Fresh Spring Rolls with Peanut Sauce
Fresh Spring Rolls with Peanut Sauce are a celebration of spring’s bright, crisp flavors, featuring rice-paper-wrapped bundles filled with seasonal produce and a creamy peanut sauce for dipping.
Ingredients
For the Spring Rolls
- 10 pieces Rice paper wrappers Look for round rice paper (bánh tráng) in the Asian aisle.
- 8 leaves Lettuce leaves (butter lettuce or romaine works well)
- 1 cup Julienned carrots
- 1 medium Cucumber, thinly sliced or julienned
- 1 medium Bell pepper, thinly sliced Any color
- ½ cup Fresh herbs (like mint and cilantro)
For the Peanut Sauce
- ½ cup Peanut butter (smooth or crunchy) Use natural or commercial-style.
- 2-3 tablespoons Soy sauce Low-sodium works if you’re watching salt.
- 1-2 tablespoons Lime juice
- 1-2 teaspoons Honey or maple syrup Maple keeps it vegan.
- 2-4 tablespoons Water Adjust for consistency.
Instructions
Prepare the Peanut Sauce
- In a small bowl or blender, combine peanut butter, soy sauce, lime juice, honey or maple syrup, and water. Whisk or blend until smooth. Adjust to taste.
- Tip: For heat, add sriracha or red pepper flakes. Stir in sesame oil or minced garlic for extra depth.
Prep Your Fillings
- Wash and dry lettuce leaves and herbs. Peel and julienne carrots; slice cucumber and bell peppers into matchsticks.
- Tip: Drain watery vegetables to prevent sogginess.
Soften the Rice Paper Wrappers
- Fill a shallow dish with warm water. Dip one rice paper into the water for about 3–8 seconds until pliable. Lay it flat on a clean surface.
- Tip: Don’t over-soak to avoid tearing.
Assemble the Rolls
- Place a few lettuce leaves, a handful of carrots, cucumber, bell pepper, and herbs on the bottom third of the wrapper. If using protein, place it in the center.
- Fold sides over and roll tightly to form a cylinder.
- Tip: Keep rolls snug but not bursting; dampen hands if needed.
Finish and Serve
- Cut each roll in half, if desired. Serve with peanut sauce.
- Tip: Garnish sauce as preferred.
Notes
Store assembled spring rolls in an airtight container lined with a damp towel for up to 24 hours. Whole rolls don’t freeze well, but fillings and sauce can be prepared in advance and frozen separately.