Spring Rolls with Peanut Sauce
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8
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Calories
252 kcal
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Course
Main Course, Appetizer
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Cuisine
Thai
Spring Rolls with Peanut Sauce
Description
Spring Rolls with Peanut Sauce combines fresh vegetables wrapped in hydrated rice paper for a clean, crisp bite. The filling includes romaine leaves, shredded cabbage and carrots, cucumber slices, bell pepper strips, avocado, and cilantro, providing diverse textures from crunchy to creamy. The accompanying peanut sauce blends peanut butter with tangy lime juice, tamari for savoriness, maple syrup for sweetness, and a touch of heat from sriracha, along with fresh ginger and garlic. The sauce's smooth, dip-able consistency enhances the fresh vegetable flavors. Rolling requires briefly soaking the rice paper until pliable, then layering ingredients with room for sealing. The dish served cold highlights the contrast between crunchy vegetables and velvety sauce.
These spring rolls make a light appetizer or side dish, refreshing in warm weather or paired with other Asian-inspired dishes. The peanut sauce adds richness and a savory tang, encouraging dipping to adjust each bite's flavor. Prepping the sauce ahead helps meld flavors before assembling. The rolls are best consumed shortly after making to maintain wrapper softness and prevent drying or tearing.
Storing the peanut sauce covered in the refrigerator for up to five days is convenient. Vegetables like shredded carrots and cabbage, as well as sliced cucumbers and peppers, can be prepped a day in advance. However, assembling spring rolls too long before serving is not recommended as rice paper can become brittle or the rolls may fall apart. Adding seasonal sliced mango is an option for variation, balancing the peanut sauce's taste with subtle sweetness. Swapping sunflower seed butter for peanut butter makes the sauce nut-free.
Ingredients
Peanut Dipping Sauce
- 1/3 cup peanut butter
- 2 tablespoons tamari (gluten-free soy sauce)
- 2 tablespoons lime juice
- 2 tablespoon maple syrup
- 1 tablespoon sriracha
- 1 tablespoon ginger fresh
- 1 garlic clove
Spring Rolls
- 6 to 8 heets rice paper
- 4 romaine lettuce leaves
- 1 cup cabbage shredded
- 2 carrot shredded
- 1/2 cucumber , thinly sliced
- 1 bell pepper , thinly sliced
- 1 avocado , thinly sliced
- 1/2 cup cilantro fresh
Instructions
- Prepare the peanut sauce, so the flavors can meld as you make the spring rolls. Add the peanut butter, tamari, lime juice, maple syrup, sriracha, ginger, and garlic to a small bowl, and whisk well, until it looks smooth. Add a tablespoon of water, and mix again, until the sauce is silky smooth, with a dip-able consistency. Set aside.
- To prepare the spring rolls, place a single sheet of rice paper under running water and make sure it's totally coated on both sides. Place the wet sheet of paper on a towel or cutting board, then start adding the veggie fillings.
- Start with a small piece of romaine lettuce, followed by a pinch of shredded cabbage and carrots, sliced cucumber and carrots, then top it off with sliced avocado and fresh cilantro. Be sure to leave at least an inch of space on the sides and bottom, so you'll have room to roll up the rice paper.
- Once the fillings are added, grab the bottom of the rice paper and gently pull it over the top of the fillings. Next, you'll fold the two sides over the top of the veggie fillings, as if you're rolling up a burrito. Finally, you'll continue rolling towards the top, until the spring roll is totally wrapped up.
- Repeat the process with the remaining wrappers and fillings, then serve right away with the peanut dipping sauce. I like to cut the rolls in half with a sharp knife, so I can dip the center of the rolls directly in the sauce.
Notes
- The peanut dipping sauce can be made up to 5 days ahead and kept refrigerated to deepen flavors.
- Vegetables like shredded cabbage and carrots, and sliced cucumbers and bell peppers can be prepared a day before serving to save time.
- It is best to assemble the spring rolls within an hour of serving to prevent the rice paper from drying out or becoming brittle.
- For a nut-free variation, substitute peanut butter with sunflower seed butter in the dipping sauce.
- Adding fresh sliced mango to the vegetables is a seasonal option that pairs well with the peanut sauce but consider reducing some other fillings to keep rolls manageable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 365mg | 15% |
| Potassium | 558mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 10300IU | 206% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 50mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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