Description
These fresh and vibrant Vegetable Spring Rolls are a light and healthy appetizer or snack, featuring crisp shredded vegetables and fresh herbs wrapped in delicate rice paper. Served with a creamy peanut dipping sauce, they offer a perfect balance of textures and flavors, making them ideal for a refreshing, gluten-free, and vegetarian treat.
Ingredients
Scale
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, amount 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
- 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.
- Cook Vermicelli Noodles: If using rice vermicelli noodles, cook according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- 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 softens just enough to be pliable but still holds its shape. Lay it flat on a clean surface or cutting board.
- Assemble the Spring Rolls: Place a small handful of the sliced vegetables, fresh herbs, and vermicelli noodles (if using) in the center of the softened rice paper. Add one or two slices of avocado if desired.
- Roll the Spring Rolls: Fold the sides of the rice paper wrapper inward over the filling, then tightly roll the wrapper from the bottom up, encasing the filling securely. Repeat this process for each rice paper wrapper until all rolls are assembled.
- Make the Peanut Dipping Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, and sesame oil until smooth. Gradually add warm water one tablespoon at a time, stirring until the sauce reaches your preferred consistency. Garnish with crushed peanuts if desired.
- Serve: Arrange the spring rolls on a serving plate and serve alongside the peanut dipping sauce for dipping. Enjoy immediately for the best texture and freshness.
Notes
- Use warm water to soften rice paper wrappers evenly without tearing.
- If you prefer a spicier sauce, add a dash of chili flakes or Sriracha to the peanut dipping sauce.
- Spring rolls are best eaten fresh but can be stored wrapped tightly in plastic wrap in the refrigerator for up to 4 hours.
- To prevent sticking, place a damp towel under the assembled spring rolls on the serving plate.
- Feel free to customize the fillings with other fresh vegetables like bean sprouts, lettuce, or sprouts.
