Description
Fresh and vibrant spring rolls filled with colorful vegetables, served with a creamy peanut dipping sauce.
Ingredients
Scale
- 12 spring roll wrappers
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup shredded cucumber
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup cooked rice noodles
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped peanuts
- For the Peanut Dip:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1–2 tablespoons hot water (to thin)
Instructions
- Prepare the vegetables: Shred or slice the cabbage, carrots, cucumber, and bell peppers. Cook the rice noodles according to package instructions and let them cool.
- Prepare the peanut dip: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, and minced garlic. Add hot water, 1 tablespoon at a time, until the dip reaches your desired consistency.
- Assemble the spring rolls: Fill a shallow dish with warm water. Dip one spring roll wrapper in the warm water for 20-30 seconds, until pliable. Lay the softened wrapper flat on a clean surface.
- Arrange a small amount of each vegetable, rice noodles, cilantro, and mint in the center of the wrapper, leaving space on the sides.
- Fold the bottom edge of the wrapper over the filling. Fold in the sides, then tightly roll the spring roll from the bottom to the top.
- Repeat with the remaining wrappers and filling.
- Cut each spring roll in half diagonally, if desired.
- Serve the spring rolls with the peanut dipping sauce.
Notes
- You can add other vegetables like avocado, sprouts, or leafy greens.
- Add cooked shrimp or chicken for a protein boost.
- Adjust the spice level of the peanut dip by adding more hot sauce or chili flakes.
- Spring rolls are best served fresh.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Assembly
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls with dip
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spring rolls, veggie, rainbow, peanut dip, vegetarian, Vietnamese, appetizer