Description
Crispy and fresh veggie spring rolls served with a flavorful peanut sauce.
Ingredients
- Rice paper wrappers – 10 sheets
- Carrots – 1 cup, julienned
- Cucumber – 1 cup, julienned
- Red bell pepper – 1 cup, julienned
- Fresh mint leaves – 1/2 cup
- Fresh cilantro – 1/2 cup
- Lettuce leaves – 1 cup, shredded
- Peanut butter – 1/2 cup
- Soy sauce – 2 tablespoons
- Honey – 1 tablespoon
- Rice vinegar – 1 tablespoon
- Water – 2-3 tablespoons (for thinning sauce)
Instructions
- Prepare all vegetables by cutting them into thin strips.
- Soften rice paper wrappers in warm water for 10-15 seconds.
- Place softened wrapper on a clean surface.
- Layer vegetables and herbs on the bottom third of the wrapper.
- Fold the sides over the filling and roll tightly.
- Repeat with remaining wrappers and filling.
- For the peanut sauce, mix peanut butter, soy sauce, honey, rice vinegar, and water until smooth.
- Serve spring rolls with peanut sauce on the side.
Notes
- Serve immediately for best texture.
- Store leftovers in an airtight container.
- Use any vegetables you prefer.
Nutrition
- Serving Size: 1 spring roll
- Calories: 100
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Veggie Spring Rolls, Peanut Sauce, Healthy Snack, Vegan Appetizer