Homemade Spring Rolls
Delicious and vibrant spring rolls filled with fresh vegetables, accompanied by a creamy peanut sauce, perfect for any gathering!
Ingredients
For the Spring Rolls
- 10-12 sheets Rice paper wrappers
- 1 cup Shredded carrots
- 1 cup Sliced cucumbers
- 1 cup Bell peppers (any color), thinly sliced
- 1 cup Fresh mint leaves
- 1 cup Fresh cilantro leaves
- optional Cooked shrimp, chicken, or tofu for protein
For the Peanut Sauce
- 1/2 cup Peanut butter
- 2 tablespoons Soy sauce
- 2 tablespoons Honey or maple syrup
- 1 tablespoon Rice vinegar
- to thin Water Add water to achieve desired consistency
Instructions
Preparation
- Start by washing and slicing all the fresh vegetables. If using a protein, ensure it’s cooked and ready to go.
- In a small bowl, mix together the peanut butter, soy sauce, honey, rice vinegar, and a little water to achieve your desired consistency. Set aside.
- Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 15-30 seconds until it becomes soft. Lay it flat on a clean surface.
Assembly
- Place a small handful of shredded carrots, sliced cucumbers, bell peppers, and a few mint and cilantro leaves in the center of the rice paper.
- If adding protein, layer it on top of the veggies.
- Fold the sides of the wrapper inward over the filling and then roll from the bottom up to enclose the filling tightly.
- Continue this process with the remaining wrappers and filling.
Serving
- Arrange the spring rolls on a platter and serve with your homemade peanut sauce for dipping.
Notes
Avoid over-soaking the rice paper. Cold vegetables make for a refreshing bite. Experiment with fillings based on your preferences. Store leftovers in an airtight container in the fridge and enjoy within 2 days.