Description
Crispy and fresh vegetable spring rolls served with a creamy peanut sauce, perfect for a light appetizer or snack.
Ingredients
- Rice paper wrappers – 10 sheets
- Carrots – 1 cup, julienned
- Cucumber – 1 cup, julienned
- Red bell pepper – 1 cup, julienned
- Avocado – 1, sliced
- Fresh mint leaves – 1/2 cup
- Fresh cilantro – 1/2 cup
- Peanut butter – 1/2 cup
- Soy sauce – 2 tablespoons
- Lime juice – 2 tablespoons
- Honey or agave syrup – 1 tablespoon
- Water – as needed for dipping
Instructions
- Prepare all the vegetables by washing and cutting them into thin strips.
- In a bowl, mix peanut butter, soy sauce, lime juice, and honey/agave syrup to create the peanut sauce.
- Fill a shallow dish with warm water and dip one rice paper wrapper in the water for about 10-15 seconds until soft.
- Place the softened wrapper on a clean surface and add a small amount of each vegetable and herbs in the center.
- Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top.
- Repeat the process with the remaining wrappers and filling.
- Serve the spring rolls with the peanut sauce for dipping.
Notes
- Make sure to keep the rice paper wrappers covered with a damp cloth to prevent them from drying out.
- You can customize the filling with other vegetables or proteins as desired.
- These spring rolls are best served fresh but can be stored in the refrigerator for a few hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegetable Spring Rolls, Peanut Sauce, Healthy Snack, Vegan Appetizer