Fresh Spring Rolls with Peanut Sauce
These Fresh Spring Rolls with Peanut Sauce are light, crisp, and bursting with fresh vegetables and herbs, wrapped in soft rice paper and served with a creamy, flavorful peanut dipping sauce. No cooking required and ready in minutes, they’re perfect for warm-weather meals, quick lunches, or fun, hands-on dinners.
Ingredients
- Fresh Spring Rolls
- 8 –10 rice paper wrappers
- 2 oz rice noodles vermicelli, cooked, rinsed, and cooled
- 1 cup butter lettuce or romaine torn into strips
- 1 cup carrots julienned
- 1 cup cucumber cut into matchsticks
- ½ cup fresh herbs mint, cilantro, and/or basil
- Peanut Sauce
- ½ cup natural peanut butter creamy, unsweetened
- 2 tbsp soy sauce or tamari
- 2 tbsp fresh lime juice
- 1 –2 tbsp honey or maple syrup
- 1 clove garlic minced or grated
- 1 –2 tsp chili garlic sauce or sriracha optional
- Warm water as needed to thin
- Pantry Staples
- Warm water for softening rice paper
- Optional: ½ tsp sesame oil
- Salt to taste
Instructions
- Prep
- Cook rice noodles according to package directions; rinse under cold water and drain well.
- Wash and slice all vegetables evenly.
- Whisk all peanut sauce ingredients in a bowl until smooth, thinning with warm water as needed.
- Assemble the Rolls
- Fill a shallow bowl with warm water.
- Dip one rice paper wrapper into the water for 5–10 seconds, until just pliable.
- Lay wrapper flat on a clean surface.
- Arrange lettuce, noodles, vegetables, and herbs across the lower third of the wrapper.
- Fold bottom edge over filling, tuck in sides, and roll tightly like a burrito.
- Repeat with remaining wrappers and fillings.
Notes
- Do not oversoak rice paper—it softens more as you work.
- Lettuce helps protect the wrapper from tearing.
- Keep finished rolls covered with a damp towel while assembling.