If you’re a fan of light, crunchy rolls, fresh summer veggies, and creamy dipping sauces, these colorful spring rolls with peanut sauce are for you. With only a dozen ingredients and 45 minutes you can have these delicious colorful spring rolls on your table in no time!
Course: Entrée, Side
Cuisine: Gluten Free, Vegan
* spring rolls:
12 rice wrappers
1/2 medium-sized head of cabbagethinly sliced
1 red pepperthinly sliced
1 cucumberhalved and thinly sliced
3 large carrotspeeled into thin strips
6 radishessliced into thin rounds and cut into small matchsticks
1 avocadopitted and sliced
big handful fresh cilantroroughly chopped (optional)
* peanut sauce:
1/4 cup peanut butternatural unsweetened
2 Tbsp soy sauceensure 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 flakesoptional—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.
Nutrition information is a rough estimate of 1/4 of the recipe, or 4 out of 12 rolls with peanut sauce.