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Spring Rolls
Super healthy no-cook fresh spring rolls with delicious veggies, served with a yummy peanut sauce. Find rice paper at most any asian grocery store.
45 minutes,   8 rolls
recipe image
Ingredients - Peanut Sauce
⅓ cup Creamy peanut butter
2 Tbsp Seasoned rice vinegar
2 Tbsp Soy sauce
2 Tbsp Honey (or maple syrup for vegan rolls.)
1 Tbsp Roasted sesame oil
2 cloves Minced garlic
as needed Water
Ingredients - Spring Rolls
2 oz Thin asian rice noodles, like Mai Fun or rice vermicelli
1 tsp Roasted sesame oil
¼ tsp Salt
approx one cup Butter lettuce leaves, ribs removed.
approx one cup Red cabbage, very thinly sliced.
approx one cup Very thinly sliced carrots, matchstick sized or cut with a julienne peeler
approx one cup Very thinly sliced mini cucumbers, matchstick sized or cut with a julienne peeler
2 medium Jalapeno peppers, seeds and white parts removed, very thinly sliced into matchstick sized pieces. These are optional/to taste.
¼ cup Finely chopped green onions (white and green parts)
¼ cup Finely chopped fresh cilantro
¼ cup Finely chopped fresh mint
8 sheets Spring roll wrappers (rice paper) - Round is best. I prefer 28cm/11 inch size.
Preparation - Peanut Sauce
1.  Make the peanut sauce first so it's ready for serving. Feel free to double this if you really like it (I do)
2.  Mix all Peanut Sauce ingredients in a bowl and whisk until creamy.
3.  Add water, a few teaspoons at a time, to reach a dippable consistency. It should be relatively thin, like creamy salad dressing.
4.  Set aside or store covered in the refrigerator.
Preparation - Spring Rolls
1.  Mise-en-place (workspace preparation) is key for this recipe. Get all of your ingredients ready to use before starting.
2.  In a small bowl, mix the chopped green onions, cilantro, and mint with a pinch of salt. Combine and set aside.
3.  Cook the noodles as directed on the package. Do not overcook. Rinse well in cold water.
4.  Toss the noodles with the sesame oil and set aside in small bowl
5.  Set up your work area with a shallow pan of water large enough for your wrappers, a cookie sheet or platter with waxed or parchment paper for finished rolls, and a lint-free tea towel as a work surface.
6.  Soak one wrapper in water for about 20 seconds. It will still feel too rigid for serving after this time, but will thin up considerably as you are assembling the roll.
7.  Set the wrapper on your towel and begin assembling:  ©
8.  Add ingredents to the lower third of the wrapper, leaving an inch of clear space on the bottom and sides. Use an eighth of each ingredient for each roll.
9.  Suggested order: Lettuce leaf/leaves, noodles, cabbage, carrots, cucumbers, jalapenos, herb mix.
10.  Roll the wrapper from the bottom over the fillings. Once the fillings are covered, fold the sides in to close ends off, then complete rolling.
11.  Try to keep it tight as you're rolling. Your first one will not look great, but after 2 or 3, you'll be a pro.
12.  Serve immediately or cover for a short time with plastic wrap or a damp (not wet) towel.
13.  Optionally slice in half before serving.

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Spring Rolls. Recipe on first page, not a blog.