Fresh Spring Rolls with Peanut Sauce | Summer Rolls
These spring rolls or summer rolls are fresh, colorful, and refreshing, and the vegetables are wrapped in rice paper and served with spicy and delicious peanut dipping sauce. No cooking is involved in making these Vietnamese rice paper rolls, and of the best recipe to try this summer.
Servings: 6
Calories: 209kcal
Ingredients
For fresh spring rolls
- 10 to 12 Rice wrappers or Spring roll wrappers
- 1 Carrot
- ⅓ Red capsicum or bell pepper
- ⅓ Green capsicum or bell pepper
- ½ cup Cabbage thinly sliced
- 2 Spring onions or green onions, thinly sliced
- 2 tablespoon Coriander leaves or cilantro chopped
- 2 tablespoon Basil leaves, chopped
- ½ teaspoon Red pepper flakes
- ½ teaspoon Pepper powder
- Salt, pinch to taste
Peanut dipping sauce
- ½ cup Peanuts
- 3 Garlic cloves, finely chopped
- 1 inch Ginger, grated
- 1 Green chile, finely chopped
- ¼ cup Water
- 1 teaspoon Dried basil leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Soy sauce
- 2 tablespoon Sriracha hot chile sauce (adjust to taste)
- 1 teaspoon Vinegar
- 1 teaspoon Sugar
- 1 tablespoon Vegetable oil
Instructions
How to make spring rolls?
- Chop the vegetables (carrot, bell pepper, cabbage) lengthwise into matchsticks or juliennes.1 Carrot, ⅓ Red capsicum or bell pepper, ⅓ Green capsicum or bell pepper, ½ cup Cabbage thinly sliced
- In a small bowl, add green onions, cilantro, basil leaves, pepper flakes, and pepper powder and mix.2 Spring onions or green onions, thinly sliced, 2 tablespoon Coriander leaves or cilantro chopped, 2 tablespoon Basil leaves, chopped, ½ teaspoon Red pepper flakes, Salt, pinch to taste, ½ teaspoon Pepper powder
- In a large pan, add warm water. Dip the rice or spring roll wrapper for 10 seconds so that it softens. (check the package instructions).10 to 12 Rice wrappers or Spring roll wrappers
- Lay the wrapper flat. In the center, place the veggies and sprinkle the herb spice mixture prepared above, leaving 2 inches around the edges.
- Fold the ends over the filling and then tightly roll from the edge closest to you to create a veggie spring roll. Repeat the process for the remaining rolls.
How to make peanut dipping sauce for spring rolls?
- Finely chop the peanuts.½ cup Peanuts
- Heat oil in a pan. Add garlic cloves, ginger, and green chili, and saute for a minute until aromatic.3 Garlic cloves, finely chopped, 1 inch Ginger, grated, 1 Green chile, finely chopped, 1 tablespoon Vegetable oil
- Add the chopped peanuts and saute for another 1 minute.
- Add the dried basil leaves, soya sauce, worcestershire sauce, sriracha sauce, sugar, vinegar, and water, and bring it to a boil.1 teaspoon Dried basil leaves, 1 teaspoon Worcestershire sauce, 1 teaspoon Soy sauce, 2 tablespoon Sriracha hot chile sauce, 1 teaspoon Vinegar, 1 teaspoon Sugar, ¼ cup Water
- Cut the rolls diagonally and garnish the sauce with some more peanuts, if desired just before serving.
Notes
For peanut sauce
- I have not added salt to the peanut dipping sauce as all the other sauces added already have salt in them.
- This sauce is very flexible. Adjust all the ingredients to your liking.
- I have added roasted peanuts, so saute it only for a minute. If using raw peanuts, saute until the rawness goes off completely.
- Allergic to peanuts? You can make it peanut free by using chopped almonds or cashews. Even this dip tastes delicious.
- Check the label and use vegan Worcestershire sauce to make vegan spring rolls and vegan peanut sauce.
For spring rolls
- You can add rice vermicelli or maifun brown rice noodles.
- You can swap the vegetables with red cabbage, cucumber, lettuce, or jalapenos.
- Do not use too much vegetables or filling as it will become difficult to roll.
- Love shrimp or tofu? You can skip some vegetables and add them instead to the recipe.
- If you don't like cilantro, you can add mint or chives as a substitute.
Nutrition
Calories: 209kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 569mg | Potassium: 229mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2077IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 2mg