Vegetable Spring Rolls with Peanut Sauce Recipe
Vegetable spring rolls with peanut sauce waltz onto the table crisp, colorful, and unapologetically fabulous—like edible jewelry, darling.
Fresh veggies strut inside delicate rice paper, flaunting crunch and sass with every bite.
The peanut sauce? Creamy, nutty, and just fiery enough to keep life interesting.
These rolls taste fresh, bold, and impossibly chic without needing a stove meltdown.
Basically, it’s health food that doubles as party food—light, vibrant, and stylish enough for Instagram without filters.
Vegetable Spring Rolls with Peanut Sauce Recipe
Crunchy vegetable spring rolls paired with creamy, tangy peanut dipping sauce—fresh, vibrant, and vegan.
Ingredients
Method
For the Sauce
- In a bowl, whisk peanut butter, soy sauce, vinegar, lime juice, maple syrup, garlic, and water until smooth.
- Add sriracha for heat if desired.
For the Rolls
- Soak rice paper wrapper in warm water for 10 seconds until soft.
- Lay wrapper flat on cutting board.
- Arrange carrots, cucumber, pepper, cabbage, mint, and cilantro in center.
- Fold sides inward, then roll tightly like a burrito.
- Repeat with remaining wrappers.
- Serve with peanut dipping sauce.
Notes
Nutritional Values (per serving, 2 rolls + sauce)
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin A: 38%
- Vitamin C: 32%
- Calcium: 8%
- Iron: 11%
- Potassium: 12%
Additional Notes/Tips
- Add avocado slices for creamy flair.
- Swap peanut butter with almond butter if needed.
- Prep veggies ahead for quick assembly.
- Serve chilled—refreshing crunch guaranteed.
