Fresh Vegetable Spring Rolls
These fresh spring rolls are packed with crisp vegetables and herbs, offering a light and refreshing appetizer. Served with a flavorful peanut dipping sauce, they are perfect for a healthy snack or starter.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 202 kcal
Allergen information: may contain gluten, milk, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
rolls
- 8 pcsrice paper wrapper
- 50 grice vermicelli noodle, cooked according to package directions
- 1 pcscarrot, julienned
- 0.5 pcscucumber, julienned
- 0.25 pcsred cabbage, thinly sliced
- 0.5 pcsbell pepper, julienned
- 0.25 cupfresh mint leaf
- 0.25 cupfresh cilantro leaf
peanut sauce
- 4 tbsppeanut butter, creamy
- 2 tbspsoy sauce, low sodium
- 1 tbsplime juice, freshly squeezed
- 1 tbspmaple syrup
- 0.5 tspsriracha(optional)
- 2 tbspwater, warm
Equipment
shallow dish · large bowl · cutting board · knife · whisk
The method
Step by step
- 1
Prepare the rice vermicelli noodles according to package instructions, then drain and rinse with cold water to prevent sticking.
About 10 min
- 2
Julienne the carrot, cucumber, and bell pepper, and thinly slice the red cabbage.
About 5 min
- 3
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sriracha (if using), and warm water until smooth and creamy for the dipping sauce.
About 3 min
Cook’s note: Add more water if the sauce is too thick.
- 4
Fill a shallow dish or pie plate with warm water.
- 5
Dip one rice paper wrapper into the warm water for about 15-20 seconds until it is pliable but not overly soft.
Cook’s note: Do not oversoak, as it will become difficult to handle.
- 6
Carefully lay the softened wrapper flat on a clean, damp surface.
- 7
Arrange a small amount of cooked rice vermicelli noodles, carrot, cucumber, red cabbage, bell pepper, mint leaves, and cilantro leaves in the center of the wrapper, leaving space on the sides.
About 1 min
Cook’s note: Do not overfill, or the rolls will be hard to close.
- 8
Fold the bottom edge of the wrapper over the filling, then fold in the sides.
- 9
Roll the wrapper tightly from the bottom to the top to create a compact spring roll.
Cook’s note: Roll tightly to prevent the filling from falling out.
- 10
Repeat the process with the remaining wrappers and filling.
About 10 min
- 11
Serve the fresh spring rolls immediately with the peanut dipping sauce.
Per serving
Nutrition
- Calories
- 202.3kcal
- Protein
- 5.8g
- Carbs
- 28.7g
- Fat
- 8.2g
- Fibre
- 2.5g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover spring rolls tightly wrapped in plastic wrap in the refrigerator.