Ingredients
Scale
- 8 rice paper wrappers
- 1 cup of shredded carrots
- 1 cup of thinly sliced bell peppers (red, yellow, or green)
- 1 cup of cucumber, julienned
- 1 avocado, sliced
- 1 cup of lettuce leaves, torn into pieces
- Fresh herbs (like cilantro and mint), optional
For the Peanut Sauce
- 1/2 cup of creamy peanut butter
- 2 tablespoons of soy sauce
- 1 tablespoon of honey or maple syrup
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- Water (to thin the sauce as needed)
Instructions
- Wash and slice vegetables; set aside.
- Combine peanut butter, soy sauce, honey, rice vinegar, and sesame oil in a bowl, whisk until smooth, and adjust consistency with water.
- Soak rice paper wrappers in warm water for 10-15 seconds until pliable.
- Place lettuce and other fillings on the bottom third of the wrapper and do not overstuff.
- Roll the wrapper tightly from the bottom, tucking in the sides.
- Serve with peanut sauce on the side.
Notes
- Use fresh herbs for added flavor.
- Practice rolling for better results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 2 spring rolls
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring rolls, peanut sauce, vegan, appetizer