Fresh Vegetable Spring Rolls with Peanut Dipping Sauce

5 from 1 vote

Fresh Vegetable Spring Rolls with Peanut Dipping Sauce

Crunchy, colorful and cool, these little bundles of vegetables make a great appetizer or light meal. White rice wrappers are more common at the store, but look for brown rice wrappers as well. This recipe scales easily up or down depending on how you plan to use it. This recipe is planned for appetizer portions. Optional dipping sauce recipe in notes, or try the Asian almond sauce on this site.

Prep Time30

Cook Time0

Total Time30

Course: Appetizer, Snack

Cuisine: Asian

Servings:

Calories: 160kcal

Author: Sally Cameron

Equipment

Pie plate sized shallow dish to soak wrappers

Ingredients

Vegetable spring rolls

12 brown rice or white rice spring roll wrappers
1 large zucchini
3 large carrots
1 large red or yellow bell pepper
1 package sprouts of choice
½ small red cabbage
1 bunch fresh herbs - mint, basil, or cilantro
1 small head red lettuce washed and dried
lime wedges optional

Peanut Dipping Sauce

½ cup Hoisin sauce no HFCS, or homemade
2 tablespoons lime juice 1 large lime
2 tablespoon creamy peanut butter
1 tablespoon unseasoned rice vinegar
2 teaspoons low sodium soy sauce or tamari (gluten-free)
2 teaspoons finely grated fresh ginger sub tube puree or jar
1 garlic clove finely chopped, grated, or zested

Instructions

Peanut Dipping Sauce

Add all ingredients to a bowl and whisk or stir until smooth.

Vegetable Spring Rolls

Prep vegetables and herbs: Cut zucchini and carrots into long, fine strips with a julienne peeler for the fastest, easiest cutting, then cut the fine strips into pieces about 4″ long. Cut the bell pepper into long, fine strips by hand with a sharp knife. Finely slice the cabbage with a sharp knife, or if you have a mandoline use that.
Remove the leaves from herb stems. No need to chop them. Tear lettuce leave into small pieces. Place all vegetables on a rimmed baking sheet, large casserole or into small bowls
Assemble the spring rolls, fill a large bowl half way with warm water. Working on a cutting board other flat surface, dip one rice wrapper into the water briefly, just a few seconds. The wrapper will be a bit stiff at first and soften as you work. They get a little sticky. Just go with it and you will get the hang of it.
Place the wrapper on a cutting board or plate. Starting at the end closest to you, lay a few herbs down in ⅓ of the wrapper, then top with a few strips of each vegetable. Don’t go all of the way to the edges as you will fold the sides in like a burrito.
Start rolling the vegetables and wrap snugly until you get about half way, then fold in sides and continue rolling to complete a roll. Place the finished spring roll on a plate. Now make more!
To eat, cut the finished spring rolls in half and serve with dipping sauce of choice.

Notes

Substitutions and Variations

For protein, add small shrimp, tofu, or cooked pork.
Another good add is rice vermicelli (bean thread) noodles.
Swap the peanut butter for creamy almond butter, cashew butter.
For nut allergies, use creamy sunflower butter or tahini in the dipping sauce.

Nutrition