Vegetable Spring Rolls Peanut

Vegetable spring rolls with peanut sauce have become my favorite way to bring freshness and plenty of color to our family table. Packed with crisp veggies and fragrant herbs then paired with a creamy dip these rolls are light but deeply satisfying. Whether you need a quick appetizer or a vibrant lunch this recipe is endlessly adaptable and feels like a celebration of simple ingredients.

I remember making these for a summer picnic and everyone asked for the recipe after one bite. Now I set up a spring roll station at gatherings so friends can build their own.

Ingredients

• Rice paper wrappers: choose ones that are soft and clear when rehydrated for easy rolling
• Green leaf lettuce: gives the rolls body and a gentle crunch look for vibrant green leaves with no wilting
• Fresh basil: adds bold and aromatic flavor choose glossy leaves for the strongest taste
• Fresh mint: brings cooling notes that balance the peanut sauce opt for perky leaves
• Fresh cilantro: delivers brightness select small tender leaves for the best aroma
• Matchstick carrots: contribute sweetness and crunch buy the brightest orange carrots or slice them fresh for the most flavor
• Shredded purple cabbage: gives crunch and color pick firm cabbages for good texture
• Red bell pepper: adds sweetness and vibrant hue select peppers with smooth firm skin
• English cucumber: offers coolness and crisp texture go for cucumbers with no soft spots
• Avocado: gives richness and creamy mouthfeel choose ripe but still firm avocados for easier slicing
• Kosher salt and freshly ground black pepper: to taste
• Peanut butter: smooth is best for silky sauce use a brand with minimal added sugar
• Reduced sodium soy sauce: adds depth without overpowering saltiness try low sodium for gentle flavor
• Freshly squeezed lime juice: brightens and brings balance always use fresh limes not bottled juice
• Brown sugar: softens and sweetens peanut sauce light brown sugar is ideal
• Chili garlic sauce: gives a subtle heat and tang adjust to your liking
• Freshly grated ginger: adds a zing and complexity use the freshest root you can find

Step-by-Step Instructions

Prepare the Rice Paper:

Fill a large shallow dish or skillet with warm water. Dip one rice paper wrapper into the water and turn it for ten to fifteen seconds until it becomes just pliable but not mushy. Immediately lay it flat on a smooth cutting board or clean damp tea towel.

Layer the Fillings:

Place a large lettuce leaf in the center of the wrapper. Arrange basil mint and cilantro evenly over the lettuce. Add a handful of carrots a little cabbage a line of red bell pepper thin cucumber sticks and avocado slices. Sprinkle with a pinch of kosher salt and black pepper for brightness.

Fold and Roll:

Carefully lift the bottom edge of the wrapper over the filling then use your fingers to snug the wrapper around the greens. Fold both sides inward tightly then roll from the bottom up pressing gently to create a tight spring roll. Move slow to avoid tearing the wrapper.

Repeat and Rest:

Repeat the process with each remaining wrapper and filling ingredients. As you finish each spring roll cover it with a damp paper towel to keep it pliable and prevent the rice paper from drying out.

Make the Peanut Sauce:

In a small mixing bowl combine peanut butter soy sauce lime juice brown sugar chili garlic sauce and grated ginger. Whisk well until creamy. Add water a tablespoon at a time until the sauce is smooth and can be easily spooned or dipped. Taste and adjust seasoning as desired.

Serve:

Place the finished spring rolls on a serving platter. Serve immediately with a generous side of peanut sauce for dipping.

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The avocado is my favorite part of these rolls because its creamy buttery flavor ties all the fresh veggies together. The first time my youngest helped roll these at the table we laughed so hard over our lopsided rolls but they tasted perfect anyway.

Storage Tips

To keep leftover spring rolls fresh wrap them individually in plastic wrap and store in an airtight container in the fridge. Place a damp paper towel in the container to keep the wrappers soft. Enjoy best within twenty four hours as the veggies can start to lose their crunch and the rice paper will dry out after a day.

Ingredient Substitutions

Do not have every fresh herb Add more mint or basil to make up for cilantro. Skip avocado if you need but swap in thin strips of mango for a little sweetness. The peanut sauce works with almond or cashew butter for an allergy friendly twist and tamari can replace soy sauce for gluten free needs.

Serving Suggestions

Serve these spring rolls as a light lunch on a summer day or as a crisp starter for a larger meal. They pair well with a bowl of soup on the side or can be sliced in half to put on a party platter. Add cooked shrimp tofu or shredded chicken for extra protein if desired.

Cultural and Historical Context

Spring rolls are popular throughout Southeast Asia with every region putting its own spin on the filling and wrapper. These fresh rolls are a Vietnamese tradition known as goi cuon and stand out for their use of raw herbs fresh veggies and a dipping sauce. Rolling them is a social event and they are a symbol of abundance and togetherness.

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These colorful spring rolls bring fun and nutrition to any meal and I love setting up a station with all the fillings to let my family and friends build their own. Every time we share these together laughter and a little bit of healthy competition always fill the kitchen.

Frequently Asked Questions

→ How do you prevent rice paper from tearing?

Soak each wrapper briefly and handle gently. Avoid overfilling and work on a damp surface for best results.

→ Can you substitute herbs in the filling?

Yes, swap basil, mint, or cilantro with other fresh greens like parsley or chives to match taste preferences.

→ What vegetables work best for these rolls?

Crisp, fresh vegetables like carrots, cucumber, purple cabbage, and bell pepper provide great texture and flavor.

→ How can you adjust the peanut sauce?

Thin it with a bit of water or make it spicier with extra chili garlic sauce to suit your taste.

→ Are the rolls best served fresh or can they be made ahead?

Serve immediately for ideal texture. If made ahead, cover with damp paper towels to keep them soft.