Spring Rolls with Peanut Sauce Recipe
These Vietnamese-style Spring Rolls are perfect for enjoying during the warmer months or any time you're craving a light and refreshing snack.Feel free to customize the fillings according to your preferences and dietary restrictions. Enjoy!
Ingredients
For the Spring Rolls:
- 8 rice paper wrappers
- 8 large lettuce leaves such as butter lettuce or romaine, torn into smaller pieces
- 1 large carrot julienned or thinly sliced
- 1 cucumber julienned or thinly sliced
- 1 bell pepper thinly sliced
- ½ cup bean sprouts
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup fresh basil leaves
- Cooked vermicelli noodles optional
- Cooked shrimp sliced tofu, or shredded chicken (optional, for added protein)
For the Peanut Dipping Sauce:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 2-4 tablespoons warm water as needed to thin the sauce
Instructions
- Prepare the Ingredients:Prepare all the vegetables and herbs by washing and cutting them into thin strips or small pieces. If using vermicelli noodles, cook them according to package instructions and let them cool.
- Prepare the Peanut Dipping Sauce:In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, and minced garlic until smooth. If the sauce is too thick, gradually add warm water, 1 tablespoon at a time, until you reach your desired consistency. Set aside.
- Assemble the Spring Rolls:Fill a shallow dish or large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes soft and pliable.Place the softened wrapper on a clean, damp kitchen towel or a plate. Arrange a few pieces of torn lettuce on the bottom third of the wrapper, leaving space on the sides.Add a small handful of julienned carrots, cucumber slices, bell pepper slices, bean sprouts, and a few leaves each of mint, cilantro, and basil on top of the lettuce. Add a small amount of cooked vermicelli noodles (if using) and protein of choice (if using).Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with the remaining ingredients.
- Serve the Spring Rolls:Serve the Vietnamese Spring Rolls immediately with the peanut dipping sauce on the side. Alternatively, you can cover them with a damp paper towel and plastic wrap to keep them moist until ready to serve.Enjoy the fresh and flavorful Spring Rolls as a light and healthy appetizer or snack!