Vegetable Spring Rolls Peanut (Print Version)
# Ingredients:
→ Spring Rolls
01 -
8–10 25-cm rice paper wrappers
02 -
5 green leaf lettuce leaves, torn into large pieces
03 -
1 cup (approx. 20 g) fresh basil leaves
04 -
75 g fresh mint leaves
05 -
75 g chopped fresh cilantro leaves
06 -
100 g matchstick carrots
07 -
100 g shredded purple cabbage
08 -
1 red bell pepper, thinly sliced
09 -
0.5 English cucumber, seeded and cut into long matchsticks
10 -
1 avocado, halved, peeled, seeded and thinly sliced
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
→ Peanut Sauce
13 -
60 g creamy peanut butter
14 -
20 ml reduced sodium soy sauce
15 -
15 ml freshly squeezed lime juice
16 -
8 g brown sugar
17 -
5 ml chili garlic sauce, or more to taste
18 -
5 g freshly grated ginger
# Instructions:
01 -
Arrange all prepped vegetables, herbs, and avocado on a clean work surface for efficient assembly.
02 -
Working with one wrapper at a time, immerse in lukewarm water for 10–15 seconds until just pliable, then transfer to a damp work surface.
03 -
In the center of each moistened wrapper, layer lettuce, basil, mint, cilantro, carrots, cabbage, red bell pepper, cucumber, and avocado. Season lightly with salt and black pepper.
04 -
Fold the bottom edge of the wrapper snugly over the filling, tuck in both sides, and roll tightly upwards to enclose. Avoid overfilling or tearing the wrapper. Place the completed roll under a damp kitchen towel to prevent drying. Repeat with remaining ingredients.
05 -
In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and grated ginger. Gradually add 2–3 tablespoons (30–45 ml) water, whisking until smooth and desired consistency is achieved.
06 -
Arrange vegetable rolls on a platter and serve immediately with the peanut dipping sauce.
# Notes:
01 -
Keep prepared rolls under damp towels to prevent the rice paper from drying out.