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.
Servings: 10 rolls
Calories: 119kcal
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.
Video
Nutrition
Calories: 119kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 251mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4158IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg