There are certain foods that make you feel better having ate them – and fresh spring rolls fall into that category. These gorgeous rolls (this recipe was developed by our friends at Logan Petit Lot) are packed with carrots, peppers, mangos, green onions and pea shoots – and can be modified with other fresh veggies you have in your crisper. Be sure to soak the rice paper sheets one and a time, then fill and roll before moving on to the next. A damp towel will keep the rolls from drying out. To make this vegetarian spring rolls recipe a bit more substantial you can add some grilled tofu or shredded chicken. And a pro-tip; double the peanut sauce recipe – its made with 1/3 cup Logan Petit Lot’s Peanut Butter Sea Salt and we know that you’ll be wanting to slather the sauce on everything! You can also use this peanut sauce as an option for Roasted Sweet Potatoes With Spiced Lentils.
Fresh Spring Rolls with Ultimate Peanut Sauce
Ultimate Peanut Dipping Sauce
- ⅓ cup Logan Petit Lot Peanut Butter Sea Salt
- 2 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tbsp maple syrup or honey
- 1 tbsp toasted sesame oil
- 2 tsp grated ginger
- 1 garlic clove pressed
- ½ tsp sambal oelek or more to taste optional
Fresh Spring Rolls
- 2 carrots julienned
- ½ tsp sea salt
- 2 tbsp rice vinegar
- 150 g rice vermicelli
- 8-10 round rice paper sheets
- fresh mint leaves
- fresh basil leaves
- 1 red bell pepper sliced into thin strips
- 1 large mango peeled and sliced into thin strips
- 2 green onions sliced into thin strips
- ¼ cup crushed peanuts or toasted sesame seeds
- radish or pea shoots optional
- grilled tofu sticks or other protein of choice optional
- In a small bowl, mix together the peanut sauce ingredients. Set aside until ready to serve.
- Place the julienned carrots in a small bowl. Add the salt, rice vinegar and mix well with a fork. Set aside to pickle.
- In a bowl, cover the vermicelli with boiling water and let soak for 5 minutes. Drain and rinse thoroughly under cold water. Set aside.
- In a shallow bowl of hot water, soak a rice paper to soften for about 15 to 20 seconds. Remove from the water, and place on a clean work surface.
- Layer mint leaves, basil leaves and a handful of cilantro in the center of the wrap. Then, add a few slices of red pepper, mango, pickled carrots, green onions and tofu (if using). Add a handful of rice vermicelli on top, and garnish with some chopped peanuts and shoots (if using). Make sure to leave about an inch on each side of the rice paper.
- Gently fold the left and right side in, then fold the bottom towards the center, and roll up tightly. Repeat with the remaining rolls until all the ingredients are used up.
- Cover the rolls with a damp cloth to prevent them from drying out, until they are ready to serve.
- Cut the rolls in half if desired and serve with the peanut sauce.