Description

Ever wondered how to create a fresh, crunchy dish that’s as fun to make as it is to eat? What if you could roll up a rainbow of veggies and herbs into a perfect little package, dipped in a creamy, zesty peanut sauce? Say hello to Vegetable Spring Rolls with Peanut Sauce! These vibrant, healthy rolls are bursting with flavor and come together in just 30 minutes.

Ingredients

For the Spring Rolls

Rice Paper Wrappers (8–10, 10-inch): Thin, translucent sheets that become pliable when wet, perfect for wrapping the filling.
Green Leaf Lettuce (5 leaves, torn into large pieces): Adds a sturdy base to hold the filling and a mild, crisp texture.
Fresh Basil Leaves (1 cup): Brings a sweet, aromatic flavor that’s classic in spring rolls.
Fresh Mint Leaves (¾ cup): Adds a refreshing, cool burst of flavor.
Fresh Cilantro Leaves (¾ cup, chopped): Contributes a bright, citrusy note.
Matchstick Carrots (1 cup): Provide crunch and a touch of sweetness.
Shredded Purple Cabbage (1 cup): Adds vibrant color and a crisp texture.
Red Bell Pepper (1, thinly sliced): Brings sweetness and a pop of red.
English Cucumber (½, seeded and cut into long matchsticks): Adds a refreshing, mild crunch.
Avocado (1, halved, peeled, seeded, thinly sliced): Contributes creamy richness to balance the crisp veggies.
Kosher Salt and Freshly Ground Black Pepper (to taste): Enhances the flavors of the filling.

For the Peanut Sauce

Creamy Peanut Butter (¼ cup): The creamy, nutty base of the dipping sauce.
Reduced-Sodium Soy Sauce (4 teaspoons): Adds salty, umami depth.
Freshly Squeezed Lime Juice (1 tablespoon): Brings a tangy, bright kick.
Brown Sugar (2 teaspoons): Balances the sauce with a touch of sweetness.
Chili Garlic Sauce (1 teaspoon, or more to taste): Adds a spicy, garlicky zing.
Freshly Grated Ginger (1 teaspoon): Contributes a warm, spicy note.
Water (2–3 tablespoons): Thins the sauce to a dippable consistency.

Substitutions and Variations

Rice Paper: If unavailable, use large lettuce leaves or collard greens as wraps.
Veggies: Swap with shredded zucchini, jicama, or bean sprouts for different textures.
Herbs: Try Thai basil or parsley if mint or cilantro aren’t your favorites.
Avocado: Replace with mango slices for a sweet twist or omit for a lighter roll.
Peanut Butter: Use almond butter or sunflower seed butter for a peanut-free option.
Soy Sauce: Try tamari for gluten-free or coconut aminos for a sweeter, soy-free sauce.
Spice: Skip chili garlic sauce for a milder sauce or add sriracha for extra heat.

Cook Mode Prevent your screen from going dark

Instructions

Prep the Ingredients:
- Wash and prep all veggies and herbs: tear 5 lettuce leaves into large pieces, measure 1 cup basil, ¾ cup mint, and ¾ cup chopped cilantro. Slice 1 cup matchstick carrots, 1 cup shredded purple cabbage, 1 red bell pepper (thinly sliced), ½ English cucumber (seeded, cut into matchsticks), and 1 avocado (thinly sliced).
- Set up a clean work surface with a shallow dish of warm water for soaking rice paper.
- Tip: Keep ingredients organized in small bowls for easy assembly.
Soak the Rice Paper:
- Working one at a time, dip a 10-inch rice paper wrapper into warm water for 10–15 seconds until soft and pliable.
- Transfer to a clean, slightly damp work surface (like a cutting board or plate).
- Tip: Don’t oversoak, or the rice paper will tear. If it’s too stiff, soak a few seconds longer.
Assemble the Spring Rolls:
- Place a piece of lettuce in the center of the rice paper, leaving a 1-inch border on all sides.
- Add a small handful of basil, mint, and cilantro leaves on top of the lettuce.
- Layer with 1–2 tablespoons each of carrots, cabbage, bell pepper, and cucumber matchsticks, and 1–2 slices of avocado.
- Season lightly with kosher salt and freshly ground black pepper.
- Tip: Don’t overfill, or the roll will be hard to wrap—use about ⅓ cup total filling per roll.
Roll the Spring Rolls:
- Bring the bottom edge of the rice paper tightly over the filling, tucking it under.
- Fold in the left and right sides toward the center, then roll from bottom to top until sealed, like a burrito.
- Place the roll seam-side down and cover with a damp paper towel to keep it fresh.
- Repeat with remaining wrappers and filling.
- Tip: Work quickly, as rice paper gets sticky. If it tears, double-wrap with another sheet.
Make the Peanut Sauce:
- In a small bowl, whisk together ¼ cup creamy peanut butter, 4 teaspoons reduced-sodium soy sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, 1 teaspoon chili garlic sauce, and 1 teaspoon grated ginger.
- Add 2–3 tablespoons water, whisking until smooth and dippable. Adjust with more water or sauce for desired consistency.
- Tip: Taste and adjust with more lime juice for tang or chili sauce for heat.
Serve:
- Arrange the spring rolls on a platter, whole or sliced in half to show the colorful filling.
- Serve immediately with the peanut sauce in a small bowl for dipping.
- Tip: Garnish the platter with extra herbs or sesame seeds for a pretty presentation.