Crispy and fresh vegetable spring rolls served with a creamy, flavorful peanut dipping sauce — perfect as an appetizer or light meal.

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Prepare all vegetables and herbs by washing, peeling, and cutting as needed.
Cook the rice noodles according to package instructions, then rinse with cold water and set aside.
To make the peanut sauce, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, grated ginger, garlic, and red pepper flakes in a bowl. Add water a tablespoon at a time until desired consistency is reached.
Fill a large shallow dish with warm water. Submerge one rice paper wrapper for about 10 seconds or until soft.
Lay the softened wrapper on a clean surface and layer vegetables, herbs, and rice noodles in the center.
Fold the bottom over the filling, then fold in the sides and roll tightly into a log.
Repeat with remaining wrappers and filling ingredients.
Serve spring rolls with peanut dipping sauce, garnished with chopped peanuts if desired.

Work with one rice paper wrapper at a time to avoid sticking.
You can add tofu or shrimp for extra protein if not keeping it vegan.
Spring rolls are best served fresh but can be stored in the fridge with a damp cloth for up to 24 hours.