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Fresh Spring Rolls with Peanut Sauce

Fresh Spring Rolls with Peanut Sauce

These Fresh Spring Rolls with Peanut Sauce are a perfect party appetizer or light meal, delivering vibrant flavors and healthy ingredients.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Vietnamese
Servings 8 spring rolls
Calories 120 kcal

Equipment

  • pot
  • shallow pan
  • bowl

Ingredients
  

Spring Rolls

  • 2 ounces rice vermicelli or maifun brown rice noodles Use whole grains if possible.
  • 1 teaspoon toasted sesame oil
  • 0.25 teaspoon fine sea salt
  • 1 cup butter lettuce torn, ribs removed
  • 1 cup red cabbage very thinly sliced
  • 2 medium carrots peeled and cut into matchsticks or sliced into strips
  • 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced
  • 2 medium jalapeños ribs and seeds removed, thinly sliced
  • 0.25 cup green onions thinly sliced
  • 0.25 cup fresh cilantro roughly chopped
  • 0.25 cup fresh mint roughly chopped
  • 8 sheets rice paper spring roll wrappers

Peanut Sauce

  • 0.33 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons honey or maple syrup use maple syrup for vegan option
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic pressed or minced
  • 2 to 3 tablespoons water as needed for consistency

Instructions
 

Preparation

  • Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse under cool water, and return them to the pot. Off the heat, toss with sesame oil and salt, and set aside.
  • Fill a shallow pan with an inch of water. Prepare fillings nearby. Combine the green onion, cilantro, and mint in a small bowl, and stir.
  • Place one rice paper in the water and let it rest for about 20 seconds until pliable. Lay it flat on a towel.
  • Cover the lower third of the paper with a few pieces of butter lettuce, followed by rice noodles, cabbage, carrot, cucumber, and jalapeño. Sprinkle generously with the herb mix.
  • Fold the lower edge up over the fillings, roll upward until filling is compactly enclosed. Fold over the sides, and roll it up. Repeat with remaining ingredients.
  • In a bowl, whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in water as needed for a creamy, dip-able sauce.
  • Serve spring rolls with peanut sauce on the side.

Notes

You can prepare the peanut sauce and veggies in advance. Store prepared veggies in an air-tight container to maintain freshness. Assemble spring rolls shortly before serving to prevent wrappers from drying out.

Nutrition

Serving: 1spring rollCalories: 120kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 50IUVitamin C: 20mgCalcium: 2mgIron: 4mg
Keyword fresh spring rolls, gluten-free, healthy appetizer, light meal, Peanut Sauce, vegan
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