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Vegetable Spring Rolls with Peanut Sauce Recipe

Vegetable Spring Rolls with Peanut Sauce Recipe
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★★★★★

4.8 from 14 reviews

Fresh, crisp vegetable spring rolls wrapped in delicate rice paper and served with a flavorful, creamy peanut dipping sauce. These light and healthy spring rolls combine a variety of fresh herbs and crunchy vegetables for a vibrant appetizer or snack.

Ingredients

Scale

Spring Rolls

  • 8 to 10 10-inch rice paper wrappers
  • 5 green leaf lettuce leaves, torn into large pieces
  • 1 cup fresh basil leaves
  • 3/4 cup fresh mint leaves
  • 3/4 cup chopped fresh cilantro leaves
  • 1 cup matchstick carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, seeded and cut into long matchsticks
  • 1 avocado, halved, peeled, seeded, and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste

Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 4 teaspoons reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce (or more, to taste)
  • 1 teaspoon freshly grated ginger
  • 2–3 tablespoons water (to thin sauce)

Instructions

  1. Prepare Rice Paper Wrappers: Working one at a time, wet each rice paper wrapper in warm water for 10 to 15 seconds until soft and pliable, then carefully transfer to a clean work surface.
  2. Add Vegetables and Herbs: Place torn lettuce, basil, mint, and cilantro in the center of the softened wrapper. Top with matchstick carrots, shredded purple cabbage, thinly sliced red bell pepper, cucumber sticks, and avocado slices. Season with kosher salt and freshly ground black pepper to taste.
  3. Roll the Spring Rolls: Bring the bottom edge of the rice paper up tightly over the filling, then fold in the sides, continuing to roll firmly from bottom to top until the wrapper is sealed around the filling. Be gentle to avoid tearing the rice paper. Cover prepared rolls with damp paper towels to prevent drying out and repeat with remaining wrappers and filling.
  4. Make the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, reduced sodium soy sauce, freshly squeezed lime juice, brown sugar, chili garlic sauce, and freshly grated ginger. Add 2 to 3 tablespoons of water gradually and whisk until the sauce reaches your desired consistency.
  5. Serve: Arrange the spring rolls on a platter and serve immediately with the peanut dipping sauce on the side.

Notes

  • Soak the rice paper wrappers one at a time to prevent them from sticking together.
  • Use fresh herbs for authentic flavor and a bright taste.
  • Adjust chili garlic sauce in the peanut sauce for your preferred spice level.
  • Serve rolls fresh for best texture; rice paper can become sticky if stored too long.
  • Try adding cooked shrimp or tofu for a protein boost if not strictly vegetarian.

Nutrition

Keywords: vegetable spring rolls, peanut sauce, fresh spring rolls, Vietnamese spring rolls, healthy appetizer, vegetarian appetizer

Find it online: https://cheframiflavor.com/vegetable-spring-rolls-with-peanut-sauce-recipe/