Spring Rolls with Peanut Sauce
Fresh vegan spring rolls filled with noodles, vegetables, and herbs, served with a creamy peanut sauce. A light, healthy appetizer with customizable fillings and easy rolling method.
Equipment
- 1 large bowl for soaking rice noodles and rice paper
- 1 Clean surface for rolling spring rolls
Ingredients
- 10 rice paper wrappers
- 1 cup rice noodles
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 cup julienned red bell pepper
- 1/2 cup fresh herbs mint, cilantro
- 1 cup cooked and sliced shrimp optional
Instructions
- Soak rice noodles in hot water for 10 minutes until soft.
- Prepare a clean, flat surface for rolling spring rolls.
- Dip one rice paper wrapper in warm water for 10 seconds to soften.
- Lay softened rice paper flat on the surface.
- Place a small portion of noodles, vegetables, herbs, and shrimp if using, near the bottom of the wrapper.
- Fold the sides of the rice paper over the filling to enclose it.
- Roll the rice paper tightly from the bottom up to form the spring roll.
- Repeat the process until all ingredients are used and rolls are made.
- Serve the fresh spring rolls with creamy peanut sauce on the side.
Notes
- Keep rice paper moist during rolling to prevent tearing.
- Customize fillings with your favorite vegetables or proteins.
- Make peanut sauce ahead and store refrigerated for convenience.