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Fresh Spring Rolls with Peanut Sauce Recipe

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5 from 72 reviews

Fresh Spring Rolls with Peanut Sauce are vibrant, healthy Vietnamese-inspired appetizers made with rice paper wrappers filled with crunchy vegetables, herbs, and tender rice noodles, served with a creamy and flavorful peanut dipping sauce. These light, no-fry rolls are perfect for a refreshing snack or light meal.

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
  • 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

  1. Cook the noodles: Bring a pot of water to boil and cook the rice vermicelli noodles just until al dente according to package directions. Drain, rinse under cool water, and transfer back to the pot. Off heat, toss noodles with toasted sesame oil and sea salt, then set aside.
  2. Prepare the assembly station: Fill a shallow pan or pie pan with about an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure all prepared fillings are within easy reach. In a small bowl, combine thinly sliced green onions, chopped cilantro, and chopped mint, stirring to blend.
  3. Soften rice paper wrappers: Submerge one rice paper sheet into the water and let it rest about 20 seconds until pliable but not overly soft. Carefully lay it flat on the tea towel.
  4. Add fillings to rice paper: Leaving about an inch of space around the edges, arrange a few pieces of butter lettuce on the bottom third of the rice paper. Add a small handful of cooked noodles, then some red cabbage, carrot strips, cucumber slices, and jalapeño slices. Sprinkle generously with the herb mixture.
  5. Roll the spring rolls: Fold the bottom edge of the rice paper up over the fillings, rolling just enough to compact the filling. Fold the left and right sides inward, like a burrito, then continue rolling tightly to enclose everything. Repeat with remaining wrappers and fillings.
  6. Make the peanut sauce: In a small bowl, whisk together creamy peanut butter, rice vinegar, reduced-sodium tamari, honey or maple syrup, toasted sesame oil, and minced garlic. Gradually whisk in 2 to 3 tablespoons water to reach a creamy, easily dippable consistency.
  7. Serve: Serve the fresh spring rolls with the peanut sauce on the side. They can be served whole or sliced diagonally with a sharp knife for easier dipping and presentation.

Notes

  • Adjust the jalapeño quantity based on desired spice level, or omit for a milder roll.
  • Use gluten-free tamari for a gluten-free version of the sauce.
  • The rice paper wrappers can be found in most Asian grocery stores or the international aisle of supermarkets.
  • Prepare all fillings in advance for easier assembly.
  • The peanut sauce can be made ahead and stored in the refrigerator for up to 3 days; whisk again before serving.
  • Try adding cooked shrimp, tofu, or sliced chicken for added protein if desired.

Keywords: fresh spring rolls, peanut sauce, Vietnamese spring rolls, healthy appetizers, no-fry spring rolls, rice paper rolls, vegan spring rolls

Find it online: https://flavorsbymaya.com/fresh-spring-rolls-with-peanut-sauce-recipe/