Fresh Spring Rolls with Peanut Sauce Recipe
These Fresh Spring Rolls with Peanut Sauce are a vibrant and healthy appetizer or light meal, featuring crisp vegetables, tender rice noodles, and fragrant herbs wrapped in delicate rice paper. The creamy, tangy peanut dipping sauce perfectly complements the fresh flavors, making this recipe a delightfully refreshing dish that’s easy to prepare in under an hour.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 spring rolls 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
Spring Rolls
- 2 ounces rice vermicelli or maifun brown rice noodles
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- 1 cup torn butter lettuce, ribs removed
- 1 cup very thinly sliced red cabbage
- 2 medium carrots, peeled and cut into matchsticks or julienned strips
- 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or julienned strips
- 2 medium jalapeños, ribs and seeds removed, thinly sliced
- ¼ cup thinly sliced green onions
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint
- 8 sheets rice paper (spring roll wrappers)
Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, pressed or minced
- 2 to 3 tablespoons water, as needed
Instructions
- Cook the Noodles: Bring a pot of water to a boil and cook the rice vermicelli or brown rice noodles just until al dente, following package directions. Drain and rinse under cool water. Return the noodles to the pot off the heat and toss with toasted sesame oil and sea salt. Set aside.
- Prepare the Workstation: Fill a shallow pan with about an inch of warm water for softening the rice paper. Place a folded lint-free tea towel nearby for drying. Have all your prepared fillings within easy reach. In a small bowl, mix the green onions, cilantro, and mint.
- Soften the Rice Paper: Submerge one rice paper sheet in the warm water for about 20 seconds, or until pliable but not overly soft. Lay it flat on the towel.
- Fill the Roll: On the lower third of the rice paper, leaving about 1 inch border, layer some butter lettuce, a small handful of noodles, red cabbage, carrots, cucumber, jalapeños, and sprinkle generously with the herb mixture.
- Roll the Spring Roll: Fold the bottom edge over the filling, roll upward to enclose it snugly, then fold in the short sides as if making a burrito. Continue rolling until sealed. Repeat this process with the remaining wrappers and fillings.
- Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey (or maple syrup), toasted sesame oil, and minced garlic. Add 2 to 3 tablespoons of water gradually until the sauce reaches a creamy, dipping consistency.
- Serve: Plate the fresh spring rolls whole or cut them in half diagonally with a sharp knife. Serve alongside the peanut dipping sauce.
Notes
- To keep rice paper from sticking, ensure the towel is lint-free and slightly damp but not wet.
- Adjust the amount of jalapeño to your preferred spice level or omit for a milder roll.
- The peanut sauce can be made ahead and stored refrigerated for up to 3 days.
- Use gluten-free tamari to keep the dish gluten-free.
- For a vegan option, substitute honey with maple syrup in the peanut sauce.
Keywords: fresh spring rolls, Vietnamese spring rolls, peanut sauce, healthy appetizer, rice paper rolls, vegetarian spring rolls
