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Vegetable Spring Rolls with Peanut Sauce

Vegetable spring rolls are fresh, flavorful, & healthy! A perfect light meal or party appetizer.

Vegetable Spring Rolls with Peanut Sauce

I finally decided to try making spring rolls when I saw a recipe for them on Damn Delicious. I adapted her recipe just a bit by adding some rice noodles to the spring rolls and some toasted sesame oil & minced garlic to the peanut sauce. The rice paper takes patience when working with but it gets easier with practice. My first two rolls fell apart when trying to slice them because they weren’t rolled tightly enough so I just threw everything into a bowl and drizzled the top with peanut sauce & some nuoc cham and ate it like a salad. Yum! My kids especially loved these vegetable spring rolls with peanut sauce and devoured them quickly.

Vegetable Spring Rolls with Peanut Sauce

How to Make Vegetable Spring Rolls with Peanut Sauce

Make nuoc cham (Vietnamese dipping sauce) if using, set aside to allow flavors time to mingle.

Make the peanut sauce by combining the peanut butter, soy sauce, lime juice, brown sugar, sesame oil, chili garlic sauce, ginger, and garlic together in a bowl. Whisk in 2-3 tablespoons of water until desired consistency is reached; set aside to allow flavors time to mingle.

Vegetable Spring Rolls with Peanut Sauce

Working one at a time, dip the rice paper for 10-15 seconds in HOT water and drain then carefully transfer it to a work surface. Leaving an inch of open rice paper around the edges, place the lettuce, basil, cilantro, and mint in the center of each wrapper. Top with red cabbage, carrots, cucumber, bell pepper, avocado, and rice noodles; season with sea salt and freshly cracked pepper, to taste.

Bring the bottom edge of the rice paper tightly over the filling, and then fold in the sides, before continuing rolling from the bottom to top until the top of the sheet is reached, being careful not to tear or rip the rice paper. Cover with a damp paper towel. Repeat with remaining wrapper and filling.

Slice and serve immediately with the peanut sauce and nuoc cham. Enjoy.

Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

Prep Time: 45 minutes
Total Time: 45 minutes
Course: Appetizer, Main
Cuisine: Asian
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Damn Delicious

Equipment

Ingredients

Peanut Sauce:

  • ¼ cup creamy peanut butter
  • 4 tsp reduced-sodium soy sauce
  • 1 tbsp fresh lime juice
  • 2 tsp brown sugar
  • 1½-2 tsp toasted sesame oil, to taste
  • 1 tsp chili garlic sauce
  • 1 tsp fresh ginger, grated
  • 1 clove of garlic, minced

Vegetable Spring Rolls:

  • 4-5 (10-inch) rice paper wrappers
  • 2-3 large lettuce leaves, torn into pieces
  • ½ cup basil leaves
  • ½ cup cilantro leaves
  • cup mint leaves
  • ½ cup purple cabbage, shredded
  • ½ cup matchstick carrots
  • ½ small English cucumber, seeded & cut into long matchsticks
  • ½ cup red bell pepper, seeded & cut into long matchsticks
  • ½ avocado, sliced thinly
  • 2 oz Maifun rice noodles or rice vermicelli, cooked per instructions then rinsed under cold water & drained
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Make nuoc cham (Vietnamese dipping sauce) if using, set aside to allow flavors time to mingle. 
  • Make the peanut sauce by combining the peanut butter, soy sauce, lime juice, brown sugar, sesame oil, chili garlic sauce, ginger, and garlic together in a bowl. Whisk in 2-3 tablespoons of water until desired consistency is reached; set aside to allow flavors time to mingle.
  • Make spring rolls by working one at a time, dip the rice paper for 10-15 seconds in HOT water and drain then carefully transfer it to a work surface.
  • Leaving an inch of open rice paper around the edges, place the lettuce, basil, cilantro, and mint in the center of each wrapper. Top with red cabbage, carrots, cucumber, bell pepper, avocado, and rice noodles; season with sea salt and freshly cracked pepper, to taste.
  • Bring the bottom edge of the rice paper tightly over the filling, and then fold in the sides, before continuing rolling from the bottom to top until the top of the sheet is reached, being careful not to tear or rip the rice paper. Cover with a damp paper towel. Repeat with remaining wrapper and filling. 
  • Slice and serve immediately with the peanut sauce and nuoc cham. Enjoy. 
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