Vegetable Spring Rolls with Peanut Sauce

Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!

I couldn’t stop eating these for days.

I guess that isn’t the worst thing in the world, right? With all the greens, carrots, cabbage, bell pepper, cucumber and avocado, I think I’d be okay eating this until my wedding day.

Just please, serve me up a giant bowl of that peanut sauce. I think we’ve talked about this – this peanut sauce would make shoe leather taste like heaven.

But don’t worry – these crisp, crunchy, healthy and fresh veggie rainbow rolls will go down so easily.

And if you really wanted to save on time, you can prep all your vegetables (chopped, diced, cut and stored) ahead of time so you can simply wrap them up before serving.

Now these are best served immediately but they can also be chilled up to a few hours – just be sure to cover them up with lightly damp paper towels to keep from drying out.

Vegetable Spring Rolls with Peanut Sauce

Yield: 8 servings

prep time: 30 minutes

total time: 30 minutes

Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!

Print Recipe

appetizer

Vegetable Spring Rolls with Peanut Sauce

30 minutes

Chungah Rhee

Ingredients:

• 8 to 10 (10-inch) rice paper wrappers
• 5 green leaf lettuce leaves, torn into large pieces
• 1 cup fresh basil leaves
• 3/4 cup fresh mint leaves
• 3/4 cup chopped fresh cilantro leaves
• 1 cup matchstick carrots
• 1 cup shredded purple cabbage
• 1 red bell pepper, thinly sliced
• 1/2 English cucumber, seeded and cut into long matchsticks
• 1 avocado, halved, peeled, seeded and thinly sliced
• Kosher salt and freshly ground black pepper, to taste

For the peanut sauce

• 1/4 cup creamy peanut butter
• 4 teaspoons reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 1 teaspoon chili garlic sauce, or more, to taste
• 1 teaspoon freshly grated ginger

Directions:

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
2. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
3. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
4. Serve immediately with peanut sauce.

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