These veggie spring rolls are incredibly fresh and great to enjoy on the patio while soaking up the Colorado sun. A friend of mine introduced me to veggie spring rolls and I have been crazy over them ever since! If you are following the Mediterranean diet, you know that getting adequate vegetables in is key. I estimate each roll provides about 1-2 servings of vegetables, depending on how much you pack into each one which makes this a great way to increase your vegetable intake!
If you are looking for a cool drink to go with these veggie spring rolls, check out my mint tea!
My favorite produce to add in are carrots, red peppers, and cucumber to give it that crunch. The avocado balances it out to give the roll a creamy texture (and honestly I just love me some avocado, so I put in a hefty amount). Then adding a good amount of fresh cilantro brings it together for that fresh feeling.
A word of caution though…if using avocado in these rolls, it might turn gray/brown if saving as leftovers. They are still good after one day, but may not be so pleasant later on. That being said, the avocado is worth it in my opinion and they never last longer than a day in my house! If you don’t use avocado, these rolls will likely last a few more days.
These veggie spring rolls come together very quickly and make a great snack paired with this homemade spicy peanut sauce.
Updated on 5/06/2021
Table of Contents
Veggie Spring Rolls with Spicy Peanut Sauce
Ingredients
Veggie Spring Rolls
- 8 sheets rice paper
- 1 cup rice noodles cooked according to package instructions
- 1 red pepper sliced into thin sticks
- 1 medium carrots sliced into thin sticks
- 1 cucumber sliced into thin sticks
- 1/4 cup fresh cilantro chopped
- 1 avocados sliced very thin
Spicy Peanut Sauce
- 4 Tbsp peanut butter powder
- 3 Tbsp water
- 1/2 tsp ground ginger
- 1/4 tsp lime juice
- 1/2 tsp sesame oil
- 1/2-1 tsp sriracha sauce , adjust amount depending on desired spice level
- 1/2 tsp maple syrup
Instructions
Prepare the assembly area:
- Prepare veggies for assembly as stated. DO NOT submerge your rice paper yet!
- Cook the rice noodles according to package instructions. Drain and let them cool before assembly.
- Fill a large bowl with very warm water and set next to your assembly station.
Assemble the spring rolls:
- Take one sheet of rice paper and dunk it into the warm water for about 10 seconds. Don't go for too long. The grid marks on the paper should be almost gone when it's ready. Lay the rice paper on a flat surface.
- Add rice noodles (about 2-3 fingers width) and add produce of choice as shown in the picture. Top with cilantro.
- Bring up the bottom of the rice paper up.
- Bring the sides in to the middle.
- Roll from the bottom up to create a tight burrito. Careful not to go to crazy as the rice paper can tear easily.
Make the peanut sauce:
- Combine all dry ingredients in a small bowl and whisk together.
- Add in remaining wet ingredients and whisk well.
- The peanut sauce is best when refrigerated for at least 30 minutes, but still tastes good if serving immediately.
When storing leftover spring rolls, wrap them in a damp (not dripping water) paper towel to keep them moist or the rice paper will harden and become unpleasant to consume. Then put them into a sealing reusable bag in the fridge like these Stasher ones.
Enjoy!