We can’t think of a better way to get our daily vegetable intake than a spring roll with a delicious dipping sauce. Use this recipe as a basic guide for how to make spring rolls, then substitute in any vegetables, including steamed asparagus, mushrooms or even shaved Brussels sprouts. Of course, you can always add a protein such as tofu or cooked shrimp if you desire. If you aren’t serving this immediately, wrap them very tightly in plastic wrap and refrigerate for up to a few hours.
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View CartVegetable Spring Rolls with Peanut Sauce
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PREP:
25 minutes
COOK:
None
YIELD:
8-10 spring rolls
Ingredients
- 8-10 rice paper wrappers
- 1 cup thinly sliced carrots
- 1 cup shredded cabbage
- 1 cup seeded and thinly sliced cucumber
- 1 cup thinly sliced red pepper
- 1 avocado, halved, pitted and thinly sliced
- 1/2 cup mint leaves
- 1/2 cup cilantro leaves
- 1/2 cup basil leaves
- Peanut Sauce
- 1/2 cup peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha hot sauce
Directions
- To make the peanut sauce, whisk together the peanut butter, soy sauce, rice wine vinegar, sesame oil and sriracha in a mixing bowl. Whisk in hot water, 1 tablespoon at a time, until desired consistency. This will likely be 3-4 tablespoons of water. If you set this aside for a while and the sauce thickens up, simply add another tablespoon or two of hot water.
- To make the spring rolls, add warm water to a large plate or a sheet tray. Submerge one spring roll wrapper into the water for five seconds. The wrapper will just begin to become flexible but as you work and it absorbs more water, it will become very soft. Lay the wrapper on a work surface. Working slightly off-center towards the bottom third of the wrapper, top with carrots, cabbage, cucumber, red pepper, avocado and the fresh herbs. Bring the bottom edge of the wrap tightly over the filling and then fold the sides in. Working to keep the spring roll as tight as possible, roll up completely. Set aside and cover completed rolls with a damp paper towel to keep moist. Repeat with the remaining spring roll wrappers.
- Cut spring rolls in half or into thirds and serve alongside the peanut sauce
