Description
Fresh and vibrant Vegetable Spring Rolls filled with crisp lettuce, fragrant herbs, colorful vegetables, and creamy avocado, served with a tangy and spicy peanut dipping sauce. These rolls are light, healthy, and perfect as an appetizer or a light meal.
Ingredients
Scale
Spring Rolls
- 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
Peanut Sauce
- 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
- 2–3 tablespoons water (to adjust consistency)
Instructions
- Prepare the Rice Paper Wrappers: Working one at a time, wet each rice paper wrapper in warm water for 10-15 seconds until pliable, then transfer to a clean work surface.
- Assemble the Fillings: Place torn lettuce, basil, mint, and cilantro leaves in the center of each wet wrapper. Top with matchstick carrots, shredded purple cabbage, sliced red bell pepper, cucumber sticks, and avocado slices. Season lightly with kosher salt and freshly ground black pepper to taste.
- Roll the Spring Rolls: Fold the bottom edge of the wrapper tightly over the fillings. Then fold in the sides and continue rolling from bottom to top gently but firmly until fully rolled without tearing the rice paper. Lay finished rolls on a plate and cover with damp paper towels to keep moist. Repeat with remaining wrappers and fillings.
- Prepare the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, reduced sodium soy sauce, freshly squeezed lime juice, brown sugar, chili garlic sauce, and freshly grated ginger. Gradually whisk in 2-3 tablespoons of water until the sauce reaches your desired consistency.
- Serve: Serve the vegetable spring rolls immediately with the prepared peanut dipping sauce on the side for dipping.
Notes
- Rice paper wrappers soften quickly; do not soak for longer than 15 seconds to avoid tearing.
- Adjust the chili garlic sauce in the peanut sauce to suit your preferred spice level.
- Spring rolls are best eaten fresh but can be stored tightly wrapped in plastic wrap in the refrigerator for a few hours.
- You can substitute peanut butter with almond or cashew butter if preferred.
- Add cooked shrimp or tofu for a non-vegetarian or protein boost variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: Vegetable Spring Rolls, Vietnamese Spring Rolls, Fresh Spring Rolls, Peanut Sauce, Healthy Appetizer, No Cook Recipe
