Vegetable Spring Rolls Peanut Sauce are a delightful, healthy, and customizable appetizer or light meal, perfect for a quick weeknight treat or impressing guests with minimal effort. This recipe guides you through creating perfectly crisp rolls bursting with fresh veggies and a luscious, irresistible peanut sauce, making it a go-to for vibrant flavor and satisfying crunch.
Key Ingredients for Vegetable Spring Rolls Peanut Sauce
For the Spring Rolls:
- 12-15 sheets of spring roll wrappers (rice paper wrappers)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced yellow bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- (Optional) 1/2 cup cooked rice noodles or vermicelli
- (Optional) 4-6 ounces firm tofu, pressed and julienned (for a vegetarian protein boost)
- (Optional) 1/4 cup thinly sliced green onions
For the Peanut Sauce:
- 1/2 cup creamy peanut butter (natural, unsweetened preferred)
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup (for vegan)
- 1-2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 2-4 tablespoons warm water, to thin to desired consistency
How to Make Vegetable Spring Rolls Peanut Sauce
Whip up a batch of vibrant Vegetable Spring Rolls Peanut Sauce in under 30 minutes! These rolls are incredibly easy to assemble, offering a satisfying crunch from fresh vegetables and a burst of flavor from the creamy, savory peanut dipping sauce. The preparation time is minimal, ensuring a delicious and healthy dish is within your reach any day of the week.
Step-by-Step Instructions
- Prepare the Vegetables: Ensure all your vegetables are washed, dried, and thinly julienned or shredded. This includes the red cabbage, carrots, and bell peppers. Rinse the bean sprouts and chop the fresh cilantro and mint. If using, prepare your rice noodles according to package instructions and drain well, or julienne your pressed tofu.
- Mix the Peanut Sauce: In a medium bowl, combine the creamy peanut butter, soy sauce (or tamari), rice vinegar, honey (or maple syrup), minced garlic, grated ginger, and red pepper flakes (if using). Stir vigorously until well combined. Begin adding the warm water, one tablespoon at a time, stirring continuously until the sauce reaches your desired dipping consistency. It should be smooth and pourable but not too thin. Taste and adjust seasonings as needed – you might want a touch more soy sauce for saltiness or vinegar for tang. Set aside.
- Assemble the Spring Rolls – The Wrapper Dip: Fill a shallow dish or pie plate with warm water. Take one spring roll wrapper and dip it into the warm water for about 20-30 seconds, or until it becomes pliable and soft. Do not over-soak, or it will tear.
- Assemble the Spring Rolls – Adding Fillings: Carefully lay the softened wrapper flat on a clean, damp surface (a cutting board or a clean kitchen towel works well). Arrange a small portion of your prepared vegetables and any optional fillings (like rice noodles or tofu) in the center of the wrapper, towards the bottom edge closest to you. Don’t overfill, as this makes rolling difficult. Aim for a generous but manageable amount.
- Assemble the Spring Rolls – The Roll Technique: Fold the bottom edge of the wrapper up and over the filling. Then, fold in the left and right sides of the wrapper towards the center, creating a neat envelope. Finally, tightly roll the spring roll upwards from the bottom, tucking in the sides as you go, until you have a compact, sealed roll. Repeat this process with the remaining wrappers and filling.
- Serve: Arrange your freshly made Vegetable Spring Rolls Peanut Sauce on a platter. Serve immediately with the prepared peanut sauce for dipping.
Why You’ll Love This Vegetable Spring Rolls Peanut Sauce
You’ll fall in love with these Vegetable Spring Rolls Peanut Sauce for their incredible freshness and vibrant flavors. Each bite offers a satisfying textural contrast with the crisp vegetables encased in a delicate wrapper, all elevated by the addictive, savory-sweet peanut dipping sauce. Unlike many fried appetizers, these are naturally light and healthy, making them guilt-free indulgence that’s far more budget-friendly than ordering takeout.
The real magic lies in the customizable nature of these rolls and the irresistible peanut sauce that perfectly complements every ingredient. They’re a fantastic way to use up leftover vegetables, turning them into an exciting and appealing dish. If you enjoy the fresh flavors of Vietnamese summer rolls but crave a touch more simplicity, these are your perfect answer. Start rolling and dipping – your taste buds will thank you!
Storing and Reheating Tips
For optimal freshness, it’s best to enjoy your Vegetable Spring Rolls Peanut Sauce immediately after they are made. However, if you have leftovers, storing them properly is key.
- Refrigeration: Place the assembled spring rolls in an airtight container lined with a paper towel to absorb excess moisture. Store them in the refrigerator for up to 1-2 days. The wrappers may become slightly less crisp over time, but they will still be delicious.
- Peanut Sauce Storage: The peanut sauce can be stored separately in an airtight container in the refrigerator for up to 5 days. It may thicken upon chilling; you can stir in a little warm water or rice vinegar to loosen it before serving.
- Freezing: These spring rolls are not ideal for freezing as the wrappers can become soggy and unpleasant upon thawing. It’s best to make them fresh or refrigerate for short-term storage.
Final Thoughts
Creating your own Vegetable Spring Rolls Peanut Sauce is a rewarding culinary adventure that yields a delicious and nourishing result. Don’t hesitate to experiment with your favorite vegetables and enjoy the incredible satisfaction of mastering this simple yet impressive dish. Dive in and savor the freshness!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Vegetable Spring Rolls Peanut Sauce
Ingredients
Equipment
Method
- Ensure all your vegetables are washed, dried, and thinly julienned or shredded. This includes the red cabbage, carrots, and bell peppers. Rinse the bean sprouts and chop the fresh cilantro and mint. If using, prepare your rice noodles according to package instructions and drain well, or julienne your pressed tofu.1 cup shredded red cabbage, 1 cup shredded carrots, 1 cup bean sprouts, 1/2 cup thinly sliced red bell pepper, 1/2 cup thinly sliced yellow bell pepper, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, 1/2 cup cooked rice noodles or vermicelli, 4-6 ounces firm tofu, pressed and julienned
- In a medium bowl, combine the creamy peanut butter, soy sauce (or tamari), rice vinegar, honey (or maple syrup), minced garlic, grated ginger, and red pepper flakes (if using). Stir vigorously until well combined. Begin adding the warm water, one tablespoon at a time, stirring continuously until the sauce reaches your desired dipping consistency. It should be smooth and pourable but not too thin. Taste and adjust seasonings as needed – you might want a touch more soy sauce for saltiness or vinegar for tang. Set aside.1/2 cup creamy peanut butter, 3 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1-2 cloves garlic, minced, 1 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes, 2-4 tablespoons warm water
- Fill a shallow dish or pie plate with warm water. Take one spring roll wrapper and dip it into the warm water for about 20-30 seconds, or until it becomes pliable and soft. Do not over-soak, or it will tear.12-15 sheets spring roll wrappers (rice paper wrappers)
- Carefully lay the softened wrapper flat on a clean, damp surface (a cutting board or a clean kitchen towel works well). Arrange a small portion of your prepared vegetables and any optional fillings (like rice noodles or tofu) in the center of the wrapper, towards the bottom edge closest to you. Don’t overfill, as this makes rolling difficult. Aim for a generous but manageable amount.12-15 sheets spring roll wrappers (rice paper wrappers), 1 cup shredded red cabbage, 1 cup shredded carrots, 1 cup bean sprouts, 1/2 cup thinly sliced red bell pepper, 1/2 cup thinly sliced yellow bell pepper, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, 1/2 cup cooked rice noodles or vermicelli, 4-6 ounces firm tofu, pressed and julienned, 1/4 cup thinly sliced green onions
- Fold the bottom edge of the wrapper up and over the filling. Then, fold in the left and right sides of the wrapper towards the center, creating a neat envelope. Finally, tightly roll the spring roll upwards from the bottom, tucking in the sides as you go, until you have a compact, sealed roll. Repeat this process with the remaining wrappers and filling.12-15 sheets spring roll wrappers (rice paper wrappers)
- Arrange your freshly made Vegetable Spring Rolls Peanut Sauce on a platter. Serve immediately with the prepared peanut sauce for dipping.12-15 sheets spring roll wrappers (rice paper wrappers)