Fresh Spring Rolls With Peanut Sauce Recipe

I love making Vietnamese Spring Rolls with crisp lettuce, thinly sliced cucumber, and vibrant red bell pepper, all layered over delicate vermicelli noodles. I add fresh mint, basil, and cilantro to brighten every bite. Paired with a creamy peanut sauce, these rolls make for an appealing and colorful treat that inspires creativity.

I recently stumbled on this awesome twist on spring rolls and couldn’t wait to try it out. This recipe for Fresh Spring Rolls with Peanut Sauce is fun to make and super customizable.

I love how it uses 12 rice paper wrappers around 4 oz of vermicelli rice noodles, a small head of lettuce, an English cucumber, 1 cup of julienned carrots, a red bell pepper, and 1 cup of bean sprouts. You also get a burst of fresh flavor from 1/2 cup each of mint, basil, and cilantro.

The peanut sauce totally seals the deal with its creamy peanut butter, soy sauce, minced garlic, lime juice, a bit of sugar, and a touch of sriracha if you’re feeling spicy. It reminds me a bit of my favorite Vietnamese spring rolls and even makes a cool party snack.

Trust me, its bright and fresh flavors are a real game-changer. Enjoy exploring every bite!

Why I Like this Recipe

I love this recipe because it’s super fresh and packed with lots of colorful veggies that make me feel like I’m eating something healthy and light. I also like that the recipe is easy to follow, even if I’m not a master chef in the kitchen. It makes me feel like I can whip up a delicious meal without too much fuss.

Another thing i really dig is the customizable nature of the rolls. I can easily skip the tofu or swap veggies around if i don’t feel like them that day. And the peanut sauce is awesome – it adds that tangy and slightly spicy flavor that brings everything together. Lastly, i love making these for parties since everyone seems to enjoy how cool and refreshing they are.

Ingredients

• Rice paper: light and airy, provides carbohydrates and delicate texture overall.
• Rice noodles: super simple, mainly carbs that fuel energy and keep it filling.
• Tofu: packed with protein for muscle support, and adds a nice squishy bite.
• Fresh herbs: mint, basil, cilantro boost flavor and add essential micronutrients.
• Peanut butter: rich in healthy fats and gives the sauce a yummy, creamy texture.

Ingredient Quantities

• 12 rice paper wrappers
• 4 oz vermicelli rice noodles (about 1 cup cooked)
• 1 small head of lettuce, roughly torn or about 2 cups shredded
• 1 English cucumber, thinly sliced
• 1 cup julienned carrots
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• (Optional) 14 oz block extra firm tofu, pressed and cut into strips
• For the peanut sauce:
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 clove garlic, minced
• 1-2 tsp lime juice or rice vinegar
• 1-2 tsp sugar (or honey if not vegan)
• 1 tsp sriracha (optional if you like it spicy)
• 1/4 to 1/3 cup water (adjust to get your desired consistency)

How to Make this

1. Start by cooking the vermicelli rice noodles according to the package instructions; drain and let them cool down while you prep the rest of your veggies.

2. Wash and prepare your veggies: tear the lettuce into small pieces, thinly slice the English cucumber and red bell pepper, and julienne the carrots.

3. Rinse the bean sprouts and gently pat dry. Gather your mint, basil, and cilantro leaves so they are ready to go.

4. If you are using tofu, press it well, then cut it into strips and pan-fry lightly in a little oil until they are just golden on the edges.

5. Fill a large shallow bowl with lukewarm water, one at a time, dip a rice paper wrapper in the water about 10 to 15 seconds until it’s soft but still a bit firm, then lay it on a clean work surface.

6. On the softened wrapper, place a small amount of lettuce, a few cucumber slices, some carrots, bell pepper, bean sprouts, and a little portion of vermicelli noodles. Add some tofu if using and sprinkle with the fresh herbs.

7. Fold the bottom of the wrapper over the filling, then tuck in the sides and roll it tightly so that the filling is fully enclosed in the soft rice paper.

8. Repeat this process with the rest of the wrappers and your prepared filling ingredients until everything is used up.

9. To make the peanut sauce, in a small bowl combine the creamy peanut butter, soy sauce, minced garlic, lime juice or rice vinegar, sugar (or honey), and sriracha if you want some heat; gradually whisk in water until you reach your desired consistency.

10. Serve the fresh spring rolls on a plate with the peanut sauce on the side for dipping and enjoy!

Equipment Needed

1. A large pot (for boiling water to cook the noodles)
2. A colander (to drain the noodles)
3. A cutting board (for all the veggie chopping)
4. A sharp knife (for slicing, julienning and tearing veggies)
5. Paper towels (to gently pat dry the bean sprouts)
6. A non-stick frying pan (for pan-frying the tofu)
7. A spatula (to help flip the tofu)
8. A large shallow bowl (for dipping the rice paper wrappers)
9. A small mixing bowl (for mixing up the peanut sauce)
10. A whisk (to blend the peanut sauce ingredients)

FAQ

Fresh Spring Rolls With Peanut Sauce Recipe Substitutions and Variations

• If you can’t find rice paper wrappers, you can use butter lettuce leaves instead for a crisp and fresh alternative.
• Instead of vermicelli rice noodles, you can try glass noodles or even thin spaghetti cooked until just al dente.
• If tofu isn’t your thing, tempeh or even chickpeas can be a good protein swap, offering a different but tasty texture.
• For the peanut sauce, if you’re allergic to peanuts or just prefer something different, almond butter or cashew butter can work pretty well.
• If you’re trying to avoid gluten, you can substitute traditional soy sauce with tamari or coconut aminos to still get that savory kick.

Pro Tips

1. Make sure you dont soak the rice paper for too long – if it’s too soft it can tear easily; experiment with the dipping time until you get that perfect texture that still holds together.

2. When cooking the tofu, its really important to press out as much water as possible beforehand. If you dont do this, the tofu will end up soggy instead of giving you that nice, crispy outer edge.

3. For the peanut sauce, add water slowly while little by little checking the consistency. This way you can get it just right and avoid a runny or too thick sauce.

4. Prep all your veggies and herbs before you start rolling your spring rolls. Having everything ready makes the process smoother and you dont end up rushing, which could compromise the fresh crunch of your veggies.