Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

  • Author: Samuel
  • Total Time: 25 minutes
  • Yield: 8 spring rolls 1x
  • Diet: Gluten Free, Vegan

Description

Vegetable Spring Rolls with Peanut Sauce are fresh and crunchy rolls filled with vibrant, crisp vegetables and delicate rice vermicelli wrapped in tender rice paper. Served with a smooth, creamy natural peanut sauce, this light and versatile dish is perfect for a healthy snack, appetizer, or light lunch.

Ingredients

Scale

Spring Roll Ingredients

  • 8 rice paper wrappers
  • 1 cup julienned carrots
  • 1 cup cucumber strips
  • 1 cup red bell pepper slices
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1 cup cooked rice vermicelli noodles
  • 1/4 cup crushed peanuts (plant-based)

Peanut Sauce Ingredients

  • 3 tablespoons natural peanut butter
  • 1 tablespoon natural soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon natural maple syrup
  • 1 clove garlic, minced
  • 2–4 tablespoons water

Instructions

  1. Prepare Your Vegetables and Noodles: Wash and thinly slice the carrots, cucumber, and red bell pepper into julienne strips. Cook the rice vermicelli noodles according to package instructions, then rinse under cold water, drain, and set aside to cool completely. Roughly chop fresh mint and cilantro leaves. If using crushed peanuts inside the rolls, chop them roughly.
  2. Make the Peanut Sauce (Natural): In a bowl, whisk together natural peanut butter, natural soy sauce, fresh lime juice, natural maple syrup, minced garlic, and water until smooth and creamy. Adjust the amount of water to achieve a rich but pourable dipping sauce consistency.
  3. Soften the Rice Paper Wrappers: Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for 10 to 15 seconds until soft and pliable but not overly soggy. Lay it flat on a clean surface or plate to begin assembling the roll.
  4. Assemble the Rolls: Place a small handful of the cooled vermicelli noodles in the center of the softened rice paper wrapper. Layer with julienned carrots, cucumber strips, red bell pepper slices, a few mint and cilantro leaves, and crushed peanuts if desired. Fold the sides of the wrapper over the filling, then roll tightly from one edge to the other, sealing all ingredients inside.
  5. Serve Fresh with Peanut Sauce: Arrange the assembled vegetable spring rolls on a serving platter and serve immediately with the natural creamy peanut sauce on the side for dipping. These rolls are best enjoyed fresh but can be covered tightly and refrigerated briefly before serving.

Notes

  • Do not over-soak the rice paper wrappers to prevent tearing and sogginess.
  • Dry the vegetables thoroughly after washing to avoid soggy rolls.
  • Keep assembled rolls covered with a damp towel if stacking before serving to maintain freshness.
  • Prepare the peanut sauce in advance to allow flavors to meld beautifully.
  • Work on a flat, clean surface to roll the spring rolls tightly and neatly.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Appetizers
  • Method: No Bake
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 spring roll
  • Calories: 120
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: vegetable spring rolls, peanut sauce, fresh spring rolls, vegan appetizer, gluten free snack

Find it online: https://quicktastykitchen.com/vegetable-spring-rolls-with-peanut-sauce/