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
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
- 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.
