Vegetable Spring Rolls Recipe
Make Vegetable Spring Rolls Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wrapper Ingredients
Filling Ingredients
Dipping Sauce Ingredients
Method
Preparation
- 1
Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper. Thinly slice the red cabbage and set all the vegetables aside.
- 2
Prep the Fresh Herbs
Rinse and dry the fresh cilantro and mint leaves. Set aside.
- 3
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into thin wedges. Set aside.
Rolling the Spring Rolls
- 4
Soften the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds or until soft. Remove and let excess water drip off.
- 5
Add the Fillings
Place a small amount of julienned carrot, cucumber, red bell pepper, red cabbage, cilantro, mint, and a few avocado slices onto the lower third of the softened rice paper wrapper.
- 6
Roll the Wrapper
Fold the sides of the wrapper over the filling, then roll it away from you tightly to form a spring roll. Repeat with remaining wrappers and filling.
Preparing the Dipping Sauce
- 7
Mix the Sauce Ingredients
In a small bowl, whisk together soy sauce, peanut butter, honey, rice vinegar, sesame oil, water, and crushed red pepper flakes until smooth.
Serving
- 8
Serve the Spring Rolls
Arrange the spring rolls on a serving platter with the dipping sauce on the side. Enjoy fresh!