Description
Fresh and vibrant Vegetable Spring Rolls served with a creamy and tangy peanut dipping sauce. These no-cook rolls are packed with crunchy julienned vegetables and fresh herbs, making them a perfect light appetizer or snack that bursts with flavor and texture.
Ingredients
Spring Rolls
- Rice paper wrappers – 10 sheets
- Carrots – 1 cup, julienned
- Cucumber – 1 cup, julienned
- Red bell pepper – 1 cup, julienned
- Avocado – 1, sliced
- Fresh mint leaves – 1/2 cup
- Fresh cilantro – 1/2 cup
Peanut Sauce
- Peanut butter – 1/2 cup
- Soy sauce – 2 tablespoons
- Lime juice – 2 tablespoons
- Honey or agave syrup – 1 tablespoon
- Water – as needed for dipping and to thin sauce
Instructions
- Prepare Vegetables: Wash and julienne the carrots, cucumber, and red bell pepper into thin strips to ensure easy rolling and a pleasant crunch.
- Make Peanut Sauce: In a bowl, combine peanut butter, soy sauce, lime juice, and honey or agave syrup. Stir well until smooth and add water gradually if a thinner dipping consistency is desired.
- Soften Rice Paper Wrappers: Fill a shallow dish with warm water and dip one rice paper wrapper for 10-15 seconds until it softens but is still slightly firm to handle.
- Assemble Rolls: Place the softened wrapper on a clean, flat surface. Layer a small amount of each vegetable and herbs in the center of the wrapper, arranging them evenly.
- Roll the Spring Rolls: Fold the sides of the wrapper inward over the filling, then roll tightly from the bottom upwards to enclose the ingredients securely.
- Repeat: Continue softening wrappers and filling each with the prepared vegetables and herbs until all 10 rolls are made.
- Serve: Present the spring rolls with the freshly prepared peanut sauce on the side for dipping.
Notes
- Use cold, fresh vegetables for the best crunch and flavor.
- Handle rice paper carefully as it can tear easily once softened.
- Customize the peanut sauce sweetness and saltiness by adjusting honey and soy sauce quantities to taste.
- Serve immediately for optimal freshness or cover with a damp cloth and refrigerate up to 2 hours.
- For a vegan option, use agave syrup instead of honey.
