Recipe: Fresh Spring Rolls with Peanut Sauce

Is it possible for a dish to be packed with fresh vegetables and have big flavor? With these spring rolls and peanut sauce, the answer is yes. 

As a light, colorful meal or appetizer, these spring rolls are as nutritious as they are beautiful. They’re filled with crisp veggies, fresh herbs and rice noodles, and you can pair them with a creamy homemade peanut sauce. It’s a great way to enjoy more plant-based ingredients while satisfying all five senses.

The combination of colorful vegetables provides fiber, vitamins and antioxidants, while fresh herbs such as cilantro and mint add bright flavor without relying on excess sodium. Paired with a drool-worthy peanut sauce, these spring rolls make a refreshing lunch, healthy snack or crowd-pleasing appetizer that’s perfect for warm-weather gatherings.

Why You’ll Love These Spring Rolls

Fresh spring rolls are easy to customize with your favorite vegetables and herbs, making them a great way to use what’s already in your refrigerator. They’re also:

• Rich in colorful vegetables that provide fiber and important nutrients
• Naturally refreshing and light for lunch, dinner or entertaining
• Easy to prepare ahead of time
• Served with a homemade peanut sauce made from simple pantry ingredients.

Servings: 8

Ingredients

Spring Rolls

• 2 ounces rice vermicelli or rice noodles
• 1 teaspoon toasted sesame oil
• ¼ teaspoon fine sea salt
• 1 cup butter lettuce, torn with ribs removed
• 1 cup very thinly sliced red cabbage
• 2 medium carrots, peeled and cut into matchsticks
• 2 Persian cucumbers, thinly sliced into strips
• 2 medium jalapeños, ribs and seeds removed, thinly sliced
• ¼ cup thinly sliced green onions
• ¼ cup roughly chopped fresh cilantro
• ¼ cup roughly chopped fresh mint
• 8 rice paper wrappers

Peanut Sauce

• ⅓ cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium soy sauce (or tamari)
• 2 tablespoons honey or maple syrup
• 2 tablespoons toasted sesame oil
• 2 garlic cloves, minced or pressed
• 2 to 3 tablespoons water, as needed

Directions

1. Bring a pot of water to a boil. Cook the rice noodles until al dente according to package directions. Drain, rinse under cold water and toss with the sesame oil and salt. Set aside.
2. Fill a shallow dish or pie plate with about 1 inch of warm water. In a small bowl, combine the green onions, cilantro and mint.
3. Dip one rice paper wrapper into the water for about 20 seconds, or until softened. Carefully transfer it to a clean tea towel or cutting board.
4. Arrange a small amount of noodles, lettuce, cabbage, carrots, cucumber and jalapeño across the lower third of the wrapper. Sprinkle generously with the herb mixture.
5. Fold the bottom edge over the filling, tuck in the sides and roll tightly, similar to a burrito. Repeat with the remaining ingredients.
6. To make the peanut sauce, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil and garlic. Add water, one tablespoon at a time, until the sauce reaches a smooth, dippable consistency.
7. Serve the spring rolls whole or sliced in half alongside the peanut sauce.

Next Steps & Resources

• Make an appointment online with a dietitian near you, or call 800-822-8905. 
• Recipe shared by the oncology dietitians at John Theurer Cancer Center