A tasty way to get your daily dose of veggies!
I love ordering spring rolls with peanut sauce from Vietnamese and Thai restaurants wherever I go. It’s a great way to eat veggies without having to order a salad every time. But the problem is that they always seem to lack an ingredient or two that I desire. That’s why I’ve created this recipe! I wanted to eat spring rolls my way.
For some reason, I never thought about making my own spring rolls. It was always something I ate at a restaurant or ordered for takeout. They look complicated, but, it turns out, they’re so easy to make! And pretty much every supermarket carries spring roll wrappers these days, which I thought would be difficult to find. The only part of this recipe that takes time is chopping the vegetables, but you can do that while the vermicelli noodles cook.
It’s All About the Sauce!
I love this peanut sauce so much! It’s rich, smooth, creamy, and everyone seems to love it. It has all-natural peanut butter, rice vinegar, fresh lime juice, soy sauce, sesame oil, and a touch of maple syrup for a bit of sweetness—basically ingredients that you probably already have in your pantry. You can even add some chili paste or sriracha for an extra kick if you’re feeling like a little spice in your life (I usually do). Just make sure any guests you may be serving are on board with the heat level. Perhaps, make it mild and allow others to customize their spice level.
Alternative Dipping Sauce
If you or someone else has a peanut allergy or isn’t a fan of peanut butter, there are so many other sauces you can create for spring rolls. You can adapt your sauce by using almond butter or tahini in place of the peanut butter, for example.
I personally enjoy a Vietnamese dipping sauce called Nuoc Cham. You make it by combining fish sauce, chili garlic sauce, rice vinegar, chilis, garlic, sugar, and lime. The result is a sweet and tangy sauce that is full of flavor. If you’d like to make it vegan, you can simply substitute the fish sauce for soy sauce and water. Can’t do soy? Well, there are non-soy versions of “soy sauce” on the market theses days, or consider using coconut aminos for your soy substitute.
Those Colorful Fillings
As I said earlier, this is your version of Spring Rolls, so while there is a list of recommended veggies in the recipe, you are not limited to what I suggest. Traditional involves colorful choices such as finely shredded red cabbage, bright red bell pepper, vibrant julienned carrots, crisp cucumbers, and flavorful green onions. I also add cilantro for flavor, but not everyone likes this herb, so feel free to leave it out if you want. Avocado might be a nice creamy addition and even jicama if you’d like more crunch!
This version is vegetarian, but it’s also traditional to add small cooked shrimp, or even add some diced, seared tofu to increase the protein level while still remaining vegetarian/vegan.
Wrapping Up Your Spring Rolls
It may seem scary at first but don’t worry, you’ll learn quickly. It’s almost like rolling a burrito but on a smaller scale. While they look fragile, the rice paper wrappers are sturdier than you think!
If you’re like me, your first few rolls won’t be photo-worthy, but they’ll start getting better after each attempt. Just follow these steps:
Place Your Ingredients
Start by laying down a few pieces of torn butter lettuce towards the bottom of your wrapper. Make sure to leave enough space on the bottom and the sides. Then add the rest of your ingredients however you like. Layering them with contrasting colors makes for a beautiful presentation.
Ensure there is about a third of space open on the top of the wrapper. Remove some ingredients if there isn’t. Start wrapping by folding the bottom of the wrapper over the ingredients and stop once it’s tucked.
Make the Envelope
Now wrap the sides over the roll and then continue rolling until you have your mini burrito. And that’s a wrap!
What to Serve with Our Spring Rolls
Now, if you want to make this into a heartier meal, you’ll probably want to add another dish. I like to stick with the Vietnamese and Thai themes. You can never go wrong with the classic fried rice. I make a healthier version by using brown rice, veggies, and some healthy protein like eggs and chicken. You can also try it with our 6-Ingredient Orange Chicken or our Mongolian Beef PF Chang’s Style.
Did you like this? Let us know in the comments! We’d love to hear what you used in your personal version of these Spring Rolls.
- 1/4 cup creamy natural peanut butter
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon lime juice fresh
- 2 tablespoons soy sauce low sodium
- 2 tablespoons maple syrup
- 2 teaspoons toasted sesame oil
- 2 tablespoons water
- 2 ounces vermicelli rice noodles
- 1 cup butter lettuce torn
- 1 cup red cabbage thinly sliced
- 2 carrots peeled and sliced with a julienne peeler
- 2 Persian cucumbers thinly sliced
- 2 green onions thinly sliced
- 1/3 cup cilantro chopped
- 1 red bell pepper thinly sliced
- 12 Vietnamese spring roll wrappers
- small bowl of water
In a small bowl, whisk the ingredients for the peanut sauce and set aside.
Cook the vermicelli noodles according to the instructions on the package. Then rinse them with cold water.
Make sure your ingredients for the spring rolls are in reach. Dip the spring roll wrapper into the water, then layer each ingredient in the middle lower half of the spring roll wrapper. Fold the sides of the spring roll wrapper inward, then proceed to rolling the spring roll the way you would a burrito, making sure to tuck the veggies into the roll. Repeat this process until all the veggies are used.
Substitute almond butter for peanut butter to make it peanut free.
SmartPoints (Freestyle): 9
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