Vegetable Spring Rolls Recipe
Vegetable Spring Rolls Recipe - delicious and easy vegan spring rolls with fresh vegetables and noodles in a rice paper wrapper.
Servings: 15
Equipment
Ingredients
- 15 spring roll wrappers
- 15 butter lettuce leaves
- 1 pound of cooked vermicelli rice noodles about 2 cups, packed
- 2 cups of very thinly sliced purple cabbage
- 1 English cucumber seeded and sliced thinly into 2-inch long pieces
- 2 small or 1 large carrot peeled and julienned into 2-inch long pieces
- 2 jalapeños seeded and thinly sliced
- 1 cup of fresh cilantro leaves
- ¾ cup of low-sodium soy sauce
- ⅓ cup of creamy peanut butter
- 2 teaspoons of honey
- 1 teaspoon of sriracha
- 1 teaspoon of sesame oil
Instructions
- Fill a plate with water then dip the rice paper in and flip it over then flip it over again and let it soak until it is soft.
- Remove it from the water and set it on a plate spread out.
- Slice a piece of lettuce in half and add it to the center of the spring roll wrapper then add a handful of vermicelli noodles on top, then add a handful of cabbage, then a few cucumber slices, then a few carrot slices, a few slices of jalapeño and a sprinkle of cilantro.
- Fold in the sides then roll it up gently to prevent the rice paper from tearing.
- Repeat the process with the remaining wrappers until most of the filling has been used. (You may be left with a few ingredients, but it shouldn’t be much.)
- Mix ½ cup of the soy sauce, peanut butter, honey, sriracha and sesame oil and stir to combine. Gradually add more soy sauce until you reach your desired consistency.
- Serve the spring rolls immediately with the peanut sauce and more cilantro if desired.
Notes
These spring rolls should be served the day that they are made but the peanut sauce can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1spring roll | Calories: 162kcal | Carbohydrates: 27g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 502mg | Fiber: 2g | Sugar: 2g
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