Description
A delicious and healthy recipe for vegetable spring rolls served with a creamy peanut sauce, perfect for a light meal or appetizer.
Ingredients
- Rice paper wrappers – 10 sheets
- Carrots – 1 cup, julienned
- Cucumber – 1 cup, julienned
- Red bell pepper – 1 cup, julienned
- Avocado – 1, sliced
- Fresh mint leaves – 1/2 cup
- Fresh cilantro – 1/2 cup
- Peanut butter – 1/2 cup
- Soy sauce – 2 tablespoons
- Lime juice – 1 tablespoon
- Water – as needed for dipping
Instructions
- Prepare all the vegetables by washing and cutting them into thin strips.
- Soak the rice paper wrappers in warm water for about 10-15 seconds until soft.
- Place a wrapper on a clean surface and layer a small amount of each vegetable and herbs in the center.
- Fold the sides of the wrapper over the filling and roll tightly from the bottom up.
- Repeat with the remaining wrappers and filling.
- For the peanut sauce, mix peanut butter, soy sauce, and lime juice in a bowl until smooth.
- Serve the spring rolls with the peanut sauce for dipping.
Notes
- Feel free to add other vegetables like lettuce or bean sprouts.
- These spring rolls can be made ahead of time and stored in the refrigerator.
- For a spicier sauce, add a dash of sriracha or chili paste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegetable Spring Rolls, Peanut Sauce, Healthy Appetizer, Vegan Recipe