Vegetable Rice Paper Rolls (Fresh Spring Rolls)
Fresh vegetable rice paper rolls also called summer rolls are filled with fresh colorful vegetables, creamy avocado and served with a creamy peanut sauce for dipping.
Servings: 8 fresh spring rolls
Calories: 204kcal
Ingredients
- 8 rice paper sheets
- 8-10 leaves fresh basil leaves hard stems removed
- 8-10 leaves fresh mint leaves hard stems removed
- 1 Persian cucumber peeled and cut into thin sticks (or ½ English cucumber)
- 1-2 medium sized carrots peeled and cut into thin sticks or shredded
- 1 red, yellow or orange bell pepper seeds removed and cut into thin sticks
- ½ cup purple cabbage sliced thin or shredded
- 4 ounces vermicelli cooked and cooled (about ½ a package)
- 1 avocado sliced thin
Peanut Sauce
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon honey
- 1 green onion sliced thin, for garnish
Other Additions
- Sweet chili sauce for dipping
- Lime wedges for serving
Instructions
- Fill a wide bowl with warm water and dip 1 sheet of rice paper at a time, for about 30-45 seconds until the rice paper is softened.
- Lay the moistened rice paper onto a flat clean surface and begin layering the herbs, then cucumbers, carrots, bell peppers and cabbage.
- Layer 2-3 tablespoons worth of cooked rice noodles on top and finish with a few slices of avocado.
- Roll the spring roll half way up and tuck the sides in and finish the rolling, making sure everything is tight and compact and the sides are not opening. Cut the fresh spring roll in half with a sharp knife.
- To make the peanut sauce, add the creamy peanut butter, soy sauce, sriracha, rice vinegar and honey to a bowl and whisk to combine.
- Serve rice paper rolls with peanut sauce on the side and sweet chili sauce, if desired.
Notes
- Don't overfill the rice paper rolls with vegetables, too much filling could break the rice paper.
- Prep beforehand. Have all the prep done before rolling the fresh spring rolls.
- Squeeze fresh lemon juice onto the avocado to prevent it from browning.
- Make the rice vermicelli noodles ahead of time up to 2 days in advance.
- Fresh summer rolls are best served the same day but can be made ahead up to 2 days in advance. After that, the rice paper will begin to harden.
- 4 ounces of dried rice noodles equals about 2 cups cooked rice noodles.
Nutrition
Calories: 204kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 369mg | Potassium: 313mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1890IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg