Steamed Vegetable Spring Rolls Recipe

Name: Steamed Vegetable Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons peanut or olive oil; 2 cups shredded coleslaw mix; 1/2 cup Thai Peanut Sauce, recipe follows; 8 spring roll wrappers (sold in the refrigerated section of the produce aisle); 1 (6-ounce) can sliced water chestnuts, drained and chopped; 1 (11-ounce) can asparagus, drained and cut into 1-inch pieces; 1/4 cup reduced-sodium soy sauce; 3 cups reduced-sodium beef broth; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons creamy peanut butter; 2 teaspoons toasted sesame oil; 1 teaspoon hot sauce

Servings: persons

2 teaspoons peanut or olive oil
2 cups shredded coleslaw mix
1/2 cup Thai Peanut Sauce, recipe follows
8 spring roll wrappers (sold in the refrigerated section of the produce aisle)
1 (6-ounce) can sliced water chestnuts, drained and chopped
1 (11-ounce) can asparagus, drained and cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

1
Heat the oil in a large skillet over medium-high heat.
2
Add the coleslaw mix and cook, stirring, until the cabbage wilts, about 3 minutes.
3
Add the peanut sauce and mix well to combine.
4
Remove from the heat.
5
Place 2 inches of water in the bottom of a steamer or large saucepan and set over medium-high heat.
6
Meanwhile, arrange the spring roll wrappers on a flat surface.
7
Top each wrapper with an equal amount of the coleslaw mixture, water chestnuts, and asparagus, making an even layer down the center.
8
Roll up the wrappers, tuck in the ends and place side by side in steamer basket or large colander.
9
Set the steamer basket (or colander) over the now simmering water, cover, and steam until the wrappers are translucent, about 5 minutes.
10
Serve the spring rolls with soy sauce on the side for dipping.
11
In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat.
12
Bring to a simmer and let simmer for 10 minutes.
13
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons peanut or olive oil, 2 cups shredded coleslaw mix, 1/2 cup Thai Peanut Sauce, recipe follows, 8 spring roll wrappers (sold in the refrigerated section of the produce aisle), and more.

Yes, Steamed Vegetable Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Vegetable Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions