These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Sauce and are gluten free!
I’m currently flying back from a pretty awesome food blogging conference where I definitely had all the foods, all the drinks, and all the fun. Needless to say, I am craving a salad way more than I have in ages. So what kind of salad can I do that is fun, yummy, and loaded with flavour? These Fresh Spring Rolls. Also known as Vietnamese spring rolls, this is the perfect reset dish filled with fresh, delicious and detoxifying ingredients that are then dunked into an AMAZING peanut ginger sauce.
And I’m totally here for that peanut ginger sauce.
There’s something about a rainbow of veggies that makes them even more appealing than normal. I feel like I’m in one of those Skittles ads, sitting on the rainbow, except crunching away into these babies. They’re so pretty, with their ingredients lined up side by side, and that peanut ginger sauce waiting for me to dip them into it’s sweet and spicy goodness. Do I sound in love with these? Cause I am.
If you’ve ever had these fresh spring rolls at a restaurant, then you know how great they are. Fresh, brilliantly colourful, crunchy and delicious, one bite and you’ll be hooked. The best part? It’s not only pretty easy to make but actually pretty great for you. Case in point – majority of these ingredients have great detoxifying benefits.
Mint – The ultimate soothing ingredient. Great for digestion, nausea and headaches.
Bell Peppers – Vitamin C (especially in the red ones), anti-inflammatory properties, and a good source of Vitamin E.
Carrots – Beta-carotene, loaded with finer and rich in Vitamin A.
Red Cabbage – Vitamin C & Vitamin K.
Romaine Lettuce – Vitamin K & Vitamin A.
Ginger – Relieving digestive problems such as nausea, loss of appetite and motion sickness.
So now that you know how good these are for you, you should know how easy they are to prepare. First things first, cut up all your veggies ahead of time. This will make your roll filling process 10x more fluid so you can actually focus. Then it’s as easy as having a mise en place layout (everything set out) and filling your rolls. TRY not to eat everything/spoon the entire peanut ginger sauce before you even finish your rolls. I know, the spicy sweet peanut-y goodness is hard to resist but it’ll be worth it, trust me.
Your rice paper rolls will probably come with directions, but I just put the filling in the middle of the rolls, folded the top and bottom over the filling, and then began to roll and tighten from one side to the other. It’s like a colourful burrito. My first two were sacrificed (by me) but by the third one I was on a roll.
Ugh, I’ve got to work on my puns.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
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Fresh Spring Rolls with Peanut Ginger Sauce
These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Dip and are gluten free!
- 9-10 Rice paper rolls
- 1 Carrot, julienned
- 1/4 cup chopped mint
- 171 grams/2 cups sliced purple cabbage
- 52 g/ almost 1/2 cup chopped red bell pepper
- 52 g/ almost 1/2 cup chopped yellow bell pepper
- 7-8 torn leaves of Lettuce
- 5 oz /140 g cooked rice vermicelli noodles
Peanut Ginger Sauce
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoon soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Fresh Spring Rolls
- Chop up your veggies and place on a cutting board.
- Prepare the rice paper wrappers as per the instructions on your packaging. I poured water into a large wide bowl. I then dipped the rice papers into the water, until they began to become completely transparent. You want to ensure it's soft, but not so soft that it can be easily ripped. For my rice papers, this was about 20-30 seconds.
- I then removed from the water and onto a plastic cutting mat (they seemed to stick to my wooden board) and slightly pat dry.
- Fill your rolls! I placed 2-3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1/10th of the amount I have in total). I lined these up in the centre of the rice paper.
- I rolled the top and bottom of the rolls over the filling, then from left to right. So I rolled the left of the rice paper over the filing, then began to tuck the filling in as I rolled towards the right like a burrito. I continued to roll tightly until finished, then lay them on the folded edges to set on a plate. This took me about 30-45 seconds to do including putting in the filling.
- Serve on a plate with the dipping sauce and enjoy!
1.This recipe is gluten free and vegan.
2.HOW TO STORE These stored well in the fridge with damp paper separating them.Your Peanut Ginger Sauce can be stored in the fridge and covered in saran wrap. Stir before using since it may thicken a bit in the fridge.
3.A FEW NOTES
- I made 9 rolls, but I'm sure you can make 10 out of the ingredients. I snacked on enough pieces of bell peppers, cabbage and lettuce to make a 10th roll!
- I've seen sites where readers suggested using 2 rice papers to make one spring roll. I was fine with one, but if you find that you keep ripping the rolls, 2 rice papers would definitely do the trick.
- While you can make tons of these in advance, I would limit it to three days worth of rice paper rolls to ensure that the veggies are still fresh when you're eating them.
- Your vermicelli noodles may get sticky once dried after cooking. I drizzled some sesame oil and massaged it in and this prevented them from sticking together.
- Overfilling your rolls tends to lead to it tearing.
If you try these Fresh Spring Rolls with Peanut Ginger Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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