Veggie Spring Rolls
These Veggie Spring Rolls are fresh, colorful, and packed with crisp vegetables wrapped in delicate rice paper.
Ingredients
- 16 spring roll rice wrappers
- 5-6 romaine hearts
- 2 cups matchstick carrots
- 2 cups red cabbage, shredded
- 2 cups bean sprouts
- 3 ounces alfalfa sprouts
- ½ cup basil leaves
Peanut Sauce
- 2 tablespoons creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons lime juice
- 2 teaspoons red pepper flakes
- 1 teaspoon minced garlic
- 2 teaspoons fresh ginger, minced
Instructions
- Prepare all vegetables by washing, trimming, and cutting as needed.
- Fill a shallow dish with warm water. Dip one rice wrapper into the water for 10–15 seconds until softened.
- Place the wrapper flat on a clean surface. Layer romaine, carrots, cabbage, bean sprouts, alfalfa sprouts, and basil in the center.
- Fold the sides of the wrapper inward, then roll tightly from the bottom up to enclose the filling. Repeat with remaining wrappers and fillings.
- For the peanut sauce, whisk together peanut butter, honey, soy sauce, water, rice vinegar, sesame oil, lime juice, red pepper flakes, garlic, and ginger until smooth.
- Serve spring rolls fresh with peanut sauce for dipping.
Nutrition
Notes
- Prep everything first: Have all vegetables sliced and ready before soaking the rice paper so assembly goes smoothly.
- Don’t over-soak the wrappers: Rice paper should be soft but still slightly firm when you start rolling, it will continue to soften as you work.
- Keep rolls tight: Tuck the sides in firmly and roll snugly to keep the filling contained.
- Cover as you work: Place finished rolls under a damp towel to prevent the wrappers from drying out.
- Serving Suggestions: Serve these veggie spring rolls with peanut sauce for dipping, or pair them with recipes like Asian Cucumber Noodle Salad, Firecracker Meatballs, or Salmon Poke Bowl for a complete dinner.
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