I love spring rolls. I love the crunchy fresh veggies that are stuffed inside. I love the soft, pillowy rice wrapper keeping it all together. But, probably the thing I love most is the sauce. I love dipping, and double dipping, and smothering my spring rolls with sauce. What? I feel like I’m not alone on this.
I was super intimated by spring rolls for quite some time. Surely there should be some sort of special skill required to roll things in rice wrapper, no? NO!
It’s way easier to make these spring rolls than you think. I’m going to share the ingredients I used for these spring rolls below, but the cool thing is, you can really customize them to your own taste! Add some shrimp or shredded chicken in there! Want some purple? Add some shredded cabbage or even some noodles. Have fun with it!
Spring Roll Ingredients:
- round rice paper
- butter lettuce
- bell peppers
- large carrot
- fresh mint
- fresh cilantro leaves
- chopped peanuts
- sesame seeds
- peanut sauce
How to wrap spring rolls:
- Wet the wrapper – dip the round rice wrapper into a shallow bowl with water. Then, place it on a damp cutting board. Having the cutting board damp is key because if it’s dry, the wrapper will stick to the board and potentially get a hole in it.
- Pile on the ingredients – on one side of the wrap, stack the ingredients you’re using in a log formation. Don’t over-pack because then it makes it really hard to wrap the spring roll and get everything to hold together.
- Roll and fold – roll everything, using your thumbs to pull up the rice wrap and roll it once, then fold the sides in. Roll one more time over or until the wrapper sticks to itself.
Other recipes with peanut sauce you’ll love:
- ribbon carrot salad with peanut sauce
- sweet potato noodles with peanut sauce
- Thai broccoli salad with peanut dressing
- grilled peanut chicken flatbread
- spicy peanut chicken skewers
- 6 – 8 pieces of round rice paper
- 4 – 6 leaves of butter lettuce, torn in half
- 1 red bell pepper, thinly sliced
- 1 yellow or orange bell pepper, thinly sliced
- 1 large carrot, peeled and thinly sliced
- 1/2 cucumber, thinly sliced
- 1 avocado, flesh removed and thinly sliced
- handful fresh mint
- handful fresh cilantro leaves
- 1/4 cup chopped peanuts
- 1 teaspoon sesame seeds
Peanut Dipping Sauce:
- 2 tablespoons melted coconut oil
- 2 tablespoons natural peanut butter
- 1 tablespoon tamari or soy sauce
- 1 tablespoon agave, honey or maple syrup
- 2 garlic cloves, minced
- First, take care to thinly slice your veggies. It really makes a difference in the texture of your rolls and how tightly they pack together. So cut thin strips to the best of your ability! If you have a julienne peeler, that would also be a really great option to get super thin veggie strips!
- Next, fill a shallow dish with water and set it next to a cutting board. Use your hand to dampen the cutting board with the water.
- Dip one rice wrapper into the water for about 10 seconds and then lay it on the damp cutting board.
- On one side of the wrapper, pile your veggies: half a leaf of butter lettuce, some bell pepper slices, carrot slices, cucumber slices, and avocado. Top with a few leaves of mint and cilantro.
- Use your thumbs and forefingers to pull up the rice wrapper under the stack of veggies and fold it over top.
- Roll it one time over, tucking and packing the veggies tightly as you do.
- Fold the sides into the middle.
- Then, continue to roll it away from you until the rice paper sticks entire to the roll.
- Set aside and continue until you are out of veggies.
- Cut in half and place on a serving plate.
- Whisk together the coconut oil, peanut butter, tamari, agave, and garlic. Pour into a small bowl and serve alongside the spring rolls.
- Garnish the spring rolls with chopped peanuts, sesame seeds, and additional cilantro leaves.