Description
Crispy veggie spring rolls served with a rich peanut sauce.
Ingredients
Scale
- 1 cup carrots, shredded
- 1 cup bell peppers, thinly sliced
- 1 cup cucumber, julienned
- 1 cup cabbage, shredded
- 1 package rice paper wrappers
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 cup water
Instructions
- Prepare all vegetables and set aside.
- Soak rice paper wrappers in warm water until soft.
- Place a small amount of vegetables on each wrapper.
- Roll the wrapper tightly, folding in the sides as you go.
- In a bowl, mix peanut butter, soy sauce, honey, lime juice, and water until smooth.
- Serve spring rolls with peanut sauce for dipping.
Notes
- Store leftover spring rolls in an airtight container.
- Peanut sauce can be adjusted for sweetness or spiciness.
- These rolls are best served fresh.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Veggie Spring Rolls, Peanut Sauce, Appetizer, Vegan