Fresh Spring Rolls with Peanut Sauce

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When the weather is warm, there’s something incredibly refreshing about a dish that manages to be light, nourishing, and packed with flavor all at once. That’s exactly what these Fresh Spring Rolls are all about.
These gorgeous Vietnamese-inspired spring rolls are packed with carrots, peppers, lettuce, cucumbers, fresh herbs all wrapped up in delicate rice paper wrappers, and then dunked into a sweet & spicy homemade peanut sauce. Naturally vegan and gluten-free.

The Peanut dipping sauce takes everything up a notch. Creamy from the natural peanut butter, tangy from rice vinegar, sweetness from honey - it’s truly the perfect accompaniment to these rolls.
WHY WE LOVE THESE SPRING ROLLS

There are so many reasons these Fresh Spring Rolls are one of our go-to summer recipes! Here are just a few:
  • CUSTOMIZABLE: What really makes this recipe shine is its versatility. You can tailor the rolls to your taste and preference. Got leftover roasted veggies from dinner? Toss them in. Want to add a little protein? Add grilled tofu or cooked shrimp.
  • TASTE DELICIOUS: With each bite of the roll, you get a satisfying crunch, followed by a medley of flavors and textures that is super delicious.
  • HEALTHY: These rolls are loaded with vibrant crisp veggies, which means they are full of fibre, vitamins and minerals. Also, instead of being deep fried like the Thai spring rolls, these ones are served fresh and are way healthier.
  • CROWD PLEASER: Whether you’re packing them for a picnic, putting them together for lunch or a light dinner or serving these at a party, these spring rolls are always a winner. You can even let your guests DIY their rolls.
  • GREAT FOR MEAL PREP: All the ingredients can be prepared in advance and the rolls can be assembled when you’re ready to enjoy!


If you love quick, easy Asian takeout-inspired recipes, you must also try: MAKE AHEAD AND STORAGE

To make the rolls ahead of time, assemble them and then cover them with a damp paper towel or cloth to prevent the wrappers from drying out and to maintain their freshness.

They taste best the day they are made, but they can be stored for 2-3 days. Place the rolls in an airtight container lined with a damp paper towel. Cover the rolls with another damp paper towel separating them to keep them from drying out.

TIPS AND TRICKS FOR WRAPPING SPRING ROLLS

Working with rice paper wrappers can be tricky as they are very delicate and prone to tearing if not handled correctly. Here are some of the tips and tricks to getting it right!
  • Have all the ingredients ready before you start assembling the rolls , otherwise the wrappers might dry out.
  • Soak each rice paper wrapper in warm water for a few seconds until it becomes pliable but still slightly firm so that you can roll them comfortably around the fillings. Over-soaking them in water will cause them to rip easily.
  • Be sure to soak only one wrapper at a time, then fill all the veggies and roll before moving on to the next one.
  • Use a moderate amount of filling in each roll. Adding too much filling makes it hard to roll the wrap tightly and can cause tearing.


If you made these Fresh Spring Rolls with Peanut Sauce, I would love to know how they turned out! Please let me know by leaving a comment below.



Fresh Spring Rolls with Peanut Sauce Fresh Spring Rolls with Peanut Sauce
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 8 rolls
Calories per serving: 122kcal




Ingredients:
    For the Spring Rolls
  • 8 sheets rice paper spring roll wrappers
  • 1 large carrot, thinly sliced
  • 1 small cucumber, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 cup butter lettuce
  • 1/3 cup fresh cilantro, roughly chopped

    • For the Peanut Dipping Sauce
  • 1/2 cup creamy peanut butter
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons honey
  • 1 Tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh grated ginger
  • 2-3 Tablespoons hot water

Instructions:
  1. To make the peanut sauce, in a small bowl combine the peanut butter, rice vinegar, soy sauce, sesame oil, minced ginger, garlic, honey, and water and mix until fully combined and smooth, then set aside.
  2. To assemble the spring rolls, fill a wide shallow bowl with about an inch of warm water. Submerge one rice paper wrap into the water and let it soften for about 20 seconds, you want it to be pliable but not super floppy. Carefully remove it and lay it flat on a damp towel.
  3. Leaving about an inch around the edges of the rice paper wrap, start by placing a few pieces of butter lettuce on a lower third of the wrap, then place a small handful of the carrot, bell peppers, cucumber, and then cilantro on top.
  4. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Now roll up the roll. Repeat with the remaining sheets of rice paper and filling ingredients.
  5. Serve immediately along with the peanut dipping sauce! Enjoy!
  6. Pour the dressing onto the salad, stir gently to combine, and top with some roasted cashews or peanuts for added crunch. Enjoy!

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