Description
These Vegetarian Spring Rolls with Peanut Dipping Sauce are fresh, crunchy, and packed with vibrant vegetables wrapped in delicate rice paper. They make a perfect appetizer or light meal, accompanied by a rich and tangy homemade peanut dipping sauce that adds a delightful nutty flavor.
Ingredients
Scale
Spring Rolls
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded red cabbage
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup cooked vermicelli noodles (optional)
Peanut Dipping Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2-3 tablespoons warm water (to thin sauce)
- 1 teaspoon sesame oil
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the Vegetables: Wash and thinly slice all the vegetables including carrots, cucumber, and cabbage. Rinse the fresh herbs and bean sprouts, and set all aside in separate bowls for easy assembly.
- Soften the Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes soft and pliable. Avoid soaking too long as it can tear easily.
- Assemble the Spring Rolls: Lay the softened wrapper flat on a clean surface. Place a small handful of each vegetable, herbs, and vermicelli noodles (if using) near the bottom third of the wrapper. Be careful not to overfill to prevent tearing.
- Roll the Spring Rolls: Fold the bottom edge of the wrapper over the filling, then fold in the left and right edges. Continue to tightly roll upwards until the spring roll is sealed. Repeat with remaining wrappers and fillings.
- Make the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil. Gradually add warm water to reach desired consistency. Add red pepper flakes if a bit of heat is desired.
- Serve: Arrange the fresh spring rolls on a serving plate and serve immediately with the peanut dipping sauce on the side. These can also be wrapped and refrigerated for up to a few hours but are best enjoyed fresh.
Notes
- For a gluten-free version, use tamari instead of soy sauce in the dipping sauce.
- Feel free to add tofu or avocado for extra protein and creaminess.
- If the rice paper becomes sticky or tears, make sure not to soak it for too long and handle gently.
- Spring rolls are best eaten fresh but can be stored in an airtight container lined with damp paper towels to maintain moisture for a few hours.
