What a way to “Eat The Rainbow”- these fresh spring rolls are PACKED with veggies – so many nutrients and fiber. Oh, and they are DELICIOUS, even the husband ate more than his fair share of them last night. Have fun with them – you can add any veggies you love or have on hand.
A few tips for assembling the rolls
- I used these larger square rice paper sheets – 22 cm. After assembling rolls, I cut each in half
- Don’t leave the rice paper in the water for too long – it will get too soggy. About 20 seconds give or take is perfect
- Place the piece of lettuce down first, this will hold the rest of your filling ingredients in place and keep them from slipping when you go to roll
- Keep your rolling surface damp to prevent the rice paper from sticking
Fresh Veggie Spring Rolls with Spicy Peanut Dipping Sauce
- Yield: 12 rolls
Ingredients
For the Spring Rolls
- 2 ounces rice vermicelli noodles
- 1 tablespoon sesame oil
- 6 pieces mini romaine or small pieces of butter lettuce
- 1 cup red cabbage, finely shredded
- 1 cup Napa cabbage, finely shredded
- 1 cup carrots, shredded
- 1 cucumber, julienned or thinly sliced
- ¼ cup green onion, thinly sliced
- ¼ cup mint, chopped
- ¼ cup cilantro, chopped
- 6 sheets large rice paper
For the Spicy Peanut Dipping Sauce
- 1/3 cup creamy peanut butter
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- ¼ cup water, as needed for consistency
- Sriracha to taste
Instructions
- Cook the rice noodles according to directions on package. Once cooked and rinsed, toss with the 1 tablespoon of sesame oil and set aside
- Whisk together all ingredients for peanut sauce and set aside. Add more water if sauce is too thick
- Prepare all filling ingredients, mix together the green onion, mint and cilantro in a small bowl. Set all filling ingredients within reach of the area where you will assemble the rolls
- Fill a shallow dish with about 1 inch of warm water. Dip the rice paper in the water for about 20 seconds – until it softens
- Lay the rice paper on a damp surface (I like to place mine on a damp clean tea towel)
- Leaving about 1 inch of open rice paper on each edge, place the piece of lettuce down first, top with the rice noodles, then cabbage, carrots, cucumber and the herb mix
- Fold the lower edge over the fillings and roll once, fold in each side and continue rolling
- Slice each roll in half
- Serve with peanut dipping sauce
