Go Back

Irresistible Spring Rolls with Peanut Sauce

A fresh and flavorful appetizer packed with vibrant vegetables and served with a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Spring Rolls
  • 8-10 pieces Rice Paper Wrappers For wrapping the fillings
  • Fresh Vegetables (such as cucumbers, bell peppers, and carrots) Pick your favorites
  • Fresh Herbs (such as mint and cilantro) For added flavor
  • Leafy Greens (like lettuce or spinach) Base for the rolls
  • Protein options (like cooked shrimp, tofu, or grilled chicken) Optional addition
For the Peanut Sauce
  • 1/4 cup Peanut Butter Creamy or crunchy based on your preference
  • 2 tablespoons Soy Sauce For seasoning
  • 1 tablespoon Lime Juice For a zesty kick
  • 1 clove Garlic Minced
  • 1 tablespoon Honey or Maple Syrup For sweetness

Method
 

Preparation
  1. Wash and slice your chosen vegetables into thin strips.
  2. If adding proteins like shrimp or tofu, cook them as desired and let cool.
Making the Sauce
  1. In a small bowl, combine the peanut butter, soy sauce, lime juice, minced garlic, and honey or maple syrup. Mix well until smooth and set aside.
  2. Add a splash of water if you desire a thinner consistency.
Assemble the Rolls
  1. Fill a shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, then lay it flat on a clean surface.
  2. On the lower third of the rice paper, add a handful of leafy greens, followed by a mix of sliced veggies and protein if using.
  3. Fold the sides of the rice paper over the filling, then start rolling from the bottom, tucking in the filling as you go. Roll until fully closed.
  4. Continue soaking the wrappers and filling them until all ingredients are used up.
Serving
  1. Arrange the spring rolls on a platter and serve with the peanut sauce for dipping. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. It's recommended to store filling separately from rice wrappers to maintain texture.