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Fresh Spring Rolls with Peanut Sauce

Fresh Spring Rolls with Peanut Sauce

  • Author: Crystal
  • Total Time: 20
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

These fresh spring rolls are packed with crisp vegetables, herbs, and tender rice noodles, all wrapped in delicate rice paper and served with a creamy, slightly sweet peanut dipping sauce. Perfect for a light lunch, summer picnic, or healthy appetizer, these rolls are gluten‑free, vegetarian, and endlessly customizable.

Ingredients

Scale
  • 2 ounces rice vermicelli or maifun brown rice noodles
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon fine sea salt
  • 1 cup torn butter lettuce, ribs removed
  • 1 cup very thinly sliced red cabbage
  • 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
  • 2 medium jalapeños, ribs and seeds removed, thinly sliced
  • ¼ cup thinly sliced green onions
  • ¼ cup roughly chopped fresh cilantro
  • ¼ cup roughly chopped fresh mint
  • 8 sheets rice paper (spring roll wrappers)
  • ⅓ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, pressed or minced
  • 2 to 3 tablespoons water, as needed

Instructions

  1. Prepare the noodles according to package directions, then rinse under cold water and drain.
  2. In a large bowl, combine the cooked noodles, toasted sesame oil, and fine sea salt; toss to coat.
  3. Add the lettuce, red cabbage, carrots, cucumber, jalapeños, green onions, cilantro, and mint; mix gently.
  4. Lay a rice paper wrapper on a clean, damp surface; place a portion of the vegetable mixture in the center.
  5. Fold the sides over the filling and roll tightly into a log; repeat with remaining wrappers.
  6. While the rolls rest, whisk together peanut butter, rice vinegar, tamari, honey, toasted sesame oil, minced garlic, and water until smooth and dip‑ready.
  7. Serve the rolls with the peanut sauce for dipping.

Notes

Tip: Keep a bowl of warm water nearby to soften rice paper quickly. Substitute tofu cubes or cooked shrimp for added protein. These rolls can be stored, covered, in the refrigerator for up to 24 hours.

  • Prep Time: 20
  • Category: B
  • Method: Cold
  • Cuisine: Vietnamese

Nutrition

  • Serving Size: 1 roll
  • Calories: 210
  • Sugar: 8
  • Sodium: 380
  • Fat: 12
  • Saturated Fat: 2
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 22
  • Fiber: 3
  • Protein: 7
  • Cholesterol: 0

Keywords: spring rolls, peanut sauce, gluten-free, vegetarian, fresh, appetizer

Find it online: https://crystalrecipes.com/fresh-spring-rolls-with-peanut-sauce/