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Vegetable Spring Rolls with Peanut Sauce

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  • Author: simplemealsbykim
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 8 spring rolls 1x
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegan

Description

Crispy and fresh vegetable spring rolls served with a creamy, savory peanut sauce. A healthy and colorful appetizer or light meal perfect for any occasion.

Ingredients

Units Scale
  • 8 rice paper wrappers
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1 cup julienned cucumber
  • 1 cup cooked vermicelli noodles
  • 1 cup bean sprouts
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh basil leaves
  • 1/2 cup crushed peanuts (optional)
  • 1/4 cup hoisin sauce (for optional dipping)
  • For the peanut sauce:
  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1–2 tbsp warm water (to thin as needed)

Instructions

  1. Prepare all vegetables and herbs, and cook vermicelli noodles according to package instructions. Set aside.
  2. To make the peanut sauce, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, sesame oil, and water until smooth. Adjust consistency as needed.
  3. Fill a large shallow dish with warm water. Dip one rice paper wrapper in water for about 10 seconds or until soft.
  4. Place the softened wrapper on a clean surface. In the center, layer a small amount of cabbage, carrots, cucumber, vermicelli noodles, bean sprouts, and herbs.
  5. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to seal.
  6. Repeat with remaining wrappers and fillings.
  7. Serve spring rolls with peanut sauce on the side for dipping. Optionally, sprinkle crushed peanuts on top for extra crunch.

Notes

  • Prepare all fillings ahead of time for easy assembly.
  • Do not over-soak the rice paper; it continues softening after removal from water.
  • Keep a damp towel over assembled rolls to prevent drying out before serving.
  • You can substitute or add avocado, tofu, or bell peppers for variation.

Nutrition

  • Serving Size: 1 spring roll with sauce
  • Calories: 140
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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