Description
Delightful fresh spring rolls filled with crisp vegetables and aromatic herbs, served with a creamy peanut sauce for dipping.
Ingredients
- Rice Paper Wraps
- Lettuce Leaves
- Carrots, julienned
- Cucumber, julienned
- Bell Peppers, sliced
- Fresh Herbs (mint, cilantro)
- Peanut Butter (smooth or chunky)
- Soy Sauce
- Lime Juice
- Honey (or maple syrup)
- Garlic, minced
- Water (for thinning sauce)
Instructions
- Prepare the Peanut Sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and minced garlic. Gradually add water until you achieve the desired creamy consistency.
- Prepare the Vegetables: Julienne the carrots and cucumber, slice bell peppers, and arrange in rows.
- Soften the Rice Paper Wraps: Soak rice paper wraps in warm water for about 10-15 seconds until pliable.
- Assemble the Rolls: Lay a softened wrap flat, start with a lettuce leaf, then layer vegetables and herbs on top.
- Roll Tightly: Roll from the bottom edge, tucking in fillings, and fold in the sides to secure contents.
- Repeat until all filling is used.
- Serve Immediately: Enjoy spring rolls with the creamy peanut sauce for dipping.
Notes
Keep wrappers covered with a damp cloth to prevent drying. The rolls are best served fresh but can be prepared a few hours ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 85
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg