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: David
  • Total Time: 25 minutes
  • Yield: 12 spring rolls 1x
  • Diet: Gluten Free, Vegan

Description

Delight in fresh, vibrant Vegetable Spring Rolls wrapped in soft rice paper, paired with a creamy, naturally rich peanut dipping sauce. This recipe combines crunchy vegetables, tender rice vermicelli noodles, and aromatic herbs, making it a light and satisfying appetizer or snack that is quick to prepare and fully customizable.

Ingredients

Scale

Spring Roll Ingredients

  • 12 rice paper wrappers
  • 2 medium carrots, julienned
  • 1 medium cucumber, julienned
  • 1 red bell pepper, julienned
  • 1 cup shredded cabbage
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro, chopped
  • 100g rice vermicelli noodles, cooked and drained

Peanut Sauce Ingredients

  • 1/2 cup natural peanut butter
  • 2 tablespoons apple cider vinegar (natural)
  • 2 tablespoons natural soy sauce (gluten-free if needed)
  • 1 tablespoon maple syrup (natural)
  • 1/2 teaspoon garlic powder (natural)
  • 3–4 tablespoons water (adjust for desired consistency)

Instructions

  1. Prepare the Vegetables and Noodles: Wash and julienne the carrots, cucumber, and red bell pepper into thin strips. Finely shred the cabbage, chop the fresh mint leaves and cilantro. Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water to prevent stickiness.
  2. Make the Peanut Sauce: In a bowl, combine the natural peanut butter, apple cider vinegar, natural soy sauce, maple syrup, garlic powder, and water. Stir until the sauce is smooth and creamy. Adjust the water amount to reach a thick but dippable consistency.
  3. Soften the Rice Paper Wrappers: Fill a shallow dish with warm water. Briefly dip each rice paper wrapper for about 15-20 seconds until pliable. Lay the softened wrapper flat on a clean surface while still flexible.
  4. Assemble the Rolls: Place a small amount of each vegetable, herbs, and rice vermicelli noodles near the bottom third of the wrapper. Fold the sides inward and roll tightly away from you, securing the filling inside without tearing the wrapper.
  5. Serve with Peanut Sauce: Arrange the rolls on a platter and serve immediately with the peanut dipping sauce on the side. Enjoy fresh for the best texture and flavor.

Notes

  • Prep vegetables and cook noodles ahead of time to make assembly easier.
  • Do not overfill the wrappers to prevent tearing while rolling.
  • Keep assembled rolls moist by covering with a damp towel if not serving immediately.
  • Adjust peanut sauce thickness by adding more water for easy dipping without dripping.
  • Roll gently but firmly to maintain compact, neat rolls.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 2 spring rolls with sauce
  • Calories: 180
  • Sugar: 5g
  • Sodium: 250mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0mg

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

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