Description
There’s something irresistible about the combination of crisp vegetables, soft noodles, and fresh herbs wrapped in delicate rice paper and paired with a creamy peanut sauce. Fresh & Flavorful Spring Rolls with Creamy Peanut Sauce are a light, delicious, and colorful meal or snack that you can whip up effortlessly. Perfect for parties, appetizers, or meal prep, these spring rolls are as fun to make as they are to eat.
Ingredients
Scale
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.
Notes
- Make It Vegan: Use maple syrup instead of honey for the peanut sauce.
- Add Protein: Include cooked shrimp, shredded chicken, or tofu for a heartier version.
- Storage: Cover assembled rolls with a damp cloth and refrigerate for up to 4 hours. Serve fresh.
- Peanut Allergy: Substitute peanut butter with almond butter, sunflower seed butter, or tahini for a nut-free sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Fresh Assembly
- Cuisine: Asian-Inspired