These Fresh Spring Rolls are a delightful way to enjoy a light, refreshing meal or snack. Loaded with crisp veggies, tender rice noodles, and fresh herbs, these rolls are perfect for hot summer days or as a nutritious appetizer. Served with a creamy peanut sauce, they’re easy to make and packed with flavor, offering a tasty and healthy way to enjoy fresh ingredients.
Ingredients:
Spring Rolls
- Two ounces of rice vermicelli or brown rice maifun noodles.
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- One cup of torn butter lettuce, with the ribs removed for a tender bite.
- 1 cup very thinly sliced red cabbage
- 2 medium carrots, peeled and cut into matchsticks or julienned
- 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or julienned
- 2 medium jalapeños, ribs and seeds removed, thinly sliced
- ¼ cup thinly sliced green onions
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint
- Eight sheets of rice paper, also known as spring roll wrappers.
Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup (for vegan option)
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, pressed or minced
- 2 to 3 tablespoons water, as needed (to adjust consistency)
Instructions:
- Prepare the Noodles
- Cook the rice vermicelli according to package instructions.
- Drain, rinse with cool water, and toss with 1 teaspoon sesame oil and a pinch of salt. Set aside.
- Prep the Vegetables and Herbs
- Arrange the butter lettuce, red cabbage, carrots, cucumber, jalapeños, green onions, cilantro, and mint on a clean cutting board or separate bowls to make the rolling process easier.
- Make the Peanut Sauce
- In a small bowl, combine the peanut butter, rice vinegar, tamari or soy sauce, honey or maple syrup, sesame oil, and garlic.
- Whisk until smooth, adding water 1 tablespoon at a time until you reach a creamy, dippable consistency.
- Set aside.
- Assemble the Spring Rolls
- Fill a large shallow dish with warm water.
- Dip one sheet of rice paper in the water for about 10-15 seconds, until soft but still slightly firm (it will soften more as you work).
- Place the softened rice paper on a clean, damp surface.
- Layer a few lettuce leaves, a small portion of noodles, cabbage, carrots, cucumber, jalapeño slices, green onions, cilantro, and mint in the center of the wrapper.
- Fold the sides of the rice paper over the filling, then roll from the bottom, tucking in the ingredients as you go, to form a tight roll.
- Repeat with remaining ingredients.
- Serve and Enjoy
- Serve the fresh spring rolls with the peanut sauce for dipping.
- Enjoy immediately, or cover with a damp cloth and refrigerate for up to 4 hours.
Conclusion:
These Fresh Spring Rolls are the perfect summer snack or light meal, offering a refreshing mix of vegetables, herbs, and rice noodles in every bite. Paired with a creamy peanut sauce, they’re flavorful, satisfying, and perfect for entertaining or meal prep!
Fresh & Flavorful Spring Rolls with Creamy Peanut Sauce
Light and refreshing spring rolls packed with freshvegetables, rice noodles, and herbs, served with a creamy peanut dipping sauce.
Ingredients
Spring Rolls
- Two ounces of rice vermicelli or brown rice maifun noodles.
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- One cup of torn butter lettuce with the ribs removed for a tender bite.
- 1 cup very thinly sliced red cabbage
- 2 medium carrots peeled and cut into matchsticks or julienned
- 2 Persian mini cucumbers or 1 small cucumber, thinly sliced or julienned
- 2 medium jalapeños ribs and seeds removed, thinly sliced
- ¼ cup thinly sliced green onions
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint
- Eight sheets of rice paper also known as spring roll wrappers.
Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup for vegan option
- 1 tablespoon toasted sesame oil
- 2 cloves garlic pressed or minced
- 2 to 3 tablespoons water as needed (to adjust consistency)
Instructions
Prepare the Noodles
- Cook the rice vermicelli according to package instructions.
- Drain, rinse with cool water, and toss with 1 teaspoon sesame oil and a pinch of salt. Set aside.
Prep the Vegetables and Herbs
- Arrange the butter lettuce, red cabbage, carrots, cucumber, jalapeños, green onions, cilantro, and mint on a clean cutting board or separate bowls to make the rolling process easier.
Make the Peanut Sauce
- In a small bowl, combine the peanut butter, rice vinegar, tamari or soy sauce, honey or maple syrup, sesame oil, and garlic.
- Whisk until smooth, adding water 1 tablespoon at a time until you reach a creamy, dippable consistency.
- Set aside.
Assemble the Spring Rolls
- Fill a large shallow dish with warm water.
- Dip one sheet of rice paper in the water for about 10-15 seconds, until soft but still slightly firm (it will soften more as you work).
- Place the softened rice paper on a clean, damp surface.
- Layer a few lettuce leaves, a small portion of noodles, cabbage, carrots, cucumber, jalapeño slices, green onions, cilantro, and mint in the center of the wrapper.
- Fold the sides of the rice paper over the filling, then roll from the bottom, tucking in the ingredients as you go, to form a tight roll.
- Repeat with remaining ingredients.
Serve and Enjoy
- Serve the fresh spring rolls with the peanut sauce for dipping.
- Enjoy immediately, or cover with a damp cloth and refrigerate for up to 4 hours.