Irresistible Fresh Spring Rolls with Peanut Sauce
A delightful dish of fresh spring rolls filled with vibrant vegetables and served with creamy peanut sauce, perfect as an appetizer or light meal.
Ingredients
For the Spring Rolls
- 10-12 pieces Rice paper wrappers Use for wrapping the fresh ingredients.
- 8 large leaves Lettuce leaves Tear to fit inside the rolls.
- 1 large Carrot, julienned Provides crunch and sweetness.
- 1 medium Cucumber, julienned Adds freshness.
- 1 medium Bell pepper, thinly sliced Add color and texture.
- 1 cup Fresh herbs (like mint and cilantro) Essential for flavor.
For the Peanut Sauce
- ½ cup Peanut butter, creamy or crunchy Base of the sauce.
- 2 tablespoons Soy sauce For umami flavor.
- 2 tablespoons Lime juice, fresh Adds acidity.
- 1 tablespoon Honey or maple syrup Adds sweetness.
- 1 teaspoon Sesame oil For a nutty flavor.
- to taste water Water To thin the sauce, as needed.
Instructions
Preparation
- Wash your vegetables thoroughly, then julienne the carrots, cucumber, and bell peppers.
- Tear lettuce leaves to fit inside the rice paper wrappers.
Making the Peanut Sauce
- Combine peanut butter, soy sauce, lime juice, honey or maple syrup, and sesame oil in a bowl.
- Mix until smooth, adding water gradually until a creamy yet pourable consistency is reached.
Assembling the Spring Rolls
- Fill a shallow dish with warm water and dip one rice paper wrapper for 10-15 seconds until softened.
- Place the softened wrapper on a clean surface and add lettuce, vegetables, and herbs.
- Fold the sides over the filling and roll tightly from the bottom.
- Continue with the remaining ingredients.
Serving
- Arrange the finished spring rolls on a serving plate and serve with the peanut sauce.
Notes
Store any leftovers in an airtight container in the fridge for 2-3 days. To prevent sticking, place parchment paper between rolls.