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Vegetable Spring Rolls with Peanut Sauce

Fresh Vegetable Spring Rolls with Peanut Sauce Delight

These Vegetable Spring Rolls with Peanut Sauce are a vibrant celebration of fresh produce, wrapped in delicate rice paper.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 8-10 pieces Rice Paper Wrappers 10-inch wrappers
  • 5 large pieces Green Leaf Lettuce torn into manageable sizes
  • 1 cup Fresh Basil leaves only
  • ¾ cup Fresh Mint leaves only
  • ¾ cup Chopped Fresh Cilantro or more basil if preferred
  • 1 cup Matchstick Carrots
  • 1 cup Shredded Purple Cabbage
  • 1 piece Red Bell Pepper thinly sliced
  • ½ cucumber English Cucumber cut into long matchsticks
  • 1 piece Avocado halved, peeled, seeded, and sliced
  • Kosher Salt to taste
  • Freshly Ground Black Pepper to taste
For the Peanut Sauce
  • ¼ cup Creamy Peanut Butter
  • 4 teaspoons Reduced Sodium Soy Sauce gluten-free option available
  • 1 tablespoon Freshly Squeezed Lime Juice
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Chili Garlic Sauce adjust based on spice preference
  • 1 teaspoon Freshly Grated Ginger

Equipment

  • Shallow dish
  • Cutting board
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Fill a shallow dish with warm water and dip one rice paper wrapper for 10-15 seconds until it becomes pliable and slightly translucent. Place the wet wrapper on a clean surface to prepare for filling.
  2. In the center of the softened rice paper, layer torn pieces of green leaf lettuce, fresh basil, mint, cilantro, and colorful veggies. Season lightly with kosher salt and black pepper.
  3. Carefully fold the bottom edge of the rice paper over the fillings, fold in the sides, and roll tightly away from you.
  4. Place the spring rolls under a damp paper towel on a serving platter to prevent them from drying out.
  5. In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger. Gradually add water to achieve your desired consistency.
  6. Serve the freshly made Vegetable Spring Rolls with the peanut sauce alongside for dipping.

Nutrition

Serving: 1rollCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 180mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

These spring rolls can be stored in an airtight container with a damp towel for up to 3 days. For longer storage, they can be frozen for up to 2 months.

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