Veggie Spring Rolls with Peanut Sauce
These Veggie Spring Rolls with Peanut Sauce are a fresh, colorful, and satisfying appetizer or light meal. Rolled in delicate rice paper and filled with a rainbow of crunchy vegetables, each bite is refreshing and clean. Paired with a homemade peanut dipping sauce, this plant-based dish is perfect for entertaining or easy weeknight cooking.
Equipment
- 1 Mandoline Slicer – for quick, uniform vegetable slicing
- 1 Microplane Grater – for finely grating fresh ginger
- 1 Mixing Bowl (Medium) – to whisk peanut sauce
- 1 Shallow Dish or Pie Plate – to soften rice paper wrappers
- 1 Chef’s Knife – for slicing and chopping vegetables
- 1 Cutting Board – to prep and arrange ingredients
Ingredients
For the Spring Rolls:
- 12 sheets rice paper wrappers 8-inch size
- 1 bunch red radishes thinly sliced into rounds
- 12 leaves romaine or red leaf lettuce whole
- ¼ head red cabbage finely shredded
- 1 large carrot julienned or cut into thin matchsticks
- 1 red bell pepper thinly sliced
- 2 Persian cucumbers sliced into thin strips lengthwise
- 1 bunch fresh cilantro stems trimmed
For the Peanut Dipping Sauce:
- ¼ cup creamy peanut butter unsweetened, natural
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon low-sodium tamari or coconut aminos
- 1 tablespoon maple syrup
- 1 teaspoon fresh ginger grated
- ¼ teaspoon crushed red pepper flakes
- 1 –2 tablespoons warm water optional, for thinning
Instructions
- Prepare the Dipping Sauce: In a small mixing bowl, whisk together peanut butter, orange juice, rice vinegar, tamari, maple syrup, ginger, and red pepper flakes until smooth and creamy. If the sauce is too thick, add warm water one tablespoon at a time until desired consistency is reached. Taste and adjust flavor—add more ginger or red pepper flakes for a punchier sauce.
- Wash and Slice Vegetables: Rinse and dry all produce thoroughly. Slice the radishes into thin rounds, shred the cabbage finely, cut carrots into thin matchsticks, and julienne the red pepper and cucumbers. Keep the lettuce leaves whole but trimmed. Remove large cilantro stems and keep leaves whole or coarsely chopped.
- Set Up for Rolling: Fill a large shallow plate or pie dish with warm water. Place a clean, flat work surface nearby. Lay a damp kitchen towel over your surface to prevent sticking. Have all vegetables and herbs arranged in small bowls or on a tray for easy access.
- Soften the Rice Paper: Dip one sheet of rice paper into the warm water for about 8–10 seconds. Once it becomes flexible and translucent, remove it and lay it flat on the damp surface. Avoid over-soaking, or the wrapper will tear easily.
- Assemble the Spring Roll: Begin by layering a few radish slices slightly below the center of the wrapper—they’ll show through once rolled. Add a lettuce leaf, a small handful of cabbage, a few carrot sticks, red pepper slices, cucumber strips, and a sprig or two of cilantro.
- Wrap Like a Burrito: Fold the bottom of the rice paper up over the filling. Then fold in the sides, tucking gently but firmly. Continue to roll upward, keeping tension on the roll without tearing the wrapper. The rice paper will naturally seal itself at the end.
- Repeat and Serve: Place the completed roll on a serving platter lined with a damp towel. Cover with another slightly damp towel to keep them moist. Repeat the process with remaining wrappers and filling ingredients. Serve with the peanut dipping sauce in a small bowl garnished with chopped peanuts and extra red pepper flakes if desired.
Notes
- Rice Paper Wrappers: These come in multiple sizes—7-inch and 9-inch are most common. The 8-inch variety used here is ideal for medium rolls. Always check the ingredients for a simple blend of rice flour, water, and possibly tapioca or cassava flour.
- Vegetable Variations: Customize with what you love—try avocado slices, scallions, bean sprouts, cooked vermicelli noodles, or fresh herbs like mint or Thai basil.
- Make-Ahead Tip: Assemble rolls up to 4 hours ahead. Cover with a barely damp paper towel and plastic wrap, then refrigerate. Don’t stack them—rice paper can stick!
- Sauce Substitutes: Allergic to peanuts? Use almond butter or sunflower seed butter instead. Or swap the peanut sauce entirely for a fruity mango vinaigrette.
- Troubleshooting Tears: If your rice paper tears during rolling, simply double-wrap the roll using another moistened rice sheet. It holds together well and still tastes great.
- Serving Ideas: These rolls make excellent appetizers, light lunches, or party snacks. Cut them in half for bite-sized presentation and serve with extra sauce on the side for generous dipping.
