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Vegetable Spring Rolls with Peanut Sauce Recipe

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

5.3 from 15 reviews

Fresh and vibrant Vegetable Spring Rolls packed with crisp vegetables and fresh herbs, served with a creamy, tangy peanut sauce that perfectly complements each bite. These light and healthy rolls are perfect for a refreshing appetizer or a light meal, easy to assemble and deliciously satisfying.

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, as needed)

Instructions

  1. Prepare Rice Paper Wrappers: Working one at a time, dip a rice paper wrapper in warm water for 10-15 seconds until pliable. Transfer it to a clean work surface, ready for filling.
  2. Add Fresh Greens and Vegetables: Place torn lettuce, basil, mint, and cilantro in the center of the wrapper. Top with matchstick carrots, shredded cabbage, thinly sliced bell pepper, cucumber sticks, and avocado slices. Season with kosher salt and freshly ground black pepper to taste.
  3. Roll the Spring Rolls: Fold the bottom edge of the rice paper tightly over the filling, then fold in the sides to enclose the ingredients. Continue rolling from bottom to top until fully wrapped, making sure not to tear the delicate rice paper. Cover finished rolls with damp paper towels to keep moist. Repeat with remaining wrappers and filling.
  4. Make the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, reduced sodium soy sauce, fresh lime juice, brown sugar, chili garlic sauce, and freshly grated ginger until smooth. Add 2-3 tablespoons of water gradually to reach your desired dipping consistency.
  5. Serve: Arrange the spring rolls on a plate and serve immediately alongside the freshly made peanut sauce for dipping.

Notes

  • Rice paper wrappers become brittle if they dry out—keep wrapped rolls covered with damp cloth until serving.
  • Feel free to customize the vegetables based on preference or seasonality.
  • The peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • For extra protein, add cooked shrimp or tofu inside the rolls.
  • Adjust chili garlic sauce quantity to control the heat level of the peanut sauce.

Nutrition

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

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