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Fresh Spring Rolls with Peanut Sauce
4.6 from 33 votes

Fresh Spring Rolls with Peanut Sauce

Fresh spring rolls-colorful vegetables, rice noodles, and herbs wrapped in rice paper. Serve with peanut sauce on the side for dunking the rolls. Enjoy as an appetizer, snack, or light meal.

Prep Time
30 mins
Total Time
30 mins
Servings: 12 rolls
Calories: 217 kcal
Course: Appetizer
Cuisine: Vietnamese

Ingredients

For the peanut dipping sauce:
  • 1/2 cup peanut butter creamy
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce low sodium, or tamari sauce
  • 1 clove garlic minced
  • 1/2 teaspoon ginger grated fresh
  • 2 teaspoons sriracha
  • 1/3 cup water hot
  • 2 tablespoons peanuts for garnish, chopped
For the spring rolls:
  • 12 rice paper spring roll wrappers
  • 6 oz vermicelli rice noodles cooked according to package instructions, dry
  • 1 butter lettuce washed
  • 1 red bell pepper thinly sliced
  • 1 bell pepper thinly sliced, yellow
  • 1 carrot thinly sliced, large
  • 1 cup purple cabbage thinly sliced
  • 2 cucumber thinly sliced, Perisian or 1 small cucumber
  • 1 avocado pitted, peeled and thinly sliced
  • mint fresh leaves, basil regular or Thai, handful
  • basil
  • cilantro

Instructions

    Cup of Yum
  1. To make the dipping sauce, in a medium bowl, stir together the peanut butter hoisin sauce, rice wine vinegar, soy sauce, garlic, ginger, and Sriracha. Whisk in the hot water until sauce is smooth. If the sauce is too thick, you can add a little more water until desired consistency is reached. Pour in a serving bowl and garnish with chopped peanuts. Set aside until ready to serve.
  2. To assemble the spring rolls, fill a wide, shallow bowl or pie plate with warm water. Dip one rice paper wrap in the water and let soften for about 20 seconds, or until pliable. Carefully remove the paper from the water and lay flat on a damp, lint-free dish towel.
  3. Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place about 2 tablespoons of rice noodles, and equal amounts of peppers, cucumber, carrot, cabbage, and avocado. Top with a few fresh herb leaves.
  4. Pick up the end of the rice paper closest to the filling and tightly wrap it over the veggies. Fold over the sides, like you are making a burrito. The paper will stick to itself, holding everything inside. Finish rolling until you have a tight spring roll. Place on a platter, seam side down or cut with a sharp knife on the diagonal. Repeat the process with remaining ingredients.
  5. Serve with peanut dipping sauce.

Notes

  • You can find rice paper wrappers and the rice noodles in the Asian section of most grocery stores. Spring rolls are best the day they are made. 

Nutrition Information

Calories 217kcal (11%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 4g (20%) Cholesterol 2mg (1%) Sodium 297mg (12%) Potassium 262mg (6%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1300IU (26%) Vitamin C 38mg (42%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 rolls

Amount Per Serving

Calories 217

% Daily Value*

Calories 217kcal 11%
Carbohydrates 31g 10%
Protein 6g 12%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Cholesterol 2mg 1%
Sodium 297mg 12%
Potassium 262mg 6%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1300IU 26%
Vitamin C 38mg 42%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.