• Fresh Spring Rolls with Peanut Sauce


Fresh Spring Rolls with Peanut Sauce


Spring Rolls

8 rice paper sheets

2 ounces vermicelli rice noodles

8 romaine lettuce leaves

1 cup red cabbage , thinly sliced

1 carrot, peeled and cut into matchsticks

1 small cucumber, thinly sliced into strips

Fresh basil

Fresh cilantro

Fresh mint leaves

*optional: sliced avocados

Peanut Sauce

1/3 cup creamy or crunchy peanut butter

2 tbsp. tamari or soy sauce

2 tbsp. rice vinegar

2 tbsp. maple syrup

1 tbsp. toasted sesame oil

2 garlic cloves, pressed or minced

1 tsp crushed red chili pepper

2-3 tbsp. water as needed


Bring a pot of water to boil, cook the noodles until al dente, 2-3 minutes. Drain, rinse under cool water with a coriander and set aside.

Fill a large bowl with warm water. Dip one rice paper sheet into warm water for 10-15 seconds to soften, then lay it on a flat surface (cutting board or clean tabletop).

Fill lower third of the paper with lettuce, rice noodles, carrots, cucumbers, red cabbage, mint leaves, basil, and cilantro leaving 1-2 inches of open rice paper around the edges. Fold uncovered left and right sides inward, then tightly roll the wrapper upward, like a burrito. Repeat with remaining ingredients.

In a small bowl, whisk together peanut butter, tamari, rice vinegar, maple syrup,  toasted sesame oil, chili pepper, garlic, and water.

Serve spring roll with peanut sauce on the side.

Makes 8 spring rolls

Recipe by Maiv Mos 

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