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Vegetable Spring Rolls

Ingredients

Vegetable Spring Rolls

  • 2 cups warm water
  • 10 large rice paper wrappers
  • 1 medium red bell pepper, seeded and cut into thin strips about 3" long
  • 1 medium cucumber, peeled and cut into thin strips about 3" long
  • 1 large carrot, peeled and cut into think strips about 3" long
  • 1 medium avocado, peeled, seeded, and cut into 1/4" slices
  • 1 cup stemmed fresh mint leaves, divided

Spicy Peanut Dip

  • 1 tablespoon vegetable oil
  • 1 large shallot, peeled and finely minced
  • 1 clove garlic, finely minced
  • 2 teaspoons finely minced fresh ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup water
  • 1/2 cup natural creamy peanut butter
  • 1 tablespoon fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon salt

Directions

Vegetable Spring Rolls


  1. Fill a shallow dish with warm water. Submerge 1 spring roll wrapper in water about 20 seconds until slightly softened.
  2. Lay softened wrapper on a work surface. Place 3 red pepper strips, 3 cucumber strips, 3 carrot strips, 2 avocado slices, and about 1.5 tablespoons mint in the lower-middle portion of the wrapper. Fold sides of wrapper over the filling and roll it up.
  3. Repeat with remaining ingredients, dividing them equally among the wrappers. Serve  immediately or wrap individually in plastic wrap and refrigerate up to 24 hours.

Spicy Peanut Dip


  1. Heat oil in a medium nonstick skillet over medium heat. Add shallot, garlic, and ginger and saute 3 minutes, stirring frequently.
  2. Add red pepper flakes, followed by water, peanut butter, lime juice, soy sauce, and sugar. Use a fork to gently whisk together ingredients. Simmer 3-5 minutes until mixture thickens, stirring constantly. Season with salt.
  3. Transfer to a bowl and let cool 1-2 hours at room temperature to allow flavors to continue to meld together. Serve chilled or at room temperature.