Description
Bright and fresh spring rolls filled with crisp vegetables and fragrant herbs, served with a creamy peanut sauce.
Ingredients
- Rice paper wrappers (round)
- 2–3 medium carrots, julienned
- 1 cucumber, seeded if watery, julienned
- 1 bell pepper, thinly sliced (any color)
- Lettuce leaves (butter, romaine, or leaf lettuce)
- Fresh herbs: mint, cilantro, basil
- 1/2 cup creamy peanut butter
- 2–3 tbsp soy sauce or tamari (for gluten-free)
- 1–2 tbsp fresh lime juice
- 1 small garlic clove, minced
- Water to thin
- Extra peanut sauce for dipping
Instructions
- Make the peanut sauce: In a bowl whisk together 1/2 cup creamy peanut butter, 2–3 tablespoons soy sauce or tamari, 1–2 tablespoons fresh lime juice, and 1 small minced garlic clove until smooth. Add water gradually until the sauce reaches the desired consistency.
- Prep the fillings: Peel and julienne the carrots, seed and julienne the cucumber, and thinly slice the bell pepper. Rinse and pat dry the herbs and lettuce leaves.
- Soften the rice paper wrappers: Fill a shallow dish with warm water. Submerge one rice paper wrapper for 8–12 seconds until pliable, then lay it flat on a clean work surface.
- Assemble the rolls: Place a lettuce leaf in the center, followed by a handful of carrots, cucumber, bell pepper, and herbs. Fold and roll tightly to seal.
- Repeat with remaining wrappers and fillings. Cover with a damp towel until serving, and slice in half if desired. Serve chilled or at room temperature with peanut sauce.
Notes
For cleaner presentation, trim uneven edges of each roll. Adjust the sauce with more lime if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese