Fresh Spring Rolls
Fresh, crunchy spring rolls wrapped in translucent rice paper and paired with a creamy, tangy peanut sauce. This dish is customizable and perfect for warm nights, potlucks, or a quick make-ahead lunch.
Ingredients
For the Spring Rolls
- 10 pieces Rice paper wrappers (round)
- 1 cup Carrots, julienned
- 1 cup Cucumber, julienned (seeded if watery)
- 1 cup Bell pepper, thinly sliced
- 1 cup Lettuce leaves (butter, romaine or leaf lettuce work well)
- 1 cup Fresh herbs: mint, cilantro, basil (mix and match)
For the Peanut Sauce
- 1/2 cup Peanut butter (creamy) Can swap almond or sunflower seed butter for nut-free.
- 2-3 tablespoons Soy sauce (or tamari for gluten-free) Use low-sodium or tamari for gluten-free.
- 1-2 tablespoons Lime juice (fresh)
- 1 small clove Garlic, minced
- as needed tablespoons Water to thin Add by tablespoon to desired consistency.
Instructions
Make the Peanut Sauce
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and minced garlic. Add water 1 tablespoon at a time until the sauce reaches a smooth, dipping consistency. Taste and adjust lime or soy for brightness or salt.
Prep Fillings
- Cut carrots, cucumber, and bell pepper into thin, even strips.
- Rinse herbs and tear larger leaves.
- Separate lettuce into individual leaves.
Soften Wrappers
- Fill a shallow dish with warm water. Submerge one rice paper for about 8–12 seconds—remove when still slightly firm but pliable; it will continue to soften as you work.
Assemble the Rolls
- Lay the softened wrapper on a clean surface. Place a lettuce leaf in the center, then a small handful of each vegetable and a few herb leaves. Don’t overfill — aim for a 2–3 inch log of filling.
- Fold the bottom edge over the filling, fold in the sides, and continue rolling tightly toward the top edge to seal. The wrapper’s moisture will make it stick.
- Repeat until ingredients are used. Keep finished rolls covered with a damp towel to prevent drying.
Notes
Serve these spring rolls chilled or at room temperature with a generous bowl of peanut sauce for dunking. These rolls are meant to be eaten cold or at room temp. For best texture, assemble shortly before serving.