Description
These Vegetarian Spring Rolls with Peanut Dipping Sauce are a fresh and vibrant appetizer featuring crunchy vegetables and fragrant herbs wrapped in delicate rice paper. Served with a creamy, tangy peanut sauce, they make a light, healthy, and flavorful snack or starter that’s perfect for any occasion.
Ingredients
Scale
Spring Rolls
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup shredded purple cabbage
- 1 cup cooked vermicelli noodles
- 1 cup cucumber matchsticks
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1/4 cup chopped roasted peanuts (optional)
Peanut Dipping Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2–3 tablespoons warm water (to thin)
Instructions
- Prepare the vegetables and noodles: Wash and shred the carrots, thinly slice the red bell pepper, shred the purple cabbage, and cut the cucumber into matchsticks. Cook the vermicelli noodles according to the package instructions, then drain and set aside.
- Soften the rice paper wrappers: Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10–15 seconds until it softens but remains slightly firm to handle. Lay it flat on a clean, dry surface.
- Assemble the spring rolls: In the center of the softened wrapper, layer a small handful of vermicelli noodles, shredded carrots, red bell pepper, cabbage, cucumber sticks, and fresh herbs (mint, cilantro, and basil). Optionally sprinkle with chopped roasted peanuts for extra crunch.
- Roll the spring rolls: Fold in the sides of the wrapper over the filling, then roll tightly from the bottom upward to encase the filling securely, forming a neat spring roll. Repeat this process for the remaining wrappers and filling.
- Make the peanut dipping sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, maple syrup (or honey), grated ginger, and minced garlic. Add warm water gradually until the sauce reaches your desired consistency.
- Serve: Arrange the spring rolls on a plate and serve immediately alongside the peanut dipping sauce for dipping.
Notes
- Prep the vegetables ahead of time to speed up assembly.
- Add tofu or avocado inside the spring rolls for extra protein and richness.
- Store leftover peanut sauce in an airtight container in the fridge for up to one week.
- Serve spring rolls immediately after assembling to prevent the rice paper from becoming too sticky or soft.
