Fresh Spring Rolls

Dinner
Photo of Fresh Spring Rolls

Ingredients

  • SPRING ROLLS
  • Spring roll rice paper wrappers
  • Rice vermicelli noodles
  • Capsicum, thinly sliced
  • Carrots, julienned
  • Cucumber, julienned
  • Avocado, sliced
  • Purple cabbage, finely shredded
  • Fresh mint or basil leaves
  • Bean sprouts
  • Enoki mushrooms
  • Lettuce or spinach leaves
  • PEANUT SAUCE
  • 1/2 cup peanut butter
  • 1/2 cup soy or almond milk
  • 1 tbsp tamari or soy sauce
  • 1 tbsp lime or lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp grated fresh ginger
  • 1/2 tsp chili powder *(or 1 tsp crushed red chili flakes)*
  • 1/4 cup peanuts, chopped (for garnish)

Method

  1. Cook rice vermicelli noodles according to package instructions. Drain and set aside.
  2. Prepare all vegetables and herbs by slicing or shredding into thin, bite-sized pieces.
  3. To assemble rolls, soak one rice paper wrapper in warm water for 10–15 seconds until soft.
  4. Lay wrapper flat on a clean surface. Place a small amount of each filling ingredient across the centre.
  5. Fold the sides of the wrapper in, then roll tightly from the bottom up to enclose the filling.
  6. Repeat with remaining ingredients.
  7. For the peanut sauce, whisk together all ingredients in a bowl until smooth and creamy.
  8. Garnish sauce with chopped peanuts and serve alongside the rolls for dipping.