Best 2 Veggie Spring Rolls With Peanut Sauce Recipe By Tasty Recipes

Embark on a culinary journey to Southeast Asia with our tantalizing Veggie Spring Rolls, a symphony of flavors wrapped in a crispy golden shell. Stuffed with an array of crunchy vegetables, aromatic herbs, and savory tofu, these spring rolls are a delightful appetizer or light meal. Accompanied by a luscious peanut sauce, each bite is an explosion of textures and tastes that will leave you craving more. This recipe provides step-by-step instructions, making it easy for home cooks of all skill levels to create this delectable dish. Additionally, we've included a collection of delectable recipes to complement your Veggie Spring Rolls, including a refreshing Cucumber Salad, a flavorful Sweet and Sour Sauce, and a zesty Pickled Carrot and Daikon Radish recipe. Prepare to indulge in a vibrant and satisfying meal that celebrates the beauty of fresh vegetables and Southeast Asian cuisine.

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VEGETABLE SPRING ROLLS WITH PEANUT SAUCE

Vegetable Spring Rolls with Peanut Sauce image

Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!

Provided by Chungah Rhee

Categories appetizer

Yield 8 servings

Number Of Ingredients 17

Ingredients

8 to 10 (10-inch) rice paper wrappers
5 green leaf lettuce leaves, torn into large pieces
1 cup fresh basil leaves
3/4 cup fresh mint leaves
3/4 cup chopped fresh cilantro leaves
1 cup matchstick carrots
1 cup shredded purple cabbage
1 red bell pepper, thinly sliced
1/2 English cucumber, seeded and cut into long matchsticks
1 avocado, halved, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper, to taste
1/4 cup creamy peanut butter
4 teaspoons reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
1 teaspoon chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger

Steps:

To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling. Serve immediately with peanut sauce.

VEGGIE SPRING ROLLS WITH PEANUT SAUCE RECIPE BY TASTY

Veggie Spring Rolls With Peanut Sauce Recipe by Tasty image

Here's what you need: warm water, rice paper wrappers, white mushroom, medium carrots, english cucumber, red cabbage, yellow bell pepper, natural peanut butter, ginger, sesame oil, rice wine vinegar, soy sauce, maple syrup, red pepper flakes

Provided by Crystal Hatch

Categories Appetizers

Time 30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

warm water
8 rice paper wrappers
1 cup white mushroom, sliced
2 medium carrots, sliced
½ english cucumber, sliced
1 cup red cabbage, sliced
½ yellow bell pepper, sliced
¼ cup natural peanut butter
½ teaspoon ginger, minced, optional
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons maple syrup
1 pinch red pepper flakes

Steps:

Fill a medium shallow bowl with warm water and set near your work station.
Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure.
Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll.
Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you've finished making the spring rolls, chill in the fridge while you make the sauce.
Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined.
Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes.
Serve the chilled spring rolls with the sauce.
Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams

Tips for Making Veggie Spring Rolls with Peanut Sauce:

- Use fresh vegetables for the best flavor and texture. - Cut the vegetables into thin, even strips so that they cook evenly. - Don't overfill the spring rolls, or they will be difficult to fold and seal. - Use a wet finger to seal the edges of the spring rolls so that they don't come apart during frying. - Fry the spring rolls in hot oil until they are golden brown and crispy. - Serve the spring rolls with peanut sauce and your favorite dipping sauce.

Conclusion:

These veggie spring rolls with peanut sauce are a delicious and healthy appetizer or snack. They are easy to make and can be customized to your liking. With their crispy exterior and flavorful filling, these spring rolls are sure to be a hit at your next party or gathering. These spring rolls are also a great way to get your kids to eat their vegetables. They are so delicious that they won't even realize they are eating healthy. So next time you are looking for a healthy and tasty snack, give these veggie spring rolls with peanut sauce a try. You won't be disappointed!