Fresh Veggie Spring Rolls with Peanut Dipping Sauce
A vibrant rainbow of veggies and vermicelli noodles wrapped in spring roll rice wrappers and served with the perfect peanut dipping sauce.
Ingredients
Spring Rolls
- 10 spring roll wrappers
- 1 cucumber-sliced into matchsticks
- 1/4 purple cabbage-shredded
- 2 carrots-cut into matchsticks or shredded
- 20 basil leaves
- 20 mint leaves
- 1 red bell pepper -cut into matchsticks
- 8 oz vermicelli noodles
Peanut Sauce
- 1/2 cup peanut butter
- 2 tsp soy sauce
- 1 tbsp rice vinegar
- 1/4 cup water, divided for thinning
- 1 tbsp garlic-minced
- 1 tsp red pepper flakes
- 1/2 tbsp minced ginger
- 1 tsp sriracha
Instructions
- Bring a large pot of water to a boil. Cook the vermicelli noodles for 2-4 minutes or according to package directions. Remove from heat, drain, rinse with cold water, and set aside.
- While the noodles cook, wash and prepare your veggies. Slice the cucumber, bell pepper, and carrots into matchsticks. Shred some purple cabbage.
- Prepare a pan with water deep enough to dip a spring roll wrapper in. Soak one spring roll wrapper for 10-15 seconds in the water bath and place it on a clean cutting board.
- Fill the spring roll with a small handful of noodles, a couple of pieces of cucumber, bell pepper, carrot, two basil leaves, and two mint leaves.
- Roll up the spring roll by tucking the edges in and folding it over just like a burrito. If your spring roll wrapper is still a little stiff, it will soften as you work with it.
- Repeat with all spring roll wrappers and ingredients.
- Whisk all the peanut sauce ingredients except for the water in a small bowl. Slowly add water and whisk until it is thinned to the desired consistency.
- Cut spring rolls in half if desired and serve with peanut dipping sauce on the side. Store in the fridge for 3-4 days. Do not freeze.