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Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

  • Author: Jonathan
  • Total Time: 25 minutes
  • Yield: 8 spring rolls 1x
  • Diet: Gluten Free

Description

Fresh and vibrant Vegetable Spring Rolls with a creamy, natural peanut sauce offer a refreshing and healthy appetizer or light meal. Crisp julienned vegetables, optional soft rice vermicelli noodles, and aromatic herbs are wrapped in delicate rice paper and served with a balanced, slightly sweet, and savory peanut dipping sauce enhanced by fresh lime, garlic, ginger, and coconut sugar.

Ingredients

Scale

Spring Roll Ingredients

  • Rice Paper Wrappers
  • 1 cup carrots, thinly julienned
  • 1 cup cucumber, thinly julienned
  • 1 cup red bell pepper, thinly julienned
  • Fresh mint leaves, handful
  • Fresh cilantro leaves, handful
  • 1 cup cooked rice vermicelli noodles (optional)

Peanut Sauce Ingredients

  • 1/2 cup natural peanut butter (creamy)
  • 2 tbsp natural soy sauce
  • 2 tbsp natural grape juice
  • 1 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp coconut sugar (natural)
  • Water, as needed for consistency
  • Chopped peanuts, for garnish

Instructions

  1. Prep the Vegetables and Noodles: Wash and dry all vegetables thoroughly. Julienne carrots, cucumber, and red bell pepper into thin strips for easy and clean rolling. If using, cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water to stop cooking and prevent sticking.
  2. Prepare the Peanut Sauce: In a small bowl, combine natural peanut butter with natural soy sauce, natural grape juice, fresh lime juice, minced garlic, grated ginger, and natural coconut sugar. Stir until smooth and creamy, adjusting the consistency with a little water if needed to achieve a perfect dipping sauce thickness.
  3. Soften the Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until pliable but not too soft. Lay it flat on a clean, damp kitchen towel or cutting board to prevent sticking.
  4. Assemble the Spring Rolls: Place a small handful of each vegetable, some cooked vermicelli (if using), and fresh herbs near the bottom edge of the softened wrapper. Fold the sides in gently, then roll tightly from the bottom up to securely encase the filling.
  5. Garnish and Serve: Sprinkle chopped peanuts over the peanut sauce for added crunch and nuttiness. Serve the spring rolls whole or halved with the dipping sauce on the side.

Notes

  • Use fresh, crisp vegetables for the best texture and flavor.
  • Do not overfill the rolls to avoid tearing the rice paper.
  • Keep wrapped rolls covered with damp towels to prevent drying out while assembling.
  • Make the peanut sauce in advance to allow flavors to deepen.
  • Work quickly when handling softened rice paper as it dries fast.
  • Cut vegetables uniformly for even texture and rolling ease.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No cooking/Baking
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 2 spring rolls with sauce
  • Calories: 180
  • Sugar: 6g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: vegetable spring rolls, peanut sauce, fresh spring rolls, healthy appetizers, gluten free snacks, vegan appetizer

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