Vegetable Spring Rolls with Peanut Sauce
Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!
I couldn’t stop eating these for days.
I guess that isn’t the worst thing in the world, right? With all the greens, carrots, cabbage, bell pepper, cucumber and avocado, I think I’d be okay eating this until my wedding day.
Just please, serve me up a giant bowl of that peanut sauce. I think we’ve talked about this – this peanut sauce would make shoe leather taste like heaven.
But don’t worry – these crisp, crunchy, healthy and fresh veggie rainbow rolls will go down so easily.
And if you really wanted to save on time, you can prep all your vegetables (chopped, diced, cut and stored) ahead of time so you can simply wrap them up before serving.
Now these are best served immediately but they can also be chilled up to a few hours – just be sure to cover them up with lightly damp paper towels to keep from drying out.
Vegetable Spring Rolls with Peanut Sauce
Ingredients
- 8 to 10 10-inch rice paper wrappers
- 5 green leaf lettuce leaves, torn into large pieces
- 1 cup fresh basil leaves
- ¾ cup fresh mint leaves
- ¾ cup chopped fresh cilantro leaves
- 1 cup matchstick carrots
- 1 cup shredded purple cabbage
- 1 red bell pepper, thinly sliced
- ½ English cucumber, seeded and cut into long matchsticks
- 1 avocado, halved, peeled, seeded and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
For the peanut sauce
- ¼ cup creamy peanut butter
- 4 teaspoons reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 teaspoon freshly grated ginger
Instructions
- Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
- Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
- Serve immediately with peanut sauce.
For the peanut sauce
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger. Whisk in 2-3 tablespoons water until desired consistency is reached.
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I just adore these, they’re so fragrant and delicious and you can’t go wrong with peanut sauce. I used to make a 3-ingredient peanut sauce that was one part PB, one part soy sauce and one part honey and that was a kind of rough ‘n ready version. But the lime in yours sounds so good and I’m going to try that one instead. Oh, and the spring rolls look pretty damn good too!!
It looks great. I dislike cilantro intensely. So do I just leave it out? Or is there something I can substitute? Thank you.
Did you know about 50% of the population has a gene that makes cilantro taste like soap and the rest don’t? I am a cilantro fan but my father said it just tasted like soap!! I’d sub basil in this if you hate cilantro.
This recipe will definately be a hit with my daughter. she is on a fase where she does not eat meat at all.
Hi, what is the chili garlic sauce? Is it Sanibel or sweet chili sauce?
This looks wonderful but I don’t get how to wrap them!
Best recipe I have made for the first time in a long while.
Have you ever tried making as a bowl? Thinking skip all the rolling and toss it all together!
Agree – easier as a salad!
What is chili garlic saice
Spicy sauce in the Asian (or International) section of almost all supermarkets
Can you do a video on how you stuff and roll them?
Thank you so much for sharing!
Ive always wanted to make these for a party but have worried about the wrapper getting dry and hard before my guest get here. Is there a way to do these in bulk ahead of time so that they are still fresh a few hours later?
if you deep fry them in a pan or deep fry them the wrapper gets a nice crunch and can be kept out longer or stuck in the fridge and reheated!
New to vegatarian This was delicious definatly make this again
Weekly
So yummy! I would love to add some meat to these. Do you have any suggestions?
not meat per se, but my favorite Thai restaurant makes this with shrimp.
This were good and interesting to make, since I’ve never used rice paper. It was definitely a bit time consuming cutting up the veggies but once everything was cut, it was quick work to finish. I made them for an appetizer and everyone was very complimentary about them.
I’ll definitely make them again and try to perfect the roll-up so they’re tighter.
So good! We ate all the veggies and have leftover peanut sauce. So far I’ve resisted the urge to just eat it with a spoon! haha. How long do you suppose it keeps in the fridge?
We have some family members that have nut allergies. What can you recommend for a substitution (although it looks delish!)?? Thank you!
I would try sunbutter if you can’t do any nut butters.
They’re also good in a sweet chili sauce.
I also have a family member with nut allergies. We use a mix of hoisin and sriachia to taste for a quick dip.
Added some chicken. The was a huge hit.
Thank you! Best peanut sauce ever! It was easy to make-dangerous I will be putting this delicious snack into my meal rotation.
Hey if you want to taste a Dutch dish, try that peanut sauce over fries and add some minced raw onions! It’s surprisingly incredible!
What kind of lettuce did you use for this recipe?
yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeet bois
thanks for dinner
This is the best peanut butter sauce indeed!! delicious!