Veggie Spring Rolls
Fresh Vietnamese-style spring rolls packed with crisp vegetables, herbs, and rice noodles wrapped in tender rice paper, served with a luscious, homemade peanut dipping sauce. This light, nutritious recipe is perfect as an appetizer, snack, or light meal.
Equipment
- 1 large pot (for boiling noodles)
- 1 shallow pan or pie dish (for soaking rice paper)
- 1 small whisk (for mixing peanut sauce)
- 1 julienne peeler (for cutting vegetables)
- 1 sharp chef’s knife (for slicing finished rolls)
Ingredients
Spring Rolls:
- 2 ounces rice vermicelli noodles or brown rice noodles
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- 1 cup butter lettuce leaves torn (remove ribs)
- 1 cup finely shredded red cabbage
- 2 medium carrots peeled and cut into thin matchsticks or julienned
- 2 small Persian cucumbers or 1 small cucumber, thinly sliced or julienned
- 2 medium jalapeño peppers deseeded and thinly sliced
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 8 rice paper wrappers spring roll skins
Peanut Dipping Sauce:
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or gluten-free soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon toasted sesame oil
- 2 cloves garlic minced or pressed
- 2 to 3 tablespoons water adjust for desired consistency
Instructions
- Prepare the Noodles: Bring a medium pot of water to a rolling boil. Add the rice noodles and cook just until tender but still firm (al dente), following the package guidelines closely. Drain the noodles and rinse them under cold water to stop cooking. Transfer them back to the pot, stir in the toasted sesame oil and sea salt to season gently, then set aside.
- Soften the Rice Paper Wrappers: Fill a shallow dish or pie pan with about an inch of warm water. Submerge one rice paper sheet for approximately 15-20 seconds until it softens but remains slightly firm to the touch. Remove it carefully and lay it flat on a clean, damp kitchen towel to prevent sticking.
- Assemble the Rolls: Arrange about one cup of the prepared vegetables and herbs near your workstation. Place a few torn butter lettuce leaves across the lower third of the rice paper, leaving about an inch of space around the edges. Layer a small handful of noodles over the lettuce, followed by shredded cabbage, carrot sticks, cucumber strips, and jalapeño slices. Sprinkle the green onions, cilantro, and mint evenly on top.
- Roll Up the Spring Rolls: Fold the bottom edge of the rice paper up and over the filling tightly, then fold in the left and right sides towards the center. Continue rolling firmly but gently upwards until the spring roll is fully sealed. Repeat these steps with the remaining wrappers and filling.
- Make the Peanut Sauce: In a small bowl, whisk together peanut butter, rice vinegar, tamari, honey (or maple syrup), toasted sesame oil, and minced garlic until smooth. Gradually add water one tablespoon at a time until the sauce reaches a creamy, dippable consistency. Adjust sweetness or saltiness to taste if desired.
- Serve and Enjoy: Plate the spring rolls whole or slice them diagonally with a sharp knife to showcase their colorful insides. Serve alongside the peanut sauce for dipping.
Notes
- Noodle Options: For a whole grain boost, brown rice noodles work beautifully. Ensure to cook them just right so they don’t become mushy in the rolls.
- Gluten-Free Tip: Use certified gluten-free tamari and noodles to keep this recipe gluten-safe.
- Vegan Variation: Substitute maple syrup for honey to make the peanut sauce entirely plant-based.
- Nut-Free Adaptation: Swap peanut butter with almond butter or sunflower seed butter if avoiding peanuts (or nuts altogether).
- Prep Ahead: You can prep the veggies and peanut sauce a day ahead. Keep veggies stored airtight in the fridge and the sauce covered. Assemble the rolls shortly before serving as rice paper dries out quickly. Store assembled rolls under a damp towel at room temperature for up to two hours. Avoid refrigerating once rolled to keep the delicate texture.
