Growing up in Asheville, my grandma’s kitchen was my favorite place. I remember being five, rolling out biscuit dough, getting my hands wonderfully messy. That scent of warm flour and possibility always brings me back.
Now, as a baker at Sweet Magnolia, I still chase that feeling – the joy of creating something delicious from scratch. While my heart belongs to sourdough and delicate pastries, sometimes I crave something light, fresh, and bursting with vibrant flavors. That’s where these incredible VEGETABLE SPRING ROLLS WITH PEANUT SAUCE come in.
They offer a delightful contrast to my usual baking, providing a refreshing crunch and a savory-sweet dip that’s absolutely irresistible. Making these VEGETABLE SPRING ROLLS WITH PEANUT SAUCE always feels like a little culinary adventure, and the reward is truly spectacular. This recipe has become a family favorite, perfect for a quick lunch or a vibrant appetizer.
Why You’ll Love This Recipe
You know that feeling when you crave something wholesome yet utterly satisfying? These VEGETABLE SPRING ROLLS WITH PEANUT SAUCE hit all the right notes. First, they are incredibly fresh.
Packed with crisp, colorful vegetables, each bite feels like a burst of garden goodness. You get that satisfying crunch, a delightful contrast to the chewy rice paper wrapper. Furthermore, this recipe for VEGETABLE SPRING ROLLS WITH PEANUT SAUCE is wonderfully customizable.
You control the fillings, making it perfect for picky eaters or special dietary needs. Are you looking for a light lunch? A vibrant appetizer?
Perhaps a healthy meal prep option for the week? These VEGETABLE SPRING ROLLS WITH PEANUT SAUCE deliver on all fronts. They are also surprisingly easy to prepare, making them a fantastic alternative to heavier fried options.
The homemade peanut sauce, creamy, savory, and with just a hint of sweetness, truly elevates the entire dish. Once you try making your own VEGETABLE SPRING ROLLS WITH PEANUT SAUCE, you’ll wonder why you ever bought them. They taste infinitely better and you know exactly what goes into them.
This recipe is also perfect for sharing with friends and family; everyone loves to dip and munch! Embrace the freshness and simplicity of these delightful VEGETABLE SPRING ROLLS WITH PEANUT SAUCE. They offer a fantastic way to enjoy more fresh vegetables in a fun, interactive meal.
Moreover, these fresh rolls represent a delicious and healthy choice for almost any occasion.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step towards making these delicious VEGETABLE SPRING ROLLS WITH PEANUT SAUCE. You’ll find most items easily at your local grocery store. Fresh, high-quality produce makes all the difference here, creating vibrant and flavorful VEGETABLE SPRING ROLLS WITH PEANUT SAUCE.
For the Spring Rolls:
* 12-15 sheets (8.5-inch/22cm) round rice paper wrappers
* 1 cup vermicelli rice noodles, cooked according to package directions and drained
* 1 cup shredded red cabbage
* 1 cup shredded carrots
* 1 cup English cucumber, julienned
* 1 red bell pepper, thinly sliced
* 1 yellow bell pepper, thinly sliced
* 1/2 cup fresh mint leaves
* 1/2 cup fresh cilantro leaves
* 1 head of green leaf lettuce or butter lettuce, leaves separated
For the Peanut Sauce:
* 1/2 cup creamy peanut butter
* 2 tablespoons light soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon maple syrup or agave nectar
* 1 tablespoon toasted sesame oil
* 1 small garlic clove, minced
* 1/2-1 teaspoon fresh ginger, grated
* 2-4 tablespoons warm water (for thinning)
* Optional: 1/2 teaspoon sriracha or chili garlic sauce for heat
* Optional: 1 tablespoon chopped roasted peanuts, for garnish
* Optional: Fresh cilantro, chopped, for garnish
Substitutions & Variations
One of the best things about making VEGETABLE SPRING ROLLS WITH PEANUT SAUCE at home is the endless possibility for customization. Don’t feel bound by the exact list of vegetables; experiment! For instance, if you don’t have red cabbage, green cabbage or even finely shredded kale works beautifully in these VEGETABLE SPRING ROLLS WITH PEANUT SAUCE.
You can swap bell peppers for jicama for an extra crunch. Add grilled tofu or tempeh for extra protein, transforming your simple VEGETABLE SPRING ROLLS WITH PEANUT SAUCE into a hearty meal. Similarly, you can adjust the spice level of your peanut sauce.
A dash of sriracha or a pinch of red pepper flakes will give your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE an extra kick. Try adding mango or avocado for a creamy, tropical twist inside your fresh spring rolls. Edamame or bean sprouts also make excellent additions.
For a different dipping experience, consider a sweet chili sauce instead of the peanut sauce, though the classic VEGETABLE SPRING ROLLS WITH PEANUT SAUCE combination is truly divine. If you have a peanut allergy, substitute almond butter or sunflower seed butter in the sauce for a similar creamy texture.
Just remember that the flavors will subtly shift, but the essence of fresh rolls with a rich dipping sauce remains. These adaptable VEGETABLE SPRING ROLLS WITH PEANUT SAUCE truly cater to everyone’s tastes.
One of the best things about making VEGETABLE SPRING ROLLS WITH PEANUT SAUCE at home is the endless possibility for customization. Don’t miss out on trying out a delicious vegetable quiche to bring a variety of flavors to your table, like in this Delicious Springtime Vegetable Quiche.
Step-by-Step Instructions
Crafting these beautiful VEGETABLE SPRING ROLLS WITH PEANUT SAUCE is a simple process, following these clear steps. Soon, you’ll enjoy fresh, homemade deliciousness. Let’s make your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE perfect!
1. Prepare the Noodles:
Boil the vermicelli rice noodles according to package instructions. Typically, you soak them in hot water for a few minutes until tender, then drain and rinse with cold water to prevent sticking. Set them aside.
2. Prepare the Vegetables:
Wash and thinly slice, shred, or julienne all your chosen vegetables. Arrange them neatly on a large platter or cutting board.
This “assembly line” setup makes rolling much easier. Separate the lettuce leaves and wash the fresh herbs.
3. Make the Peanut Sauce:
In a medium bowl, whisk together the peanut butter, light soy sauce, rice vinegar, maple syrup (or agave), toasted sesame oil, minced garlic, and grated ginger. The mixture will be quite thick initially.
Gradually add warm water, 1 tablespoon at a time, whisking continuously, until the sauce reaches your desired creamy, drizzly consistency. If you desire more heat, stir in sriracha or chili garlic sauce. Taste and adjust seasonings as needed. Set the sauce aside.
4. Prepare Your Rolling Station:
Set up a clean, flat surface. Fill a wide, shallow dish (like a pie plate or a large dinner plate) with warm water. Have your prepared vegetables, noodles, and herbs within easy reach.
5. Roll the Spring Rolls:
* Dip one rice paper wrapper into the warm water for about 15-20 seconds. It should become pliable but not overly soft or sticky.
Do not oversoak; it will continue to soften as you work.
* Carefully lay the softened wrapper flat on your clean work surface.
* Place a small piece of lettuce near the bottom edge of the wrapper, leaving about an inch clear on each side.
* Layer a small amount of noodles, then your desired vegetables (cabbage, carrots, cucumber, bell peppers), and a few sprigs of mint and cilantro on top of the lettuce. Don’t overfill!
* Fold the bottom edge of the wrapper tightly over the filling.
* Fold in the left and right sides of the wrapper towards the center.
* Firmly roll the spring roll upwards from the bottom, creating a tight, neat cylinder. Continue rolling until you reach the top edge.
* Repeat this process for the remaining wrappers and fillings.
6. Serve:
Arrange your freshly rolled VEGETABLE SPRING ROLLS WITH PEANUT SAUCE on a platter. Serve immediately with the prepared peanut sauce for dipping. Enjoy the vibrant flavors and textures of your homemade VEGETABLE SPRING ROLLS WITH PEANUT SAUCE!
Pro Tips for Success
Achieving perfect VEGETABLE SPRING ROLLS WITH PEANUT SAUCE requires a few key insights. Following these pro tips will ensure your rolls are beautiful and hold together well. Remember these suggestions as you prepare your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE for an enjoyable experience.
* Don’t Oversoak the Rice Paper: This is the most crucial tip! A quick dip (15-20 seconds) is enough. The wrapper will continue to soften as you fill and roll it.
Over-soaked wrappers become very sticky and tear easily.
* Mise en Place is Your Friend: French for “everything in its place,” this means having all your ingredients prepped and arranged before you start rolling. This creates an efficient assembly line and makes the process much more enjoyable.
* Chop Uniformly: Cut your vegetables into thin, uniform strips or shreds. This ensures even distribution in the roll and makes them easier to bite through. Plus, it looks prettier!
* Don’t Overfill: It’s tempting to load up the rolls, but too much filling leads to bursting or misshapen rolls. Start with smaller amounts; you’ll get a feel for the right quantity after a few rolls.
* Roll Tightly: A tight roll prevents the filling from falling out and gives a satisfying bite.
Be firm but gentle to avoid tearing.
* Keep Rolls from Sticking: If stacking rolls on a platter, place a small piece of lettuce or parchment paper between them to prevent sticking.
* Adjust Sauce Consistency: If your peanut sauce thickens after sitting, simply add another tablespoon of warm water and whisk until it’s smooth and dippable again.
This ensures your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE are always perfectly complemented.
* Practice Makes Perfect: Don’t get discouraged if your first few rolls aren’t magazine-perfect. With each roll, you’ll improve your technique. Soon, you’ll be rolling like a pro, creating beautiful VEGETABLE SPRING ROLLS WITH PEANUT SAUCE every time.
Achieving perfect VEGETABLE SPRING ROLLS WITH PEANUT SAUCE requires a few key insights. Be sure to pair your rolls with some roasted root vegetables for a hearty side, as suggested in this guide on Roasted Root Vegetables!
Storage & Reheating Tips
Once you’ve made a batch of these amazing VEGETABLE SPRING ROLLS WITH PEANUT SAUCE, proper storage is key to maintaining their freshness. While they are best enjoyed immediately, you can definitely prepare components ahead of time. Keep these tips in mind to savor your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE for longer.
* Assembled Spring Rolls: Freshly made spring rolls are best eaten within a few hours. If you must store them, arrange them in a single layer in an airtight container. Place a damp paper towel over them and then seal the container tightly.
Store in the refrigerator for up to 1-2 days. The rice paper can become hard or brittle over time, so freshness is key. Do not freeze assembled rolls; they will become mushy upon thawing.
* Prepared Vegetables: You can chop and shred all your vegetables a day in advance. Store them separately in airtight containers in the refrigerator. This significantly cuts down on prep time when you’re ready to roll your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE.
* Peanut Sauce: The peanut sauce keeps beautifully! Store it in an airtight container in the refrigerator for up to 5-7 days. If it thickens in the fridge, simply add a splash of warm water and whisk until it reaches your desired consistency before serving with your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE.
* Reheating: These are fresh spring rolls, so they are not meant for reheating. They taste best chilled or at room temperature. Trying to warm them will likely make the wrappers gummy and the vegetables limp. Enjoy them cold and crisp!
What to Serve With This Recipe
These vibrant VEGETABLE SPRING ROLLS WITH PEANUT SAUCE shine beautifully on their own, but they also pair wonderfully with other dishes. They offer a light, refreshing contrast to richer flavors. Consider these pairings to complete your meal alongside your amazing VEGETABLE SPRING ROLLS WITH PEANUT SAUCE.
* Light Soups: A clear broth soup, like a simple miso soup or a clear vegetable broth, complements the freshness of the spring rolls without overpowering them.
* Grilled Proteins: Serve the VEGETABLE SPRING ROLLS WITH PEANUT SAUCE alongside grilled chicken, shrimp, or tofu skewers. The fresh rolls provide a lovely contrast to smoky, savory flavors.
* Asian-Inspired Salads: A crisp Asian noodle salad or a simple green salad with a sesame-ginger dressing would make an excellent companion.
* Lettuce Wraps: Create a small spread with various fillings, inviting guests to build their own lettuce wraps and enjoy them with the VEGETABLE SPRING ROLLS WITH PEANUT SAUCE.
* Edamame: Steamed edamame with a sprinkle of sea salt makes a simple, nutritious, and perfectly complementary appetizer.
* Fruit Salad: For a truly light and refreshing meal, pair your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE with a fresh tropical fruit salad featuring mango, pineapple, and papaya.
* As an Appetizer: Present them beautifully on a platter as a sophisticated and healthy appetizer for parties or gatherings. Everyone will adore these VEGETABLE SPRING ROLLS WITH PEANUT SAUCE.
These vibrant VEGETABLE SPRING ROLLS WITH PEANUT SAUCE shine beautifully on their own, but they also pair wonderfully with other dishes. To create a well-rounded meal, consider serving it alongside some marinated chicken, like in this Peruvian Chicken and Rice with Green Sauce.
FAQs
Have questions about making the best VEGETABLE SPRING ROLLS WITH PEANUT SAUCE? I’ve got answers!
How do I prevent my spring rolls from tearing?
The key to preventing tears is not oversoaking the rice paper. Dip it quickly (15-20 seconds) in warm water; it will continue to soften as you work. Also, avoid overfilling your rolls, which puts stress on the delicate wrapper.
Practice gentle, yet firm, rolling. Mastering the roll ensures perfect VEGETABLE SPRING ROLLS WITH PEANUT SAUCE.
Can I make VEGETABLE SPRING ROLLS WITH PEANUT SAUCE ahead of time?
You can prepare all the vegetable fillings and the peanut sauce 1-2 days in advance. Store them separately in airtight containers in the refrigerator. Assemble the VEGETABLE SPRING ROLLS WITH PEANUT SAUCE closer to serving time for the best texture and freshness, ideally within a few hours.
What if I don’t like peanuts?
No problem! You can substitute almond butter or sunflower seed butter for the peanut butter in the sauce. This allows you to still enjoy a creamy dipping sauce with your fresh rolls.
Adjust the other sauce ingredients to taste. Enjoying VEGETABLE SPRING ROLLS WITH PEANUT SAUCE doesn’t mean you need peanuts.
Are these spring rolls gluten-free?
Yes, typically rice paper wrappers and vermicelli rice noodles are naturally gluten-free. For the peanut sauce, ensure your soy sauce is gluten-free (look for tamari, a gluten-free alternative). Always double-check ingredient labels for certified gluten-free products if this is a strict dietary requirement for your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE.
How can I make the peanut sauce spicier?
To add more heat to your peanut sauce, simply increase the amount of sriracha or chili garlic sauce. Start with an additional 1/2 teaspoon and taste, then add more as desired. A pinch of red pepper flakes also works beautifully for a spicier kick, elevating your VEGETABLE SPRING ROLLS WITH PEANUT SAUCE experience.
VEGETABLE SPRING ROLLS WITH PEANUT SAUCE are a popular dish in many Asian cuisines, known for their fresh vegetables and savory dipping sauces. These light and crisp rolls are often enjoyed as appetizers or light meals, showcasing the versatility of fresh ingredients in cooking and providing a delightful contrast to heavier fried foods, as noted in various culinary resources like spring rolls.
Nutrition Information (per serving)
(Approximate values per serving of 2 spring rolls with 2 tablespoons peanut sauce)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 9g |
| Fat | 15g |
| Saturated Fat | 3g |
| Carbohydrates | 28g |
| Fiber | 4g |
| Sugars | 8g |
| Sodium | 350mg |
VEGETABLE SPRING ROLLS WITH PEANUT SAUCE
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Vegetable Spring Rolls with Peanut Sauce offer a fresh, vibrant taste with a satisfying crunch, complemented by a creamy, savory dipping sauce. Perfect as a light lunch or appetizer, they are easy to prepare and customizable to suit various tastes and dietary needs.
Ingredients
12–15 sheets Rice Paper Wrappers
1 cup Vermicelli Rice Noodles
1 cup Shredded Red Cabbage
1 cup Shredded Carrots
1 cup English Cucumber, julienned
1 Red Bell Pepper, thinly sliced
1 Yellow Bell Pepper, thinly sliced
1/2 cup Fresh Mint Leaves
1/2 cup Fresh Cilantro Leaves
1 head Green Leaf Lettuce
1/2 cup Creamy Peanut Butter
2 tablespoons Light Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Maple Syrup or Agave Nectar
1 tablespoon Toasted Sesame Oil
1 small Garlic Clove, minced
1/2–1 teaspoon Fresh Ginger, grated
2–4 tablespoons Warm Water
Optional: 1/2 teaspoon Sriracha or Chili Garlic Sauce
Optional: 1 tablespoon Chopped Roasted Peanuts
Optional: Fresh Cilantro, chopped
Instructions
- Boil the vermicelli rice noodles according to package instructions, then drain and rinse with cold water
- Wash and prepare the vegetables, arranging them on a large platter
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger, adding warm water until desired consistency is reached
- Set up a clean, flat surface with a shallow dish of warm water for rolling
- Dip a rice paper wrapper into warm water for 15-20 seconds, then lay it flat on the work surface. Layer lettuce, noodles, and vegetables, then roll tightly
- Repeat for remaining wrappers and fillings, then serve with peanut sauce
Notes
Don't oversoak the rice paper to prevent tearing.
Prep all ingredients before starting to ensure a smooth rolling process.
Rolling tightly will help keep the filling secure.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls with sauce
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg