Spring Rolls with Peanut Sauce Recipe
This spring rolls with peanut sauce recipe delivers fresh, crunchy rolls packed with vibrant vegetables and herbs, paired with a creamy, tangy peanut sauce. It’s an easy, customizable dish perfect for snacks, appetizers, or light meals. Ideal for beginners and seasoned cooks, it’s a fun, healthy option for any occasion.
Equipment
- Large shallow bowl or pie dish
- Clean cutting board or flat surface
- Sharp knife for slicing vegetables
- Small bowl for mixing peanut sauce
- Whisk or fork for stirring sauce
- Serving platter for finished rolls
Ingredients
For the Spring Rolls
- 12 rice paper wrappers 8-inch rounds
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 red bell pepper julienned
- 1 avocado thinly sliced
- 2 cups shredded lettuce or mixed greens
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup cooked vermicelli noodles optional
- 1/2 cup cooked shrimp peeled and halved (optional for non-vegetarian)
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red chili flakes optional
- 4 –6 tablespoons warm water to thin sauce
Instructions
Step 1: Prepare the Ingredients
- Chop and slice all vegetables into thin, uniform strips. Cook vermicelli noodles (if using) according to package instructions, then rinse with cold water. If using shrimp, peel, cook, and slice them in half lengthwise.
Step 2: Make the Peanut Sauce
- In a small bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, ginger, and chili flakes. Whisk in warm water, 1 tablespoon at a time, until the sauce is smooth and pourable. Set aside.
Step 3: Set Up Your Rolling Station
- Fill a large shallow bowl with warm water for soaking rice paper. Lay out your prepared vegetables, herbs, noodles, and shrimp (if using) on a clean surface. Keep a damp cloth nearby to cover rolled spring rolls.
Step 4: Soak the Rice Paper
- Dip one rice paper wrapper into the warm water for 10–15 seconds until it softens but is still slightly firm. Place it flat on your cutting board or work surface. Avoid over-soaking, as it can tear.
Step 5: Assemble the Spring Rolls
- Place a small handful of lettuce, carrots, cucumber, bell pepper, avocado, and herbs in the center of the rice paper. Add a few noodles or shrimp if using. Keep the filling compact, leaving 2 inches of space on each side.
Step 6: Roll the Spring Rolls
- Fold the bottom of the rice paper over the filling, tucking it tightly. Fold in the sides, then roll upward to seal. Place the roll seam-side down on a platter and cover with a damp cloth.
Step 7: Repeat and Serve
- Repeat the soaking and rolling process for the remaining wrappers. Serve the spring rolls fresh with peanut sauce on the side. For a pretty presentation, cut rolls in half diagonally.