Vegetable Spring Rolls
These Vegetable Spring Rolls are full of colorful veggies rolled up in Vietnamese rice paper and served with a creamy peanut sauce for a fun appetizer idea!
Servings 4 servings
- 8 rice spring roll papers
- 1 medium beet honey and ginger, thinly sliced
- 1 large bunch cilantro cut from stems
- 1 cup shredded green cabbage
- 1 cup red and yellow peppers thinly sliced
- 1 cup carrots thinly sliced
- 1 avocado thinly sliced
- 4 ounces cooked vermicelli noodles
- ¼ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoons honey
- 1 tablespoons rice vinegar
- ½ teaspoon toasted sesame seed oil
- ¼ teaspoon ginger powder or 1 teaspoon freshly grated
- 1-2 tablespoons water for thinning as desired
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.
Storage: They taste best the day they are made, but they can be stored for 2-3 days, wrapped individually and stored in an air-tight container in the refrigerator.
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.
Calories: 452kcal | Carbohydrates: 66g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 642mg | Potassium: 677mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6738IU | Vitamin C: 62mg | Calcium: 59mg | Iron: 3mg