Description
These Vegetable Spring Rolls with Peanut Sauce are a refreshing, healthy appetizer packed with crisp vegetables and served with a rich, creamy peanut dipping sauce. Ideal for summer meals, potlucks, or a light lunch, these rolls are customizable, vegan-friendly, and incredibly satisfying.
Ingredients
For Spring Rolls:
8 rice paper wrappers
1 cup shredded lettuce or cabbage
1/2 cup shredded carrots
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced red bell pepper
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
1/4 cup cooked rice noodles (optional)
For Peanut Sauce:
1/4 cup creamy peanut butter
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp maple syrup or honey
2–3 tbsp warm water (to thin the sauce)
Instructions
Prepare all vegetables and herbs. Set aside.
Soften a rice paper wrapper in warm water for about 10–15 seconds.
Place the softened wrapper on a clean surface and add a small amount of each filling ingredient in the center.
Fold in the sides, then roll tightly from the bottom like a burrito. Repeat with remaining wrappers.
For the sauce, whisk together all peanut sauce ingredients in a bowl until smooth. Add more water if needed.
Serve spring rolls fresh with peanut sauce on the side.
Notes
You can add tofu, shrimp, or chicken for extra protein.
Keep rolls covered with a damp towel if not serving immediately.
Best enjoyed fresh, but can be refrigerated for a few hours.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Asian, Vietnamese-Inspired
Nutrition
- Serving Size: 2 spring rolls with 2 tbsp sauce
- Calories: 220
- Sugar: 5g
- Sodium: 420mg