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Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

  • Author: Anthony
  • Total Time: 30 minutes
  • Yield: 12 spring rolls 1x
  • Diet: Gluten Free, Vegan

Description

Vegetable Spring Rolls with Peanut Sauce are fresh, vibrant rolls featuring crisp vegetables and tender rice noodles wrapped in delicate rice paper. Paired with a creamy natural peanut sauce, these rolls offer a perfect balance of crunch, flavor, and wholesome nutrition. Ideal as light meals, appetizers, or snacks, this recipe is easy to prepare and customizable to your taste.

Ingredients

Scale

Spring Roll Components

  • Rice Paper Wrappers (12 sheets)
  • 2 medium Carrots, shredded
  • 1 medium Cucumber, thinly sliced
  • 1 medium Bell Pepper (any color), thinly sliced
  • 1 cup Leafy Greens (butter lettuce or spinach), rinsed
  • 1/4 cup fresh Mint leaves
  • 1/4 cup fresh Cilantro leaves
  • 100g cooked Rice Noodles, drained

Peanut Sauce

  • 1/2 cup Natural Peanut Butter (smooth)
  • 2 tbsp Soy Sauce (natural, gluten-free)
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Maple Syrup (natural)
  • 1 clove Garlic, minced
  • 1/4 cup Warm Water (adjust for desired consistency)
  • Optional: 1 tsp Natural Gelling Agent (for thicker sauce)

Instructions

  1. Prepare the Veggies and Noodles: Wash all vegetables thoroughly. Peel and shred the carrots, thinly slice the cucumber and bell pepper, and rinse the leafy greens. Cook rice noodles according to package instructions; drain well to avoid sogginess inside the rolls.
  2. Soften the Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip each rice paper wrapper for about 10 to 15 seconds until soft but still slightly firm to prevent tearing. Lay them flat on a clean damp kitchen towel as you prepare to fill.
  3. Assemble the Rolls: Place a few pieces of each vegetable, some herbs, and a small portion of noodles on the softened rice paper. Fold in the sides loosely, then roll tightly from one end to form a neat compact roll. Repeat for remaining wrappers and fillings.
  4. Make the Peanut Sauce: In a bowl, combine natural peanut butter with soy sauce (natural), apple cider vinegar, maple syrup, minced garlic, and warm water to thin to desired consistency. Add the natural gelling agent if a thicker texture is preferred. Whisk until silky smooth and adjust seasoning to taste.
  5. Serve and Enjoy: Arrange the spring rolls on a platter and serve alongside the peanut sauce for dipping. Garnish as desired with chopped peanuts, cilantro, or toasted sesame seeds.

Notes

  • Prep vegetables and sauce ahead of time to streamline assembly.
  • Do not overfill the rice paper wrappers to avoid tearing and difficulty rolling.
  • Work quickly as rice paper can dry out fast; keep wrappers covered with a damp towel.
  • Adjust sauce thickness with warm water or natural gelling agent according to preference.
  • Serve spring rolls fresh to maintain crispness and texture.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-Bake
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 2 spring rolls with sauce
  • Calories: 180
  • Sugar: 5g
  • Sodium: 220mg
  • 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, gluten-free appetizer, fresh spring rolls, vegan snack, healthy rolls

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