These fresh spring rolls are packed with crunchy veggies and herbs, all wrapped up in soft rice paper. You’ll love dipping them in a creamy peanut sauce that’s super tasty!
Making these rolls is like a fun art project in the kitchen. I always get creative with the fillings—who knew eating healthy could feel so fancy and fun? 😄
For a perfect meal, I like to pair them with my favorite dipping sauce. They’re light, fresh, and just bursting with flavor—great for warm days or when I want something quick and yummy!
Key Ingredients & Substitutions
Rice Paper Wrappers: These thin wrappers are essential for spring rolls. If you can’t find them, look for tortillas or lettuce leaves as alternatives for a different, yet tasty, wrap.
Rice Vermicelli Noodles: They add texture and substance. If you need a gluten-free option, try using zucchini noodles or shredded carrots instead.
Fresh Vegetables: The julienned cucumber, carrots, and bell peppers contribute crunch and color. Feel free to swap any of these for other veggies like avocado or bean sprouts depending on your preference.
Fresh Herbs: Mint, basil, and cilantro give a wonderful flavor. If you dislike any of them, use parsley or even arugula for a peppery twist!
Peanut Butter: Creamy is best for that smooth sauce. For a nut-free version, sunflower seed butter or tahini works well too.
How Do I Properly Soften Rice Paper Wrappers?
Softening rice paper is key to rolling perfect spring rolls. Too hard, and they’ll crack; too soft, and they won’t hold together. Here’s how:
- Fill a shallow dish with warm water.
- Dip the wrapper for 10-15 seconds—just until it’s starting to soften but still firm.
- Lay it flat on a clean surface to finish softening before adding your filling.
Tip: Practice makes perfect! If one tears, don’t worry; it’s all about the flavor and the fun of making them.
Fresh Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For The Fresh Spring Rolls:
- 12 rice paper wrappers
- 1 cup rice vermicelli noodles
- 1 medium cucumber, julienned
- 1 large carrot, julienned
- 1/2 cup red bell pepper, julienned
- 1/2 cup yellow bell pepper, julienned
- 1/2 cup purple cabbage, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- Optional: lettuce leaves or other greens
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon hoisin sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/4 to 1/2 cup warm water (to thin the sauce)
- 1 garlic clove, minced
- Optional: 1/2 teaspoon chili garlic sauce or sriracha for heat
- Crushed peanuts for garnish
How Much Time Will You Need?
This delightful recipe will take about 20-30 minutes to prepare, depending on your speed with chopping and rolling the spring rolls. Make sure to allow a little extra time if you’re new to using rice paper wrappers. Once you start, it’ll become a fun assembly line!
Step-by-Step Instructions:
1. Prepare the Rice Vermicelli Noodles:
First, cook the rice vermicelli noodles according to the package instructions, which usually involve soaking them in hot water for about 5-7 minutes until they’re tender. Once they’re ready, drain the noodles and set them aside to cool.
2. Prepare the Vegetables:
Now it’s time to get those veggies ready! Julienne the cucumber, large carrot, red bell pepper, and yellow bell pepper. For the purple cabbage, slice it thinly. Lastly, be sure to rinse and dry your fresh mint, basil, and cilantro leaves for added flavor.
3. Assemble the Spring Rolls:
Grab a large shallow dish or a pie plate and fill it with warm water. Take one rice paper wrapper and dip it into the warm water for 10-15 seconds, until it’s softened but still slightly firm. Place the softened wrapper on a clean surface. In the center of the wrapper, arrange a small handful of rice vermicelli, then top it with a mix of the julienned vegetables, cabbage, and fresh herbs.
Here’s how to roll it: fold the sides inward to cover the filling, then fold the bottom edge of the wrapper up over everything, and roll tightly like a burrito. Repeat this process for the remaining wrappers and filling.
4. Make the Peanut Sauce:
In a medium bowl, whisk together the creamy peanut butter, soy sauce, lime juice, hoisin sauce, honey or maple syrup, sesame oil, and minced garlic. Slowly add warm water, a little at a time, until you reach a smooth, pourable consistency. If you’d like some heat, stir in the chili garlic sauce or sriracha, and taste to adjust the seasonings as needed.
5. Serve:
When you’re ready to serve, feel free to cut the fresh spring rolls in half for easier dipping. Pour the peanut sauce into a serving bowl and sprinkle some crushed peanuts on top for a little crunch. Garnish your plate with extra fresh herbs for a lovely presentation. Enjoy your light, fresh, and colorful spring rolls with the creamy, flavorful peanut sauce!
Can I Use Other Proteins in These Spring Rolls?
Absolutely! Feel free to add cooked shrimp, chicken, or tofu for added protein. Just make sure to slice them into thin strips so they fit nicely within the rolls.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To keep them from sticking together, you can place a damp paper towel between layers or wrap them individually in plastic wrap.
What Can I Substitute for Peanut Butter?
If you’re looking for a nut-free option, sunflower seed butter or tahini work well as substitutes for peanut butter in the sauce. Just keep in mind that the flavor will be different!
Can I Prep the Spring Rolls in Advance?
Yes, you can prepare the spring rolls a few hours in advance. Just make sure to cover them with a damp cloth to prevent them from drying out, and store them in the refrigerator until you’re ready to serve.
