Description
Fresh Vietnamese veggie spring rolls bursting with crisp vegetables and served with a flavorful peanut dipping sauce. These rolls are a delightful and healthy meal or appetizer, perfect for a light lunch or a vibrant starter.
Ingredients
Scale
- 12 rice paper wrappers
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup thinly sliced cucumber
- 1 cup cooked vermicelli noodles
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped roasted peanuts (for garnish)
- For the Peanut Sauce:
- 1/2 cup smooth peanut butter
- 1/4 cup warm water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon sriracha (optional)
Instructions
- Prepare the peanut sauce: In a medium bowl, whisk together peanut butter, warm water, soy sauce, rice vinegar, honey or maple syrup, minced garlic, and sriracha (if using) until smooth and well combined. Set aside.
- Prepare the filling ingredients: Have your shredded carrots, red cabbage, cucumber, vermicelli noodles, mint leaves, and cilantro leaves ready.
- Assemble the spring rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 20-30 seconds, or until pliable.
- Lay the softened wrapper flat on a clean, damp surface.
- Arrange a small portion of vermicelli noodles, carrots, cabbage, cucumber, mint, and cilantro near the bottom edge of the wrapper.
- Fold the bottom edge of the wrapper over the filling.
- Fold in the sides of the wrapper.
- Tightly roll the wrapper upwards to form a spring roll.
- Repeat with the remaining wrappers and filling.
- Serve the spring rolls immediately with the prepared peanut sauce for dipping. Garnish with chopped peanuts if desired.
Notes
- For best results, ensure your vegetables are thinly sliced or shredded for easy rolling.
- If the rice paper wrappers are too brittle, dip them for a few more seconds. If they are too sticky, work quickly.
- You can customize the filling with other vegetables like bell peppers, avocado, or sprouts.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Main Course
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll with 2 tbsp sauce
- Calories: Approx. 200-250 kcal (will vary based on ingredients and sauce quantity)
- Sugar: Approx. 8-12g
- Sodium: Approx. 300-500mg (will vary based on soy sauce)
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 2-3g
- Unsaturated Fat: Approx. 8-12g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 3-5g
- Protein: Approx. 7-10g
- Cholesterol: 0mg