Vegetable Spring Rolls with Peanut Sauce
Vegetable spring rolls are fresh, flavorful, & healthy! A perfect light meal or party appetizer.
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.
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.
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.
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
- ⅓ 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.
I want some for my lunch! They look so delicious and refreshing.
These look great! Tons of flavor — would definitely wake up my taste buds. Thanks!
Love Asian food and these rolls look wonderful.
Those are beautiful! And why is peanut sauce so good with spring rolls?!!!