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Fresh Sesame Veggie Spring Rolls with Peanut Dipping Sauce

Three fresh sesame veggie spring rolls stacked on a white plate with a side of peanut dipping sauce.
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Make fresh, flavorful sesame veggie spring rolls at home. This recipe includes a simple vegetable filling, rice paper wrapping instructions, and a rich peanut dipping sauce to complete this healthy appetizer.

Ingredients

Scale
  • 12 sheets rice paper wrappers
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup thin-sliced cucumber
  • 1 cup cooked vermicelli rice noodles
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh basil leaves
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon soy sauce (or tamari for gluten free)

Instructions

  1. Prepare the vegetables: In a medium bowl, combine the shredded carrots, red cabbage, cucumber, and cooked rice noodles. Drizzle with the toasted sesame oil and soy sauce. Toss gently to coat everything evenly.
  2. Prepare the dipping sauce: Whisk together 1/2 cup creamy peanut butter, 1/4 cup warm water, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon grated fresh ginger, and 1 teaspoon toasted sesame oil until smooth. Add more warm water if needed to reach a pourable consistency.
  3. Set up the rolling station: Fill a shallow dish large enough to fit a rice paper sheet with warm water. Arrange a clean, damp kitchen towel or cutting board on your work surface. Lay out the fresh herbs separately.
  4. Soften the wrappers: Dip one rice paper sheet into the warm water for about 15 to 20 seconds, until it is pliable but not overly soft. Lay the softened wrapper flat on your towel.
  5. Fill the wrapper: Arrange a small amount of the noodle and vegetable mixture near the bottom edge of the wrapper, leaving about 1 inch border on the sides. Layer a few mint, cilantro, and basil leaves on top of the vegetables.
  6. Roll the spring rolls: Fold the left and right sides of the wrapper inward over the filling. Then, tightly roll the wrapper up from the bottom edge, similar to rolling a burrito, until sealed.
  7. Repeat the process with the remaining ingredients. Serve the fresh sesame veggie spring rolls immediately with the peanut dipping sauce.

Notes

  • If you prefer crispy veggie spring rolls, use spring roll pastry wrappers instead of rice paper and bake or shallow fry them until golden brown.
  • For a gluten free veggie rolls option, ensure your soy sauce is labeled gluten free (tamari works well).
  • To make the filling ahead of time, store the vegetables and noodles separately in the refrigerator and assemble just before serving.

Nutrition

Find it online: https://cookingbycarla.com/sesame-veggie-spring-rolls-recipe/