why make this recipe
Fresh spring rolls with peanut sauce are light, fresh, and quick to make. They use raw vegetables and herbs for bright flavor. They work as a snack, lunch, or part of a meal. The peanut sauce adds a creamy, savory dip that children and adults like.
introduction
These spring rolls use rice paper wrappers filled with crisp lettuce, carrots, cucumber, bell pepper, avocado, and fresh herbs. You make a simple peanut sauce to dip them. The steps are easy and you can change the fillings to fit your taste.
how to make Fresh Spring Rolls with Peanut Sauce
- Wash and cut all vegetables into thin strips. Keep herbs whole or torn.
- Fill a shallow dish with warm water. Dip one rice paper wrapper until it softens, about 10–20 seconds.
- Lay the softened wrapper flat on a clean surface.
- Put a few lettuce leaves, some julienned carrots, cucumber, bell peppers, avocado, and fresh herbs in the center.
- Fold the bottom of the wrapper over the filling, fold in the sides, and roll it up tightly.
- Repeat with the remaining wrappers and filling.
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, minced garlic, and a little water until smooth. Adjust water for the right thickness.
- Serve the spring rolls with the peanut sauce for dipping.
Ingredients :
- Rice paper wrappers
- Lettuce leaves
- Julienned carrots
- Cucumber
- Bell peppers
- Avocado
- Fresh herbs (like mint or cilantro)
- Peanut butter
- Soy sauce
- Lime juice
- Garlic (minced)
- Water
Directions :
- Prepare all fresh vegetables by washing and cutting them into thin strips.
- Fill a shallow dish with warm water and dip one rice paper wrapper in the water until soft, about 10-20 seconds.
- Lay the softened wrapper flat on a clean surface.
- Place a few lettuce leaves, some julienned carrots, cucumber, bell peppers, avocado, and fresh herbs in the center of the wrapper.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly.
- Repeat with the remaining wrappers and filling.
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, minced garlic, and a little water for desired consistency.
- Serve the spring rolls with the peanut sauce for dipping.
how to serve Fresh Spring Rolls with Peanut Sauce
Place the rolls on a plate or board. Cut them in half if you like. Serve with a small bowl of peanut sauce for each person. Offer extra lime wedges or soy sauce on the side.
how to store Fresh Spring Rolls with Peanut Sauce
Wrap each roll in plastic wrap or place them in an airtight container with a damp paper towel to keep them from drying. Store in the fridge for up to 1 day. Do not make far ahead or the rice paper may become too soft. Store peanut sauce in a sealed jar in the fridge for up to 4 days.
tips to make Fresh Spring Rolls with Peanut Sauce
- Work fast when softening and filling the rice paper to avoid sticking.
- Keep a damp cloth nearby to cover rolls while you make more.
- Slice vegetables thin so the roll is easy to bite.
- If the peanut sauce is too thick, add water a little at a time until smooth.
- Use firm ripe avocado so it cuts cleanly.
variation (if any)
- Add cooked shrimp, tofu, or shredded chicken for extra protein.
- Use hoisin sauce mixed with peanut butter for a sweeter dip.
- Swap herbs: basil works well if you do not have mint or cilantro.
- Add rice noodles for a fuller roll.
FAQs
Q: Can I make these gluten free?
A: Yes. Use gluten-free soy sauce or tamari and check the peanut butter label.
Q: Can I freeze the spring rolls?
A: Freezing is not recommended. Rice paper changes texture when frozen and thaws poorly.
Q: How long do rolls stay fresh?
A: Keep them in the fridge and eat within 24 hours for best texture.
Q: Can I use other nut butters?
A: Yes. Almond butter or sunflower seed butter work if you need a peanut-free option.
Conclusion
For a clear step-by-step recipe and photos, you can compare this version with the detailed guide at Fresh Spring Rolls with Peanut Sauce – Cookie and Kate. For another take with a slightly different peanut sauce and tips, see Vietnamese Spring Rolls with Peanut Sauce – The Little Kitchen.
Print
Fresh Spring Rolls with Peanut Sauce
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Light and fresh spring rolls filled with vegetables and herbs, served with a creamy peanut sauce.
Ingredients
- Rice paper wrappers
- Lettuce leaves
- Julienned carrots
- Cucumber
- Bell peppers
- Avocado
- Fresh herbs (like mint or cilantro)
- Peanut butter
- Soy sauce
- Lime juice
- Garlic (minced)
- Water
Instructions
- Prepare all fresh vegetables by washing and cutting them into thin strips.
- Fill a shallow dish with warm water and dip one rice paper wrapper in the water until soft, about 10-20 seconds.
- Lay the softened wrapper flat on a clean surface.
- Place a few lettuce leaves, some julienned carrots, cucumber, bell peppers, avocado, and fresh herbs in the center of the wrapper.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly.
- Repeat with the remaining wrappers and filling.
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, minced garlic, and a little water for desired consistency.
- Serve the spring rolls with the peanut sauce for dipping.
Notes
Wrap each roll in plastic wrap to avoid drying and store in the fridge. Use firm ripe avocado for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring rolls, peanut sauce, healthy snack, vegetarian appetizer, fresh vegetables
