– **Title**: Vegetable Spring Rolls with Peanut Sauce
– **Ingredients**:
– **For the Spring Rolls**:
– 1 cup vermicelli noodles
– 10 rice paper wrappers
– 1 cup lettuce, shredded
– 1 cup carrots, julienned
– 1 cup cucumbers, julienned
– 1 cup red bell pepper, thinly sliced
– 1/2 cup fresh mint leaves
– 1/2 cup fresh cilantro leaves
– 1/2 cup bean sprouts (optional)
– **For the Peanut Sauce**:
– 1/2 cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey or maple syrup
– 1 teaspoon sesame oil
– 2-4 tablespoons warm water (to thin)
– **Instructions**:
1. Begin by preparing the vermicelli noodles according to package instructions. Drain and rinse under cold water, then set aside.
2. Prepare the peanut sauce: in a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), and sesame oil. Gradually add warm water, one tablespoon at a time, until you reach your desired consistency. Set aside.
3. To assemble the spring rolls, fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until pliable.
4. Lay the softened wrapper flat on a clean surface. In the center, layer a small amount of lettuce, vermicelli noodles, carrots, cucumbers, red bell pepper, mint leaves, cilantro, and bean sprouts (if using).
5. Fold the sides of the rice paper over the filling, then roll it up from the bottom tightly to enclose the filling. Repeat the process with the remaining wrappers and ingredients.
6. Serve the spring rolls with the peanut sauce for dipping. Enjoy your fresh and healthy vegetable spring rolls!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for spring rolls. If you can’t find them, look for thin flour tortillas, but the texture will be different. Just keep in mind that rice paper is naturally gluten-free too!
Fresh Vegetables: Feel free to mix and match your favorite veggies! I love adding bell peppers and cucumbers for crunch. You could also use spinach or shredded zucchini. Just ensure they’re thinly sliced or julienned for easy rolling.
Cilantro and Mint: These herbs give a fresh flavor. If you’re not a fan, parsley is a nice substitute for cilantro. As for mint, basil can work too, but the taste will be slightly different.
Avocado: This is optional but adds creaminess. If you’re looking for a substitution, consider using slices of mango or even tofu for an extra protein boost.
Peanut Butter: Use creamy peanut butter for smooth sauce. If there are nut allergies, swap it for sunflower seed butter or tahini for a similar creaminess without nuts.
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky, but a little practice goes a long way! Here are some steps to help you get the hang of it:
- Make sure to soak the rice paper wrappers fully until they’re soft but still slightly firm, about 15-20 seconds should do.
- Don’t overfill your wrappers! A small amount of veggies ensures easier rolling without tearing.
- Start by folding the bottom over the filling, then tuck the sides in tightly before rolling. Think of it like rolling a burrito!
- If a wrapper does tear, don’t worry! Just use another on the outside to wrap it up or piece it together gently.
With these tips, your spring rolls will not only look great but taste fantastic too! Enjoy your cooking adventure!
How to Make Vegetable Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 16 rice paper wrappers
- 1 cup red cabbage, thinly sliced
- 1 cup green cabbage, thinly sliced
- 1 cup carrots, grated
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1 avocado, sliced (optional)
- 1/2 cup chopped peanuts (for garnish)
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1-2 teaspoons sriracha (adjust for spice preference)
- Water (to thin as needed)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare all the ingredients and assemble the spring rolls. If you want to let the peanut sauce chill, you could add an extra 10 minutes. Enjoy the fresh flavors in no time!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by prepping all your vegetables. Thinly slice the red cabbage and green cabbage, grate the carrots, julienne the cucumber and red bell pepper, and set everything aside. If you’re using avocado, slice it up too. Just lay out each vegetable so it’s easy to grab when you start rolling!
2. Soften the Rice Paper:
In a shallow dish, fill it with warm water. Take a rice paper wrapper and dip it into the water for about 15-20 seconds, or until it softens. Be careful not to soak it too long! Once it’s softened, lay it flat on a clean surface. Ready for filling!
3. Fill and Roll the Spring Rolls:
In the center of the softened wrapper, layer a small amount of each prepared vegetable: a little red cabbage, green cabbage, grated carrots, cucumber, red bell pepper, cilantro, mint, and a slice of avocado if you’re using it. Now, fold the bottom of the rice paper over the filling, then fold in the sides, and roll it up tightly like a burrito. Keep going until you’ve used up all your ingredients!
4. Make the Peanut Sauce:
In a bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and sriracha. If you want it thinner, gradually add a little water until you reach your desired consistency. Taste and adjust the spice if you like!
5. Serve Up Your Spring Rolls:
If you like, slice the spring rolls in half for easier eating. Serve them with the peanut sauce on the side for dipping. Don’t forget to sprinkle some chopped peanuts on top for that extra crunch!
Enjoy your fresh and vibrant Vegetable Spring Rolls with Peanut Sauce! They’re perfect for a light meal or appetizer.
Can I Use Different Vegetables for the Spring Rolls?
Absolutely! Feel free to swap in any vegetables you like or have on hand, such as bell peppers, snap peas, or even cooked shrimp for added protein. Just keep in mind that the key is to have a mix of crunchy and fresh textures.
How Do I Store Leftover Spring Rolls?
To store leftover spring rolls, wrap them tightly in plastic wrap and place them in an airtight container in the fridge. They’re best enjoyed within 1-2 days for optimal freshness. Avoid the peanut sauce in the container to prevent sogginess; store it separately!
Can I Make the Peanut Sauce in Advance?
Yes, the peanut sauce can be made ahead of time! Just whisk all the ingredients together in advance and store it in the fridge for up to a week. When ready to use, give it a good stir and add a bit of water if it has thickened.
What’s the Best Way to Serve These Spring Rolls?
These spring rolls are best served fresh, but you can also present them neatly on a platter with a small bowl of peanut sauce in the center. Garnishing with extra chopped peanuts and herb sprigs adds a nice touch!
