Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Spring Rolls
Dipping Sauce
Method
Vegetable Spring Rolls
- 1
Prepare the Filling
In a large mixing bowl, combine the julienned carrots, cucumber, red bell pepper, fresh mint, fresh cilantro, and cooked rice noodles. Add soy sauce and sesame oil, then mix well. Set aside.
- 2
Soak the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Carefully remove it and place it on a clean surface.
- 3
Fill the Wrapper
Place a small amount of the filling mixture in the center of the rice paper wrapper. Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll it tightly to form a spring roll. Repeat this process for the remaining wrappers and filling.
- 4
Chill the Rolls
Place the prepared spring rolls on a plate and cover with a damp cloth to keep them moist. Refrigerate while you prepare the dipping sauce.
Dipping Sauce
- 5
Mix the Sauce Ingredients
In a small bowl, combine the peanut butter, soy sauce, honey, rice vinegar, water, and chili flakes. Whisk together until smooth and well combined.
- 6
Serve
Remove the spring rolls from the refrigerator and serve them with the peanut dipping sauce on the side.