Description
Fresh and healthy Vietnamese-style Vegetable Spring Rolls made with crisp lettuce, aromatic herbs, colorful veggies, and creamy avocado wrapped in soft rice paper, served with a flavorful peanut dipping sauce. Perfect as a light appetizer or snack, these no-cook rolls are refreshing and easy to prepare.
Ingredients
Scale
Spring Rolls
- 8 rice paper wrappers
- Green leaf lettuce leaves, washed
- Fresh basil leaves
- Fresh mint leaves
- Fresh cilantro leaves
- 1 cup matchstick carrots
- 1 cup shredded purple cabbage
- 1 red bell pepper, thinly sliced
- 1 English cucumber, julienned
- 1 ripe avocado, sliced
- Kosher salt, to taste
- Black pepper, to taste
Peanut Dipping Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce
- 1 teaspoon fresh ginger, grated
- 3 to 4 tablespoons water (to thin)
Instructions
- Soak Rice Paper: Briefly soak one rice paper wrapper in warm water for about 10-15 seconds until soft and pliable. Remove it carefully and lay it flat on a clean surface.
- Layer Vegetables: Place a leaf of green leaf lettuce in the center of the wrapper. Add a small handful of fresh basil, mint, and cilantro leaves on top. Then layer matchstick carrots, shredded purple cabbage, sliced red bell pepper, julienned cucumber, and sliced avocado evenly over the lettuce and herbs.
- Season Filling: Lightly sprinkle kosher salt and freshly ground black pepper over the vegetable mixture to enhance the flavor.
- Roll the Spring Roll: Fold the bottom edge of the rice paper over the filling, then tuck in the sides snugly, rolling tightly up towards the top edge to form a neat roll. Ensure the filling is enclosed securely.
- Repeat: Repeat the soaking, layering, seasoning, and rolling process with the remaining rice paper wrappers and ingredients until all spring rolls are formed.
- Prepare Peanut Sauce: In a small bowl, whisk together creamy peanut butter, reduced-sodium soy sauce, fresh lime juice, brown sugar, chili garlic sauce, and grated fresh ginger until smooth. Gradually add water, 1 tablespoon at a time, to reach your desired dipping consistency.
- Serve: Serve the vegetable spring rolls fresh alongside the peanut dipping sauce for a delicious, crisp, and tangy appetizer or light meal.
Notes
- Use warm water for soaking rice papers to ensure pliability without tearing.
- Feel free to add other crunchy vegetables like bean sprouts or julienned daikon radish for extra texture.
- For a spicier peanut sauce, increase chili garlic sauce or add a dash of sriracha.
- Spring rolls are best served immediately but can be covered with a damp towel and refrigerated briefly to prevent drying.
- Gluten-free if using gluten-free soy sauce.
