Delicious Fresh Spring Roll Recipe with Creamy Peanut Sauce
This spring roll recipe features vibrant vegetables and creamy peanut sauce, making it a refreshing appetizer or light meal.
Equipment
- - Large bowl
- - Kitchen towel
- - Knife
- - Cutting board
Ingredients
For the Filling
- 100 grams vermicelli noodles Substitute with thin rice noodles if unavailable.
- 8 pieces rice paper wrappers Use large wrappers for easy rolling.
- 1 medium carrot Can use bell peppers for extra color.
- 1 medium English cucumber Regular cucumber can be used if unavailable.
- 200 grams extra-firm tofu Can replace with grilled chicken or omit.
- 1 small jalapeño pepper Use mild red bell pepper for less spice.
- 1 medium mango Diced pineapple or peaches can substitute.
- 1 medium avocado Omit for a lower-fat version.
- a handful fresh basil Essential for flavor.
- a handful fresh mint Essential for flavor.
- a handful fresh cilantro Essential for flavor.
For the Peanut Sauce
- 4 tablespoons peanut butter Can swap for tahini or sunflower seed butter.
- 2 tablespoons tamari or soy sauce Use gluten-free option if needed.
- 1 teaspoon sesame oil Can use olive oil as an alternative.
- 1 tablespoon rice vinegar Apple cider vinegar is a suitable substitute.
- 1 tablespoon lime juice Lemon juice can be used if limes are unavailable.
Instructions
Preparation
- Cook the vermicelli noodles according to package instructions. Rinse them under cold water until cool, then set aside.
- Fill a large bowl with warm water to soak the rice paper wrappers. Spread a damp kitchen towel on a flat surface.
- Submerge one rice paper wrapper in warm water for about 15 seconds or until pliable. Lay it flat on the damp towel.
- Place a small portion of vermicelli noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, and fresh herbs in the center of the wrapper.
- Gently fold the sides of the wrapper inward and roll tightly from the bottom to the top, repeating with the remaining wrappers.
- Arrange the finished spring rolls on a plate and serve with the peanut sauce.
Notes
Store fresh spring rolls covered with a damp towel at room temperature for up to 2 hours. For the fridge, use an airtight container without avocado for up to 3 days. Freeze individually wrapped for up to 3 months.