Vegetable Spring Rolls with Peanut Sauce
Total Time
30 minutes
Prep Time
30 minutes
Rating
5 out of 5 stars
(20)
Ingredients
8 servings
- 8 to 10 10-inch rice paper wrappers
- 5 green leaf lettuce leaves, torn into large pieces
- 1 cup fresh basil leaves
- ¾ cup fresh mint leaves
- ¾ cup chopped fresh cilantro leaves
- 1 cup matchstick carrots
- 1 cup shredded purple cabbage
- 1 red bell pepper, thinly sliced
- ½ English cucumber, seeded and cut into long matchsticks
- 1 avocado, halved, peeled, seeded and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup creamy peanut butter
- 4 teaspoons reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 teaspoon freshly grated ginger
How would you rate this recipe?
Preparation
Chef’s notes
These crisp, crunchy, healthy and fresh veggie rainbow rolls can be prepped in advance by chopping and storing the vegetables ahead of time.
Best served immediately but can also be chilled up to a few hours. Cover them with lightly damp paper towels to prevent drying out.