Description
Fresh, colorful vegan spring rolls packed with crisp vegetables, herbs, and rice noodles served with a flavorful peanut dipping sauce for the perfect light appetizer or snack.
Ingredients
8 rice paper wrappers
1 cup cooked rice vermicelli noodles
1 small carrot, julienned
1 small cucumber, julienned
1/2 red bell pepper, thinly sliced
1/2 cup shredded purple cabbage
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh basil leaves
**Peanut Dipping Sauce:**
1/4 cup creamy peanut butter
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp maple syrup
1 tsp sesame oil
2–3 tbsp warm water (to thin)
1/2 tsp grated ginger
Instructions
1. Prepare all filling ingredients and set them within reach.
2. Fill a shallow bowl with warm water and dip one rice paper wrapper for about 5 seconds, just until pliable.
3. Lay the wrapper on a clean surface or damp towel.
4. Place a small handful of noodles, vegetables, and herbs in the center.
5. Fold the sides over, then roll tightly like a burrito.
6. Repeat with remaining wrappers and filling.
7. Whisk together all peanut sauce ingredients until smooth.
8. Serve the rolls immediately with dipping sauce on the side.
Notes
Add tofu strips or avocado for extra creaminess and protein.
Keep rolls covered with a damp towel to prevent drying.
Best enjoyed fresh — if storing, refrigerate covered and consume within a few hours.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 4g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan spring rolls, fresh rolls, rice paper rolls, peanut sauce, healthy appetizer