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Fresh Spring Rolls with Peanut Sauce

Fresh Spring Rolls with Peanut Sauce

These delightful Vietnamese spring rolls are fresh and vibrant, making them the perfect light meal or party appetizer. The creamy peanut sauce brings everything together beautifully.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Vietnamese
Servings 8 spring rolls
Calories 150 kcal

Ingredients
  

  • 2 ounces rice vermicelli or maifun brown rice noodles
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon fine sea salt
  • 1 cup torn butter lettuce ribs removed
  • 1 cup sliced red cabbage very thinly sliced
  • 2 medium carrots peeled and cut into matchsticks
  • 2 medium Persian cucumbers or 1 small cucumber, thinly sliced
  • 2 medium jalapeños ribs and seeds removed, thinly sliced
  • 1/4 cup thinly sliced green onions
  • 1/4 cup fresh cilantro roughly chopped
  • 1/4 cup fresh mint roughly chopped
  • 8 sheets rice paper for spring rolls
  • 1/3 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic pressed or minced
  • 2 tablespoons water as needed

Instructions
 

  • Begin by boiling a pot of water to cook the noodles; follow the directions until they're just tender, then drain and rinse them under cold water. Toss the cooled noodles with sesame oil and salt for flavor.
  • For the assembly, prepare a shallow pan with an inch of water. Fold a clean dish towel beside it for drying. Gather your fillings, and blend the green onion, cilantro, and mint in a small bowl.
  • Dip a rice paper wrapper into the water for about 20 seconds until it’s soft but not floppy, then lay it flat on the towel to dry slightly.
  • Layer the lower third of the wrapper with butter lettuce, noodles, cabbage, carrot, cucumber, jalapeño, and a sprinkle of the herb mix.
  • Wrap it up tightly, folding the bottom edge first, then the sides, finishing with the top. Repeat until all ingredients are used.
  • To create the peanut sauce, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and minced garlic in a bowl. Adjust consistency by adding water until smooth and creamy.
  • Serve the spring rolls alongside the peanut sauce, either whole or cut diagonally for a lovely presentation.

Notes

These fresh Vietnamese spring rolls are a fantastic party snack or light meal option.

Nutrition

Serving: 1spring rollCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IU
Keyword fresh recipe, healthy snack, spring rolls, Vietnamese food
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