Veggie Spring Rolls with Homemade Peanut Sauce
This vegetable spring rolls recipe is easy to make with rice paper wrappers. Fresh veggies, with spring roll wrappers, dipped in homemade peanut sauce is just the fun vegan appetizer you're going to make over and over.
Servings: 12 rolls
Calories: 56kcal
Equipment
Ingredients
- 1 bunch red radish thinly sliced into rounds
- 12 lettuce leaves
- ¼ head red cabbage shredded
- 1 large carrot cut into matchsticks
- 1 red bell pepper thinly sliced
- 2 persian cucumbers thinly sliced lengthwise
- 1 bunch fresh cilantro
- 12 8-inch rice paper wrappers
Peanut Dipping Sauce
- ¼ cup creamy peanut butter
- 2 Tablespoons orange juice
- 1 Tablespoon unseasoned rice vinegar
- 1 Tablespoon low sodium tamari*
- 1 Tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- ¼ teaspoon crushed red pepper
Instructions
- MAKE PEANUT DIPPING SAUCE: Add all ingredients to small bowl and whisk until smooth. If dipping sauce is too thick, add 1-2 Tablespoons hot water and whisk again. Taste for seasoning, adding more crushed red pepper or a splash of lime juice, to taste.
- PREPARE VEGGIES: Thinly slice radish into rounds. Shred or thinly slice cabbage. Cut carrots into matchsticks. Thinly slice red pepper. Julienne slice cucumbers lengthwise. Wash and dry lettuce and cilantro.
- Prepare shallow dish with warm water to soften rice paper sheets for rolling. Have a kitchen towel handy so you can dry your hands or work surface if needed.
- Dip one piece rice paper round into the water for about 10 seconds, or until softened and translucent, but not too sticky. Remove and place on flat surface to fill and roll.
- Place filling into the lower half of the wrapper. Start with a row of round radishes. Then add a lettuce leaf, some cabbage, carrots, peppers, cucumbers and cilantro.
- Fold the bottom up and then fold in the sides before pulling things in for a tight roll. You'll continue to roll like a burrito until the end. It will naturally stick together. Set each finished roll onto a serving plate, covered with a damp towel to keep them moist.
- You can cover the platter with plastic wrap and place in the fridge until ready to serve.
- FIll a small bowl with peanut dipping sauce and sprinkle with crushed peanuts and more red pepper flakes, if desired.
Notes
FOR HOLES WHILE ROLLING: It's OK to double wrap if one of your rolls tears.
OPTIONAL FILLING INGREDIENTS: Green onions, avocado slices, rice noodles, or rice vermicelli, bean sprouts, fresh mint, thai basil, fresh parsley, arugula, or any fresh vegetables you like.
Nutrition
Serving: 2rolls | Calories: 56kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 80mg | Fiber: 2g | Sugar: 3g