectly suited for this recipe.
Can I prepare the peanut sauce in advance?
Definitely. The peanut sauce can be made up to 3 days ahead and stored in the refrigerator. Just give it a good stir before using, as it may thicken slightly when chilled.
What’s the best way to eat these spring rolls?
Dip them generously into the peanut sauce to enjoy the perfect balance of creamy, nutty, tangy, and crunchy flavors with every bite. They are fantastic fresh, chilled, or at room temperature.
Final Thoughts
I can’t encourage you enough to try making this Vegetable Spring Rolls with Peanut Sauce Recipe at home. It’s a wonderful way to celebrate fresh produce with an exciting and flavorful twist. Whether you’re prepping a casual lunch or impressing guests at your next gathering, these spring rolls are guaranteed to bring smiles and satisfy cravings. Roll up your sleeves and enjoy every delicious moment!
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Vegetable Spring Rolls with Peanut Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 10 spring rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
These fresh and vibrant Vegetable Spring Rolls with Peanut Sauce are a light, healthy appetizer or snack. Packed with crisp vegetables and fresh herbs, rolled in delicate rice paper wrappers, and paired with a creamy, tangy, and slightly sweet peanut dipping sauce, this recipe is perfect for any season and diet-friendly.
Ingredients
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)
- ⅓ cup cilantro (roughly chopped)
Instructions
- Prepare the Peanut Sauce: In a medium bowl, combine the peanut butter, rice vinegar, low sodium soy sauce, honey, toasted sesame oil, minced garlic, ginger paste or fresh grated ginger, and 2-3 tablespoons of hot water. Mix thoroughly until the sauce is smooth and fully combined. Set aside for serving.
- Soften the Rice Paper Wrappers: Fill a wide, shallow bowl or pie pan with about an inch of warm water. Submerge one rice paper wrapper into the water and allow it to soften for about 20 seconds, or until pliable but not overly floppy. Remove carefully and lay it flat on a damp, lint-free towel or a clean flat surface.
- Assemble the Spring Rolls: On the lower third of the softened rice paper, leaving about an inch margin around the edges, place a few butter lettuce leaves. Add a small handful of thinly sliced purple cabbage, carrot, red bell pepper, yellow bell pepper, cucumber, avocado slices, and top with roughly chopped cilantro leaves.
- Roll the Spring Rolls: Fold the long edge of the rice paper closest to the fillings over the vegetables. Then fold in the side edges similar to folding a burrito. Continue rolling upwards, sealing the spring roll completely.
- Repeat and Serve: Repeat steps 2 through 4 for the remaining rice paper wrappers and fillings. Serve the vegetable spring rolls immediately with the prepared peanut sauce as a dipping accompaniment for the freshest taste.
Notes
- Use a damp towel to prevent softened rice paper wrappers from sticking to surfaces or drying out.
- If you prefer a spicier peanut sauce, add a dash of chili flakes or sriracha.
- Spring rolls are best served fresh; they can become sticky and chewy if stored too long.
- Feel free to substitute or add any favorite fresh herbs such as mint or basil for variety.
- To store unused rolls, wrap them individually in plastic wrap and refrigerate for up to 4 hours.
