These fresh vegan spring rolls are light, healthy, and packed with a rainbow of crisp veggies, served with a creamy peanut sauce that's both savory and sweet.
Ingredients
- 4 sheets rice paper round
- 1 cup lettuce leaves shredded
- 0.5 cup carrot julienned
- 0.5 cup cucumber julienned
- 0.5 cup red bell pepper thinly sliced
- 0.25 cup purple cabbage shredded
- 0.25 cup fresh mint chopped
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh basil chopped
- 0.5 cup vermicelli noodles cooked
- 0.25 cup peanut butter for the sauce
- 2 tablespoons soy sauce for the sauce
- 1 tablespoon lime juice for the sauce
- 1 tablespoon maple syrup for the sauce
- 1 teaspoon sriracha for the sauce
- 1 teaspoon sesame oil for the sauce
Instructions
- Prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, maple syrup, sriracha, and sesame oil in a small bowl. Set aside.
- Fill a shallow dish with warm water. Dip a sheet of rice paper in the water for 10-15 seconds and transfer it to a damp surface.
- Layer a small amount of lettuce, carrot, cucumber, bell pepper, cabbage, mint, cilantro, basil, and cooked noodles on the bottom third of the rice paper.
- Fold the sides of the rice paper over the filling, then roll from the bottom up, pressing gently to seal. Repeat with the remaining ingredients.
- Serve the spring rolls with the peanut sauce on the side for dipping.
Nutrition
Serving: 4gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 120IUVitamin C: 80mgCalcium: 10mgIron: 15mg