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Veggie Spring Rolls

These veggie spring rolls are a fun and colorful way to serve up veggies to your family! Simply mix up some dipping sauce, chop a variety of produce into matchstick-sized pieces, let your family choose their fillings, and follow the instructions on your rice wraps to roll! It may take a few tries to get the hang of it, but you can do it.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 12 spring rolls
Course: Appetizer, Side Dish
Cuisine: American, Asian
Ingredients Method Notes

Ingredients
  

  • 1/3 cup smooth peanut butter unsweetened
  • 1/3 cup water
  • 2 tablespoons reduced sodium Tamari (can sub regular soy sauce if gf not needed)
  • 1 teaspoon honey (or sugar)
  • 1/2 teaspoon toasted sesame oil
  • 1 pinch red pepper flakes plus extra for garnish
  • 1 medium garlic clove, minced (optional)
  • 1 medium red bell pepper, cored and sliced into matchstick-sized pieces
  • 2 medium carrots, peeled and sliced into matchstick-sized pieces
  • 1 medium mango, peeled, pitted, and sliced into matchstick-sized pieces
  • 1 medium avocado, peeled, pitted, and sliced into 2-inch pieces
  • 1/2 medium English cucumber, cut into matchstick-sized pieces
  • 2 cups mixed baby greens or chopped lettuce
  • 1/2 cup destemmed fresh parsley and/or cilantro
  • 1/2 cup destemmed fresh mint
  • 1/4 cup chopped green onions or chives
  • 1/2 cup shredded red cabbage
  • 1 8 ounce package Vietnamese brown rice spring roll wrappers

Method
 

Dipping Sauce
  1. In a small bowl, whisk together the peanut butter, water, tamari, honey, sesame oil, red pepper flakes, and garlic (if using) to make the sauce. Garnish with extra red pepper flakes if desired. Set aside. 
Spring Rolls
  1. Place all the prepped veggies into individual ramekins or onto a large tray or cutting board.
  2. Fill a round cake pan with about an inch of warm water. Follow directions on rice wrapper package, but in general, you will want to dip the rice wrappers one at a time until they just start to soften 10 seconds - to less than a minute depending on brand. I found that a quick 10-second dip was all that was needed.
  3. Then, transfer the wet rice paper to a cutting board. Add a handful of desired fillings to the middle of the wrapper (or follow wrapper instructions). Next, fold like you would a burrito, for example, right side, bottom side, left side, and then top side. The wrapper will soften as you work and seal itself when you fold. If you work too quickly it may not be soft enough (depending on how long you dipped it in the water), but if you work too slowly, it may start to fall apart. Give it a few goes to get the hang of it!
  4. Repeat with remaining rice wrappers, one at a time. 
  5. Serve with the peanut dipping sauce or alternative and enjoy! Store leftover in an airtight glass container in the fridge for up to 3 days. 

Notes

Peanut Butter Dipping Sauce Edits & Alternatives
EDITS:
Peanut butter subs: almond butter or sunflower seed butter
Add-in suggestions: fresh, grated ginger; a dash of cayenne pepper; fresh lime juice or rice vinegar
Tip: Make a double batch to have extra on hand and enjoy all week
ALTERNATIVES:
Plain Tamari or soy sauce
Teriyaki sauce
Tahini sauce