Fresh Spring Rolls with Crunchy Vegetables and Peanut Sauce Recipe
Introduction
Fresh spring rolls are a light and colorful appetizer perfect for warm days or any time you crave something healthy and refreshing. Filled with crisp vegetables, tender noodles, and creamy avocado, these rolls pair wonderfully with a flavorful peanut sauce.
Ingredients
- 3 large carrots, julienned
- 1 cucumber, julienned
- 1 large red pepper, julienned
- ½ cup cilantro, chopped
- 1 cup red cabbage (about half a head)
- ½ cup green onion, finely sliced
- 1 avocado
- 1 cup edamame, shelled
- ½ cup peanuts, crushed
- 8 ounces vermicelli noodles (or Maifun brown rice noodles, cooked quinoa, or rice)
- 12 spring roll wrappers
- Peanut sauce, for serving
Instructions
- Step 1: Cook the noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
- Step 2: Prepare all filling ingredients by julienning the carrots, cucumber, and red pepper. Chop the cabbage, cilantro, and finely slice the green onions. Crush the peanuts and set everything out on a large cutting board.
- Step 3: Line a large serving dish with a moist tea towel to place finished rolls on and lay another moist tea towel on your counter for rolling.
- Step 4: Fill a 9-inch round pie dish or cake pan with hot water for softening the wrappers.
- Step 5: Dip one spring roll wrapper into the hot water and let it soak for 8 to 10 seconds. Remove and shake off excess water gently.
- Step 6: Lay the softened wrapper flat on the moist tea towel on your counter.
- Step 7: Layer noodles, cilantro, green onions, crushed peanuts, and then the assorted veggies and avocado slices near one edge of the wrapper.
- Step 8: Fold in the edges of the wrapper and roll it up tightly to enclose the filling.
- Step 9: Repeat this process until all wrappers and filling ingredients are used.
- Step 10: Serve the spring rolls immediately with a side of peanut sauce for dipping.
Tips & Variations
- For extra protein, add cooked shrimp, tofu, or chicken to your spring rolls.
- Use warm water instead of hot if the wrappers become too soft or tear easily.
- If you prefer a gluten-free version, choose rice paper wrappers that are labeled gluten-free.
- Try swapping peanuts for crushed cashews for a different nutty flavor.
Storage
Store any unserved spring rolls in an airtight container lined with a damp paper towel to keep them moist. They are best eaten within 24 hours as the wrappers can dry out or become tough over time. Reheat slightly by steaming briefly or enjoy cold. Avoid storing them next to each other to prevent sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare spring rolls in advance?
You can prepare the filling ingredients ahead of time and keep them refrigerated, but it’s best to roll the spring rolls just before serving to maintain the freshest texture.
What can I use if I don’t have peanut sauce?
Try dipping the rolls in hoisin sauce, sweet chili sauce, or a simple mixture of soy sauce and lime juice for a tasty alternative.
Print
Fresh Spring Rolls with Crunchy Vegetables and Peanut Sauce Recipe
- Total Time: 30 minutes
- Yield: 12 spring rolls 1x
- Diet: Gluten Free
Description
Fresh Spring Rolls are a light, colorful, and healthy appetizer or snack featuring a crunchy mix of fresh vegetables, noodles, and herbs wrapped in delicate rice paper. These vibrant rolls are perfect for a quick meal or party finger food, served with a flavorful homemade peanut dipping sauce.
Ingredients
Vegetables and Herbs
- 3 large carrots, julienned
- 1 cucumber, julienned
- 1 large red pepper, julienned
- ½ cup cilantro, chopped
- 1 cup red cabbage (about half a head), shredded
- ½ cup green onion, finely sliced
- 1 avocado, sliced
- 1 cup shelled edamame
Other Ingredients
- ½ cup peanuts, crushed
- 8 ounces vermicelli noodles (or Maifun brown rice noodles, or cooked quinoa or rice)
- 12 spring roll wrappers
- Peanut sauce, for serving
Instructions
- Cook the Noodles: Cook the vermicelli noodles according to package instructions. Once cooked, drain them thoroughly and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare the Fillings: Julienne the carrots, cucumber, and red pepper. Finely chop the cilantro and green onions. Shred the red cabbage and slice the avocado. Crush the peanuts and have the edamame ready. Arrange all these ingredients neatly on a large cutting board for easy assembly.
- Prepare the Wrapping Area: Lay a moist tea towel on a large serving dish for placing the rolled spring rolls, and have another moist tea towel on the counter to use while rolling to prevent sticking.
- Soften the Wrappers: Fill a 9-inch round pie dish or cake pan with hot water. Dip each spring roll wrapper into the hot water, allowing it to soak for 8-10 seconds until pliable. Remove it carefully, shaking off excess water.
- Assemble the Spring Rolls: Lay the softened wrapper flat on the moist tea towel on the counter. Add a small handful of noodles first, then sprinkle with cilantro, green onions, and crushed peanuts. Layer on the remaining veggies and avocado slices evenly.
- Roll the Spring Rolls: Fold the edges of the wrapper inward over the filling and then roll firmly but gently to encase all ingredients tightly into a neat roll.
- Repeat and Serve: Continue this process until all ingredients are used. Serve the fresh spring rolls immediately with a side of homemade peanut sauce for dipping.
Notes
- Ensure the tea towels are kept moist to prevent the rice paper from sticking while rolling.
- Use warm water for dipping the wrappers to ensure they soften but don’t become too fragile.
- Customize fillings by adding protein such as shrimp or tofu for extra substance.
- Serve immediately as the rice paper tends to dry out; if storing, cover rolls tightly with plastic wrap and refrigerate briefly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: fresh spring rolls, Vietnamese spring rolls, healthy appetizer, rice paper rolls, peanut sauce, light snack, vegetable spring rolls
