Spring Rolls with Peanut Sauce
Spring rolls with peanut sauce are a vibrant and refreshing dish that delights the palate. Encased in delicate rice paper, these crispy rolls are stuffed with colorful veggies, fragrant herbs, and your choice of protein. Paired with a creamy, nutty peanut sauce, they make an impressive appetizer or light meal that can be easily customized for any occasion.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4 (2 spring rolls per serving) 1x
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumber, thinly sliced
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- 8 oz shrimp (cooked) or tofu (cubed)
- For the Peanut Sauce: ½ cup smooth peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp water (adjust for consistency)
Instructions
- Prepare your ingredients: Chop vegetables and cook shrimp if using.
- Soak each rice paper wrapper in warm water for about 10–15 seconds until pliable.
- Lay the softened wrapper flat; add a small amount of each filling ingredient towards one end.
- Fold in the sides and roll tightly from the end closest to you.
- For the sauce, whisk together peanut butter, soy sauce, lime juice, and water until smooth.
- Serve spring rolls on a platter with dipping sauce.
Nutrition
- Serving Size: 2 spring rolls (120g)
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg