Vegetable Spring Rolls
User Reviews
5
Vegetable Spring Rolls
Description
The spring rolls start by briefly softening rice paper wrappers in warm water, then wrapping shredded and thinly sliced vegetables along with cooked and cooled rice vermicelli noodles. The folding technique ensures a tight seal for easy handling and serving. The vegetables include a mix of sweet, crunchy bell peppers and carrots, earthy beet, creamy avocado slices, fresh cilantro, and shredded cabbage providing contrast in texture and flavor.
The peanut sauce combines creamy peanut butter with soy sauce, honey, rice vinegar, toasted sesame oil, ground ginger, and water to achieve a smooth, balanced dip that complements the fresh vegetables. It’s whisked until creamy then thinned to desired consistency.
Spring rolls are best served immediately to preserve freshness and tenderness. The recipe notes storing them individually wrapped in an airtight container in the refrigerator to keep quality for 2 to 3 days, though they are optimal on the day they are made.
Ingredients
- 8 rice spring roll wrappers
- 1 beet honey and ginger, thinly sliced, medium
- 1 bunch cilantro cut from stems
- 1 cup green cabbage shredded
- 1 cup red bell pepper thinly sliced
- 1 cup yellow bell pepper thinly sliced
- 1 cup carrot thinly sliced
- 1 avocado thinly sliced
- 4 ounces rice vermicelli noodles dried
Peanut Sauce
- ¼ cup peanut butter creamy
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil toasted
- ¼ teaspoon ground ginger or 1 teaspoon freshly grated
- 1-2 tablespoons water as desired, for thinning
Instructions
- Bring 4 cups of water to boil, then set aside in a large shallow bowl to cool slightly for softening the rice paper. Submerge one rice paper in the warm water for 5 seconds to soften.
- Transfer the softened rice paper to a lightly damp working surface. Add a handful of each vegetable in the top center of the wrapper. Fold the bottom tightly over the fillings, then roll the spring rolls tightly while folding the edges as you roll until completely sealed.
- Repeat until you’ve used up all 8 rolls. Place a damp paper towel on top of the rolls to keep them fresh as you roll.
- To make the peanut sauce, whisk all the ingredients together until creamy. Then thin out with as much water as you’d like. Serve immediately with the vegetable spring rolls.
Notes
- Serve the spring rolls fresh for the best texture and flavor.
- Store individually wrapped in an airtight container and refrigerate for up to 3 days if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 66g | 22% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 642mg | 27% |
| Potassium | 677mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 6738IU | 135% |
| Vitamin C | 62mg | 69% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
