Vegetable Spring Rolls With Peanut Sauce
These fresh Vegetable Spring Rolls are packed with colorful crunchy vegetables, silky rice noodles, and fragrant herbs, all wrapped in delicate rice paper. They are naturally vegan, gluten-free adaptable, and completely stunning on any table. Serve them alongside a rich, garlicky peanut dipping sauce for an appetizer or light meal that never fails to impress.
Equipment
- Large shallow dish or pie plate (for soaking wrappers)
- Medium mixing bowl
- Sharp chef's knife and cutting board
- Small saucepan
- Whisk
Ingredients
Spring Roll Wrappers and Noodles
- 12 rice paper wrappers 8-inch rounds
- 3 oz rice vermicelli noodles cooked, rinsed, and cooled
Vegetable Filling
- 1 cup purple cabbage thinly shredded
- 2 medium carrots julienned into matchsticks
- 1 medium cucumber cut into thin matchsticks, seeds removed
- 1 medium red bell pepper thinly sliced
- 1 large avocado peeled and sliced
- 1 cup baby spinach or butter lettuce leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh Thai basil or regular basil leaves
Peanut Dipping Sauce
- 1/3 cup creamy natural peanut butter
- 2 tbsp soy sauce or tamari use tamari for gluten-free
- 2 tbsp fresh lime juice about 1 large lime
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger finely grated
- 1 tsp sriracha or chili garlic paste adjust to taste
- 3 tbsp warm water or more to thin sauce to desired consistency
Instructions
- Cook rice vermicelli noodles in a pot of boiling water for 3 to 4 minutes until tender. Drain and rinse under cold running water until completely cool. Set aside in a bowl.
- Prepare all vegetable fillings: julienne the carrots, cucumber, and red bell pepper into thin 3-inch matchsticks. Thinly shred the purple cabbage. Slice the avocado. Arrange all fillings in separate piles on a large cutting board or individual bowls for easy access during assembly.
- Make the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, minced garlic, grated ginger, and sriracha until smooth. Add warm water one tablespoon at a time, whisking between additions, until the sauce reaches a smooth, easily pourable consistency. Taste and adjust seasoning as needed. Set aside.
- Set up your rolling station: Fill a large shallow dish or pie plate with warm (not boiling) water. Lay a clean damp kitchen towel or silicone mat flat on your work surface. Have your fillings, a serving platter, and a damp paper towel for covering finished rolls all within reach.
- Submerge one rice paper wrapper in the warm water for 15 to 20 seconds, moving it gently, until it is just pliable but still slightly firm to the touch. It will continue to soften as you work. Carefully lift it out and lay it flat on your damp work surface.
- Layer the fillings in the lower third of the wrapper: start with a small bundle of vermicelli noodles, then add a pinch of cabbage, a few sticks of carrot, cucumber, and bell pepper, 1 to 2 avocado slices, a few spinach leaves, and several mint and basil leaves. Do not overfill or the wrapper will tear.
- Fold the bottom edge of the wrapper up firmly over the filling. Fold in both sides snugly toward the center, then continue rolling forward tightly until sealed. The rice paper is naturally self-adhesive. Place the finished roll seam-side down on the serving platter.
- Cover finished rolls with a lightly dampened paper towel to prevent drying while you assemble the rest. Repeat the soaking, filling, and rolling process with the remaining wrappers and vegetables.
- Arrange completed rolls on a platter. Garnish with crushed roasted peanuts and lime wedges. Pour the peanut dipping sauce into a small bowl and serve immediately alongside the rolls.
Notes
Do not soak rice paper wrappers for too long or they will become too soft and tear during rolling. Pull them from the water when still slightly firm. All vegetable fillings can be prepped up to 3 days ahead and stored in separate airtight containers in the refrigerator. Assembled rolls are best served the day they are made but can be individually wrapped in plastic wrap and refrigerated for up to 2 days. The peanut sauce keeps in a sealed jar in the refrigerator for up to 7 days and can be used as a salad dressing or noodle sauce. For a nut-free version, substitute sunflower seed butter or tahini in the dipping sauce.