When the weather is warm, there’s something incredibly refreshing about a dish
that manages to be light, nourishing, and packed with flavor all at once.
That’s exactly what these Fresh Spring Rolls are all about.
These gorgeous Vietnamese-inspired spring rolls are packed with carrots,
peppers, lettuce, cucumbers, fresh herbs all wrapped up in delicate rice paper
wrappers, and then dunked into a sweet & spicy homemade peanut sauce.
Naturally vegan and gluten-free.
The Peanut dipping sauce takes everything up a notch. Creamy from the natural
peanut butter, tangy from rice vinegar, sweetness from honey – it’s truly the
perfect accompaniment to these rolls.
WHY WE LOVE THESE SPRING ROLLS
There are so many reasons these Fresh Spring Rolls are one of our go-to summer
recipes! Here are just a few:
-
CUSTOMIZABLE: What really makes this recipe shine is its
versatility. You can tailor the rolls to your taste and preference. Got
leftover roasted veggies from dinner? Toss them in. Want to add a little
protein? Add grilled tofu or cooked shrimp. -
TASTE DELICIOUS: With each bite of the roll, you get a satisfying
crunch, followed by a medley of flavors and textures that is super
delicious. -
HEALTHY: These rolls are loaded with vibrant crisp veggies, which
means they are full of fibre, vitamins and minerals. Also, instead of
being deep fried like the Thai spring rolls, these ones are served fresh
and are way healthier. -
CROWD PLEASER: Whether you’re packing them for a picnic, putting
them together for lunch or a light dinner or serving these at a party,
these spring rolls are always a winner. You can even let your guests DIY
their rolls. -
GREAT FOR MEAL PREP: All the ingredients can be prepared in
advance and the rolls can be assembled when you’re ready to enjoy!
If you love quick, easy Asian takeout-inspired recipes, you must also try:
MAKE AHEAD AND STORAGE
To make the rolls ahead of time, assemble them and then cover them with a
damp paper towel or cloth to prevent the wrappers from drying out and to
maintain their freshness.
They taste best the day they are made, but they can be stored for 2-3
days. Place the rolls in an airtight container lined with a damp paper
towel. Cover the rolls with another damp paper towel separating them to
keep them from drying out.
TIPS AND TRICKS FOR WRAPPING SPRING ROLLS
Working with rice paper wrappers can be tricky as they are very delicate
and prone to tearing if not handled correctly. Here are some of the tips
and tricks to getting it right!
-
Have all the ingredients ready before you start assembling the
rolls , otherwise the wrappers might dry out. -
Soak each rice paper wrapper in warm water for a few seconds until
it becomes pliable but still slightly firm so that you can roll
them comfortably around the fillings. Over-soaking them in water
will cause them to rip easily. -
Be sure to soak only one wrapper at a time, then fill all the
veggies and roll before moving on to the next one. -
Use a moderate amount of filling in each roll. Adding too much
filling makes it hard to roll the wrap tightly and can cause
tearing.
If you made these Fresh Spring Rolls with Peanut Sauce, I would love
to know how they turned out! Please let me know by leaving a comment
below.
Ingredients:
-
For the Spring Rolls
- 8 sheets rice paper spring roll wrappers
- 1 large carrot, thinly sliced
- 1 small cucumber, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 cup butter lettuce
- 1/3 cup fresh cilantro, roughly chopped
- 1/2 cup creamy peanut butter
- 2 Tablespoons rice vinegar
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons honey
- 1 Tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon fresh grated ginger
- 2-3 Tablespoons hot water
For the Peanut Dipping Sauce
Instructions:
-
To make the peanut sauce, in a small bowl combine the peanut
butter, rice vinegar, soy sauce, sesame oil, minced ginger,
garlic, honey, and water and mix until fully combined and smooth,
then set aside. -
To assemble the spring rolls, fill a wide shallow bowl with about
an inch of warm water. Submerge one rice paper wrap into the water
and let it soften for about 20 seconds, you want it to be pliable
but not super floppy. Carefully remove it and lay it flat on a
damp towel. -
Leaving about an inch around the edges of the rice paper wrap,
start by placing a few pieces of butter lettuce on a lower third
of the wrap, then place a small handful of the carrot, bell
peppers, cucumber, and then cilantro on top. -
Fold the lower edge up over the fillings, rolling upward just
until the filling is compactly enclosed. Fold over the short sides
like you would to make a burrito. Now roll up the roll. Repeat
with the remaining sheets of rice paper and filling ingredients. - Serve immediately along with the peanut dipping sauce! Enjoy!
-
Pour the dressing onto the salad, stir gently to combine, and top
with some roasted cashews or peanuts for added crunch. Enjoy!
