I’m sharing the most amazing spring rolls + peanut dipping sauce today. I could eat these every meal!
Summer Veggie Spring Rolls with Thai Peanut Dipping Sauce
I love this recipe because it requires no real cooking at all (just assembly), looks amazing, and can be adapted to whatever ingredients you have. It’s also so healthy-if you want it to be! I made a summer veggie version with mango, avocado, bell peppers, sprouts, cilantro, lime, peanuts, and green onions. The mango is key here, it adds such great sweetness and compliments the other veggies so well. I’ve been such a fan of mango these days putting it in everything from my favorite kale salad to mango salsa for fish tacos. You can also add a protein in here like tofu or beef if you’d like.
Chop all your veggies into thin sticks and then it’s time to assemble your spring roll wrappers. You simply dip them in warm water until pliable (but not too soft). It takes about 10-15 seconds in warm water. If the water gets too cool you can either swap it out or just use cool water (it’ll still work, just takes a little longer to soften).
Once soft, place the wrapper on a plate and begin to assembly your filling. Place items in a long pile on the bottom third of the paper so you have room to roll it up. The paper it nice and stretchy so it’s much easier to roll than a burrito. Tuck the filling in, and then continue to roll, tucking the ends in before finishing the last roll.
Make diagonal cuts so you can see the colorful filling!
Next for the dipping sauce. The best part! You’ll need peanut butter, soy sauce, Thai chili paste and a bit of lime juice. You can experiment with the amounts but I like this: 1/2 cup of peanut butter, 4 teaspoons of soy sauce, a squeeze of lime juice, 2 teaspoons of Thai chili garlic sauce, and 1 tablespoon of water if it’s too thick.
Yum! Time to dig in. Have you made spring rolls before?