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 am bookmarking this for the peanut sauce. I bet it would be EXCELLENT on chicken! Or as a sandwich spread. I’m in heaven just thinking about eating it.

    Fun times with old friends are really the best. I love it when my roommate from college comes to visit!

  2. Ed-I will have to try your sauce.

    Mary Ann-I am curious to your sauce recipe. Want to share? 🙂

    Holly-Thanks for stopping in. We hope to see you often:) I love Erica!

    Dergolem-I have used creamy Skippy before and natural. Both worked out fine. Use your favorite!

    Thanks everyone for the kind comments! These really are amazing:)

  3. Where is the Two Peas and Their Pod cookbook???? These are gorgeous! We think so alike on our food choices. These spring rolls are filled with everything great and I would love that peanut sauce. I am staying inT-Ride another week….wanna come out this way? Easy trip from u guys!

  4. I have been craving spring rolls lately (totally weird because it’s freezing cold, but I know you understand the craving!). I bought the wrappers to make them forever ago, but this post just might be the inspiration that I need to actually make them. Yours are so colorful and pretty — it brightens my day just to look at them!
    p.s. is it awful that I like the peanut sauce even more than the rolls? 😉

  5. Maria, this looks great! I’ve never tried anything like this at home, but you’ve inspired me. How wonderful to have an ex-roommate (& still close friend) to come over and cook with you. That alone would be as fun as eating this delectable food!

  6. You were roomies? I think that’s so sweet! 🙂 Glad he’s back!
    This reminds me so much of the Filipino version (it has carrots and hearts of palm inside, and garlic in the peanut sauce). It looks sooo delicious and I need my veggies now!

  7. Your spring rolls look so colorful and healthful, too. I agree that many would appreciate these rolls at a Super Bowl party. I had a delicious spring roll last night at a Mpls. restaurant. It was filled with shrimp, crab, cucumber, laid on cilantro pesto and was drizzled with shrimp vinaigrette. It was so good.

  8. The spring rolls are beautiful, but the peanut sauce sounds addicting. No peanut allergies here, so I’ll try this one for sure. Thanks for the recipe!

  9. Wow! What a beautiful blog! The pics are gorgeous, very professional. I Love the Spring Rolls, they are a favorite at my house. Yours look especially good.
    Beautiful wedding photo, it made me smile 🙂
    Thanks for visiting my blog.
    Pam

  10. The lead photo for this recipe is just arresting. The bright colors of the interior of that spring roll just stopped me dead in my speed reading: WHAT. IS. THAT? I asked myself. Gorgeous. Thanks for sharing.

  11. Yum, these look SO good to me. I’d have to figure out a way for my guys to all think it was enough of a meal, or add something else, but I want some. When I move to Utah, will you be my friend and make some with me? 😉

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