Ingredients
Scale
- 12-16 Rice Paper Wrappers
- 1 head Green Leaf Lettuce (leaves separated)
- 2 medium Carrots (julienned)
- 1 large Cucumber (julienned)
- 1 medium Red Bell Pepper (julienned)
- 1 Avocado (sliced thinly)
- 1/4 cup Fresh Mint (roughly chopped)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 4 ounces Rice Vermicelli Noodles
- 1 cup Purple Cabbage (shredded)
- 3 Scallions (chopped)
- Optional: 1/2 pound Cooked Shrimp or 1 block Tofu (thinly sliced)
- 1/2 cup Creamy Peanut Butter
- 1/4 cup Soy Sauce (or Tamari)
- 2 tablespoons Rice Vinegar
- 2 tablespoons Maple Syrup (or Honey)
- 1 tablespoon Fresh Lime Juice
- 1 teaspoon Sesame Oil
- 1 tablespoon Fresh Ginger (grated)
- 2 cloves Garlic (minced)
Instructions
- Finely julienne the carrots, cucumber, and red bell pepper into thin, uniform strips. Slice the avocado into thin pieces and thinly shred the purple cabbage. Chop the scallions and roughly chop the fresh mint and cilantro. Prepare rice vermicelli noodles according to package directions (soak in hot water for 3-5 minutes until tender), then drain and rinse with cold water. Set all prepared ingredients aside.
- Have a large, shallow dish or pie plate filled with warm water ready. Arrange your prepared vegetables, herbs, and noodles on a clean work surface within easy reach.
- Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes soft and pliable. Carefully lay the softened wrapper flat on your clean work surface. Place a small lettuce leaf or two near the bottom edge of the wrapper, leaving about an inch from the edge. Layer a small handful of rice vermicelli noodles on top of the lettuce, followed by a few strips of carrot, cucumber, bell pepper, and purple cabbage. Add a slice or two of avocado, a few sprigs of mint, and cilantro. If using, add 2-3 pieces of cooked shrimp or thinly sliced tofu.
- Fold the bottom edge of the wrapper up over the filling, tucking it in snugly. Then, fold in both sides of the wrapper towards the center. Finally, tightly roll the spring roll up from the bottom to the top, creating a neat, compact cylinder. Place the finished spring roll seam-side down on a platter and cover with a damp paper towel to prevent drying while you continue rolling the remaining ingredients.
- In a medium bowl, combine the creamy peanut butter, soy sauce (or tamari), rice vinegar, maple syrup (or honey), fresh lime juice, grated fresh ginger, and minced garlic. Whisk all ingredients together vigorously until smooth and lump-free. If the sauce is too thick, add a tablespoon or two of warm water, a little at a time, until it reaches your desired creamy, pourable consistency. Taste and adjust seasonings as needed.
- Using a sharp, moist knife, carefully slice each spring roll in half diagonally to reveal the vibrant layers. Arrange the halved spring rolls artfully on a large platter or individual plates. Place a small bowl of the peanut dipping sauce either in the center of the platter, or provide individual ramekins for dipping. Garnish with a sprinkle of chopped peanuts, fresh cilantro leaves, or a drizzle of sriracha if desired.
Notes
These aren’t just any spring rolls; they are a vibrant, fresh, and utterly irresistible explosion of flavor and texture, perfectly complemented by a rich, velvety peanut dipping sauce. Imagine crisp, tender fresh vegetables – thinly sliced carrots, crunchy cucumber, crisp lettuce, and delicate rice vermicelli – all artfully nestled within translucent rice paper wrappers. Each bite offers a delightful medley of freshness, a subtle chewiness from the wrapper, and then comes the star of the show: that utterly addictive peanut sauce, balancing sweet, savory, and a hint of spice. This recipe transforms simple ingredients into an elegant appetizer or light meal that feels both wholesome and incredibly satisfying.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Light Meal, Snack
- Cuisine: Asian