spring rolls - summer rolls
Spring Rolls with Peanut Sauce
Print Recipe
These spring rolls are filled with crunchy veggies, fresh herbs, and vermicelli noodles. Serve with a peanut lime sauce for a satisfying meal.
Servings Prep Time
12 spring rolls 35 minutes
Servings Prep Time
12 spring rolls 35 minutes
spring rolls - summer rolls
Spring Rolls with Peanut Sauce
Print Recipe
These spring rolls are filled with crunchy veggies, fresh herbs, and vermicelli noodles. Serve with a peanut lime sauce for a satisfying meal.
Servings Prep Time
12 spring rolls 35 minutes
Servings Prep Time
12 spring rolls 35 minutes
Ingredients
Spring Rolls
  • 3 ounces vermicelli noodles
  • 6 leaves lettuce
  • 1 carrot, julienned
  • 1/2 cucumber, julienned
  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 1 avocado, sliced
  • 2 green onions, julienned
  • 1/8 cup fresh basil, minced
  • 1/8 cup fresh mint, chopped
  • 12 round rice papers
Peanut Sauce
  • 1/2 cup natural roasted peanut butter
  • 2 Tbsp. Tamari
  • 2 Tbsp. maple syrup
  • 2 Tbsp. fresh lime juice
  • 1 clove garlic
  • 1/2 tsp. fresh ginger
  • water, to thin
Servings: spring rolls
Instructions
Peanut sauce
  1. Start by preparing the peanut sauce, Put all the ingredients except for water into a high speed blender and blend until smooth. If you’re not using fresh garlic (or are able to mince it finely). you can just whisk all the ingredients in a bowl. Add water as necessary (the sauce should be pourable).
Spring rolls
  1. Cook the vermicelli noodles first. Since the noodles are very thin, they don’t need to boil. Just pour hot water over them and let them “cook” for about 5 minutes (read instructions on package), Once soft, drain the noodles and set them aside. Then prep all the veggies and herbs.
  2. To assemble the spring rolls, pour warm water into a shallow dish and immerse the rice paper to soften, for about 5 seconds. The rice paper should be pliable, but not too soft. If it becomes too soft, it will stick and tear. Always work with one rice paper at a time.
  3. Transfer the rice paper onto a damp kitchen towel. To the top third of the rice paper, add a handful of the vermicelli noodles, 1/2 lettuce leaf, carrots, cucumbers, bell peppers, avocado, green onions, basil, and mint. Do not over-stuff the roll or it might burst. Gently bring the top edge up and over the filling, then fold in the two side flaps, and continue rolling until seem is sealed.
  4. Wrap each roll in a damp towel or cling wrap to prevent the spring rolls from sticking and drying out. Repeat until all filling ingredients are used up.
  5. Serve with peanut sauce. Store any leftovers wrapped in cling wrap in the fridge.
Recipe Notes

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