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Vegetable Spring Rolls with Peanut Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 85 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Vietnamese
  • Diet: Vegetarian

Description

These fresh and vibrant Vegetable Spring Rolls are a light and healthy appetizer or snack perfect for any occasion. Filled with crisp shredded carrots, cucumber, bell pepper, purple cabbage, fresh herbs, and optionally avocado and rice vermicelli noodles, these rolls are wrapped in delicate rice paper. They are served with a flavorful homemade peanut dipping sauce that balances sweetness, saltiness, and a hint of sesame.

Ingredients

Spring Rolls

  • 8-10 rice paper wrappers
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced into matchsticks
  • 1 cup red bell pepper, thinly sliced
  • 1 cup purple cabbage, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh basil leaves
  • 1 avocado, sliced (optional)
  • Rice vermicelli noodles (optional, quantity as desired)

Peanut Dipping Sauce

  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 2-3 tablespoons warm water (to thin the sauce)
  • Crushed peanuts for garnish (optional)

Instructions

  1. Prepare the Veggies: Slice the carrots, cucumber, red bell pepper, and purple cabbage into thin strips. Arrange them on a plate along with the fresh mint, cilantro, basil leaves, and avocado slices if using.
  2. Cook Vermicelli Noodles: If using rice vermicelli noodles, cook them according to package instructions, typically by soaking or boiling. Drain and rinse under cold water to stop cooking, then set aside.
  3. Soften Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it becomes soft but still retains some firmness, then lay it flat on a clean surface for filling.
  4. Assemble the Spring Rolls: Place a small handful of the sliced vegetables, herbs, and vermicelli noodles (if using) in the center of the softened rice paper. Add one or two slices of avocado on top if desired.
  5. Roll the Spring Rolls: Fold the sides of the wrapper inward and then tightly roll it from the bottom up to enclose the filling. Repeat the process with the remaining wrappers and fillings.
  6. Make the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, and sesame oil. Gradually add warm water, one tablespoon at a time, whisking until the sauce reaches your preferred consistency. Garnish with crushed peanuts if desired.
  7. Serve: Arrange the spring rolls on a serving plate and serve them alongside the prepared peanut dipping sauce for dipping.

Notes

  • For extra protein, add cooked shrimp, chicken, or tofu inside the rolls.
  • Rice paper wrappers can stick together easily; separate them carefully and use a damp towel to keep them moist if not using immediately.
  • If not using immediately, cover the assembled rolls with a damp cloth to prevent drying out.
  • The dipping sauce can be adjusted for sweetness or saltiness to taste by modifying the honey or soy sauce amounts.
  • Store leftovers wrapped tightly in plastic wrap in the refrigerator and consume within one day for best texture.

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