Veggie Spring Rolls with Spicy Peanut Sauce
These Veggie Spring Rolls with Spicy Peanut Sauce are light, healthy and so delicious! They can be made for an appetizer, main dish, or pair it as a side dish with your favorite Asian cuisine.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Main Dish
- Cuisine: Vietnamese
Ingredients
Units
Scale
For the Veggie Spring Rolls:
- 20 Sheets of Rice Paper Spring Roll Wrappers (I used 6 inch ones to make petite rolls, if you are using larger ones you won’t need as many)
- 2 cups Shredded Cabbage (you can use green or purple, I used green)
- 2 cups Shredded Carrots
- 1 Red Bell Pepper sliced thin
- 1 Orange Bell Pepper sliced thin
- 2 Avocados sliced thin
- 10–20 Mint Leaves
- A handful of Cilantro Leaves
For the Spicy Peanut Sauce:
- 1/2 cup Peanut Butter
- 2 Tbs Tamari
- 2 Tbs Lime Juice (about 1 Lime)
- 2 tsp Chili Garlic Sauce
- 1 tsp Sesame Oil
- 2 Tbs Honey
- 5 Tbs Water
Instructions
- Add all ingredients for the Spicy Peanut Sauce to a bowl and whisk until smooth
- Have all the veggies prepped and ready to go
- Fill a shallow bowl with warm water
- Dip one Rice Paper Sheet into the water, then place it on a plate or cutting board
- Leaving about 3/4 of an inch of open Rice Paper around the edges, fill the lower third of the Rice Paper with a small amount of each of the Veggies
- Fold the lower edge up over the filling, then fold each side in (like wrapping a burrito)
- Place Mint and Cilantro leaves on the Rice Paper and finish rolling it up
- Repeat for each roll
- Serve with Spicy Peanut Sauce
- Enjoy!
Notes
You can prep the Spicy Peanut Sauce ahead of time and keep in an airtight container in the fridge.
The Spring Roll Wrappers tend to dry out if you store these in the fridge, so it’s best to eat them fresh after making them.
