Description
Crispy vegetable spring rolls served with a creamy peanut sauce.
Ingredients
Scale
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 bell pepper, sliced
- 1 cucumber, julienned
- 1 cup bean sprouts
- 1 package rice paper wrappers
- 1/2 cup peanuts, crushed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1/4 cup peanut butter
- 2 tablespoons honey
- 1/4 cup water
Instructions
- Prepare the vegetables by shredding and slicing them.
- Soak rice paper wrappers in warm water until soft.
- Place a small amount of each vegetable in the center of a wrapper.
- Roll the wrapper tightly, folding in the sides as you go.
- Repeat until all ingredients are used.
- For the peanut sauce, mix peanut butter, honey, soy sauce, sesame oil, lime juice, and water in a bowl.
- Serve spring rolls with the peanut sauce for dipping.
Notes
- Serve fresh for best taste.
- Adjust the vegetables to your preference.
- Store leftover rolls in an airtight container.
Nutrition
- Serving Size: 2 spring rolls
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegetable Spring Rolls, Peanut Sauce, Vegan Appetizer