Ingredients

8 to 10 10-inch rice paper wrappers

5 green leaf lettuce leaves (torn into large pieces)

1 cup fresh basil leaves

3/4 cup fresh mint leaves

3/4 cup chopped fresh cilantro leaves

1 cup matchstick carrots

1 cup shredded purple cabbage

1 red bell pepper (thinly sliced)

1/2 English cucumber (seeded and cut into long matchsticks)

1 avocado (halved, peeled, seeded and thinly sliced)

Kosher salt and freshly ground black pepper (to taste)

1/4 cup creamy peanut butter

4 teaspoons reduced sodium soy sauce

1 tablespoon freshly squeezed lime juice

2 teaspoons brown sugar

1 teaspoon chili garlic sauce (or more, to taste)

1 teaspoon freshly grated ginger

Instructions

Step 1: Working one rice paper wrapper at a time, dip it in warm water for 10 to 15 seconds until pliable, then transfer it to a clean work surface.

Step 2: In the center of the wrapper, lay down torn lettuce, basil, mint, and cilantro leaves; then top with carrots, cabbage, bell pepper, cucumber, and sliced avocado. Season with salt and pepper to taste.

Step 3: Fold the bottom edge of the wrapper tightly over the filling, then fold in the sides, and carefully roll from bottom to top until sealed, taking care not to tear the rice paper. Cover each roll with damp paper towels to keep moist.

Step 4: Repeat the process with the remaining wrappers and filling until all spring rolls are assembled.

Step 5: To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and grated ginger in a small bowl. Add 2 to 3 tablespoons of water slowly, whisking until you reach your desired consistency.

Step 6: Serve the spring rolls immediately with the peanut sauce for dipping.

Tips & Variations

For an extra protein boost, add cooked shrimp, tofu, or shredded chicken inside the rolls.

Substitute peanut butter with almond butter for a different nutty flavor.

Keep assembled rolls covered with a damp cloth to prevent drying if you’re preparing ahead.

Adjust the chili garlic sauce in the dipping sauce to control spice level.

Storage

Store the prepared spring rolls in an airtight container lined with a damp paper towel to keep them from drying out. They are best eaten within 24 hours. Refrigerate if storing longer, but note that the rice paper may become a bit firmer. Reheat the peanut sauce slightly or serve at room temperature before dipping.

FAQs

Can I make these spring rolls ahead of time?

Yes, you can prepare them a few hours ahead and keep them covered with damp towels in the fridge. However, for the best texture, eat them within a day as the rice paper can become less tender over time.

What can I substitute for rice paper wrappers?

Rice paper is traditional and provides the right texture, but if unavailable, you may try very thin omelet sheets or softened lettuce leaves for a low-carb alternative.