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Veggie Spring Rolls

VEGETABLE SPRING ROLLS WITH PEANUT SAUCE
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Veggie spring rolls, peanut sauce: ultimate recipe.

Ingredients

Scale
  • 12 rice paper wrappers
  • 6 crisp lettuce leaves
  • 1 cup shredded carrots
  • 1 cup julienned cucumber
  • 1/2 cup julienned red bell pepper
  • 4 ounces rice vermicelli noodles
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro sprigs
  • 1 avocado, thinly sliced
  • 2 green onions, thinly sliced
  • 1/2 cup shredded red cabbage
  • 1 cup bean sprouts
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sriracha sauce

Instructions

  • Begin by preparing all of your vegetables for the spring rolls. Wash and finely julienne the carrots, cucumber, and red bell pepper into thin, uniform strips – aim for pieces about 2-3 inches long. Thinly slice the red cabbage and green onions. Chop the avocado into thin slices and pick the fresh mint and cilantro leaves from their stems. Get your crisp lettuce leaves ready, ensuring they are dry. Next, cook your rice vermicelli noodles according to package instructions (usually soaking in hot water for a few minutes until tender), then drain them thoroughly and rinse with cold water to prevent sticking. Once cooled, you can snip them with kitchen shears if they’re too long.
  • Now, set up your rolling station. You’ll need a wide, shallow dish filled with warm water, your prepared vegetables, noodles, and a clean, damp surface (like a cutting board or a large plate) for rolling. The key to perfect spring rolls is not to overstuff them, and to keep your workspace tidy.
  • Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it’s pliable and soft but not overly flimsy. Carefully lay the softened wrapper flat on your damp surface. Near the bottom edge, place a piece of lettuce, then layer a small amount of vermicelli noodles, followed by your julienned carrots, cucumber, bell pepper, and red cabbage. Add a few slices of avocado, some green onion, a few mint leaves, and cilantro sprigs. Leave about an inch of space on either side. Fold the bottom edge of the wrapper up over the filling, then fold in the sides firmly to secure the ingredients. Roll tightly from the bottom upward, creating a snug cylinder. Keep rolling until you reach the top, ensuring it’s tight but not so tight that it tears. Immediately transfer the finished roll to a serving platter, seam-side down, making sure they don’t touch each other to prevent sticking. Repeat with the remaining wrappers and fillings, occasionally wiping down your rolling surface if it becomes too sticky.
  • To create the luscious peanut sauce, combine creamy peanut butter, soy sauce (or tamari for gluten-free), fresh lime juice, honey or maple syrup, rice vinegar, minced garlic, grated fresh ginger, and sriracha in a small mixing bowl. Whisk all the ingredients together thoroughly until the sauce is completely smooth and creamy. If the sauce is too thick, gradually add small amounts of warm water, a teaspoon at a time, until it reaches your desired dipping consistency—it should be thick enough to cling to the spring rolls but still pourable. Taste and adjust seasonings as needed, adding more lime for tang, sriracha for heat, or honey for sweetness.
  • Arrange the freshly made Vegetable Spring Rolls artfully on a large platter. You can slice them diagonally in half for an elegant presentation that showcases the colorful fillings, or leave them whole. Serve them immediately to ensure maximum freshness and crispness of the vegetables. Place a generous bowl of the creamy peanut sauce alongside, allowing guests to dip each roll to their heart’s content. A small dish of extra sriracha can be provided for those who prefer an extra spicy kick, enhancing the visual appeal and offering customized flavor.

Notes

These Vegetable Spring Rolls with Peanut Sauce are a burst of fresh, vibrant flavors and satisfying textures, perfect for a light meal, appetizer, or healthy snack. Each translucent rice paper wrapper hugs a colorful medley of crisp vegetables and delicate rice vermicelli, offering a delightful crunch followed by a soft, tender bite. The star of the show, however, is the accompanying rich, creamy, and slightly spicy peanut sauce, which elevates every bite with its irresistible sweet, savory, and tangy notes. It’s a remarkably refreshing dish that feels both indulgent and incredibly wholesome, making it an absolute crowd-pleaser that tantalizes the taste buds and leaves you feeling perfectly satisfied without being heavy.

Find it online: https://homecookstudio.com/vegetable-spring-rolls-peanut-sauce-ultimate-recipe/