Oh my goodness, let me tell you about my absolute favorite Veggie Spring Rolls with Peanut Sauce! These little bundles of joy are not only super fresh and crispy but also packed with vibrant veggies that just scream spring. I remember the first time I made these for a gathering; they disappeared so fast, I barely got to taste one myself! The combination of crunchy carrots, cool cucumber, and fragrant herbs wrapped in a delicate rice paper is just divine. And don’t even get me started on the peanut sauce—it’s creamy, savory, and just the right amount of sweet. Trust me, once you make these, they’ll become your go-to appetizer for any occasion!
Ingredients List
- Rice paper wrappers – 10 sheets, perfect for wrapping and holding all those delicious fillings.
- Carrots – 1 cup, julienned; they add a lovely crunch and sweetness.
- Cucumber – 1 cup, julienned; refreshing and hydrating, making each bite feel lighter.
- Red bell pepper – 1 cup, julienned; for a pop of color and a slight sweetness.
- Fresh mint leaves – 1/2 cup; they bring an aromatic freshness that’s simply irresistible.
- Fresh cilantro – 1/2 cup; for that herbaceous zing that brings everything together.
- Lettuce leaves – 1 cup, shredded; providing a crisp base inside the rolls.
- Peanut butter – 1/2 cup; the star of the show in the sauce, creamy and rich.
- Soy sauce – 2 tablespoons; for that savory umami kick.
- Honey – 1 tablespoon; adding just the right touch of sweetness.
- Rice vinegar – 1 tablespoon; for a tangy note that balances the flavors.
- Water – 2-3 tablespoons; to adjust the peanut sauce to your desired consistency.
How to Prepare Veggie Spring Rolls with Peanut Sauce
Making these Veggie Spring Rolls is easier than you might think! Follow these simple steps, and you’ll have a platter of fresh rolls in no time. Just be sure to prep your ingredients ahead of time so you can roll them up quickly and enjoy!
Preparing the Vegetables
First things first, let’s get those veggies ready! Start by peeling the carrots, then julienne them into thin strips—aim for about the size of matchsticks. For the cucumber, slice it in half lengthwise, scoop out the seeds, and julienne it. The red bell pepper should also be cut into thin strips, and don’t forget to wash those fresh mint and cilantro leaves. It’s all about keeping things fresh and colorful!
Soaking the Rice Paper Wrappers
Now, grab a shallow dish or plate and fill it with warm water. Soak each rice paper wrapper for about 10-15 seconds or until they’re pliable but not too soggy. You want them to be soft enough to roll, but still hold their shape. It’s a bit of a balancing act, but you’ll get the hang of it!
Assembling the Spring Rolls
Place the softened rice paper wrapper on a clean surface, like a cutting board. On the bottom third of the wrapper, layer a small handful of your julienned veggies, along with a few mint and cilantro leaves. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to enclose everything. Just like wrapping a little present! Repeat this process until you’ve used up all your ingredients. Feel free to make as many as you like!
Making the Peanut Sauce
For the peanut sauce, it’s super simple! In a bowl, mix together the peanut butter, soy sauce, honey, and rice vinegar. Add 2-3 tablespoons of water to thin it out—adjust to your desired consistency. I like mine a little on the thicker side, but you do you! Give it a good stir until it’s smooth and creamy, then you’re ready to dip and enjoy!
Nutritional Information
These Veggie Spring Rolls with Peanut Sauce are not only tasty but also a healthy option! Each spring roll is approximately 100 calories, making them perfect for a light snack or appetizer. Here’s a rough breakdown per roll: 5g of fat (with just 1g saturated), 3g of protein, and 12g of carbohydrates. Plus, they pack in 2g of fiber to keep you satisfied. Of course, these numbers can vary a little depending on the exact ingredients you use, but overall, they’re a guilt-free treat you can feel great about enjoying!
Tips for Success
To make sure your Veggie Spring Rolls turn out perfectly every time, here are a few of my favorite tips! First, don’t over-soak the rice paper wrappers; they should be pliable but not mushy—practice makes perfect! Also, keep your fillings organized and ready to go. I like to lay everything out in small bowls for easy access. If you’re making these for a crowd, consider doubling the recipe; they’re always a hit! And remember, fresh herbs are key—don’t skimp on the mint and cilantro for that vibrant flavor. Enjoy the rolling process; it’s all part of the fun!
Variations of Veggie Spring Rolls with Peanut Sauce
If you’re looking to switch things up, I’ve got some fun ideas for you! First off, try adding some sliced avocado for a creamy texture—yum! You can also mix in some shredded cabbage for extra crunch or swap in julienned zucchini for a unique twist. Feeling adventurous? Experiment with different sauces like a spicy sriracha or a tangy hoisin sauce instead of peanut. You could even toss in some cooked shrimp or tofu for added protein if that suits your fancy! The possibilities are endless, so get creative and make these rolls your own!
Serving Suggestions
These Veggie Spring Rolls with Peanut Sauce are so versatile! They make a fantastic appetizer, but you can also serve them as part of a light lunch or dinner. Pair them with a side of crunchy Asian slaw for some extra texture, or serve them alongside a warm bowl of miso soup for a cozy meal. They’re also great with a refreshing cucumber salad or some sesame noodles to round out your meal. Enjoy experimenting with different combinations!
Storage & Reheating Instructions
If you happen to have any leftover Veggie Spring Rolls (which is rare, trust me!), you can store them in an airtight container in the fridge for up to 2 days. Just make sure to separate the rolls with a piece of parchment paper to prevent them from sticking together. When you’re ready to enjoy them again, there’s no need to reheat—just take them out and dip them in that delicious peanut sauce! If you prefer them warm, you can lightly steam them for a few seconds, but I love them fresh and cold straight from the fridge!
FAQ About Veggie Spring Rolls with Peanut Sauce
Can I use other vegetables? Absolutely! Feel free to swap in your favorite veggies like bell peppers, radishes, or even bean sprouts. The sky’s the limit!
How do I prevent the rice paper from tearing? Make sure you don’t soak them for too long. Just a quick dip until they’re pliable does the trick. If they tear, don’t worry—just use another wrapper!
Can I prepare these in advance? Yes, you can prep the fillings ahead of time and store them in the fridge. Just roll them up right before serving for the freshest taste!
What if I can’t find rice paper wrappers? If you can’t find them, you can use lettuce leaves as a fresh, low-carb alternative. They won’t be quite the same, but they’re still delicious!
Is the peanut sauce easy to customize? Definitely! You can add a splash of lime juice for zing, or a dash of chili sauce for some heat. It’s all about finding the flavor that you love!
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Veggie Spring Rolls with Peanut Sauce: 5 Reasons to Love Them
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 10 spring rolls
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
- Diet: Vegan
Description
Crispy and fresh veggie spring rolls served with a flavorful peanut sauce.
Ingredients
- Rice paper wrappers – 10 sheets
- Carrots – 1 cup, julienned
- Cucumber – 1 cup, julienned
- Red bell pepper – 1 cup, julienned
- Fresh mint leaves – 1/2 cup
- Fresh cilantro – 1/2 cup
- Lettuce leaves – 1 cup, shredded
- Peanut butter – 1/2 cup
- Soy sauce – 2 tablespoons
- Honey – 1 tablespoon
- Rice vinegar – 1 tablespoon
- Water – 2-3 tablespoons (for thinning sauce)
Instructions
- Prepare all vegetables by cutting them into thin strips.
- Soften rice paper wrappers in warm water for 10-15 seconds.
- Place softened wrapper on a clean surface.
- Layer vegetables and herbs on the bottom third of the wrapper.
- Fold the sides over the filling and roll tightly.
- Repeat with remaining wrappers and filling.
- For the peanut sauce, mix peanut butter, soy sauce, honey, rice vinegar, and water until smooth.
- Serve spring rolls with peanut sauce on the side.
Notes
- Serve immediately for best texture.
- Store leftovers in an airtight container.
- Use any vegetables you prefer.
Nutrition
- Serving Size: 1 spring roll
- Calories: 100
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Veggie Spring Rolls, Peanut Sauce, Healthy Snack, Vegan Appetizer