Vegetable Spring Rolls with Peanut Sauce
These fresh Vegetable Spring Rolls are light, colorful, and packed with crisp vegetables, herbs, and creamy avocado, all wrapped in delicate rice paper. Served with a rich, zesty peanut dipping sauce, they’re a naturally gluten-free and vegan option perfect for appetizers, lunches, or warm-weather meals.
Equipment
- Large Shallow Bowl
- sharp knife
Ingredients
- 8–10 rice paper wrappers
- 1 head butter lettuce or romaine, torn
- 1 cup shredded carrots
- 1 cup purple cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 English cucumber, seeded and julienned
- 1 large avocado, thinly sliced
- ¼ cup fresh basil leaves
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- cooked rice vermicelli noodles (optional)
- ¼ cup creamy peanut butter
- 4 tsp reduced-sodium soy sauce or tamari
- 1 Tbsp fresh lime juice
- 2 tsp brown sugar
- 1 tsp chili garlic sauce or Sriracha
- 1 tsp freshly grated ginger
- 2–3 Tbsp warm water
Instructions
- Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger. Slowly add warm water until smooth and dippable. Set aside.
- Fill a shallow bowl with warm water. Dip one rice paper wrapper for 10–15 seconds until pliable but not overly soft. Lay flat on a damp surface.
- Place lettuce, herbs, carrots, cabbage, bell pepper, cucumber, and avocado in the center of the wrapper. Add noodles if using.
- Fold the bottom edge over the filling, fold in the sides, then roll tightly to seal, burrito-style.
- Place finished rolls on a plate and cover with a damp paper towel while assembling remaining rolls.
- Slice rolls in half diagonally and serve immediately with peanut dipping sauce.
Notes
Inspired by Chungah Rhee of Damn Delicious. Naturally vegan and gluten-free when made with tamari.