Fresh Vegetable Rolls with Peanut Sauce

Fresh vegetable rolls with avocado, carrots, red cabbage, cucumbers and lettuce are so easy to make and perfect for a fresh and light lunch, dinner or snack. Serve these babies with a delicious spicy peanut sauce.

One of my favorite things to order at Thai or Vietnamese restaurants are fresh spring rolls. Not to be confused with their fried counterparts, fresh spring rolls are usually one of the healthiest options on the menu. They’re packed with crisp fresh veggies, herbs and rice noodles and typically served with side of peanut sauce for dipping. I’ve had some great fresh spring rolls here in Richmond, but I think the best I’ve ever had were at Elizabeth St. Cafe in Austin,Texas. I still have dreams about those poached shrimp spring rolls — they were amazing and came with not one, but three different types of dipping sauces. Oh so good!

A few years ago I found out that you can buy rice paper wraps and make fresh spring rolls at home and I’ve been hooked on them ever since! I’ve posted about making them before but never posted a recipe so I thought I should go ahead and make that happen today.

Often times at restaurants the rolls are packed with rice noodles but the version I’m sharing today is all veggies! I made this batch of rolls a little lower in carbs without the rice noodles. These little guys are perfect for warm spring/summer nights when you’re just not in the mood to turn on the oven, which is basically every night here in Richmond during the summer. 🙂 Enjoy!

Fresh Vegetable Rolls with Peanut Sauce

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Fresh vegetable rolls with avocado, carrots, red cabbage, cucumbers and lettuce. Served with a delicious spicy peanut sauce. 

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Prep Time 20 minutes

Total Time 20 minutes

Servings 4 rolls

Ingredients

Vegetable Rolls

• 4 rice paper wrappers
• 1 cup romaine lettuce leaves
• ½ cup cucumber, cut into strips
• ½ cup carrots, shredded
• 1-2 avocados, sliced
• fresh basil and mint

Peanut Sauce

• ¼ cup peanut butter
• 1 clove garlic, chopped
• 2 teaspoons fresh ginger, chopped
• 2 Tablespoons rice vinegar
• 2 Tablespoons low sodium tamari, soy sauce or coconut aminos
• 2 Tablespoons maple syrup
• a pinch of cayenne pepper, optional
• water, to thin

Instructions

 

• Wet spring roll wrapper with warm water. I usually heat a pot of water on the stove top (not letting it get to a boil) and once it’s warm I put it in a bowl or plate that is large enough to fit the rice paper wrapper in.
• Place wrapper on a hard surface. Place lettuce leaf on far left edge of wrapper.
• Place a little of each ingredient into the wrap. Top with avocado and one or two leaves of the fresh herbs.
• Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle, just before the wrapper is completely wrapped.
• Complete steps 1 to 4 for each wrapper.
• Whisk all ingredients for the sauce in a small bowl. Add water to thin if needed. Serve as a dipping sauce for the rolls.

Nutrition

Serving: 1 rolls with dipping sauce Calories: 233kcal Carbohydrates: 26g Protein: 6g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Sodium: 497mg Potassium: 301mg Fiber: 5g Sugar: 9g

Author: Brittany Mullins

Course: Lunch/Dinner

Cuisine: Vietnamese

Keyword: fresh rolls, fresh spring rolls, vegetable rolls

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