Spring rolls are a delightful and versatile appetizer that can be enjoyed year-round. These crispy, golden parcels are filled with a medley of fresh veggies, making them a healthy and satisfying snack or light meal. What truly sets these spring rolls apart is the creamy, nutty peanut dipping sauce that perfectly complements the flavors of the filling.
Imagine crisp lettuce, juicy carrots, crunchy bell peppers, and aromatic herbs, all wrapped in a delicate rice paper wrapper. With each bite, you’ll experience an explosion of textures and flavors, from the satisfying crunch of the vegetables to the warm, savory notes of the peanut sauce. It’s a culinary adventure that will transport your taste buds to the vibrant streets of Southeast Asia.
The best part? These spring rolls are incredibly easy to prepare, making them an excellent choice for a fun and interactive cooking experience with family or friends. Roll up your sleeves, gather your ingredients, and let the assembly line begin. As you carefully wrap each spring roll, you’ll feel a sense of accomplishment and pride in creating something so visually appealing and delicious.
But the true star of the show is the peanut dipping sauce. This creamy, nutty concoction is a harmonious blend of rich peanut butter, tangy rice vinegar, savory soy sauce, and a hint of sweetness from brown sugar. A touch of garlic and a kick of chili paste add depth and complexity, creating a sauce that perfectly complements the fresh flavors of the spring rolls.
Whether you’re hosting a casual gathering or simply looking for a healthy and satisfying snack, these vegetable spring rolls with peanut dipping sauce are sure to impress. Prepare to be transported to a world of vibrant flavors and textures with every bite.
Ingredients:
- 8 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup thinly sliced bell peppers
- 1 cup thinly sliced cucumber
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 16 round rice paper wrappers
- For the peanut dipping sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 clove garlic, minced
- 1 teaspoon chili paste (or more if you prefer spicier)
- 1/4 cup warm water
Instructions:
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a large bowl, combine the carrots, cabbage, bell peppers, cucumber, cilantro, and mint.
- Add the cooked vermicelli noodles to the vegetable mixture and toss to combine.
- To make the peanut dipping sauce, whisk together the peanut butter, rice vinegar, soy sauce, brown sugar, garlic, and chili paste in a small bowl.
- Gradually add the warm water, whisking constantly, until the sauce reaches your desired consistency.
- Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for a few seconds to soften it.
- Transfer the softened wrapper to a clean work surface. Place a portion of the vermicelli and vegetable mixture onto the lower third of the wrapper.
- Fold the sides of the wrapper over the filling, then tightly roll up the spring roll.
- Repeat with the remaining wrappers and filling.
- Serve the spring rolls with the peanut dipping sauce on the side.
Enjoy these fresh and flavorful vegetable spring rolls with the creamy, nutty peanut dipping sauce for a truly delightful and satisfying experience!
