Description
Fresh, crunchy, and light, these spring rolls are perfect for healthy meals, featuring a homemade peanut sauce that balances savory, tangy, and sweet flavors.
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), separated into single leaves
- Fresh herbs: mint, cilantro, basil — mix and match to taste
- 1/2 cup creamy peanut butter
- 2–3 tbsp soy sauce or tamari (use tamari for gluten-free)
- 1–2 tbsp fresh lime juice
- 1 small garlic clove, minced
- Water, to thin
Instructions
- Make the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce (or tamari), lime juice, and minced garlic until smooth. Add water, 1 tablespoon at a time, until the sauce reaches a loose dipping consistency. Taste and adjust lime or soy.
- Prep the fillings: Cut carrots, cucumber, and bell pepper into thin, even strips. Rinse herbs and pat dry. Separate lettuce into single leaves for assembly.
- Soften wrappers: Fill a shallow dish or pie plate with warm water. Submerge one rice paper for about 8–12 seconds — it should still be slightly firm.
- Assemble: Lay the softened wrapper on a clean cutting board. Place a lettuce leaf in the center, add a small handful of each vegetable and herbs, keeping it to a 2–3 inch log.
- Fold and roll: Fold the bottom edge over the filling, fold in the sides snugly, then roll up tightly. Aim for a firm, cylindrical shape.
- Repeat: Continue with remaining wrappers and fillings, storing finished rolls covered with a damp towel in the fridge until serving.
- Serve: Offer the peanut sauce chilled or at room temperature for dipping.
Notes
These rolls are best served the same day. If making ahead, store covered with a damp towel. For variations, try adding shrimp or marinated tofu inside the roll.