Veggie Rolls With Tangy Peanut Dipping Sauce Recipe

I am excited by this fresh spring rolls recipe filled with vibrant ingredients like red cabbage, carrots, cucumber, and bell peppers, along with rice noodles and fresh herbs. The tangy peanut sauce, made with creamy peanut butter, soy sauce, lime juice and garlic, brings a lively kick to every bite.

I’ve always been excited to share my latest take on Veggie Rolls With Tangy Peanut Dipping Sauce. This recipe is one of my favorites since it’s light, fresh, and bursting with color.

I start with 8 rice paper wrappers, layering them with a mix of shredded red cabbage, julienned carrots, cucumber, and thin slices of red bell pepper, and even a bit of yellow bell pepper. I also like to toss in some cooked rice noodles along with fresh mint, basil, and cilantro leaves to make the rolls feel extra lively.

The peanut sauce is what really ties everything together. By mixing creamy peanut butter with soy sauce, rice vinegar, honey, lime juice, minced garlic, a bit of water to get that perfect dip consistency, and a touch of chili garlic sauce, I create a tangy peanut dipping sauce that enhances the whole dish.

This is a recipe for fresh spring rolls that keep you wanting more.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how every bite is super fresh and crunchy, and it makes me feel like I’m eating something healthy without sacrificing flavor. Second, I like how easy it is to customize the rolls; I can add more of my favorite veggies or even toss in some extra herbs when I’m feeling creative. Third, the tangy peanut sauce is the best part for me – it ties everything together with that perfect mix of salty, sweet, and a little spicy kick, and it really makes the dish pop. Finally, I like how fun it is to make these rolls – dipping the rice paper, layering the veggies, and rolling everything up makes cooking feel more like an adventure rather than a chore.

This recipe makes these awesome rice paper rolls filled with fresh rainbow veggies and served with a tangy peanut dipping sauce. Its super simple and really satisfying when you dip one in that layered, flavorful sauce. You start by dunking a rice paper in lukewarm water for about 15 to 20 seconds until it’s soft (but not too soggy, which can be a pain). Then, lay it out on a damp surface so it doesn’t stick, put a bit of cooked rice noodles in the center, and pile on shredded red cabbage, julienned carrots and cucumber, plus some thinly sliced red and yellow bell peppers. Sprinkle a handful of mint, basil, and cilantro all over the top, fold the bottom of the wrapper over the filling, fold in the sides, and roll it up nice and tight. For the sauce, mix together creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, minced garlic, and toss in some chili garlic sauce if you like a bit of heat. Add water little by little until you get a smooth, runny consistency. Serve these tasty rolls with the dipping sauce on the side and enjoy a fresh and fun meal!

Ingredients

• Crunchy red cabbage adds fiber, vitamins and a slight peppery crunch.
• Julienned carrots supply sweet notes and essential nutrients for vibrant eating.
• Rice noodles provide hearty carbohydrates with a gentle chewy texture in every bite.
• Herb medley of mint, basil and cilantro infuses freshness and aids digestion.
• Peanut butter offers creamy protein and healthy fats balancing the tangy sauce.
• Lime juice delivers tangy acidity that brightens and elevates every bite.
• Soy sauce and rice vinegar add savory depth with a touch of umami flavor.
• Honey gently sweetens the sauce complimenting the bright tangy lime and garlic notes.

Ingredient Quantities

• 8 rice paper wrappers
• 1 cup shredded red cabbage
• 1 cup julienned carrots
• 1 cup julienned cucumber
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1 cup cooked rice noodles
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• For the tangy peanut dipping sauce:
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp lime juice
• 1 small clove garlic, minced
• 2 to 3 tbsp water (adjust for desired consistency)
• 1/2 tsp chili garlic sauce (optional, if you like a bit of heat)

How to Make this

1. Dip one rice paper wrapper into a bowl of lukewarm water for about 15 to 20 seconds until it’s soft but not too soggy

2. Lay the dipped wrapper flat on a clean, damp surface

3. In the center of the wrapper, place a small amount of cooked rice noodles

4. Next, add the shredded red cabbage, julienned carrots, cucumber, sliced red and yellow bell peppers

5. Sprinkle fresh mint, basil, and cilantro leaves over the veggies

6. Fold the bottom of the wrapper over the filling, then fold the sides inward and roll it tightly

7. Repeat the process with the remaining rice paper wrappers

8. For the dipping sauce, mix the creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, minced garlic, and chili garlic sauce if using in a small bowl

9. Gradually add water until you get a smooth, slightly runny consistency

10. Serve the veggie rolls with the tangy peanut sauce on the side and enjoy your fresh, healthy treat!

Equipment Needed

1. Large bowl for dipping the rice paper wrappers in lukewarm water
2. Clean cutting board or plate that you can dampen to use as a flat surface
3. Knife for slicing and julienning the veggies
4. Additional cutting board for prepping the vegetables
5. Measuring cups and spoons to accurately portion out the peanut sauce ingredients
6. Small bowl for mixing together the dipping sauce
7. Tongs or spatula for handling the delicate veggie rolls without messing them up

FAQ

Veggie Rolls With Tangy Peanut Dipping Sauce Recipe Substitutions and Variations

• Rice paper wrappers: If you dont have these, try using large lettuce leaves or collard greens wraps for a similar fresh crunch.
• Rice noodles: You can sub in soba noodles or even cellophane noodles which work pretty well too.
• Fresh basil: If you’re out, using extra mint or even baby spinach can lend a nice flavor alternative.
• Soy sauce (for the dipping sauce): Tamari is a great substitute, especially if you’re looking for a gluten-free option.
• Red cabbage: You can swap this for Napa cabbage if you want a milder texture and flavour.

Pro Tips

1. When you dip your wrapper, dont overdo it – if its too soggy, the rice paper will tear easily and that totally ruins the look of your rolls.
2. Make sure all your cutting cutting and prep work is done before you start rolling, cause once you dip the wrapper, its best to work fast so your veggies dont dry out.
3. Experiment with the sauce by maybe adding a pinch of toasted peanuts or chopped green onion for an extra flavor punch.
4. If you have leftovers, wrap them in a damp paper towel and store in an airtight container in the fridge, but try to enjoy them the same day since they tend to lose their freshness quick.