Vegetable Spring Rolls with Peanut Sauce Recipe
These fresh Vegetable Spring Rolls with Peanut Sauce are a light and flavorful appetizer featuring crisp lettuce, aromatic herbs, colorful vegetables, and creamy avocado wrapped in delicate rice paper. Served with a tangy, slightly spicy peanut dipping sauce, this recipe is perfect for a refreshing snack or a healthy starter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 to 10 spring rolls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
Spring Rolls
- 8 to 10 10-inch rice paper wrappers
- 5 green leaf lettuce leaves, torn into large pieces
- 1 cup fresh basil leaves
- 3/4 cup fresh mint leaves
- 3/4 cup chopped fresh cilantro leaves
- 1 cup matchstick carrots
- 1 cup shredded purple cabbage
- 1 red bell pepper, thinly sliced
- 1/2 English cucumber, seeded and cut into long matchsticks
- 1 avocado, halved, peeled, seeded and thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Peanut Sauce
- 1/4 cup creamy peanut butter
- 4 teaspoons reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 teaspoon chili garlic sauce (adjust to taste)
- 1 teaspoon freshly grated ginger
- 2–3 tablespoons water (for thinning sauce)
Instructions
- Prepare Rice Paper Wrappers: Working one wrapper at a time, soak each rice paper in water for 10-15 seconds until pliable, then transfer it to a clean work surface.
- Add Fresh Ingredients: Place a few pieces of torn lettuce, basil leaves, mint leaves, and chopped cilantro in the center of the wrapper. Layer on the matchstick carrots, shredded cabbage, thinly sliced red bell pepper, cucumber sticks, and avocado slices. Season lightly with kosher salt and freshly ground black pepper to enhance the flavors.
- Roll the Spring Roll: Start by folding the bottom edge of the rice paper tightly over the filling. Then fold in the sides and continue rolling from bottom to top until fully enclosed. Be careful not to tear the delicate rice paper. Cover completed rolls with a damp paper towel to keep them from drying out. Repeat this process with remaining wrappers and filling.
- Make the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, reduced sodium soy sauce, freshly squeezed lime juice, brown sugar, chili garlic sauce, and freshly grated ginger. Gradually whisk in 2-3 tablespoons water to reach your desired sauce consistency.
- Serve: Arrange the spring rolls on a platter and serve immediately with the peanut dipping sauce on the side for dipping.
Notes
- Use room temperature water to soak the rice papers to avoid them becoming too brittle or tearing.
- For added protein, consider including cooked shrimp, tofu, or shredded chicken inside the rolls.
- Adjust the amount of chili garlic sauce in the peanut sauce according to your preferred spice level.
- If not serving immediately, cover the spring rolls with a damp paper towel and plastic wrap to prevent drying out.
- You can substitute creamy peanut butter with almond or cashew butter for a different nutty flavor.
Keywords: vegetable spring rolls, fresh spring rolls, Vietnamese spring rolls, peanut sauce, healthy appetizer, gluten free appetizer
