These Fresh Spring Rolls are like little bundles of joy filled with crunchy veggies, fresh herbs, and shrimp or tofu. Each bite is refreshing and fun!
The best part? You get to dip them in creamy peanut sauce that’s oh-so-delicious! I could eat these every day—perfect for brightening up any meal! 🌿
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making fresh spring rolls. If you can’t find them, try using lettuce leaves for a low-carb option, or look for other thin wraps like rice or grain tortillas.
Rice Vermicelli Noodles: These noodles add bulk and texture. You can substitute them with thin rice noodles, or for a gluten-free option, use zucchini noodles or quinoa.
Vegetables: Feel free to be creative! Bell peppers, carrots, and cucumbers provide freshness and crunch. You can swap any of these for other veggies like avocado, radishes, or even cooked shrimp. Just make sure to julienne or slice them thin for easy rolling.
Peanut Butter: Creamy peanut butter gives the sauce its richness. If you have nut allergies, consider sunflower seed butter or tahini as alternatives. Both can deliver great flavor.
Fresh Herbs: Mint and cilantro add a burst of flavor, but if you’re not a fan, try basil or omit them completely. These rolls are flexible!
How Do You Perfectly Roll Fresh Spring Rolls?
Rolling spring rolls can be tricky, but with some practice, it becomes easier! Here’s how to do it right:
- Start with warm, softened rice paper. Not too soft or it will tear easily, but pliable enough to roll.
- Place the filling in the center, leaving some space on the edges. Don’t overstuff!
- Fold the bottom edge over the filling first, tucking it in gently to keep everything secure. Then fold in the sides and roll up tightly.
- Keep a damp cloth nearby to cover any unused wrappers, so they don’t dry out and crack.
Remember, practice makes perfect! If some rolls don’t look great, they’ll still taste amazing!
How to Make Fresh Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 8 rice paper wrappers (8-inch diameter)
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 cup julienned yellow bell pepper
- 1 cup julienned cucumber
- 1 cup fresh spinach leaves or lettuce
- Fresh herbs (such as mint or cilantro) – optional
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sesame oil
- 1-2 teaspoons maple syrup or honey (to taste)
- 1/2 teaspoon grated fresh ginger (optional)
- 1/4 cup warm water (to thin sauce as needed)
- Crushed peanuts for garnish
How Much Time Will You Need?
This fresh spring rolls recipe takes about 30 minutes to prepare. You’ll spend around 15 minutes chopping and prepping the vegetables and noodles, and about 15 minutes assembling the rolls and making the peanut sauce. It’s a quick and healthy dish perfect for any occasion!
Step-by-Step Instructions:
1. Prep the Veggies:
Start by washing all your vegetables carefully. Peel and julienne the carrots, yellow bell pepper, and cucumber into thin strips. Shred the purple cabbage and rinse the fresh spinach leaves. This will give you plenty of colorful fillings for your spring rolls!
2. Cook the Noodles:
Next, take the rice vermicelli noodles and cook them according to the package instructions. Once done, drain them and rinse under cold water to stop the cooking process. Set them aside to cool.
3. Soften the Rice Paper:
Fill a large bowl or shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds. It should soften but still be slightly firm. Lay the softened wrapper flat on a clean surface or plate to prepare for filling.
4. Assemble the Spring Rolls:
In the center of the wrapper, place a small handful of the cooked vermicelli noodles. Then layer on some shredded purple cabbage, julienned carrots, yellow bell pepper, cucumber, spinach, and herbs if you’re using them. Remember not to overfill; keep some space around the edges.
5. Roll It Up:
Fold the bottom edge of the rice paper over the filling, then fold the sides in. Roll tightly but gently, making sure to seal the spring roll. Repeat this process with the remaining rice papers and ingredients. Don’t worry if they don’t look perfect; they will still taste delicious!
6. Make the Peanut Sauce:
In a bowl, mix the creamy peanut butter, soy sauce, hoisin sauce, lime juice, sesame oil, maple syrup or honey, and grated ginger if you like it. Whisk everything together until well combined. If the sauce is too thick, add warm water a little at a time until it’s smooth and easy to dip.
7. Garnish the Sauce:
Transfer the peanut sauce to a serving bowl and sprinkle some crushed peanuts on top for a nice crunch. This will add a lovely touch to your sauce!
8. Serve and Enjoy:
Finally, serve your fresh spring rolls whole or cut in half with the peanut sauce on the side for dipping. Enjoy the bright colors and fresh flavors!
Dig into your colorful and fresh spring rolls, paired perfectly with the creamy, nutty peanut sauce! Happy cooking!
Can I Use Different Vegetables in the Spring Rolls?
Absolutely! Feel free to mix it up with vegetables you enjoy or have on hand. Other great options include avocado, bell peppers, celery, or even cooked shrimp. Just ensure they are cut into thin strips for easier rolling.
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can prepare the peanut sauce ahead of time! Just store it in an airtight container in the fridge for up to a week. If it thickens upon sitting, simply whisk in a little warm water to restore the desired consistency before serving.
How Do I Store Leftover Spring Rolls?
To ensure freshness, wrap leftover spring rolls in a damp paper towel and store them in an airtight container in the fridge. They are best enjoyed within 1-2 days. Be mindful that the wrappers may become a bit softer after storage.
Can I Make These Spring Rolls Vegan?
Yes! The spring rolls are naturally vegan as long as you use a plant-based sweetener like maple syrup instead of honey. Just stick to vegetable-based fillings and the sauce as is, and you’re all set!