Fresh Spring rolls with spicy peanut sauce are a healthy lunch, loaded with fresh veggies. They’re easy to make and a great option to replace sandwiches.
When it comes to lunches, I’ve never been much of a sandwich person. Occasionally, I’ll let my inner child loose and have a PB&J but only once in a while. I’ll have quesadillas some times and if there is dinner leftovers, I’ll reach for those. But all in all, I hate to admit it, lunches around here can get pretty boring. To the point where I’m eating it thinking “ok what’s for dinner?”
Then I made these Fresh Spring Rolls with Spicy Peanut Sauce and they are a total game changer.
You can really put anything you want in them. There’s a great post on White on Rice Couple on How to Roll Fresh Spring Rolls. They have a ton of awesome info there that helped me create this recipe.
Now in my opinion, you’ve got to have peanut sauce to dunk your fresh spring rolls in. It should come as no shock to those of you that are regular readers of Life’s Ambrosia, that I’m also partial to SPICY peanut sauce.
This recipe gets a little kick from Sriracha but leave it out if you don’t like the heat. It’s still good!
STEP #1: Make the peanut sauce first so it has time for the flavors to mingle. Simply whisk together peanut butter, garlic, 2 tablespoons water, sriracha, hoisin, soy sauce and lime juice. If sauce seems too thick continue adding water until desired consistency. Cover and refrigerate until ready to use.
STEP #2: Cook the noodles according to package directions. Drain and pat dry between paper towels. Pour dressing over the top of noodles and toss to coat.
STEP #3: Soak 1 piece of rice paper in the water for about 30 seconds or until it becomes soft and pliable. Carefully lay the wet wrapper on a flat surface. Place a lettuce leaf about about one inch from the edge of the wrapper closest to you. Place a few cucumbers, some cabbage and carrots on top of the lettuce. Place some noodles on top and sprinkle with mint. Working away from you, carefully fold the wrapper over the mixture. Next fold in both sides and then continue rolling away from you to seal. Place finished roll seam side down on the serving platter. Repeat with remaining filling and wraps making sure the rolls do not touch on the serving platter. Serve with peanut sauce.
I found that these Fresh Spring Rolls are perfect to make and have for lunches during the week. However, the wrappers themselves can get kind of sticky as they sit. That is why to store them I recommend wrapping them each individually. They will keep fresh for a few days in the refrigerator.
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Note: This post was originally published in 2015. It was updated with new photos, step by step photo collage and nutrition information in 2021.
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