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Bright and crunchy spring rolls packed with fresh veggies and fragrant herbs. They pair wonderfully with a zesty peanut dip that brings out all the flavors. Light and healthy, these rolls feel refreshing and won't weigh you down.
I first whipped these up for a summer picnic and was surprised how much everyone enjoyed their fresh taste and light feel. They quickly became my go-to snack that feels special but is super easy.
Needed Ingredients
- Eight rice paper sheets: soak quickly in water to become flexible but sturdy wraps
- One cup carrot sticks: sweet and colorful, pick firm ones for best crunch
- One cup sliced English cucumber: mild flavor, crisp with few seeds
- One cup thin red bell pepper strips: adds sweet crunch and bright color
- Half cup fresh mint leaves: bright and fragrant for a cool kick
- Half cup fresh cilantro leaves: fresh with a bit of citrusy flavor, pick tender leaves
- Quarter cup smooth natural peanut butter: unsweetened works great, makes the dip creamy and nutty
- Two tablespoons low-sodium soy sauce: adds salty and umami flavor to the dip
- Two tablespoons fresh lime juice: gives the dip a vibrant tang
- Water: use to thin the dipping sauce to your liking
Step-by-Step Prep
- Get Veggies Ready
- Rinse all veggies well then cut into thin strips so they’re easy to roll and look neat. Keeping them uniform helps a lot.
- Make Rice Paper Soft
- Dip each wrapper in warm water for about 10 seconds until just flexible but not too soggy so it doesn’t rip.
- Put Rolls Together
- Place a softened wrapper flat with one edge nearest you. Put a handful of veggies and herbs near that edge, leaving enough room to fold.
- Roll Up Nicely
- Gently fold in the sides, then roll the wrapper away from you tightly but carefully, wrapping everything up into a tidy roll.
- Whip Up Peanut Dip
- Stir peanut butter, soy sauce, lime juice, and a bit of water until smooth and shiny. Add water little by little so it's thick enough to cling but not runny.
- Serve and Dig In
- Lay out the rolls on a plate and serve with the peanut sauce on the side for dipping.
I like to toss in some bean sprouts for extra snap or a butter lettuce leaf for softness. Had these at a potluck once and someone said they tasted like a tiny fresh garden wrapped up.
Keeping Rolls Fresh
Put the rolls in a sealed dish with damp paper towels so they don’t dry out. Best to eat the same day but you can keep them chilled up to 24 hours.
Mix It Up
Toss in sliced avocado for a creamy texture twist.
What To Drink With It
Pair these with green or jasmine tea for a light, fresh combo.
Simple, fresh, and quick these spring rolls are a great light snack anytime you want something tasty without a lot of fuss.
Frequently Asked Cooking Questions
- → How do I stop rice paper wrappers from sticking together?
Dip each wrapper in warm water for about 10 seconds, just until it softens. Don't soak too long or they'll get sticky and tough to handle.
- → Can I switch up the veggies inside?
For sure, add crunchy or fresh options like lettuce, avocado, or bean sprouts to change things up and add new flavors.
- → What's the easiest way to make the peanut dip?
Stir together smooth peanut butter, a splash of soy sauce, fresh lime juice, and some water until it's smooth and ready for dipping.
- → Should these be eaten right away or can I store them?
They taste best fresh to keep veggies crisp and wrappers soft. If you store them, cover with a damp towel and keep in the fridge for a short while.
- → Can I prepare these rolls ahead of time?
You can prep the veggies ahead, but roll them up just before serving to keep everything fresh and with the best texture.