This recipe for spring rolls with peanut sauce makes a lovely fresh snack or party appetizer. It requires no heat in the kitchen other than some warm water from the tap. They can be vegan, pescatarian and are gluten-free. I even have a recipe for grain-free spring rolls.
Spring Roll Fillings
I have filled these spring rolls with my favorite fresh vegetables. Feel free to mix it up with whichever fresh veggies you like best. I usually rummage around the fridge to see what I have. Cucumbers, bell peppers, bean sprouts, avocado, snap peas and cilantro are all great options. For some quick and easy fillings that require no chopping, use bagged shredded carrots, broccoli slaw or traditional cole slaw mix.
Add some thinly sliced firm tofu, shrimp or shredded chicken and make these spring rolls with peanut sauce a perfect summer meal.
Peanut Sauce Ingredients
This spring roll recipe includes a sweet and spicy peanut sauce that you can easily adjust to your flavor preferences.
Peanut Butter – I recommend using an unsweetened peanut butter so that you can better control the sweetness of the sauce. If you do use a sweetened one, taste the sauce before you add any sugar. If you have a nut allergy, sunflower butter is a good substitute. Cashew butter (my favorite) is perfect if you have a peanut allergy.
Chili Oil – Depending on your preference for heat level you may want to increase or decrease the amount. Even if you don’t like any heat, I still recommend adding some cayenne or chili oil. Spicy ingredients in small amounts can act as a great flavor enhancer, similar to salt.
Thai Fish sauce or vegan Coconut aminos adds a salty, umami flavor to this sauce.
How to Assemble Spring Rolls
Set up space on your counter top or a large cutting board or silicone mat and wet it down. This will help keep the spring rolls from sticking.
Fill a large bowl with very warm water. Submerge a sheet of rice paper completely and soak for about 10 seconds or until it is pliable (follow the directions on your rice paper package). Do not be tempted to leave it in too long. It will continue to soften once out of the water
Place the rice paper on the cutting board.
Place on a little bit of each vegetable along with a sprig of fresh cilantro starting about 2″ from the top.
Fold the top of the rice paper down.
Then fold the sides in
Place cilantro leaves and a piece of pepper or other veggie on the bottom of the rice paper. This will create a nice presentation when it is rolled up.
Roll it up and place on a plate lined with lettuce leaves. This will keep them from sticking to the plate.