Fresh Spring Rolls with Peanut Sauce
Light and refreshing, these Fresh Spring Rolls with Peanut Sauce are packed with fresh vegetables and flavors, making them a perfect snack, appetizer, or light meal.
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.
Notes
For best taste and texture, serve spring rolls as soon as possible after rolling. Can be made ahead of time, but consume within 1-2 days for freshness. Keep peanut sauce in a separate container to avoid sogginess.