Description
Simple, healthy and fresh vegetable spring rolls with creamy peanut sauce. Perfect make-ahead appetizer packed with crisp vegetables and herbs.
Ingredients
Scale
- 8–10 (10-inch) rice paper wrappers
- 5 green leaf lettuce leaves
- 1 cup fresh basil leaves
- ¾ cup fresh mint leaves
- ¾ cup chopped fresh cilantro
- 1 cup matchstick carrots
- 1 cup shredded purple cabbage
- 1 red bell pepper, thinly sliced
- ½ English cucumber, cut into matchsticks
- 1 avocado, thinly sliced
- Kosher salt
- Freshly ground black pepper
- ¼ cup creamy peanut butter
- 4 teaspoons reduced sodium soy sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 1 teaspoon chili garlic sauce
- 1 teaspoon freshly grated ginger
- 2–3 tablespoons water
Instructions
- Dip rice paper wrapper in warm water for 10–15 seconds and lay flat.
- Place lettuce, basil, mint, and cilantro in the center.
- Top with carrots, cabbage, bell pepper, cucumber, and avocado; season lightly.
- Fold bottom over filling, tuck in sides, and roll tightly.
- Repeat with remaining wrappers and ingredients.
- Whisk peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger.
- Add water gradually until smooth and creamy.
- Serve spring rolls immediately with peanut sauce.
Notes
- Do not oversoak rice paper to prevent tearing.
- Keep rolls covered with damp paper towels.
- Adjust chili garlic sauce for desired spice level.
- Prep Time: 30 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg