Prepare yourself to meet your new favorite summer lunch.
If you’re a fan of crunchy fresh summer veggies, and creamy dipping sauces, these colorful spring rolls with peanut sauce are for you!
I recently enjoyed some incredible spring rolls, packed with veggies and paired with a perfect peanut sauce at a cafe in Buffalo. Since then, I’ve been on a mission to create my own version.
Let’s make some Colorful Spring Rolls with Peanut Sauce!
This summer my fridge has been overflowing with colorful veggies from the farmers market. Lately, I’ve had so much fun coming up with new ways to use them. Veggies at the local farmer’s market usually less expensive than produce at the grocery store. On top of that, they are also more nutrient-dense then conventional veggies.
When people ask me for simple ways to create a healthier lifestyle, I always suggest purchasing local produce and incorporating more veggies into your diet. These delicious, colorful spring rolls are loaded with veggies and are a perfect way to get more veggies into your meal.
My Colorful Spring Rolls with Peanut Sauce are:
This recipe is loaded with fresh veggies, is simple to whip up, and pairs perfectly with my creamy peanut sauce. With only a dozen ingredients and 45 minutes you can have these delicious colorful spring rolls on your table in no time!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
Colorful Spring Rolls with Peanut Sauce
* spring rolls:
- 12 rice wrappers
- 1/2 medium-sized head of cabbage thinly sliced
- 1 red pepper thinly sliced
- 1 cucumber halved and thinly sliced
- 3 large carrots peeled into thin strips
- 6 radishes sliced into thin rounds and cut into small matchsticks
- 1 avocado pitted and sliced
- big handful fresh cilantro roughly chopped (optional)
* peanut sauce:
- 1/4 cup peanut butter natural unsweetened
- 2 Tbsp soy sauce ensure certified gf for gluten free eaters
- 4 Tbsp lime juice
- 3 garlic cloves
- 1/4 tsp salt
- 1/4 cup water
- 1-3 tsp chili pepper flakes optional—more or less depending on how spicy you like your food
- Fill a shallow dish or skillet with hot water and immerse a single sheet of rice paper to soften for about 10-15 seconds. The rice paper should be pliable but not mushy.
- Transfer to a flat, glass plate and gently smooth rice paper into a circle—this can be challenging at first so don’t get discouraged, stick with it.
- On the lower third of the circle, place a small handful of cabbage, couple slices of pepper, cucumber, strips of carrot, spoonful of chopped radishes, sliced avocado, and pinch of cilantro—if desired.
- Gently fold rice paper over once, tuck edges in, and continue rolling until sealed. Set aside on clean tray.
- Continue to soak rice paper, fill and wrap until you have 12 stuffed rolls.
- Leftovers will keep refrigerated in airtight container for 2 days though they are best served fresh.
- In a high speed blender or food processor, combine peanut butter, soy sauce, lime juice, garlic, salt, water and chili pepper flakes if desired.
- Blend on high until smooth and creamy.
- Transfer to small bowl and serve with spring rolls.
- Leftovers will keep refrigerated in airtight container for up to 5 days.