Description
These Veggie Spring Rolls with Peanut Sauce are a fresh, vibrant, and healthy appetizer perfect for any occasion. Filled with crunchy vegetables and wrapped in delicate rice paper, they are complemented beautifully by a creamy, zesty peanut dipping sauce that brings a perfect balance of sweetness, spice, and tang. Ready in just 15 minutes, these vegetarian spring rolls make a light and flavorful snack or party dish.
Ingredients
Vegetables
- 1 bunch red radish, thinly sliced into rounds
- 12 lettuce leaves
- ¼ head red cabbage, shredded
- 1 large carrot, cut into matchsticks
- 1 red bell pepper, thinly sliced
- 2 Persian cucumbers, thinly sliced lengthwise
- 1 bunch fresh cilantro
- 12 8-inch rice paper wrappers
Peanut Dipping Sauce
- ¼ cup creamy peanut butter
- 2 Tablespoons orange juice
- 1 Tablespoon unseasoned rice vinegar
- 1 Tablespoon low sodium tamari
- 1 Tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- ¼ teaspoon crushed red pepper
Instructions
- Make Peanut Dipping Sauce: In a small bowl, whisk together creamy peanut butter, orange juice, rice vinegar, low sodium tamari, maple syrup, fresh grated ginger, and crushed red pepper until smooth. If the sauce is too thick, add 1-2 tablespoons of hot water gradually and whisk to achieve desired consistency. Adjust seasoning by adding more crushed red pepper or a splash of lime juice to taste.
- Prepare Vegetables: Thinly slice the radishes into rounds, shred or thinly slice the red cabbage, cut the carrot into matchsticks, thinly slice the red bell pepper, and julienne the cucumbers lengthwise. Wash and dry the lettuce leaves and fresh cilantro thoroughly to ensure freshness and prevent sogginess.
- Soften Rice Paper: Fill a shallow dish with warm water. One at a time, dip each rice paper wrapper into the warm water for about 10 seconds or until it becomes soft and translucent but not too sticky. Lay the softened wrapper flat on a clean surface or plate to prepare for filling and rolling. Keep a damp towel nearby to dry your hands or surface if needed.
- Fill Spring Rolls: Place a row of radish rounds on the lower half of the rice paper, then add a lettuce leaf, followed by some shredded cabbage, carrot matchsticks, red bell pepper slices, cucumber strips, and a few cilantro leaves to create a colorful vegetable layer.
- Roll Up Spring Rolls: Start by folding the bottom edge of the rice paper over the filling, then fold in the sides snugly. Continue rolling tightly upwards, similar to rolling a burrito, until fully sealed. The rice paper will naturally stick to itself to hold the roll in place. Place each finished spring roll on a serving plate and cover with a damp towel to keep moist.
- Store and Serve: If not serving immediately, cover the platter with plastic wrap and refrigerate to keep the rolls fresh. Just before serving, transfer the rolls to a serving dish.
- Serve with Peanut Sauce: Pour the prepared peanut dipping sauce into a small bowl and optionally sprinkle with crushed peanuts and additional red pepper flakes for extra texture and spice. Serve alongside the spring rolls for dipping.
Notes
- Use warm water to soften rice paper; avoid soaking for too long to prevent tearing.
- If you want a spicier sauce, increase crushed red pepper or add a dash of sriracha.
- Customize fillings with your favorite vegetables like avocado, bean sprouts, or mint.
- Gluten-free if using tamari instead of soy sauce.
- Make the peanut sauce up to one day ahead and store in the fridge.
- Keep spring rolls covered with a damp cloth to prevent drying out before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
