Description
A fresh and vibrant recipe for Veggie Spring Rolls served with a creamy, tangy peanut sauce. These light and healthy rolls are filled with crisp carrots, bell peppers, cucumber, and cabbage wrapped in soft rice paper, making them perfect as an appetizer or a light meal.
Ingredients
Scale
Vegetables
- 1 cup carrots, shredded
- 1 cup bell peppers, thinly sliced
- 1 cup cucumber, julienned
- 1 cup cabbage, shredded
Spring Rolls
- 1 package rice paper wrappers
Peanut Sauce
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 cup water
Instructions
- Prepare Vegetables: Thoroughly wash and shred the carrots and cabbage. Thinly slice the bell peppers and julienne the cucumber to create a crisp and colorful vegetable mix for the rolls.
- Soften Rice Paper Wrappers: Dip one rice paper wrapper into warm water for about 10-15 seconds until it softens but remains pliable, then lay it flat on a clean surface.
- Assemble Rolls: Place a small amount of each prepared vegetable onto the softened rice paper, near the edge closest to you. Fold in the sides and roll tightly away from you to encase the filling evenly.
- Make Peanut Sauce: In a bowl, combine peanut butter, soy sauce, honey, lime juice, and water. Whisk together thoroughly until the sauce is smooth and creamy, adjusting water for desired consistency.
- Serve: Arrange the spring rolls on a platter and serve alongside the peanut dipping sauce for a refreshing and flavorful appetizer or snack.
Notes
- Use warm water to soften rice paper wrappers to prevent tearing.
- Customize vegetables to your preference or seasonal availability.
- For a spicier sauce, add a dash of chili flakes or sriracha.
- Keep assembled spring rolls covered with a damp cloth to prevent drying out if not serving immediately.
- Peanut sauce can be refrigerated for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
