Vegetable Spring Rolls with Peanut Sauce Recipe.
Fresh and crunchy vegetable spring rolls filled with vibrant julienned vegetables, herbs, and avocado, served with a creamy and savory homemade peanut dipping sauce.
- Author: info.mealsmell
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 8 rolls 1x
- Category: Appetizer
- Method: No-Cook / Rolling
- Cuisine: Vietnamese-Inspired
- Diet: Vegetarian
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bell peppers, thinly sliced
- 1 cup red cabbage, shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 avocado, sliced
- 1 cup cooked vermicelli noodles (optional)
- Salt and pepper to taste
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1-2 tablespoons warm water
- 1 teaspoon crushed red pepper flakes (optional)
- Prepare all fresh vegetables by washing, drying, shredding, and julienning as specified. Cook vermicelli noodles if using, rinse in cold water, and set aside.
- Make the peanut sauce by whisking together peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Add warm water gradually to reach desired consistency and stir in red pepper flakes if using.
- Fill a shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until soft, then lay flat on a clean surface.
- Place a small portion of carrots, cucumber, peppers, cabbage, herbs, avocado, and noodles on the lower third of the wrapper. Season with salt and pepper.
- Fold the sides of the rice paper over the filling and roll tightly from the bottom up, tucking in sides like a burrito.
- Repeat for all wrappers and serve immediately with the peanut sauce.
Notes
- Do not over-soak the rice paper or it will become too fragile and tear.
- Keep a damp paper towel over finished rolls to prevent them from drying out while you finish the rest.
- For a vegan version, ensure you use maple syrup instead of honey.
- Store leftovers in an airtight container, though they are best enjoyed fresh.
Nutrition
- Serving Size: 2 rolls with sauce
- Calories: 285
- Sugar: 9g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegetable Spring Rolls, Peanut Sauce, Summer Rolls, Healthy Appetizer, Fresh Rice Paper Rolls