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Vegetable Spring Rolls Peanut Sauce

Vegetable Spring Rolls Peanut Sauce

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.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: asian, Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

Spring Rolls
  • 12-15 sheets spring roll wrappers (rice paper wrappers)
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup bean sprouts Rinsed
  • 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 Fillings
  • 1/2 cup cooked rice noodles or vermicelli
  • 4-6 ounces firm tofu, pressed and julienned
  • 1/4 cup thinly sliced green onions
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

Equipment

  • Shallow dish or pie plate
  • Cutting board
  • Clean kitchen towel
  • Medium Bowl

Method
 

  1. 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
  2. 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
  3. 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)
  4. 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
  5. 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)
  6. 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)

Notes

Store assembled spring rolls in an airtight container lined with a paper towel in the refrigerator for up to 1-2 days. Peanut sauce can be stored separately for up to 5 days. Not ideal for freezing.
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