Fresh Spring Rolls with Vegetables and Peanut Sauce Recipe
Fresh Spring Rolls are light, vibrant, and filled with a crunchy mix of fresh vegetables, noodles, and herbs. Wrapped in delicate rice paper and served with a rich peanut dipping sauce, these rolls make a perfect healthy appetizer or light meal, combining refreshing flavors and satisfying textures.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 12 spring rolls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 3 large carrots, julienned
- 1 cucumber, julienned
- 1 large red pepper, julienned
- ½ cup cilantro, chopped
- 1 cup red cabbage (about half a head), thinly sliced
- ½ cup green onion, finely sliced
- 1 avocado, sliced
- 1 cup edamame, shelled
- ½ cup peanuts, crushed
Noodles and Wrappers
- 8 ounces vermicelli noodles (or Maifun brown rice noodles, or cooked quinoa or rice)
- 12 spring roll wrappers (rice paper wrappers)
Dipping Sauce
- Peanut sauce (homemade or store-bought, to serve)
Instructions
- Cook Noodles. Prepare the vermicelli noodles according to package instructions. Once cooked, drain them well and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare Fillings. Julienne all vegetables including carrots, cucumber, and red pepper. Chop cilantro, thinly slice red cabbage and green onions, crush peanuts, and have the edamame and sliced avocado ready. Arrange everything neatly on a large cutting board for easy assembly.
- Set Up Rolling Station. Lay a moist tea towel inside a large serving dish to place the finished rolls on, and another moist tea towel on the counter where you will roll the spring rolls. This prevents sticking and keeps the wrappers moist.
- Soften Wrappers. Fill a 9-inch round pie dish or cake pan with hot water. Dip one rice paper wrapper into the hot water for 8 to 10 seconds until soft but still slightly firm. Shake off excess water to avoid sogginess.
- Lay Wrapper on Towel. Place the softened wrapper carefully on the moist tea towel on your rolling surface.
- Add Fillings. Place a small portion of noodles first, then add cilantro, green onions, crushed peanuts, followed by the rest of the julienned vegetables and avocado on top of the noodles in a horizontal line about 1/3 of the way up the wrapper.
- Fold and Roll. Fold the sides of the wrapper inward over the filling, then tightly roll the wrapper from the bottom up to enclose all ingredients securely, creating a neat, compact spring roll.
- Repeat. Continue dipping, filling, and rolling until all ingredients are used up, placing each finished roll on the moist towel-lined serving dish.
- Serve. Serve the spring rolls immediately with fresh peanut sauce for dipping. Enjoy their crisp freshness and the complementary nutty flavor of the sauce.
Notes
- For best results, use fresh rice paper wrappers and keep unused wrappers covered with a damp cloth to prevent drying.
- You can substitute vermicelli noodles with cooked quinoa or rice for a gluten-free or grain variation.
- Serve immediately for optimal texture and freshness; if storing, cover rolls tightly with plastic wrap and refrigerate for up to 4 hours.
- The peanut sauce can be homemade or purchased; adding a splash of lime juice and chili flakes can enhance the flavor.
- Try adding proteins like tofu, shrimp, or chicken for a heartier option.
Keywords: fresh spring rolls, Vietnamese spring rolls, rice paper rolls, healthy appetizer, vegetarian spring rolls
