Fresh spring rolls are a fun and healthy snack! Filled with colorful veggies, shrimp, or tofu, they are wrapped in soft rice paper. The best part? They come with a delicious peanut sauce for dipping!
Making these rolls is like wrapping tiny presents. I like to add whatever veggies I have on hand—it’s always a tasty surprise! Plus, they’re great for sharing at parties or for a light lunch!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are crucial for making fresh spring rolls! If you’re struggling to find them, you can use lettuce leaves instead for a lighter wrap. However, keep the rice paper for the authentic experience!
Rice Vermicelli Noodles: These add texture and a bit of chewiness. You can swap them out for zucchini noodles or even quinoa if you need a gluten-free option.
Fresh Herbs: Cilantro, mint, and basil are key for flavor. If you’re not a fan of cilantro, try using parsley instead. Fresh herbs brighten the rolls, so don’t skip them!
Peanut Butter: Creamy peanut butter gives the sauce a rich texture. If you need a nut-free option, sunflower seed butter works well too!
How Do You Make the Perfect Peanut Sauce?
Making a smooth peanut sauce is simple but requires the right balance of ingredients. Start with the peanut butter and soy sauce for a savory base, and then add in the hoisin sauce and rice vinegar for a hint of sweetness and acidity.
- Whisk these ingredients together well to avoid lumps.
- Add sesame oil for a touch of nuttiness.
- Use warm water gradually until you reach the dipping consistency you like.
- Consider adding ginger for a fresh zing, and sweeten with honey or maple syrup if you prefer a sweeter sauce.
Feel free to adjust the ingredients to suit your taste! A dash more soy sauce can deepen the flavor, while an extra splash of vinegar brightens it.
How to Make Fresh Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 12 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 cup purple cabbage, thinly sliced
- 1 cup fresh spinach or butter lettuce leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 tablespoons warm water (to thin sauce)
- 1 teaspoon grated fresh ginger (optional)
- 1 teaspoon honey or maple syrup (optional for sweetness)
- Crushed peanuts for garnish
How Much Time Will You Need?
This recipe should take about 30 minutes from start to finish. You’ll need about 15 minutes for prep work and 15 minutes for assembling and slicing the spring rolls. Plus, they’re a great dish to make ahead of time!
Step-by-Step Instructions:
1. Prepare the ingredients:
Start by julienning the carrot and cucumber, and thinly slice the purple cabbage. Cook the rice vermicelli noodles according to the package instructions, then drain them and rinse under cold water to cool. Lastly, wash and pat dry the spinach or butter lettuce and fresh herbs.
2. Make the peanut sauce:
In a bowl, whisk together the creamy peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, and grated ginger (if using). Gradually add warm water one tablespoon at a time, mixing until the sauce is smooth and at your desired dipping consistency. If you like a sweeter sauce, add honey or maple syrup to taste. Set the sauce aside.
3. Prepare the rice paper wrappers:
Fill a large shallow bowl with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds, just until it’s soft but still slightly firm (they will continue to soften as you work).
4. Assemble the spring rolls:
Take a softened rice paper wrapper and lay it flat on a clean surface. Position a few spinach or butter lettuce leaves in the lower third of the wrapper. Add a small handful of rice vermicelli noodles followed by the carrots, cucumber, purple cabbage, and a mix of the cilantro, mint, and basil.
5. Roll the wraps:
Carefully fold the sides of the rice paper inward, then roll it tightly from the bottom upwards until it’s sealed. Repeat this process with the remaining wrappers and filling until all your rolls are prepared.
6. Slice and serve:
Once finished, cut each spring roll in half diagonally. Arrange them neatly on a serving plate and sprinkle with crushed peanuts for extra crunch.
7. Serve:
Serve your fresh spring rolls on a platter with the peanut dipping sauce on the side, ready for dipping. Enjoy the vibrant and refreshing flavors of your creation!
Enjoy the refreshing taste and vibrant crunch of these healthy fresh spring rolls, paired perfectly with a creamy, savory peanut sauce!
Can I Use Different Vegetables in Fresh Spring Rolls?
Absolutely! Feel free to mix and match your favorite vegetables. Bell peppers, avocados, or even shredded zucchini are great additions. Just remember to julienne or thinly slice them for easier rolling.
What If I Can’t Find Rice Paper Wrappers?
If you can’t find rice paper wrappers, you can use large lettuce leaves (like romaine or iceberg) as a fresh and crunchy alternative. They won’t be as chewy but will still hold all your delicious fillings!
How Should I Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container in the fridge for up to 2 days. To prevent them from sticking together, you can separate them with parchment paper. Just keep in mind that the texture may change slightly, so they’re best enjoyed fresh!
Can I Meal Prep These Spring Rolls?
Yes, you can prepare the rolls in advance! Just keep the assembled spring rolls covered with a damp paper towel and plastic wrap to maintain moisture. They can be stored in the refrigerator for up to 2 days. The peanut sauce can also be made ahead for convenience!