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Fresh Healthy Veggie Spring Rolls with Creamy Peanut Sauce

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Crisp fresh vegetables wrapped in delicate rice paper paired with a rich, nutty creamy peanut sauce, perfect for a quick, healthy snack or light meal.

Ingredients

Scale
  • Rice paper wrappers
  • Carrots, julienned
  • Cucumber, seeded and sliced into thin sticks
  • Bell peppers (red or yellow), thinly sliced
  • Red cabbage, shredded
  • Avocado, sliced
  • Mint leaves
  • Cilantro
  • Basil (optional)
  • Protein options (optional): cooked shrimp, grilled chicken strips, or firm tofu
  • Creamy peanut sauce:
  • ¼ cup creamy natural peanut butter
  • 2 tablespoons soy sauce or tamari
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon minced garlic
  • Grated ginger (optional)
  • Warm water (to thin sauce)
  • Red pepper flakes or Sriracha (optional)

Instructions

  1. Wash and dry all vegetables thoroughly. Julienne carrots, cucumber, and bell peppers into thin, matchstick-sized pieces. Shred red cabbage finely and slice avocado just before rolling. Set aside fresh herbs.
  2. In a small bowl, whisk together peanut butter, soy sauce or tamari, lime juice, honey or maple syrup, minced garlic, and warm water to thin. Add grated ginger and red pepper flakes or Sriracha if desired. Adjust water for dipping consistency.
  3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until softened but not floppy. Lay flat on a clean surface or damp towel.
  4. Place a small handful of veggies (carrots, cucumber, bell pepper, cabbage), a few slices of avocado, and fresh herbs near the bottom third of the wrapper. Add protein if using.
  5. Fold the bottom edge over the filling, then fold in the sides snugly, and roll upward tightly but gently to seal. If the wrapper tears, start with a fresh sheet.
  6. Repeat soaking and rolling until all ingredients are used. Arrange rolls on a plate covered with a damp paper towel to keep moist.
  7. Serve immediately with a generous bowl of creamy peanut sauce for dipping.

Notes

Do not over-soak rice paper to prevent tearing. Dry veggies well to avoid soggy rolls. Keep work surface damp to prevent sticking. Roll tightly but gently. Peanut sauce can be made ahead and stored up to 3 days. Rolls can be wrapped individually and refrigerated up to 24 hours.

Nutrition

Keywords: spring rolls, veggie spring rolls, peanut sauce, healthy snack, fresh spring rolls, gluten-free, vegetarian, vegan option

Find it online: https://lucastable.com/fresh-healthy-veggie-spring-rolls-with-creamy-peanut-sauce-recipe-for-easy-homemade-snack/