Veggie Spring Rolls
Spring Rolls With Peanut Sauce Recipe - a recipe for fresh and colorful vegetable spring rolls, made with clear rice wrappers, rice Vermicelli noodles, carrots, peppers, lettuce and cucumbers. Light, flavorful and delicious. Dipped in a quick and easy to make homemade peanut butter sauce. Great as a healthy snack or for parties and celebrations.
Course: Appetizer
Cuisine: Asian
Keyword: Spring Rolls With Peanut Sauce, Spring Rolls With Peanut Sauce Recipe
Servings: 10
Spring Rolls:
- 8-10 sheets rice paper spring roll pepper (8 cinches in diameter
- 2 oz Rice noodles vermicelli or thin rice noodles
- 1 cup or more torn butter or romaine lettuce green part only, if using romaine
- 1 tsp sesame or vegetable oil optional, for the noodles
- 1 large red pepper cut into thin stripes
- 1 large carrot cut into thin stripes
- 1 small cucumber cut into thin stripes (Julienned)
- Fresh cilantro leaves to tasteFresh mint leaves (optional)
- 2 green onions chopped (optional)
- Other veggies that could be added:
- Jalapeño peppers cut into very thin stripes
- Green and purple cabbage thinly slices
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup or agave nectar
- 1/4 tsp garlic powder
- 1/4 tsp grated fresh ginger optional
- 1/4 tsp or more hot sauce like Sriracha
- 1/4 cup water to thin the sauce
Veggie spring rolls:
Bring a pot of water to a boil. Add noodles and cook according to the directions on the package, until al dente.
Drain, rinse under cold water, transfer to a bowl and drizzle with some sesame oil.
Fill a shallow cake pan (9-10 inches in diameter) with cold water.
Place a lint free kitchen towel next to the pan.
Arrange all prepared fillings, so they are next to the pan.
Place 1 rice paper at a time in the pan with water. Let it sit for 20-30 seconds, until the sheet is soft and pliable. Place the sheet onto the towel.
Leave at least 1 inch around the edges, cover the lower 1/3 of the rice paper sheet with lettuce (2 pieces), a handful of rice noodles, peppers, carrots, cucumbers, jalapeño (optional), mint, cilantro and green onion (optional).
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.
Peanut Sauce:
To make the peanut sauce, in a small bowl combine the peanut butter, rice vinegar, hot sauce, sweetener, soy sauce, garlic. Stir to combine. Add the water, while whisking to thin the sauce.
You can add chopped peanuts and red pepper flakes to on top of the sauce.
Calories: 122kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 267mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1857IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg