Vegetable Spring Rolls with Peanut (Print Version)
Colorful veggie-packed rice paper rolls with basil, mint and cilantro, served alongside a creamy ginger-lime peanut sauce.
# Ingredients:
→ Wraps
01 -
8-10 rice paper wrappers (10-inch)
02 -
5 green leaf lettuce leaves, torn into large pieces
03 -
1 cup fresh basil leaves
04 -
¾ cup fresh mint leaves
05 -
¾ cup fresh cilantro leaves, chopped
06 -
1 cup carrots, cut into matchsticks
07 -
1 cup purple cabbage, shredded
08 -
1 red bell pepper, thinly sliced
09 -
½ English cucumber, seeded and cut into long matchsticks
10 -
1 avocado, halved, peeled, seeded and thinly sliced
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
→ Peanut Sauce
13 -
¼ cup creamy peanut butter
14 -
4 teaspoons reduced sodium soy sauce
15 -
1 tablespoon fresh lime juice
16 -
2 teaspoons brown sugar
17 -
1 teaspoon chili garlic sauce, or more to taste
18 -
1 teaspoon fresh ginger, grated
19 -
2-3 tablespoons water, as needed for consistency
# Steps to Follow:
01 -
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
02 -
Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado. Season with salt and pepper to taste.
03 -
Bring the bottom edge of the wrap tightly over the filling, then fold in the sides. Roll from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Cover completed rolls with damp paper towels while working on the remaining rolls.
04 -
In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger. Gradually add 2-3 tablespoons water, whisking until desired consistency is reached.
05 -
Serve spring rolls immediately with peanut sauce for dipping.
# Additional Notes:
01 -
These spring rolls can be prepared ahead of time but are best served fresh.
02 -
Use any lingering vegetables in your refrigerator to customize the filling.