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Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

  • Author: Brian
  • Total Time: 25 minutes
  • Yield: 12 spring rolls
  • Diet: Gluten Free

Description

Fresh, vibrant Vegetable Spring Rolls with Peanut Sauce offer a crisp and flavorful appetizer or light meal option. These easy-to-make rolls combine crunchy vegetables, soft rice vermicelli noodles, and firm tofu wrapped in delicate rice paper, served with a creamy, natural peanut dipping sauce that balances savory and tangy flavors for a satisfying plant-based dish.

Ingredients

Spring Roll Ingredients

  • Rice Paper Wrappers – 12 sheets
  • Julienned Carrots – 1 cup
  • Cucumber Strips – 1 cup
  • Red Bell Pepper Slices – 1 cup
  • Fresh Mint Leaves – 1/4 cup
  • Fresh Cilantro (optional) – 1/4 cup
  • Rice Vermicelli Noodles – 100 grams (about 3.5 ounces)
  • Firm Tofu Cubes – 200 grams (about 7 ounces)

Peanut Sauce Ingredients

  • Natural Peanut Butter (natural) – 1/3 cup
  • Grape Juice – 2 tablespoons
  • Vegetarian Worcestershire Sauce (natural) – 1 tablespoon
  • Fresh Lime Juice – 1 tablespoon
  • Garlic Clove, Minced – 1 small clove
  • Natural Gelling Agent – a pinch
  • Water or additional Grape Juice – as needed to adjust consistency

Instructions

  1. Prepare the Vegetables and Noodles: Wash and thinly slice all fresh vegetables into matchstick-sized pieces. Cook rice vermicelli noodles according to package instructions, then rinse under cold water to stop cooking. Drain well and set aside.
  2. Soften the Rice Paper Wrappers: Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until just soft and pliable. Lay it flat on a clean surface or cutting board, ready for filling.
  3. Assemble the Rolls: On the softened rice paper, layer a small handful of noodles, then arrange julienned carrots, cucumber strips, red bell pepper slices, fresh mint leaves, optional cilantro, and tofu cubes in a neat line about one-third from the bottom edge. Avoid overfilling.
  4. Roll the Spring Rolls: Fold the bottom edge over the filling, tuck in the sides tightly, and continue rolling firmly until sealed. Place finished rolls on a plate and cover with a damp cloth to keep moist while assembling the rest.
  5. Prepare the Peanut Sauce: In a bowl, combine natural peanut butter, grape juice, vegetarian Worcestershire sauce (natural), fresh lime juice, minced garlic, and a pinch of natural gelling agent. Whisk well until smooth and creamy. Adjust consistency with water or grape juice as needed.
  6. Serve and Enjoy: Transfer vegetable spring rolls to a serving platter and place peanut sauce in a small bowl alongside for dipping.

Notes

  • Use fresh, crisp vegetables for best texture and flavor.
  • Soak rice paper wrappers just until pliable to prevent tearing.
  • Keep your workspace slightly damp to avoid wrappers sticking.
  • Do not overfill the rolls for easier rolling and neat presentation.
  • Refrigerate assembled rolls for 10-15 minutes before serving for a firmer texture.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Appetizers
  • Method: No cooking required (assembling, soaking, and mixing)
  • Cuisine: Asian

Nutrition

  • Serving Size: 2 spring rolls with sauce
  • Calories: 180
  • Sugar: 5 g
  • Sodium: 150 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: vegetable spring rolls, peanut sauce, plant-based appetizer, fresh spring rolls, healthy snack, gluten free, vegan

Find it online: https://puretastekitchen.com/vegetable-spring-rolls-with-peanut-sauce/