Vegetable Spring Rolls with Peanut Sauce

Introduction

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. Perfect for a light lunch, appetizer, or party snack, they’re sure to impress everyone. Ready to roll up some deliciousness? Let’s dive in and get started!

Overview

Vegetable Spring Rolls with Peanut Sauce are a fresh, no-cook dish that combines crisp veggies, fragrant herbs, and creamy avocado wrapped in delicate rice paper, served with a tangy peanut dipping sauce. What makes them special? They’re light, customizable, and packed with nutrients, making them a guilt-free treat. This recipe takes about 30 minutes to prepare, is beginner-friendly with a bit of practice, and requires no cooking—just chopping and rolling. It’s perfect for warm days, meal prep, or a fun activity with friends and family.

• Time Requirement: 30 minutes (20 minutes prep, 10 minutes assembly)
• Difficulty Level: Easy (with a little practice for rolling)
• Servings: 8–10 spring rolls

Essential Ingredients

The magic of Vegetable Spring Rolls with Peanut Sauce lies in its fresh, colorful ingredients. Here’s what you’ll need and why each one matters:

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.

Step-by-Step Instructions

Making Vegetable Spring Rolls with Peanut Sauce is fun and simple once you get the hang of rolling. Follow these steps for perfect rolls every time:

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

Assembly

Assembling Vegetable Spring Rolls with Peanut Sauce is all about creating tight, colorful rolls that are easy to dip. Here’s how to make them look as good as they taste:

• Layer Strategically: Place the lettuce first to anchor the filling, followed by herbs, then veggies and avocado. This keeps the roll sturdy and the colors vibrant.
• Presentation Tips:
  • Serve whole or cut in half at an angle to display the rainbow of fillings.
  • Arrange on a platter with the peanut sauce in a small bowl, garnished with a sprinkle of chopped peanuts or cilantro.
  • Add lime wedges or extra herbs on the side for a fresh, inviting look.
  • Pair with a side of edamame, miso soup, or fruit skewers for a complete meal or party spread.

Storage and Make-Ahead Tips

Vegetable Spring Rolls are best enjoyed fresh, but you can prep or store them with these tips to maintain their quality:

• Make-Ahead:
  • Prep all veggies, herbs, and the peanut sauce up to 24 hours in advance. Store in separate airtight containers in the fridge.
  • Assemble rolls up to 4–6 hours ahead and store in the fridge, wrapped individually in damp paper towels and plastic wrap to prevent drying.
  • Tip: Don’t prep too far ahead, as rice paper can get soggy or stick together.
• Storage:
  • Store leftover rolls in the fridge for up to 24 hours, wrapped in damp paper towels and plastic wrap or in an airtight container.
  • The peanut sauce can be stored in an airtight container in the fridge for up to 1 week. Stir before serving.
  • Tip: Refresh rolls with a light sprinkle of water if they dry out slightly.
• Freezing:
  • Freezing is not recommended, as rice paper becomes gummy and veggies lose their crunch when thawed.
  • Tip: If you have leftover filling, store it separately and make fresh rolls later.

Recipe Variations

Vegetable Spring Rolls with Peanut Sauce are endlessly customizable. Here are some fun twists to try:

• Protein-Packed Spring Rolls: Add cooked shrimp, shredded chicken, or tofu strips for a heartier roll.
• Tropical Spring Rolls: Swap avocado for mango or pineapple slices and add shredded coconut for a sweet twist.
• Spicy Spring Rolls: Include thinly sliced jalapeño or extra chili garlic sauce in the filling or sauce for a fiery kick.
• Rainbow Spring Rolls: Use a variety of colorful veggies like yellow bell peppers, radishes, or beets for an even brighter look.
• Hoisin Peanut Spring Rolls: Mix 1 tablespoon hoisin sauce into the peanut sauce for a sweeter, richer flavor.
• Gluten-Free Spring Rolls: Use tamari or coconut aminos instead of soy sauce and ensure rice paper is gluten-free (most are).

Conclusion

You’re now ready to roll up some Vegetable Spring Rolls with Peanut Sauce, a fresh, crunchy, and flavor-packed dish that’s perfect for any occasion! This 30-minute recipe is ideal for light lunches, appetizers, or party platters, with vibrant veggies and a creamy peanut sauce that everyone will love. Its versatility lets you swap ingredients to suit your taste or dietary needs. Grab your rice paper, chop those veggies, and enjoy the fun of rolling your own spring rolls. Don’t be afraid to experiment—every roll is a chance to create something delicious! Happy rolling, and enjoy every crispy bite!

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FAQs

1. Why do my rice paper wrappers tear?
Oversoaking or overfilling can cause tearing. Soak for just 10–15 seconds until pliable, and use a moderate amount of filling (about ⅓ cup). Double-wrap if a tear occurs.

2. Are vegetable spring rolls healthy?
Yes! They’re packed with fiber-rich veggies, healthy fats from avocado, and protein from peanut butter. Use low-sodium soy sauce and moderate the peanut sauce for a lighter dish.

3. Can I make these vegan?
They’re already vegan! Just ensure the rice paper and chili garlic sauce are free of animal products (most are).

4. How do I keep spring rolls from sticking together?
Cover with damp paper towels and store in a single layer, wrapped in plastic wrap or separated by parchment paper in a container.

5. Can I use crunchy peanut butter for the sauce?
Yes, but it’ll be slightly chunkier. Blend or whisk well, and add a bit more water for a smoother dip if needed.

6. What if I don’t like cilantro or mint?
Swap with Thai basil, parsley, or green onions for a different flavor, or omit one herb and increase the others.

7. Can I prep these for a party?
Yes! Prep ingredients in advance and assemble up to 4–6 hours before serving. Store in the fridge, wrapped tightly, and serve with fresh peanut sauce.

8. How do I make the peanut sauce less thick?
Add water 1 tablespoon at a time, whisking until it reaches a dippable consistency. Adjust with more lime juice or soy sauce for flavor balance.