Description
Delight in these fresh and colorful Vegetarian Spring Rolls with a delectable Peanut Dipping Sauce. Packed with crisp veggies, herbs, and rice noodles, these rolls are perfect for a light and flavorful appetizer or snack.
Ingredients
Scale
Rice Paper Rolls:
- 8 rice paper wrappers
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup cucumber, thinly sliced into matchsticks
- 1 red bell pepper, thinly sliced
- 1 cup cooked rice noodles
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- ½ cup fresh cilantro leaves
- ½ avocado, sliced (optional)
- warm water for softening wrappers
Peanut Dipping Sauce:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin)
- ½ teaspoon grated ginger
- optional red pepper flakes for heat
Instructions
- Prepare Ingredients: Gather and prep vegetables, herbs, and noodles. Cook and cool rice noodles.
- Soften Wrappers: Dip a rice paper wrapper in warm water until pliable.
- Assemble: Layer veggies, noodles, and herbs on the wrapper. Roll tightly, enclosing the filling.
- Make Dipping Sauce: Whisk together peanut butter, soy sauce, vinegar, honey, sesame oil, ginger, and water.
- Serve: Enjoy the spring rolls with the peanut sauce.
Notes
- Best enjoyed fresh; store leftovers in the fridge for up to a day.
- Variations: Try mango, tofu, or sprouts as filling alternatives.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll with sauce
- Calories: 130
- Sugar: 4g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
