Description
Fresh, colorful, and full of crisp vegetables and herbs, these Vegetable Spring Rolls are the perfect healthy appetizer with creamy peanut dipping sauce.
Ingredients
8 to 10 10-inch rice paper wrappers
5 green leaf lettuce leaves, torn into large pieces
1 cup fresh basil leaves
¾ cup fresh mint leaves
¾ cup chopped fresh cilantro leaves
1 cup matchstick carrots
1 cup shredded purple cabbage
1 red bell pepper, thinly sliced
½ English cucumber, seeded and cut into long matchsticks
1 avocado, halved, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper, to taste
For the peanut sauce
¼ cup creamy peanut butter
4 teaspoons reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
1 teaspoon chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger
Instructions
1. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. 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.
2. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until sealed.
3. Cover with damp paper towels. Repeat with remaining wrappers and filling.
4. Serve immediately with peanut sauce.
Notes
Best enjoyed fresh. To store, keep wrapped rolls in damp paper towels and refrigerate for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegetable spring rolls, fresh spring rolls, rice paper rolls, vegan summer rolls, peanut dipping sauce