Vietnamese Spring Rolls

Vietnamese Spring Rolls

Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Vietnamese
Servings 10 rolls
Calories 119 kcal

Ingredients
  

  • 10 rice paper wrappers
  • 3 cucumbers* Cut into matchsticks
  • 2 cups cabbage* red and/or green, sliced
  • 4 carrot* shredded or julienned
  • basil* or cilantro, or mint, fresh

Peanut sauce

  • ½ cup peanut butter
  • 5 tbsp coconut aminos
  • 2 tsp sesame oil
  • 2 tsp white wine vinegar
  • 1 tsp molasses
  • 1 lime
  • 4 tbsp water
  • sriracha optional

Instructions
 

  • Prep all veggies by thinly slicing cabbage and cucumber and shredding carrots.
  • Start by dunking rice paper into a plate of water (I find that a large pie pan works great for this) leave rice paper in the water for only a few seconds, paper will soften as you assemble the roll.
  • Add a small handful of cabbage and carrots, then add a few pieces of the cucumber. Add any desired additions to roll now along with torn herbs. See notes for suggestions.
  • Rice paper should be pretty pliable by now, roll tightly and tuck in edges.
  • In small saucepan combine all sauce ingredients on medium-low heat until smooth. Chill and serve with spring rolls.

Notes

Other fun additions: bell pepper, mango, avocado, shrimp, sliced chicken/turkey. Inspired by Downshiftology.

Nutrition

Calories: 119kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 251mgPotassium: 325mgFiber: 3gSugar: 5gVitamin A: 4158IUVitamin C: 11mgCalcium: 36mgIron: 1mg
Keyword cabbage, carrots, cucumbers