Vegetarian spring rolls are a fresh, light, and healthy snack or appetizer. They are filled with a colorful mix of veggies and served with a delicious dipping sauce. You can also make them ahead of time and refrigerate them until you’re ready to serve.
Ingredients
- 8–10 rice paper wrappers (spring roll wrappers)
- 1 cup shredded cabbage (green or purple)
- 1 medium carrot, julienned or grated
- 1 cucumber, julienned
- 1/2 red bell pepper, julienned
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped (optional)
- 1/4 cup fresh basil leaves, chopped (optional)
- 1/2 avocado, sliced (optional, for added creaminess)
- 1/2 cup cooked rice noodles (optional, but great for added texture)
- 1 tablespoon sesame seeds (optional, for garnish)
- 1/4 cup bean sprouts (optional)
- 3 tablespoons peanut butter (creamy or crunchy)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar (or lime juice)
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha or chili garlic sauce (optional, for spice)
- 2 tablespoons warm water (to thin the sauce)
- Sweet Chili Sauce: Simple and tangy.
- Soy-Lime Dipping Sauce: Soy sauce, lime juice, and a pinch of sugar.
- Hoison-Sesame Sauce: Hoisin sauce, sesame oil, and a little water.
Instructions
- Julienne the vegetables: Slice the carrot, cucumber, bell pepper, and any other vegetables you’re using into thin strips (julienne).
- Shred the cabbage: Use a knife or mandoline slicer to shred the cabbage into thin pieces.
- Cook rice noodles (if using): Boil rice noodles according to the package instructions, drain, and rinse with cold water. Let them cool.
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha (if using). Add warm water a little at a time until the sauce reaches your desired consistency—smooth but pourable.
- Soak the rice papers: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, until it becomes pliable but not too soft (it will continue to soften as you handle it). Carefully remove it from the water and lay it flat on a clean surface or cutting board.
- Layer the fillings: Start by layering a small handful of the cabbage, carrot, cucumber, bell pepper, and herbs (cilantro, mint, and basil) in the center of the rice paper, slightly closer to the bottom edge. Add avocado slices, rice noodles, and bean sprouts if desired.
- Roll it up: Fold the bottom edge of the rice paper over the fillings, tuck in the sides, and continue rolling tightly to form a neat cylinder. Be careful not to overstuff, as rice paper can tear. Repeat the process for the remaining rolls.
- Arrange the spring rolls on a platter and serve immediately with your dipping sauce of choice (peanut, sweet chili, or soy-lime).
- Garnish with sesame seeds or extra fresh herbs if desired.
Optional Variations:
- Tofu Spring Rolls: Add slices of marinated or crispy tofu to the filling for a protein boost.
- Fruit Spring Rolls: For a refreshing twist, try adding slices of mango, pineapple, or kiwi for a sweet flavor.
- Avocado & Bean Spring Rolls: Add mashed black beans or chickpeas with avocado for extra texture and creaminess.
