Description
These Vegetable Spring Rolls with Peanut Sauce offer a fresh, crunchy, and flavorful snack or appetizer. Packed with vibrant vegetables wrapped in delicate rice paper and paired with a creamy, natural peanut dipping sauce, this recipe is easy to prepare, light, and nutritious. Perfect for any time of the day, these spring rolls are customizable and beautifully balanced with bright herbs and a hint of spice.
Ingredients
Scale
Spring Rolls
- Rice paper wrappers: thin, translucent sheets (10-12 wrappers)
- 2 medium carrots, peeled and sliced into thin matchsticks
- 1 medium cucumber, sliced into thin sticks
- 1 red bell pepper, sliced into thin sticks
- A handful of fresh herbs (basil, mint, or cilantro)
- 50g vermicelli noodles (optional), cooked and drained
Peanut Sauce
- 1/4 cup natural peanut butter
- 2 tablespoons natural soy sauce (gluten-free if preferred)
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup (natural)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon chili flakes (optional)
- Warm water, as needed to thin the sauce
Instructions
- Prepare the fillings: Wash and peel the carrots, then slice into thin matchsticks. Slice cucumber and red bell pepper into similar thin sticks. Rinse fresh herbs. Prepare vermicelli noodles according to package instructions, then drain well.
- Soften rice paper wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until softened but still slightly firm. Lay it flat on a clean surface or cutting board.
- Assemble the spring rolls: Place a small handful of each vegetable, some fresh herbs, and vermicelli noodles in the center of the softened wrapper. Fold the bottom edge over the filling, then fold in the sides tightly before rolling up to seal securely.
- Make the peanut sauce: In a small bowl, whisk together natural peanut butter, natural soy sauce, apple cider vinegar, maple syrup, minced garlic, grated ginger, and chili flakes if using. Add warm water a tablespoon at a time until the sauce reaches a smooth dipping consistency.
Notes
- Use fresh, crisp vegetables for the best texture and flavor.
- Don’t overfill the rice paper wrappers to avoid tearing.
- Work quickly once rice papers are softened to prevent drying and cracking.
- Cover finished rolls with a damp cloth to keep them soft until serving.
- Adjust the thickness of the peanut sauce by adding water gradually for a thick yet dippable texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking required
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 2 spring rolls with peanut sauce
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable spring rolls, peanut sauce, fresh spring rolls, healthy snack, gluten free appetizer, vegan spring rolls
