Vegetable Spring Rolls with Peanut Dipping Sauce

Name: Vegetable Spring Rolls with Peanut Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Carrot, Peeled And Cut Into Matchsticks; 1 whole Green Pepper, Cut Into Matchsticks; 1 whole Red Pepper, Cut Into Matchsticks; 1 whole Cucumber, Cut Into Matchsticks; 6 leaves Romaine Lettuce; 6 ounces, weight Asian Rice Vermicelli Noodles; 1 package Round Rice Paper Sheets; 5 sprigs Cilantro, Thai Basil, And/or Mint; 1 piece Lemon Grass; 1 cup Water; 1 teaspoon Freshly Grated Ginger; 3 Tablespoons Creamy Peanut Butter; 1/2 cups Hoisin Sauce; 1- 1/2 Tablespoon Sugar

Servings: persons

1 whole Carrot, Peeled And Cut Into Matchsticks
1 whole Green Pepper, Cut Into Matchsticks
1 whole Red Pepper, Cut Into Matchsticks
1 whole Cucumber, Cut Into Matchsticks
6 leaves Romaine Lettuce
6 ounces, weight Asian Rice Vermicelli Noodles
1 package Round Rice Paper Sheets
5 sprigs Cilantro, Thai Basil, And/or Mint
1 piece Lemon Grass
1 cup Water
1 teaspoon Freshly Grated Ginger
3 Tablespoons Creamy Peanut Butter
1/2 cups Hoisin Sauce
1- 1/2 Tablespoon Sugar

1
1.
2
Chop all of the veggies and set aside.
3
2.
4
Boil and drain noodles per package instructions.
5
Cool under water.
6
Set aside.
7
3.
8
One at a time, soak rice sheets into warm water to soften.
9
Use a shallow dish or pie plate for this step.
10
Lay a rice sheet on a towel-covered work surface.
11
Working quickly, place some noodles, vegetables, lettuce, and a few herb leaves on the near side of the rice round.
12
Roll mixture forward (in egg roll fashion) one revolution, then add additional vegetables.
13
Tuck ends inward and finish the roll.
14
Continue making rolls until ingredients are exhausted.
15
For Peanut Dipping Sauce:
16
In a small sauce pan, simmer lemon grass in the water for 5 minutes.
17
Strain out the lemongrass and add the remaining ingredients (ginger, peanut butter, hoisin, and sugar) to the water.
18
Whisk well and simmer for an additional 5 minutes.
19
If the sauce doesnt thicken, whisk for one minute over medium heat.
20
Pour into individual serving cups and serve with spring rolls.

563

kcal

Calories

Fat

112

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 14 ingredients. The key ingredients include: 1 whole Carrot, Peeled And Cut Into Matchsticks, 1 whole Green Pepper, Cut Into Matchsticks, 1 whole Red Pepper, Cut Into Matchsticks, 1 whole Cucumber, Cut Into Matchsticks, and more.

Yes, Vegetable Spring Rolls with Peanut Dipping Sauce 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!