Vibrant & Healthy: Delicious Garden Fresh Vegetable Spring Rolls with Peanut Sauce! 🤤🌱✨
Ingredients:
For the Spring Rolls (Fresh, Rice Paper Style):
12 sheets rice paper wrappers (about 22cm or 8.5 inches in diameter)
1 cup cooked rice vermicelli noodles (about 100g dry noodles)
1 large carrot, julienned (about 120g)
1 large cucumber, julienned (about 180g)
1 red bell pepper, thinly sliced (about 180g)
1 cup green leaf lettuce, torn (about 30g)
1/2 cup fresh mint leaves (about 20g)
1/2 cup fresh cilantro leaves (about 20g)
For the Rich & Savory Peanut Dipping Sauce:
1/2 cup creamy peanut butter (about 120g)
3 tablespoons soy sauce (about 45ml)
2 tablespoons fresh lime juice (about 30ml)
1 tablespoon maple syrup or brown sugar (about 15ml/15g)
1 tablespoon rice vinegar (about 15ml)
1 clove garlic, minced (about 5g)
1 teaspoon grated fresh ginger (about 5g)
4-6 tablespoons warm water, to thin (about 60-90ml)
1 teaspoon toasted sesame oil (optional, about 5ml)
Directions:
1. Prepare fillings: Cook rice vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside. Prepare all vegetables and herbs: julienne carrot and cucumber, thinly slice bell pepper, tear lettuce leaves.
2. Make peanut dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil (if using). Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency (should be smooth and pourable).
3. Set up rolling station: Fill a wide, shallow dish with warm water. Lay out your prepared vegetables, herbs, noodles, and dipping sauce near your workstation.
4. Soften rice paper: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Lay it flat on a clean, damp surface.
5. Assemble rolls: Place a few lettuce leaves near the bottom edge of the wrapper. Layer a small amount of vermicelli noodles, carrot, cucumber, bell pepper, mint, and cilantro on top. Leave about 1 inch (2.5 cm) clear on the sides.
6. Roll the spring roll: Fold the bottom edge of the rice paper over the filling, tucking it in tightly. Fold in the sides. Then, carefully roll the wrapper upwards, away from you, creating a tight cylinder.
7. Serve: Repeat with remaining wrappers and fillings. Cut each roll in half diagonally if desired. Serve immediately with the rich & savory peanut dipping sauce.
Recipe Information: Preparation Time: 35 minutes | Cooking Time: 5 minutes | Total Time: 40 minutes | Calories per Serving: 260 | Number of Servings: 6
#VegetableSpringRolls #PeanutDip #HealthyAppetizer #FreshRolls #VeganFriendly #HomemadeFood #AsianCuisine #EasyRecipes #MealPrep #CleanEating