| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 10g | 2g | 17g |
| sugars | fibre | protein | salt |
| 5g | 3g | 5g | 0.5g |
Why I Love American Veggie Spring Rolls with Peanut Dipping Sauce
When I first tried the Veggie Spring Rolls with Peanut Dipping Sauce, I immediately knew it was a dish that would become a staple in my kitchen. Its vibrant colors and the combination of textures and flavors remind me why I fell in love with cooking in the first place. Growing up with Cuban and Spanish roots, my culinary style has always been influenced by a plethora of ingredients that sing when paired just right. This recipe, although American, embodies that very philosophy, and it does so with grace and simplicity.
A Symphony of Fresh Ingredients
What makes these spring rolls truly special is how they let the natural flavors of fresh vegetables shine. The crunch of the shredded green and purple cabbage, the sweet and tangy notes from the red bell pepper, and the creamy avocado slices all come together to create a textural masterpiece. Adding fresh herbs like mint, cilantro, and basil brings a fragrance that is absolutely divine, almost transporting you to an herb garden with every bite.
The inclusion of thinly sliced cucumber and grated carrots not only adds a refreshing crunch but also makes these rolls visually appealing. And if you’re someone who loves an extra layer of texture, the roasted peanuts add that much-desired crunch. Despite being an optional ingredient, I highly recommend trying it.
The Magic of Peanut Dipping Sauce
No spring roll is complete without a dipping sauce to accompany it, and the peanut dipping sauce in this recipe is a game-changer. Combining peanut butter with soy sauce, hoisin sauce, and fresh lime juice creates a balance of savory, sweet, and tangy flavors. A touch of honey or maple syrup adds that caramel-like sweetness, while grated fresh ginger and minced garlic introduce a subtle zing. For those who enjoy a bit of heat, a pinch of red pepper flakes will do wonders.
Adjusting the consistency with warm water allows you to decide whether you prefer a thicker dip or a more pourable sauce. Personally, I love it a bit thicker, almost like a peanuty velvet that clings to the spring rolls with every dip.
This recipe draws inspiration from the dishes of Chef David Chang, who is known for his innovative take on traditional Asian cuisine. His approach to melding flavors from different cultures has always inspired me to experiment and fuse various elements in my cooking.
If you’re a fan of dishes like Vietnamese pho or Thai fresh rolls, these Veggie Spring Rolls with Peanut Dipping Sauce will undoubtedly become a new favorite. They stand brilliantly on their own but can also be paired with dishes like grilled chicken satay or a simple soba noodle salad for a complete meal.
The next time you want to bring a splash of color and a burst of flavor to your table, give these veggie spring rolls a try. They’re not just a treat for the taste buds but also a visual delight, ensuring your meal is as beautiful as it is delicious.
What You’ll Need
- 12 spring roll wrappers
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 avocado, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 6 romaine lettuce leaves, halved
- 1/2 cup cooked rice noodles (optional)
- 1/2 cup roasted peanuts, chopped (optional for extra crunch)
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons honey or maple syrup
- 2 teaspoons grated fresh ginger
- 1-2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for spice)
- 1/4 cup warm water (to adjust dipping sauce consistency)
Method
Step One
Prepare all the vegetables by shredding the green cabbage, purple cabbage, and carrots. Thinly slice the red bell pepper and avocado, and julienne the cucumber. Set them aside.
Step Two
Gather fresh herbs: mint leaves, cilantro leaves, and basil leaves. Wash and dry them thoroughly.
Step Three
If you’re using rice noodles, cook them according to package instructions. Once cooked, drain and rinse them under cold water to prevent sticking. Set aside.
Step Four
Fill a large shallow bowl with warm water. Dip one spring roll wrapper into the water for about 10-15 seconds, or until soft but still slightly firm and pliable. Remove from the water and place it on a clean, damp kitchen towel or a non-stick surface.
Step Five
Place a halved romaine lettuce leaf on the bottom third of the spring roll wrapper. Top with a small amount of each vegetable, fresh herbs, a couple of avocado slices, a small handful of rice noodles (if using), and a sprinkle of chopped roasted peanuts (if using).
Step Six
Fold the sides of the spring roll wrapper inwards over the filling, then tightly roll from the bottom to the top, ensuring the filling is securely wrapped. Repeat with the remaining wrappers and filling.
Step Seven
To make the peanut dipping sauce, combine peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, honey (or maple syrup), grated fresh ginger, minced garlic, and red pepper flakes (if using) in a bowl. Mix well to combine.
Step Eight
Gradually add warm water to the dipping sauce, a little at a time, until you reach your desired consistency.
Step Nine
Serve the veggie spring rolls with the peanut dipping sauce on the side. Enjoy your delicious and healthy snack or appetizer!
