🥬 Fresh Vegetable Spring Rolls with Peanut Hoisin Dipping Sauce

 

🥬 Fresh Vegetable Spring Rolls with Peanut Hoisin Dipping Sauce

🌯 Ingredients for Spring Rolls (Makes 8 Rolls)

• 8 rice paper wrappers (8.5-inch diameter)

• 2 oz rice vermicelli noodles, cooked and cooled

• ½ cup mung bean sprouts

• ½ cup capsicum (bell pepper), thinly sliced

• 2 leaves lettuce, chopped or torn

• Optional additions: carrot, cucumber, red cabbage, avocado, edamame, fried tofu, green onion, mint, cilantro, or Thai basil

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📝 Instructions

1. Prepare fillings: Cook rice noodles and rinse under cold water. Slice all vegetables into thin strips or matchsticks.

2. Soften rice paper: Dip one wrapper at a time into warm water for 5–10 seconds until pliable. Place on a clean surface.

3. Assemble: In the center of the wrapper, layer lettuce, vermicelli noodles, sprouts, capsicum, and any additional vegetables or herbs.

4. Roll tightly: Fold the sides inward, then roll from the bottom up to form a tight spring roll.

5. Repeat for remaining wrappers. Keep covered with a damp cloth until ready to serve.

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🥜 Peanut Hoisin Dipping Sauce

Ingredients:

• ½ cup sweetened creamy peanut butter

• ¼ cup hoisin sauce

• 1 tablespoon soy sauce

• 1 clove garlic, finely minced

• 2–3 tablespoons warm water (to adjust consistency)

• Optional: Sriracha (for spice), lime juice (for brightness)

• Optional garnish: chopped toasted peanuts

Instructions:

In a small bowl, combine all ingredients. Whisk until smooth and creamy. Adjust with more water if needed for desired consistency. Garnish with chopped peanuts if using.