summer rolls with peanut sauce - vegan, keto, paleo
Spring Rolls with Peanut Sauce
Prep Time
35 mins
Total Time
35 mins
 
These spring rolls are filled with crunchy veggies, fresh herbs, and vermicelli noodles. Serve with a peanut lime sauce for a satisfying meal.
Servings: 12 spring rolls
Ingredients
Spring Rolls
  • 12 round rice papers*
  • 12 leaves lettuce
  • 1 carrot, julienned
  • 1/2 cucumber, julienned
  • 1 bell pepper (green, red, or yellow), julienned
  • 1 cup purple (or green) cabbage, shaved
  • 2 green onions, julienned
  • 1/8 cup fresh basil, minced
  • 1/8 cup fresh mint, chopped
  • 3 ounces vermicelli noodles, optional
Peanut Sauce
  • 1/2 cup natural peanut butter
  • 2 Tbsp. Tamari
  • 2 Tbsp. maple syrup
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. fresh ginger
  • water, to thin
Instructions
Peanut sauce
  1. Put all the ingredients except for the 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 the 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. Add a handful of the vermicelli noodles, 1/2 lettuce leaf, carrots, cucumbers, bell peppers, avocado, green onions, basil, and mint to the To the top third of the rice paper. 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 the filling ingredients are used up. Serve with peanut sauce.

  5. Store leftover spring rolls covered in the refrigerator for a few days, though best within the first 24-48 hours.

Recipe Notes

*If you're avoiding grains, you can use these raw coconut papers.