Spring Rolls Recipe
Light rice-paper spring rolls filled with crisp vegetables, herbs, and your choice of shrimp or tofu, served with a tangy peanut dipping sauce.
Ingredients
Wrappers & Protein
- 12 rice paper wrappers 8-inch
- 12 cooked shrimp halved lengthwise OR 12 oz extra-firm tofu, pressed and thinly sliced
Vegetables & Herbs
- 2 cups shredded napa cabbage or romaine
- 1 large carrot julienned
- 1 cucumber seeded and cut into matchsticks
- 1 cup bean sprouts rinsed
- ½ red bell pepper thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves optional
Crunch & Extras
- ⅓ cup roasted peanuts chopped (optional)
Peanut Dipping Sauce
- ⅓ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- Warm water to thin 2–4 tbsp
- Pinch of red pepper flakes optional
Instructions
- Wash and dry herbs. Julienne carrots and cucumber, shred cabbage, and slice bell pepper. Cook and slice your chosen protein (pan-fry tofu or use cooked shrimp).
- Whisk peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Add warm water a tablespoon at a time until smooth and dippable. Adjust seasoning to taste.
- Fill a shallow dish with warm water. Dip one rice paper wrapper for 6–8 seconds until pliable, then lay on a clean work surface.
- Place a small amount of cabbage, carrots, cucumber, protein, bean sprouts, and herbs near the bottom third of the wrapper. Fold sides in, then roll tightly from the bottom to seal.
- Place finished rolls seam-side down on a damp towel. Serve with peanut dipping sauce and chopped peanuts if desired.
Notes
- Assemble up to 6 hours ahead and store in an airtight container with damp paper towels to prevent drying.
- Substitute sunflower seed butter or tahini for a nut-free sauce alternative.
- Leftover sauce keeps for up to 5 days in the fridge.
Nutrition
Calories: 260kcalCarbohydrates: 22gProtein: 11gFat: 15gSaturated Fat: 3gSodium: 450mgSugar: 7g
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