Fresh Vegetarian Spring Rolls with Creamy Peanut Sauce - The Good Life

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Fresh Vegetarian Spring Rolls with Creamy Peanut Sauce

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Fresh Vegetarian Spring Rolls with Creamy Peanut Sauce

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Prep Time 25

Course Appetizer, lunch, Snack

Ingredients

For the Spring Rolls:

8-10 Rice paper wrappers
1 cup shredded Carrots
1 cup thinly sliced Cucumber
1 cup thinly sliced Bell peppers any color
1 cup Red cabbage shredded (optional but beautiful + nutrient-rich)
1-2 cups Butter lettuce or Romaine
½ cup fresh Mint leaves
½ cup fresh Cilantro leaves
1 cup cooked Rice noodles optional, for added texture

For the Peanut Sauce:

½ cup natural Peanut butter
2-3 tbsp Low-sodium Soy sauce or tamari
1 tbsp Lime juice fresh
1-2 tbsp Maple syrup or Agave
1 tsp grated Ginger optional but recommended
1 small Garlic clove minced
2-4 tbsp warm water to thin to desired consistency
Optional: Chili flakes

Instructions

Step 1: Prep Your Station

Wash and prep all vegetables. Slice everything into thin, even strips for easy rolling. Cook rice noodles if using, then rinse with cold water and set aside. Fill a wide bowl or pan with warm water (not hot).

Step 2: Make the Peanut Sauce

In a bowl, whisk together: Peanut butter, Soy sauce, Lime juice, Maple syrup/agave, Ginger + garlic. Slowly add warm water, 1 tbsp at a time, until smooth and creamy.

Step 3: Soften the Rice Paper

Dip one rice paper wrapper into warm water for 8–10 seconds. Remove and lay flat on a clean surface or plate. Don’t oversoak—it will continue softening as you build.

Step 4: Build Your Roll

Layer ingredients in the center: Lettuce first (acts as a barrier). Veggies. Herbs. Noodles (if using). Fold the sides inward, then roll tightly from the bottom up (like a burrito).

Step 5: Repeat + Serve

Continue until all rolls are made. Serve immediately with peanut sauce

Keyword carrots, Garlic, mint, Peanut butter, Rice Paper

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