Crispy Vegetable Spring Rolls (Print-Friendly Version)
Fresh spring rolls packed with crunchy veggies and herbs, paired with a tangy peanut dipping sauce.
# Ingredients Required:
→ Wraps
01 -
8 rice paper wrappers
→ Vegetables and Herbs
02 -
1 cup julienned carrots (approximately 120 g)
03 -
1 cup cucumber strips, preferably English cucumbers (approximately 120 g)
04 -
1 cup thinly sliced red bell pepper (approximately 120 g)
05 -
½ cup fresh mint leaves (approximately 10 g)
06 -
½ cup fresh cilantro leaves (approximately 10 g)
→ Dipping Sauce
07 -
¼ cup creamy natural peanut butter (approximately 64 g)
08 -
2 tbsp low-sodium soy sauce (30 ml)
09 -
2 tbsp fresh lime juice (30 ml)
10 -
Water as needed for consistency
# Detailed Directions:
01 -
Wash all vegetables and herbs thoroughly. Cut carrots, cucumber, and red bell pepper into thin, uniform strips to ensure easy rolling.
02 -
Submerge each rice paper wrapper individually in warm water for approximately 10 seconds until it becomes pliable but not overly soft.
03 -
Lay the softened wrapper flat on a clean surface. Arrange a moderate amount of julienned vegetables and fresh herbs within one-third of the wrapper closest to you.
04 -
Fold the sides of the wrapper over the filling. Roll tightly away from you to form a compact, neat cylinder, ensuring the filling is securely enclosed.
05 -
Combine creamy peanut butter, low-sodium soy sauce, fresh lime juice, and a splash of water in a small bowl. Whisk until smooth and adjust water quantity for desired consistency.
06 -
Arrange the spring rolls on a platter and serve with the peanut dipping sauce on the side for dipping.
# Helpful Advice:
01 -
Avoid soaking rice paper wrappers for longer than recommended to prevent excessive stickiness and tearing during rolling.
02 -
Customize fillings by adding vegetables such as bean sprouts, avocado, or lettuce according to preference.
03 -
Adjust peanut butter quantity in the dipping sauce to modify richness.