why make this recipe
Fresh Spring Rolls with Peanut Sauce are a delightful dish that brings a burst of flavor and nutrition to your table. They are light, refreshing, and packed with fresh vegetables. With every bite, you enjoy a mix of crisp textures and a creamy, savory peanut sauce that perfectly complements the rolls. Plus, they are simple to make and can be customized to suit your taste. This dish is great for a snack, appetizer, or a light meal!
how to make Fresh Spring Rolls with Peanut Sauce
Ingredients:
- 2 ounces rice vermicelli or maifun brown rice noodles*
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- 1 cup torn butter lettuce, ribs removed
- 1 cup very thinly sliced red cabbage
- 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
- 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
- 2 medium jalapeños, ribs and seeds removed, thinly sliced
- ¼ cup thinly sliced green onions
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint
- 8 sheets rice paper (spring roll wrappers)
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, pressed or minced
- 2 to 3 tablespoons water, as needed
Directions:
To make the spring rolls, start by bringing a pot of water to boil. Cook the noodles just until al dente, according to package directions. Then drain and rinse them under cool water. Return the noodles to the pot, off the heat, and toss them with sesame oil and salt. Set aside.
Next, fill a shallow pan with an inch of water. A pie pan or 9” round cake pan works well. Fold a lint-free tea towel in half and place it next to the dish. Have your prepared fillings within reach. In a small bowl, combine the green onion, cilantro, and mint, and stir.
Take one rice paper and place it in the water. Let it rest for about 20 seconds. You’ll know it’s ready when it’s pliable but not too floppy. Lay it flat on the towel.
On the lower third of the paper, cover with a few pieces of butter lettuce. Next, add a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber, and jalapeño. Sprinkle generously with the herb mix.
Fold the lower edge up over the fillings and roll upward until the filling is compactly enclosed. Fold over the short sides like making a burrito and roll it up. Repeat with the remaining ingredients.
To make the peanut sauce, whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic in a small bowl. Add 2 to 3 tablespoons of water to achieve a creamy but dip-able sauce.
Serve the spring rolls with peanut sauce on the side. You can serve them whole or sliced in half diagonally with a sharp chef’s knife.
how to serve Fresh Spring Rolls with Peanut Sauce
Fresh Spring Rolls are best served fresh, alongside the creamy peanut sauce. You can make the rolls ahead of time, but for the best taste and texture, serve them as soon as possible after rolling. They make excellent appetizers for parties or a light lunch.
how to store Fresh Spring Rolls with Peanut Sauce
To store leftover spring rolls, place them in an airtight container in the refrigerator. They are best eaten within a day or two for freshness. Keep the peanut sauce in a separate container to avoid the rolls getting soggy.
tips to make Fresh Spring Rolls with Peanut Sauce
- Prep Ahead: You can prepare the vegetable fillings ahead of time. Just keep them stored in airtight containers.
- Practice with Rice Paper: If you are new to using rice paper, practice rolling a few before making them for guests. They can be tricky at first!
- Customize Fillings: Feel free to change the filling ingredients based on what you have on hand. Consider adding cooked shrimp or chicken for extra protein.
variation (if any)
You can change up the proteins in your spring rolls! Try adding shredded chicken, shrimp, or tofu if you want more heartiness. You can also experiment with different dipping sauces like hoisin or sweet chili sauce.
FAQs
1. Can I make spring rolls ahead of time?
Yes, you can prepare the filling in advance and roll the spring rolls a few hours ahead. Just make sure to store them in a sealed container to keep them fresh.
2. What if I can’t find rice paper?
If you can’t find rice paper, you may also use lettuce leaves as a base for your spring rolls. They won’t have the same texture but will still be delicious.
3. Can I freeze fresh spring rolls?
It’s best to eat them fresh, but you can freeze unused rice paper sheets. If you freeze assembled rolls, they may become soggy when thawed.
Fresh Spring Rolls with Peanut Sauce
Ingredients
For the spring rolls
- 2 ounces rice vermicelli or maifun brown rice noodles Use according to package directions.
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- 1 cup torn butter lettuce, ribs removed
- 1 cup very thinly sliced red cabbage
- 2 medium carrots, peeled and cut into matchsticks Or sliced into strips with a julienne peeler.
- 2 Persian (mini) cucumbers or 1 small cucumber thinly sliced Or sliced into strips with a julienne peeler.
- 2 medium jalapeños, ribs and seeds removed, thinly sliced
- ¼ cup thinly sliced green onions
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint
- 8 sheets rice paper (spring roll wrappers)
For the peanut sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, pressed or minced
- 2 to 3 tablespoons water, as needed To achieve desired consistency.
Instructions
Preparation
- Bring a pot of water to boil. Cook the noodles just until al dente, according to package directions. Drain and rinse under cool water. Return noodles to pot off the heat, toss with sesame oil and salt. Set aside.
- Fill a shallow pan with an inch of water. Prepare the fillings within reach.
- In a small bowl, combine green onion, cilantro, and mint. Stir well.
Rolling the Spring Rolls
- Take one rice paper and place it in the water for about 20 seconds until pliable. Lay it flat on a lint-free tea towel.
- On the lower third of the paper, cover with butter lettuce, then a handful of rice noodles, cabbage, carrot, cucumber, jalapeño, and a sprinkle of the herb mix.
- Fold the lower edge up over the fillings and roll upward tightly. Fold over the short sides like a burrito and roll it up. Repeat with remaining ingredients.
Making the Peanut Sauce
- In a small bowl, whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Adjust consistency with 2 to 3 tablespoons of water.
Serving
- Serve the spring rolls with peanut sauce on the side, whole or sliced in half diagonally.