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.
Spring Rolls with Peanut Sauce
Fill these gluten-free spring rolls with your favorite veggies and enjoy with this sweet and spicy peanut sauce
Ingredients
- 8 sheets of rice paper
- 4 large leaves of lettuce
Peanut Sauce
- 1/4 cup natural peanut butter, room temperature
- 1/4 c lite coconut milk
- 1 Tbsp Thai fish sauce or coconut aminos (vegan)
- 1 Tbsp of your choice of sweetener, coconut sugar, brown sugar, agave, honey
- juice of 1/2 lime, about 2-3 Tbsp
- 1/2 tsp hot chili oil, hot sauce or 1/4 tsp cayenne pepper
Filling
- 1/2 red bell pepperΒ
- 1/2 c shredded carrot
- 1/2 cucumber
- 1 stalk green onion
- 1/2 c broccoli slaw
- fresh cilantro
Instructions
- If your peanut butter is not soft, heat in the microwave for 10-15 seconds.
- Mix all of the peanut sauce ingredients with a whisk until smooth. You can adjust the sweetness and/or spiciness to your liking.
- Cut the bell pepper, green onion and cucumber into thin 1-2 inch strips.
- Set up a large cutting board or space on your counter top 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.
- Place the rice paper on the cutting board. Spoon about 2 tsp of peanut sauce in the center of the rice paper and stack on a little bit of each vegetable along with a sprig of fresh cilantro.
- Fold the top of the sheet over the filling.
- Then fold the sides in.
- Place a couple of cilantro leaves and a piece of pepper on the bottom of the rice paper. This will show nicely when it is rolled up.
- Roll up and place on a plate lined with damp lettuce leaves. The lettuce will prevent them from sticking to the plate. They also will stick to each other so leave a little room in between them.
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Nutrition Information
Yield 4 Serving Size 2 rollsAmount Per Serving Calories 323Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 473mgCarbohydrates 46gFiber 4gSugar 18gProtein 7g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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