Veggie Spring Rolls (Printable Version)
Crunchy veggie rolls with fresh herbs and a tangy peanut dip on the side.
# Ingredients You'll Need:
→ Wraps
01 -
8 sheets of rice paper
→ Herbs and Veggies
02 -
1 cup thin carrot sticks (about 120 g)
03 -
1 cup cucumber cut into strips, ideally English cucumbers (around 120 g)
04 -
1 cup thin slices of red bell pepper (about 120 g)
05 -
½ cup fresh mint leaves (around 10 g)
06 -
½ cup fresh cilantro leaves (about 10 g)
→ Sauce for Dipping
07 -
¼ cup smooth natural peanut butter (about 64 g)
08 -
2 tablespoons soy sauce with low sodium (30 ml)
09 -
2 tablespoons freshly squeezed lime juice (30 ml)
10 -
Water added little by little to get it just right
# Detailed Preparation Steps:
01 -
Rinse your vegetables and herbs well. Cut carrot, cucumber, and bell pepper into thin, even strips so they're easy to roll up.
02 -
Dip one rice paper sheet at a time into warm water for about 10 seconds. You want it flexible, not mushy.
03 -
Place the softened sheet flat on a clean spot. Put a handful of the veggies and herbs on the side closest to you, covering about a third of the paper.
04 -
Bring the sides over the filling then roll the paper away from you tightly. You want a snug roll that keeps everything inside.
05 -
In a small bowl, stir peanut butter, low-sodium soy sauce, lime juice, and some water. Keep whisking and add water until it’s smooth and the right thickness.
06 -
Put the spring rolls on a plate and offer the peanut sauce on the side for dipping.
# Helpful Tips:
01 -
Don’t soak rice paper too long or it’ll get sticky and tear when you roll.
02 -
Feel free to add your favorite veggies like bean sprouts, avocado, or lettuce for extra flavor.
03 -
Change up how much peanut butter you use in the dipping sauce to make it richer or lighter.