Looking for a fresh and vibrant dish that’s both healthy and incredibly delicious? Dive into the world of Fresh Spring Rolls with Peanut Ginger Sauce! These delightful rolls are packed with colorful vegetables and fragrant herbs, all wrapped in delicate rice paper, making them a perfect appetizer or light meal. In just 20 minutes, you can whip up a batch of these vegan delights that will impress your friends and family. Plus, the homemade peanut ginger sauce adds a rich, creamy kick that takes these spring rolls to the next level. Ready to roll? Let’s get started!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 8 rice paper wrappers
- 1 cup vermicelli noodles, cooked
- 1 cup mixed vegetables (carrots, cucumber, bell pepper)
- 1/2 cup fresh herbs (mint, cilantro)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon maple syrup
- Water for dipping
Instructions
- Begin by preparing all your ingredients. Cook the vermicelli noodles according to the package instructions, then drain and rinse them under cold water to stop the cooking process. Set aside.
- Wash and julienne the mixed vegetables (carrots, cucumber, and bell pepper) into thin strips. This will make them easier to roll and eat.
- Rinse the fresh herbs (mint and cilantro) under cold water and gently pat them dry with a paper towel.
- In a small bowl, prepare the peanut ginger sauce. Combine the peanut butter, soy sauce, grated ginger, and maple syrup. Mix well until smooth. If the sauce is too thick, you can add a little water to achieve your desired consistency.
- Fill a shallow dish or plate with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds, or until it becomes soft and pliable. Be careful not to soak it too long, as it may tear.
- Once the rice paper wrapper is softened, lay it flat on a clean, dry surface. In the center of the wrapper, place a small amount of cooked vermicelli noodles, followed by a handful of the mixed vegetables, and a few sprigs of fresh herbs.
- To roll the spring roll, fold the sides of the rice paper wrapper over the filling, then start rolling from the bottom (the side closest to you) upwards, tucking the filling in as you go. Make sure to roll it tightly but gently to avoid tearing the wrapper.
- Repeat the process with the remaining rice paper wrappers and filling ingredients until all the spring rolls are made.
- Arrange the fresh spring rolls on a serving platter. Serve them with the peanut ginger sauce on the side for dipping.
- Enjoy your delicious and healthy fresh spring rolls!
Tips
- Prep Ahead: To save time, prepare your vegetables and sauce ahead of time. You can store the chopped veggies and the peanut ginger sauce in the fridge for a few hours before assembling the rolls.
- Moisten with Care: When soaking the rice paper wrappers, dip them in warm water for just 10-15 seconds. They should be soft but not overly soggy to prevent tearing.
- Layer Wisely: When filling the wrappers, don’t overstuff them! A small amount of vermicelli noodles, vegetables, and herbs will make rolling easier and prevent spills.
- Rolling Technique: Start by folding in the sides of the wrapper before rolling from the bottom up. This technique keeps your filling secure and ensures a neat roll.
- Serve Fresh: These spring rolls are best enjoyed fresh. If you need to prepare them in advance, cover them with a damp cloth to keep them from drying out until you’re ready to serve.
- Customize Your Fillings: Feel free to get creative with your fillings! Add avocado, tofu, or your favorite veggies to make these spring rolls your own.
- Dipping Delight: Experiment with different dipping sauces! While the peanut ginger sauce is a classic, try adding a splash of lime juice or a sprinkle of chili flakes for an extra zing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
