Veggie Spring Rolls with Peanut Dipping Sauce - Vegan
The Veggie Spring Rolls with Peanut Dipping Sauce bring together a vibrant array of fresh vegetables wrapped in delicate rice paper, served with a rich and creamy peanut dip. Each roll is a burst of flavors and textures, from the crunch of cabbage and carrots to the smoothness of avocado, all enhanced by aromatic herbs like mint, cilantro, and basil.
Ingrédients
- 12 rice rice paper wrappers
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup julienned cucumbers
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
- 1 avocado, avocado, sliced
- 1/4 cup chopped roasted peanuts
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1/4 cup warm water
- 1/2 teaspoon sesame oil
Instructions
- Prepare all vegetables and herbs by washing and cutting them into the desired size.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 15 seconds, or until soft and pliable.
- Lay the softened rice paper wrapper on a clean surface and place a small handful of cabbage, carrots, cucumbers, mint, cilantro, basil, avocado, and peanuts in the center.
- Fold the bottom of the wrapper over the filling, then roll tightly while keeping the sides tucked in like a burrito. Repeat with the remaining wrappers and filling.
- For the peanut sauce, whisk together peanut butter, soy sauce, hoisin sauce, lime juice, grated ginger, warm water, and sesame oil in a small bowl until smooth and creamy.
- Serve the spring rolls with the peanut dipping sauce on the side, or drizzle the sauce over the rolls before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 20g | Protéines: 8g | Fat: 14g | Sucre: 3g
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