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–+ servings
Vegetable Spring Rolls with Peanut Sauce

Fresh Vegetable Spring Rolls with Creamy Peanut Sauce Bliss

Delightful and healthy Vegetable Spring Rolls with Peanut Sauce for a light yet satisfying meal.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 8-10 pieces Rice Paper Wrappers Check for gluten-free options
  • 1 cup Green Leaf Lettuce Substitute with romaine if desired
  • 1/4 cup Fresh Basil Leaves Use Thai basil for stronger flavor
  • 1/4 cup Fresh Mint Leaves Substitute with cilantro if preferred
  • 1/4 cup Chopped Fresh Cilantro Can be omitted or replaced with extra basil
  • 1 cup Matchstick Carrots Shredded carrots work too
  • 1 cup Shredded Purple Cabbage Green cabbage is a suitable alternative
  • 1 piece Red Bell Pepper Any color bell pepper works
  • 1 cup English Cucumber Standard cucumber may have more seeds
  • 1 piece Avocado Guacamole can be used or skip for lighter version
  • to taste Kosher Salt
  • to taste Black Pepper
For the Peanut Sauce
  • 1/2 cup Creamy Peanut Butter Try sunflower seed butter for nut-free
  • 2 tablespoons Reduced Sodium Soy Sauce Use tamari for gluten-free option
  • 2 tablespoons Fresh Lime Juice Lemon juice is a viable substitute
  • 1 tablespoon Brown Sugar Swap for honey or maple syrup if desired
  • 1 teaspoon Chili Garlic Sauce Sriracha can be a milder alternative
  • 1 teaspoon Freshly Grated Ginger Ground ginger is a suitable substitute

Equipment

  • Large shallow dish
  • Cutting Board
  • medium bowl

Method
 

Preparation Steps
  1. Clean and slice all the vegetables. Chop the lettuce, and cut the carrots, bell pepper, and cucumber into matchsticks. Shred the purple cabbage finely.
  2. Fill a large shallow dish with warm water and dip each rice paper wrapper for 10–15 seconds until soft and pliable.
  3. On each rice paper wrapper, layer green leaf lettuce, fresh basil and mint leaves, followed by carrots, cabbage, bell pepper, cucumber, and avocado, sprinkling salt and pepper.
  4. Fold the bottom edge of the wrapper over the filling, fold in the sides tightly, and roll away from you until secure. Repeat for remaining wrappers.
  5. Arrange the spring rolls on a serving plate and cover them with lightly damp paper towels.
  6. In a bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger until smooth and creamy.

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 0.5mg

Notes

Customize with proteins like shrimp or chicken, and keep rolls moist with damp cloth. For a crunchier bite, refrigerate before serving.

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