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Fresh Spring Rolls with Peanut Dipping Sauce

Fresh Spring Rolls filled with healthy vegetables and a creamy homemade peanut dipping sauce, perfect for snacks or light meals.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Light Meal, Snack
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Peanut Dipping Sauce
  • 1/2 cup creamy peanut butter Use natural peanut butter if desired.
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon low sodium soy sauce or Tamari sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 2 teaspoons Sriracha Adjust based on heat preference.
  • 1/3 cup hot water More water can be added to adjust consistency.
  • 2 tablespoons chopped peanuts, for garnish
For the Spring Rolls
  • 12 pieces rice paper spring roll wrappers
  • 6 oz dry vermicelli rice noodles, cooked Follow package instructions.
  • 1 head butter lettuce, washed
  • 1 pieces red bell pepper, thinly sliced
  • 1 pieces yellow bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 cup thinly sliced purple cabbage
  • 2 pieces Persian cucumbers or 1 small cucumber, thinly sliced
  • 1 pieces avocado, pitted, peeled and thinly sliced
  • 1 handful fresh mint, basil (regular or Thai), and cilantro leaves Use a mix of your favorite fresh herbs.

Method
 

Prepare the Peanut Dipping Sauce
  1. In a medium bowl, mix together the peanut butter, hoisin sauce, rice wine vinegar, soy sauce, garlic, ginger, and Sriracha.
  2. Whisk in hot water until the sauce is smooth. Adjust the consistency with more water if necessary. Pour into a serving bowl and top with chopped peanuts. Set aside.
Assemble the Spring Rolls
  1. Fill a wide, shallow bowl or pie plate with warm water and dip one rice paper wrap into the water for about 20 seconds until pliable.
  2. Lift the wrap from the water and lay it flat on a damp dish towel.
  3. Place one piece of lettuce over the bottom third of the rice paper. On top of the lettuce, add 2 tablespoons of rice noodles, and equal amounts of peppers, cucumber, carrot, cabbage, and avocado.
  4. Finish with a few fresh herb leaves. Pick up the end of the wrap closest to the filling and tightly wrap it over the veggies.
  5. Fold over the sides like a burrito, and keep rolling until you have a tight spring roll. Place it seam-side down on a platter or cut it diagonally with a sharp knife.
  6. Repeat this process with remaining ingredients. Serve with peanut dipping sauce.

Notes

Best enjoyed fresh. Refrigerate leftovers in an airtight container but consume within 1-2 days to maintain texture. Peanut dipping sauce can be stored separately and stirred before serving.