Veggie Spring Rolls with 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
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
VEGGIE PREP: I find it's quick and easy to use my mandolin. You can find inexpensive hand held mandolins too. Either way, be sure to wear a cut resistant glove to protect your hand. Also know that a sharp knife and cutting board work well too, as will a julienne peeler.
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.
SPRING ROLL WRAPPERS: Look for rice paper wrappers that are made with rice flour and water. They may also contain cassava flour or tapioca flour, which is fine, but rice flour should be the first ingredient. Rice paper sheets come in various sizes. Buy the smaller ones and leave them whole or cut the larger rice wrappers in half AFTER you've already rolled them.
PEANUT SAUCE: For a more savory peanut sauce, add 1 teaspoon fresh lime juice and 2 teaspoons toasted sesame oil. For a sweet spring rolls sauce, try my mango dressing or use the peanut sauce with 1 teaspoon maple syrup.
TAMARI: Tamari is a gluten-free soy sauce. You can sub with regular soy sauce or coconut aminos, just buy the low sodium variety.
Nutrition
Serving: 2rolls | Calories: 56kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 80mg | Fiber: 2g | Sugar: 3g