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Spring Rolls with Peanut Sauce
These fresh spring rolls are packed with vibrant veggies like red cabbage, cucumber, and carrots, combined with aromatic herbs like mint and Thai basil, and tender rice noodles.
Prep
25 minutes
Cook
5 minutes
Total
30 minutes
Serves
8
people
Author
Cody Landry
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These fresh spring rolls are packed with vibrant veggies like red cabbage, cucumber, and carrots, combined with aromatic herbs like mint and Thai basil, and tender rice noodles. Wrapped in soft rice paper, each bite offers a refreshing crunch and a burst of flavor. Paired with a sweet, savory, and slightly spicy peanut sauce, these rolls are perfect as a light appetizer, lunch, or snack.
Tips for Rolling Perfect Spring Rolls:
- Soften Rice Paper Gently: Dip the rice paper wrapper in warm water for about 5-10 seconds. It should still feel slightly firm as it will continue softening while you work with it. If it’s too wet, it becomes hard to handle.
- Don’t Overfill: Use a modest amount of each filling ingredient. Overstuffing can make the rolls tear or be difficult to roll tightly.
- Work on a Damp Surface: Place the softened rice paper on a damp kitchen towel or cutting board to prevent it from sticking.
- Layer Ingredients Thoughtfully: Start with herbs or colorful ingredients first (e.g., red cabbage, mint), so they show through the rice paper when rolled up. This makes your rolls more visually appealing.
- Tuck and Roll: As you roll, tuck in the sides to keep the filling tight. Continue rolling gently but firmly until you reach the end.
Additions and Substitutions:
Additions:
- Protein Options: Add sliced tofu, tempeh, or cooked shrimp for extra protein.
- Avocado: Adds creaminess and healthy fats.
- Bell Peppers: Thinly sliced red or yellow bell peppers add a sweet crunch.
- Mango: For a tropical twist, add thin slices of ripe mango for sweetness.
Substitutions:
- Butter Lettuce: Use romaine lettuce or iceberg if you prefer a crunchier option.
- Mint and Thai Basil: If you can’t find Thai basil, use regular basil, cilantro, or parsley for a different flavor profile.
- Peanut Sauce: For a nut-free option, replace peanut butter with sunflower seed butter or maybe even tahini.
Ingredients
Ingredients for Spring Rolls:
- Rice Paper Wrappers: Three Ladies Brand or Banh Trang (both are reliable and soft when soaked)
- 2 cups red cabbage, thinly sliced
- 4 oz rice noodles (cook as per package instructions)
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 bunch fresh mint leaves
- 1 bunch Thai basil leaves
- 1 bunch Green onion sticks, cut into thin strips
- Butter lettuce leaves, torn into smaller pieces
Ingredients for Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons hoisin sauce
- 1-2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1-2 teaspoons sriracha or chili garlic sauce (adjust to your spice preference)
- 1 clove garlic, minced
- 1/2 inch ginger, grated (optional)
- 1/4 to 1/2 cup warm water (to thin out the sauce as needed)
- Juice of half a lime (optional for extra tang)
Directions
- Cook the rice noodles according to the package instructions, drain, and rinse with cold water. Set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, hoisin sauce, maple syrup, rice vinegar, sriracha, garlic, and ginger.
- Gradually add warm water, a little at a time, whisking until you reach your desired consistency (smooth but not too thick).
- Taste and adjust seasoning – add more soy sauce for saltiness, more maple syrup for sweetness, or more sriracha for spice.
- Fill a large bowl with warm water and set out all your prepped vegetables, herbs, and rice noodles on a clean, dry surface.
- Dip one rice paper wrapper in the warm water for about 5-10 seconds until it's soft but still slightly firm (it will continue to soften as you work).
- Lay the softened wrapper flat on a cutting board.
- Start layering a small amount of butter lettuce, rice noodles, red cabbage, cucumber, carrots, green onion, mint, and Thai basil leaves in the center.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom. Repeat with remaining wrappers and ingredients.
Author
Cody Landry
