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–+ servings
plate with fresh veggie spring rolls, top one cut in half

FRESH SPRING ROLLS WITH PEANUT SAUCE

Like a match made in Heaven...for real, for real.
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 1 package Rice Paper
  • 4 large handfuls Fresh Greens (such as Spring Mix or Arugula) chopped
  • 1 cup Red Cabbage thinly sliced
  • 1 large Carrot peeled and grated or julienned into matchsticks
  • 1 large English Cucumber peeled and thinly sliced
  • 1 large Bell Pepper seeded and thinly sliced
  • 1 bunch Green Onions chopped
  • 2 Jalapeños* sliced (optional)
  • 1/2-1 cup Fresh Herbs (such as Parsley, Cilantro, Mint, or Basil) chopped
  • 1 recipe Thai Peanut Dipping Sauce

Instructions

  • Make the peanut sauce according to this recipe and set aside until ready to use.
    bowl of thai peanut sauce with a wooden spoon in it and tips of chopsticks in the background
  • Prepare and chop all your veggies and put them in bowls. Set up a sort of "assembly line" for yourself so it's easy to reach all the veggies once the rice paper is ready.
  • Add about 1 inch of water to a large deep bowl (use a pie pan or cake pan if you have one!). One at a time, soak the rice paper in the water for about 15-20 seconds (look at the directions on the package for best results). The rice paper should be soft but still a touch firm. Careful not to over soak*
    hand pushing down a rice paper into a bowl of water, next to a bowl of shredded carrots, halved limes, chopped parsley and shredded red cabbage
  • Leaving about 1-inch of open rice paper around the edges, layer the veggies into the bottom third of the rice paper. Start with a few pieces of chopped greens, then layer the other ingredients on top (a couple pieces or sprinkles per veggie). Finish by topping with a couple sliced jalapeños and a generous pinch of the chopped fresh herbs.
    rice paper with fresh sliced veggies - jalapenos, carrots, red bell pepper, greens
  • Fold the lower piece up tightly over all the fillings.
    hand rolling fresh veggies into a rice paper roll
  • Tuck in the two sides tightly using both hands.
    hand rolling veggies into a rice paper roll
  • Roll it up (like you would a burrito!) so all the filling and ingredients stay firmly in place. The rice paper is sticky enough so it will hold together.
    hand holding a fresh veggie spring roll over a cutting board
  • Repeat with the remaining rice paper rolls and ingredients until none remain. Serve cold with the peanut dipping sauce.
    fresh spring roll dipping into peanut sauce

Notes

One serving of peanut sauce will be enough for these rolls but since it's SO delicious, I always recommend doubling the batch and using it all week long for anything from chicken to noodles or just as a dipping sauce for veggies.
Keep jalapeño seeds in for extra spicy, omit completely for no spice. Or, feel free to use a hotter pepper (such as Thai chilies) for more heat.
The rice paper roll will continue to soften as you add the filling ingredients. Careful not to over soak them as they will become mushy and tear apart if they're too soft.
The nutritional information does not include the Thai peanut sauce for dipping.

Nutrition

Serving: 1Spring Roll | Calories: 255kcal | Carbohydrates: 58g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 265mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5891IU | Vitamin C: 89mg | Calcium: 63mg | Iron: 2mg
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