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Vegetable Spring Rolls with Peanut Sauce

Deliciously crispy and fresh vegetable spring rolls served with a creamy peanut sauce, perfect for snacks or family gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the spring rolls
  • 10 pieces rice paper wrappers For wrapping the fillings.
  • 1 cup mixed vegetables (thinly sliced carrots, bell peppers, cucumbers, etc.) Feel free to mix your favorite veggies.
  • ½ cup fresh herbs (mint, cilantro) For added freshness and flavor.
  • 1 cup lettuce leaves For wrapping.
For the peanut sauce
  • ½ cup peanut butter Choose smooth or crunchy as preferred.
  • 2 tablespoons soy sauce Low sodium soy sauce is a good option.
  • 1 tablespoon lime juice Freshly squeezed for best flavor.
  • 1 clove garlic (minced) Adds depth to the sauce.
  • 1 tablespoon sugar Balances the flavor of the sauce.
  • 2-4 tablespoons water To thin the sauce as needed.

Method
 

Preparation
  1. Prepare your workspace by clearing a flat surface for rolling the spring rolls and have a bowl of warm water ready.
  2. Soak one rice paper wrapper in warm water for about 10-15 seconds until softened, then lay it flat on your workspace.
  3. Place about 2 tablespoons of mixed vegetables, a few fresh herb leaves, and a piece of lettuce at the center of the softened rice paper.
  4. Fold the bottom of the wrapper over the filling, then fold in the sides, and continue rolling tightly until completely sealed. Repeat with the remaining wrappers and fillings.
Making the Peanut Sauce
  1. In a bowl, mix together the peanut butter, soy sauce, lime juice, minced garlic, sugar, and water. Stir until smooth, adding more water for desired consistency.
Serving
  1. Arrange the spring rolls on a platter and serve with the peanut sauce on the side.

Notes

For the best results, avoid over-soaking the rice paper. You can refrigerate leftover spring rolls in an airtight container for up to 2 days. They are best fresh but can be reheated in a dry skillet.