Name: Garden Fresh Vegetable Spring Rolls with Rich & Savory Peanut Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 12-15 sheets of rice paper (22cm / 8.5 inch diameter); 4 oz (115g) rice vermicelli noodles, cooked; 1 large carrot, julienned; 1 large cucumber, julienned; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 cup (70g) shredded purple cabbage; 1 cup (30g) fresh mint leaves; 1 cup (30g) fresh cilantro leaves; Optional: avocado slices, mango strips; 1/2 cup (120g) creamy natural peanut butter; 1/4 cup (60ml) warm water; 3 tablespoons (45ml) low-sodium soy sauce or tamari; 2 tablespoons (30ml) lime juice; 1 tablespoon (15ml) maple syrup or agave nectar; 1 tablespoon (15ml) rice vinegar; 1 teaspoon (5ml) freshly grated ginger; 1 small clove garlic, minced; 1/2 teaspoon (2.5ml) sriracha (optional)

Why Make This Recipe

Garden Fresh Vegetable Spring Rolls with Rich & Savory Peanut Dip are perfect for anyone looking for a fun, healthy, and colorful meal. These spring rolls are loaded with fresh vegetables and herbs, making them light yet satisfying. The peanut dip adds a delicious twist that pairs wonderfully with the crunchy, refreshing rolls. Whether you want a quick lunch, a light dinner, or an impressive appetizer for a party, these spring rolls are a fantastic choice.

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How to Make Garden Fresh Vegetable Spring Rolls with Rich & Savory Peanut Dip

Ingredients

12-15 sheets of rice paper (22cm / 8.5 inch diameter)
4 oz (115g) rice vermicelli noodles, cooked
1 large carrot, julienned
1 large cucumber, julienned
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup (70g) shredded purple cabbage
1 cup (30g) fresh mint leaves
1 cup (30g) fresh cilantro leaves
Optional: avocado slices, mango strips
1/2 cup (120g) creamy natural peanut butter
1/4 cup (60ml) warm water
3 tablespoons (45ml) low-sodium soy sauce or tamari
2 tablespoons (30ml) lime juice
1 tablespoon (15ml) maple syrup or agave nectar
1 tablespoon (15ml) rice vinegar
1 teaspoon (5ml) freshly grated ginger
1 small clove garlic, minced
1/2 teaspoon (2.5ml) sriracha (optional)

Directions

Prepare Fillings: Cook rice vermicelli as per package directions; rinse with cold water and drain. Julienne carrots, cucumber, and bell peppers. Shred cabbage. Have herbs ready.
Make Peanut Ginger Sauce: In a bowl, whisk together peanut butter, warm water, soy sauce, lime juice, maple syrup, rice vinegar, grated ginger, minced garlic, and sriracha if using, until smooth. Add a bit more warm water if too thick.
Set Up Rolling Station: Fill a wide, shallow dish with warm water. Have a clean, damp cutting board or large plate ready.
Soften Rice Paper: Dip one rice paper sheet into the warm water for 15-20 seconds until soft and pliable.
Assemble: Lay the rice paper flat. On the lower third, layer a small amount of vermicelli, followed by a colorful mix of carrots, cucumber, bell peppers, purple cabbage, mint, and cilantro. Add avocado or mango if desired.
Roll: Fold the bottom edge of the rice paper up over the filling. Fold in both sides. Then, roll tightly upwards to form a neat cylinder.
Repeat with remaining ingredients.
Serve: Arrange spring rolls on a platter with the peanut ginger sauce for dipping. Best served fresh.

How to Serve Garden Fresh Vegetable Spring Rolls

Serve the spring rolls cold or at room temperature alongside the rich and savory peanut dip. They make a great appetizer for parties or a light meal for lunchtime. If you want, you can slice them in half to showcase the colorful filling.

How to Store Garden Fresh Vegetable Spring Rolls

While these spring rolls are best enjoyed fresh, you can store any leftovers in the refrigerator for up to a day. To keep them from sticking together, place parchment paper between the rolls and store them in an airtight container. The peanut dip can also be stored in the fridge for up to a week; just give it a good stir before serving.

Tips to Make Garden Fresh Vegetable Spring Rolls

Make sure all your vegetables are cut thinly to make rolling easier.
Use fresh, crisp ingredients to maximize flavor and texture.
If you don’t have rice noodles, you can use cooked quinoa or even shredded lettuce as a filling.

Variation

Feel free to mix and match the vegetables based on what’s available or in season. You can also add cooked shrimp, chicken, or tofu for a protein boost if desired. Create different dipping sauces to switch things up!

FAQs

1. Can I make these spring rolls ahead of time?
Yes, you can prep the fillings and make the peanut dip a day in advance. However, it’s best to roll them just before serving to keep the rice paper from drying out.

2. What can I use instead of peanut butter?
If you have a nut allergy or prefer something different, you can substitute peanut butter with sunflower seed butter or tahini.

3. Are these spring rolls gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, these spring rolls can be gluten-free. The rice paper wrappers are typically gluten-free as well.