Ingredients

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 sliced into strips with a julienne peeler

2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler

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)

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

Step 1: Bring a pot of water to a boil and cook the noodles just until al dente, following package directions. Drain and rinse under cool water, then return to the pot. Off the heat, toss with sesame oil and salt, and set aside.

Step 2: Fill a shallow pan with about an inch of water. Fold a lint-free tea towel in half and place it nearby. Have all your fillings within reach. Combine the green onion, cilantro, and mint in a small bowl and stir.

Step 3: Dip one rice paper sheet into the water and let it soften for about 20 seconds, until pliable but not too floppy. Carefully lay it flat on the towel.

Step 4: Leave about a 1-inch border around the edges and arrange a layer of butter lettuce on the lower third of the rice paper. Add a small handful of noodles, some cabbage, and a few strips of carrot, cucumber, and jalapeño. Sprinkle generously with the herb mix.

Step 5: Fold the lower edge over the fillings, rolling upward just until the filling is snugly enclosed. Fold in the short sides as you would a burrito, then roll up tightly. Repeat with the remaining wrappers and fillings.

Step 6: In a small bowl, whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Add 2 to 3 tablespoons of water, whisking until the sauce is creamy and easy to dip.

Step 7: Serve the spring rolls with the peanut sauce on the side. They can be enjoyed whole or sliced diagonally with a sharp knife.

Tips & Variations

For a gluten-free option, ensure the tamari or soy sauce is gluten-free.

Adjust the heat by adding or omitting jalapeños according to your preference.

Try adding cooked shrimp or tofu for extra protein.

Use a julienne peeler to create uniform vegetable strips for easier rolling and a professional look.

Storage

Store assembled spring rolls in an airtight container lined with a damp paper towel to keep them from drying out. They are best eaten the same day but can be refrigerated for up to 24 hours. Reheat the peanut sauce gently if needed before serving. Avoid storing spring rolls for longer to maintain the fresh texture.

FAQs

Can I prepare the spring rolls ahead of time?

You can prepare the vegetables and sauce a day ahead, but roll the spring rolls just before serving to prevent the rice paper from becoming soggy.

What can I substitute for peanut butter if I have an allergy?

Sunflower seed butter or tahini work well as alternatives for the peanut sauce and provide a similar creamy texture.