Vegetable Spring Rolls with Peanut Dipping Sauce

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Josh was out of town last week on business. I was lonely-this was the longest we have been apart since we started dating. I tried to keep busy with work, the gym, the blog, etc. but I just missed my hubs. Luckily, one of my best buds came to the rescue. She always knows how to cheer me up. We enjoyed an evening of good food, conversation, and laughs. It was just what I needed.

Before we were both married, we were roomies and used to cook together all of the time. We’ve created a lot of tasty dishes, but vegetable spring rolls with peanut sauce are our favorite.

For the spring rolls, we used carrots, green and red peppers, cucumber, lettuce, and cilantro.  I’ve used Thai basil and mint before-instead of the cilantro, they are all excellent. We used round rice paper sheets for the base of the rolls and Asian rice vermicelli noodles for the filling.  Most stores have an Asian section, if you can’t find these items there, check your area to see if there is an Asian market nearby. I love visiting our local Asian market-great prices and fun finds.

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The spring rolls are good, but the peanut dipping sauce is the BEST! I can’t even describe how good it is, there are no words. I could drink it by the gallon. Peanut butter, lemon grass, ginger, garlic, hoison sauce-all of these flavors work so well together. Try this sauce and let me know what you think. I am confident it will be your new “go to” peanut sauce. I have never tasted better.

We had a great time recreating one of our favorite recipes together. The spring rolls are a great appetizer, healthy snack, or light meal. Serve these up at your Super Bowl Party for something fresh and healthy. Your guests will love them.

If Josh wasn’t allergic to peanut butter, I would probably eat these every day. He is home now (yea!) and I made sure to leave no evidence of peanut sauce, but that wasn’t hard:)

For tips on how to roll fresh spring rolls visit The White on Rice Couple’s blog. They have a great tutorial post. You can add chicken, pork, or shrimp, but the veggies are good enough for me!

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Vegetable Spring Rolls with Peanut Dipping Sauce

Ingredients

For the spring rolls:

  • 1 carrot peeled and cut into long matchsticks
  • 1 green pepper cut into long matchsticks
  • 1 red pepper cut into long matchsticks
  • 1 cucumber cut into long matchsticks
  • Romaine lettuce leaves
  • 6 ounces Asian rice vermicelli noodles
  • Round rice sheets
  • Sprigs of cilantro and/or Thai basil mint

For Peanut Dipping Sauce:

  • 1 small piece of lemon grass chopped
  • Freshly grated ginger-to taste
  • 1 cup water
  • ½ cup hoisin sauce
  • 3 tablespoons smooth peanut butter
  • tablespoons sugar

Instructions

  1. 1. Chop all of the veggies and set aside.
  2. 2. Boil and drain noodles per package instructions. Cool under water. Set aside.
  3. 3. One at a time, soak rice sheets into warm water to soften. Use a shallow dish or pie plate for this step. Lay a rice sheet on a towel covered work surface. Working quickly, place some noodles, vegetables, lettuce, and a few herb leaves on the near side of the rice round. Roll mixture forward (in egg roll fashion) one revolution then add additional vegetables. Tuck ends inward and finish the roll. Continue making rolls until ingredients are exhausted.

To make the peanut dipping sauce:

  1. In a small sauce pan, simmer lemon grass in the water for 5 minutes, strain out the lemongrass and add the remaining ingredients to the water. Whisk well and simmer an additional 5 minutes. If the sauce doesn't thicken, whisk for one minute over medium heat. Pour into individual serving cups and serve with spring rolls.

If you like these spring rolls, you might also like:

Curry Tofu and Basil Spring Rolls from White on Rice Couple
Grilled Pork Spring Rolls from ChezUs
Spring Roll Salad from 101 Cookbooks

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I LOVE making fresh spring rolls. There are so fun to make and much cheaper than buying them at a take out Thai or Vietnamese restaurant!

    Also, your photos are absolutely phenomenal. Great job!

  2. Maria, I will eat this peanut sauce with you all day long while Josh is out of town. Thanks for the peanut sauce recipe, I have been searching for a good one that is thick like the one at my favorite vietnamese restaurant, and this one is it!
    yum, a lum!

  3. I just discovered you blig recently. The Springrolls with the Peanut-Sauce was the first recipe I tried and I loved it. I made them for me and my boyfriend, and we put tons of peanut sauce on them, because it’s so delicious. Thank you so much for this awesome recipe. I’ve been trying out some other ones as well. I’m hooked to you blog 🙂 Keep up the great work!

  4. Just made these for dinner! Liked it but I think the sauce was too sweet!
    So to balance out the flavors I tossed the rice noodles with 1/2 tsp of sesame oil and sprinkled some garlic salt.
    But overall we enjoyed it 🙂 Going to try your Nutella cookies tomorrow.

  5. I like you and I like this recipe. A lot! For a very specific reason. I remember writing about roasted salsa verde and saying that it’s not really a condiment here in California, you just tip your head back and it’s a meal!

  6. I would also like to say I’m not a cook, chef, foodie, anything. I’m an artist, but I know how to cook and was looking for a good peanut sauce recipe for spring rolls and yours fit the bill. Thank you. What a terrific blog!

  7. these spring rolls are absolutely delicious!! and the peanut sauce is beyond delicious! i love that you use lemongrass instead of sweet chili and fish sauces for the flavor. as a vegetarian, i am happy to have finally found a peanut sauce recipe that is suitable for my cooking needs. i am happy to have found you!! keep up the great recipes!!

  8. I just made these tonight and they were spectacular!! I had never actually made spring rolls, or even tasted them before… but they looked good so I tried it out. LOVE! About how much grated ginger did you use? I used a 1/2 inch nub or so. I also found this video to be helpful when teaching me how to wrap the spring rolls: http://www.youtube.com/watch?v=JTOgdljDwa0 Thank you for the awesome recipe!

  9. Thanks for the great recipe! I have made these with shrimp and the peanut sauce several times. Everyone requests it when we go to dinner parties. Absolutely the best peanut sauce and so easy to make.

  10. We really enjoyed these, especially the peanut sauce! I couldn’t find lemongrass in the store, so we left that out but it was still delicious. It’s a keeper in our house. Thanks for the recipe!

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