Spring Rolls with Creamy Peanut Sauce

why make this recipe

Fresh Spring Rolls with Peanut Sauce are a delicious and healthy option for a snack or a light meal. They are packed with fresh vegetables, taste great, and are easy to make. Plus, they are fun to prepare and can be customized to your liking! Making your own spring rolls allows you to control the ingredients and enjoy a refreshing dish that is perfect for warm days.

how to make Fresh Spring Rolls with Peanut Sauce

Ingredients

• 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)

For the Peanut Sauce:

• 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

Directions

1. Cook the Noodles: Bring a pot of water to boil and cook the noodles just until al dente, following package directions. Drain and rinse under cool water. Return them to the pot off the heat, toss with sesame oil and salt, then set aside.

2. Prepare the Filling: In a shallow pan (like a pie or round cake pan), fill it with an inch of water. Fold a lint-free tea towel in half and place it next to the pan. Make sure all your fillings are ready. In a small bowl, stir together the green onions, cilantro, and mint.

3. Assemble the Spring Rolls: Soak one rice paper in the water for about 20 seconds until it’s pliable but not floppy. Lay it flat on the towel. Cover the lower third of the rice paper with a few pieces of butter lettuce, a handful of noodles, some cabbage, strips of carrot, cucumber, and jalapeño. Sprinkle the herb mix on top.

4. Roll It Up: Fold the lower edge of the rice paper over the fillings, rolling upward until the filling is compact. Fold in the short sides like a burrito and then roll it up completely. Repeat with the remaining ingredients.

5. Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Add water gradually until you reach a creamy but dip-able consistency.

6. Serve: Enjoy the spring rolls with your peanut sauce on the side, either whole or sliced in half on the diagonal.

how to serve Fresh Spring Rolls with Peanut Sauce

Serve the spring rolls fresh with the peanut sauce on the side. They can be served whole or cut in half to showcase the colorful fillings. Pair them with crunchy vegetables or a light salad for a complete meal.

how to store Fresh Spring Rolls with Peanut Sauce

To store, wrap any leftover spring rolls tightly in plastic wrap or place them in an airtight container. Keep them in the fridge and consume within 1-2 days for the best taste. The peanut sauce can also be stored in a sealed container in the fridge for up to a week.

tips to make Fresh Spring Rolls with Peanut Sauce

• Make sure to soak the rice paper just until pliable; it will further soften as you roll it.
• Don’t overfill the spring rolls, as this can make them difficult to roll up.
• Experiment with additional fillings such as shrimp, tofu, or other vegetables you like.
• Keep the herbs fresh to enhance the flavor of the rolls.

variation

You can customize this recipe by using different proteins like shrimp, chicken, or tofu. You can also change the veggies based on what you have on hand. Adding avocado or bell peppers can give extra flavor and texture.

FAQs

1. Can I make these spring rolls in advance?
Yes, you can prepare the spring rolls a few hours ahead of time. Keep them wrapped tightly to prevent them from drying out.

2. What can I use instead of rice paper?
While rice paper is traditional, you can use other wraps such as lettuce leaves or even tortillas for a different taste.

3. How can I make the peanut sauce spicier?
To add heat to the peanut sauce, consider stirring in a bit of sriracha or chili paste to taste.

Fresh Spring Rolls with Peanut Sauce

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• Author: ikramnihad
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delicious and healthy spring rolls filled with fresh vegetables, served with a creamy peanut sauce.

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Ingredients

Scale 1x2x3x

• 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
• 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced
• 2 medium jalapeños, 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

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Instructions

1. Cook the Noodles: Bring a pot of water to boil and cook the noodles just until al dente. Drain and rinse under cool water. Toss with sesame oil and salt, then set aside.
2. Prepare the Filling: In a shallow pan, fill it with an inch of water. Place a lint-free tea towel next to the pan. Stir together green onions, cilantro, and mint in a small bowl.
3. Assemble the Spring Rolls: Soak one rice paper in water for about 20 seconds until pliable. Lay it flat on the towel. Fill with butter lettuce, noodles, cabbage, carrots, cucumber, jalapeño, and sprinkle with the herb mix.
4. Roll It Up: Fold the lower edge of the rice paper over the fillings, rolling upward compactly. Fold in short sides and complete the roll. Repeat with the remaining ingredients.
5. Make the Peanut Sauce: Whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Adjust thickness with water.
6. Serve: Enjoy spring rolls with peanut sauce on the side, whole or sliced in half.

Notes

Make sure to soak rice paper just until pliable and don’t overfill the rolls. Store leftovers tightly wrapped and consume within 1-2 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Rolling
• Cuisine: Asian

Nutrition

• Serving Size: 2 rolls
• Calories: 200
• Sugar: 6g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 0mg

Keywords: spring rolls, peanut sauce, healthy snacks, vegetarian, fresh vegetables