Fresh Spring Rolls with Spicy Peanut Sauce

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.

Course Easy Appetizer Recipes

Cuisine Asian

Keyword peanut, spring rolls, vegan, vegetables, Vegetarian

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Servings Servings

Calories 207kcal

Ingredients

Spring Roll Ingredients:

4 ounces thin rice noodles
2 - 3 tablespoons Soy ginger dressing such as Tessamae's
10 - 12 bib lettuce leaves rinsed and pat dry
1/2 medium cucumber peeled and julienned
1 1/2 cup finely sliced red cabbage
1 1/2 cups julienned carrots
10 fresh mint leaves
10 - 12 rice paper wrappers

Spicy Peanut Sauce

1/4 cup creamy peanut butter
1 clove garlic minced
2 - 4 tablespoons water
2 teaspoons sriracha sauce
1 1/2 teaspoons hoisin
1 1/4 teaspoons soy sauce
1 teaspoon lime juice

Instructions

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.
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.
Arrange all of your ingredients in an assembly line.
To make one roll: 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. Be careful not to overfill or the wraps will tear. 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.
Leftovers can be wrapped individually in plastic wrap and stored in the refrigerator. Eat within a few days.

Notes

The peanut butter I used is simply peanuts and salt. If the peanut butter you are using has sugar, I would add the hoisin a little bit at a time to ensure the sauce doesn't become too sweet.

Be careful not to overfill the wrappers or they will tear.

This recipe makes 10 - 12 rolls so it's perfect for a couple of days worth of lunches. Make sure that when you are storing them you wrap them individually in plastic wrap so that they don't stick together.

Nutrition facts for estimation purposes only.

Nutrition