Fresh Vietnamese Spring Rolls with Peanut Sauce
So I guess this recipe may be a little out of season…but I think I’m just way too anxious for spring to start. We’ve had a couple random seasonally warm days here in NYC this February (interspersed with some snowy ones), and it has gotten me dreaming of summer. Fresh Vietnamese spring rolls are one of my favorite healthy snacks, and they obviously get better with fresh, seasonal ingredients, a.k.a in the summer time. That being said, I believe there is no reason they can’t be replicated in winter as well!
The best part about fresh spring rolls is that you can literally add any kind of veggie, seafood or meat you desire. I love having a mix of brightly colored veggies in mine, like shredded carrots, purple cabbage, red peppers and green onions. The colors show through the translucent rice-based spring roll paper, making them fun and festive. I’m also an herb queen with this recipe – I throw in tons of fresh herbs like cilantro, mint and basil.
Just a heads-up, you may occasionally have a hard time finding rice-based fresh spring roll wrappers at some supermarkets, but I was able to find them at Whole Foods in Union Square, NYC. You may also try specialty Asian grocery stores or your local Chinatown!
- 1 Packet of Vietnamese Rice Spring Roll Wrapper
- 1 Pan with warm water (*I used a round cake pan)
- 1 Cup Chopped Purple Cabbage
- 1 Cup Chopped Green Cabbage
- 1 Cup Shredded Carrots
- 3/4 Cup Chopped Radish
- 1 Chopped Red Pepper
- 1 Bunch Cilantro
- 1 Bunch Fresh Mint
- 1 Bunch Scallions, chopped
- 1 Cup Peanuts, unsalted
- 1/4 Cup Soy Sauce
- 1/4 Cup Rice Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Hoisin Sauce
- Take a spring roll wrapper and soak in warm-water filled pan for 30 seconds. Remove and place on a cutting board. Add a pinch of each vegetable and herb into the center of the wrapper. Fold edges of wrapper, and roll. Use your finger to seal along the edge.
- Add all ingredients into a blender or food processor and blend until smooth.