These fresh spring rolls are packed with crunchy veggies and soft rice noodles, all wrapped in a thin rice paper. They’re light, healthy, and bursting with flavor!
Pair them with a creamy peanut sauce, and you’ve got a snack that’s hard to resist! I can’t help but snatch one (or three) as they disappear from the plate. 😄
Key Ingredients & Substitutions
Rice Paper Wrappers: These wrappers are essential for that satisfying crunch. If you can’t find them, you can use lettuce leaves for a low-carb option or try thin tortillas, although the flavor will slightly change.
Rice Vermicelli Noodles: These noodles add a nice texture. You can swap them for other noodles like glass noodles or even quinoa for a gluten-free twist. Personally, I love the chewy texture of vermicelli!
Fresh Ingredients: Carrots, cucumbers, and bell peppers bring color and crunch. Feel free to switch them up with your favorite veggies like shredded cabbage or sliced radishes. I often throw in some avocado for extra creaminess.
Herbs: Fresh mint is a must for that vibrant flavor, but you can leave out cilantro or basil if you’re not a fan. If you’re allergic to these herbs, try some arugula or parsley in their place.
Creamy Peanut Butter: This is key for the dipping sauce. If you’re avoiding peanuts, almond butter or sunflower seed butter work great too. For a thinner sauce, use a blend of yogurt and nut butter!
How Do You Assemble Fresh Spring Rolls without Them Falling Apart?
Assembling spring rolls can be tricky, but with a little practice, you’ll get the hang of it! The key is to not over-soak the rice paper. Here’s how to do it smoothly:
- Dip the rice paper wrapper in warm water for 10-15 seconds. Make sure it’s pliable yet still a bit firm.
- Place it on a clean surface and layer the spinach leaves first. This helps create a strong base.
- Add noodles and a variety of sliced veggies and herbs. Avoid overstuffing to prevent tearing.
- Start rolling tightly, tucking in the edges as you go. Don’t rush! A gentle touch keeps everything secure.
- If it does tear, don’t worry! Just use an extra piece of wrapper to patch it up!
How to Make Fresh Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For the Fresh Spring Rolls:
- 8 rice paper wrappers
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced bell peppers (red, yellow, or orange)
- 1 cup fresh spinach leaves or butter lettuce leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves (optional)
- 1/2 cup fresh basil leaves (optional)
For the Peanut Dipping Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1-2 teaspoons sriracha or chili garlic sauce (adjust to taste)
- 1/4 cup warm water (adjust for desired consistency)
- 1 teaspoon grated fresh ginger (optional)
- 1 garlic clove, minced (optional)
- Crushed peanuts for garnish
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for preparation and about 10 minutes for assembling the rolls. You can serve them right away, but they are best enjoyed fresh! Gather the ingredients and let’s get started.
Step-by-Step Instructions:
1. Prepare the Rice Vermicelli Noodles:
Start by cooking your rice vermicelli noodles. Follow the package instructions (usually this means soaking them in hot water for 5-7 minutes until softened). Once they are ready, drain and rinse them under cold water to stop the cooking process. Set them aside for later.
2. Prepare the Vegetables and Herbs:
Wash and dry your fresh spinach leaves and any herbs you are using, like mint, cilantro, or basil. Then, julienne or thinly slice your carrots, cucumbers, and bell peppers into thin strips to make them easy to roll.
3. Make the Peanut Sauce:
In a medium-sized bowl, add your creamy peanut butter, hoisin sauce, soy sauce, lime juice, sriracha, grated ginger, and minced garlic. Whisk everything together until smooth, and then gradually add warm water until you reach your desired dipping sauce consistency. Taste it and adjust any flavors if you like!
4. Assemble the Spring Rolls:
Take a large shallow dish or pie plate and fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until it becomes pliable but not overly soft. Lay the wrapper flat on a clean work surface. In the center, layer a few spinach leaves, followed by a small handful of your rice vermicelli noodles, and a colorful mix of your sliced vegetables and herbs. Then, fold the bottom edge of the wrapper over the filling, fold in the sides, and keep rolling tightly until you have a neat spring roll. Repeat this step with the remaining wrappers and filling.
5. Serve:
Once all your spring rolls are assembled, you can cut them in half for easier eating if you’d like. Arrange them on a plate and serve with the peanut dipping sauce, garnished with crushed peanuts on top for an extra crunch. Enjoy!
These fresh and colorful spring rolls are perfect as a light appetizer or snack, and they’re packed with goodness!
Can I Use Different Vegetables?
Absolutely! Feel free to customize your spring rolls with your favorite vegetables. Varieties like shredded cabbage, radishes, or even avocado work wonderfully. Just remember to keep them thinly sliced for easy rolling!
What Should I Do If the Rice Paper Wrappers Tear?
If your rice paper wrappers tear during assembly, no worries! Just use an extra piece to patch it up. You can also try rolling it more gently next time to avoid tearing.
How Do I Store Leftover Spring Rolls?
To store leftover spring rolls, place them in an airtight container lined with a damp paper towel to keep them from drying out. They should be consumed within 1-2 days for the best texture and flavor.
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can make the peanut sauce ahead of time! Store it in an airtight container in the refrigerator for up to a week. Just give it a good stir or add a bit of warm water to adjust the consistency before serving.
