Fresh Spring Rolls with Peanut Sauce (Printable)
Crisp rice paper rolls filled with vegetables and herbs, served with creamy peanut sauce.
# What You'll Need:
→ Spring Roll Components
01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 3.5 oz rice vermicelli noodles
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 1.75 oz red cabbage, finely shredded
07 - 1 small avocado, sliced
08 - 8 large fresh lettuce leaves
09 - 24 fresh mint leaves
10 - 24 fresh cilantro sprigs
11 - 16 fresh basil leaves
→ Peanut Dipping Sauce
12 - 3 tbsp creamy peanut butter
13 - 1 tbsp soy sauce (use gluten-free if needed)
14 - 1 tbsp hoisin sauce
15 - 1 tbsp fresh lime juice
16 - 1 tsp sesame oil
17 - 1-2 tbsp warm water (to thin as needed)
18 - 1 tsp honey or maple syrup
19 - 1 small garlic clove, finely grated
20 - 1 tsp sriracha or chili sauce (optional)
# How to Make It:
01 - Cook rice vermicelli according to package directions. Rinse thoroughly under cold water until cooled and drain well. Set aside.
02 - Arrange all prepared vegetables, herbs, and cooked noodles in separate bowls near your work surface. Have a large shallow dish filled with warm water ready for softening rice papers.
03 - Dip one rice paper wrapper into warm water for 10-15 seconds until pliable but not overly soft. Lay flat on a clean, damp towel or cutting board.
04 - Place one lettuce leaf in the lower third of the wrapper. Add a small portion of noodles, then layer with carrot, cucumber, bell pepper, cabbage, avocado, and a combination of mint, cilantro, and basil leaves.
05 - Fold both sides of the wrapper inward over the filling. Roll tightly from the bottom upward, tucking in ingredients as you go to create a compact cylinder. Repeat with remaining wrappers and fillings.
06 - Whisk together peanut butter, soy sauce, hoisin, lime juice, sesame oil, honey, garlic, and sriracha in a small bowl. Gradually add warm water, whisking continuously, until sauce reaches smooth, dip-able consistency.
07 - Arrange spring rolls on a serving platter with peanut sauce alongside. Serve immediately while vegetables remain crisp.
# Expert Suggestions:
01 -
- No cooking required just assembly which means you can make these even when your kitchen feels too hot to turn on the stove
- The peanut sauce is so addictive you might find yourself eating it with a spoon when the rolls run out
- These rolls look like you spent hours at culinary school but come together in under 30 minutes
02 -
- Rice paper continues to soften after you remove it from water, so err on the side of under soaking rather than over soaking
- Keep your work surface slightly damp to prevent the wrappers from sticking and tearing as you roll
- These rolls are best enjoyed within 4 hours of assembly as the wrappers can become tough or gummy with prolonged refrigeration
03 -
- Use a very sharp knife to slice the rolls without squishing them, and wipe the blade clean between cuts
- If your wrappers are too stiff, try adding a few drops of warm water rather than returning them to the soaking bowl