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A close-up of vibrant veggie spring rolls neatly arranged on a white plate, showcasing translucent rice paper filled with colorful julienned vegetables like carrots, cucumbers, and bell peppers. Accompanying the rolls is a small bowl of creamy peanut dipping sauce. The presentation emphasizes freshness and crisp textures, with the rolls slightly glistening from the rice paper wrapping.

Veggie Spring Rolls with Peanut Dipping Sauce

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Veggie Spring Rolls with Peanut Dipping Sauce are a fresh, healthy appetizer featuring crisp vegetables wrapped in delicate rice paper, served with a rich and flavorful peanut dipping sauce. Perfect for spring and summer gatherings, these rolls are easy to prepare and visually appealing.

  • Total Time: 15 minutes
  • Yield: 12 spring rolls

Ingredients

  • Rice paper wrappers
  • Fresh cucumbers, julienned
  • Carrots, julienned
  • Bell peppers, thinly sliced
  • Fresh lettuce or spinach leaves
  • Fresh mint and cilantro leaves
  • Bean sprouts (optional)
  • Tofu or cooked chicken strips (optional for added protein)
  • Peanut dipping sauce: peanut butter, soy sauce, lime juice, garlic, ginger, honey, water
  • Rice paper sheets

Instructions

  1. Start by washing and julienning your fresh vegetables.
  2. Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, lime juice, minced garlic, grated ginger, honey, and a splash of water until smooth.
  3. Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it becomes soft and pliable. Carefully lay it flat on a damp towel or clean surface.
  4. Place a few layers of lettuce or spinach at the bottom center of the rice paper. Add a few strips of each julienned vegetable, some mint and cilantro leaves, and optional protein. Roll the paper tightly from the bottom, folding in the sides as you go, to create a compact and beautiful fresh spring roll. Repeat with remaining ingredients.
  5. Arrange the veggie spring rolls on a platter and serve with a bowl of peanut dipping sauce. Garnish with extra herbs for presentation.

Notes

  • Ensure rice paper is soaked just long enough to become pliable to prevent tearing.
  • Use fresh vegetables for the best crunch and flavor.
  • Wrap leftover spring rolls tightly in plastic wrap and refrigerate for up to 24 hours.
  • Keep peanut sauce in an airtight container for up to 3 days.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 spring roll
  • Calories: 60 Kcal
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://mealsmom.com/veggie-spring-rolls-with-peanut-dipping-sauce/