Description
Light, crunchy, and loaded with vibrant vegetables, these fresh spring rolls are paired with a bold, creamy spicy peanut dipping sauce. Perfect as a healthy appetizer, light lunch, or meal prep staple!
Ingredients
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20 rice paper wrappers (9-inch)
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8 oz maifun or vermicelli rice noodles
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2 heads romaine lettuce, trimmed
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1 red bell pepper, thinly sliced
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½ hothouse cucumber, thinly sliced
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2 cups shredded carrots
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2 cups shredded purple cabbage
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2 cups mung bean sprouts
Spicy Peanut Sauce:
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½ cup natural peanut butter (salted)
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½ cup unseasoned rice vinegar
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¼ cup maple syrup
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¼ cup coconut aminos or soy sauce
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¼ cup chili garlic sauce
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2 green onions, thinly sliced
Instructions
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Cook noodles for 2 minutes, rinse with cold water.
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Soak rice paper in warm water for 5 seconds.
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Lay wrapper flat, place romaine leaf, noodles, and veggies.
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Fold sides, then roll tightly.
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Mix all sauce ingredients in a bowl until smooth.
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Serve with dipping sauce or store up to 5 days.
Notes
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Don’t overfill the rolls to avoid tearing.
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Store rolls with parchment paper between layers.
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Sauce can be stored in the fridge for up to 1 week.
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For peanut allergy, substitute tahini or sesame oil.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer / Lunch
- Method: No-cook (aside from noodles)
- Cuisine: Asian-Inspired