Spring Rolls with Peanut Sauce
Some recipes are less about following instructions and more about celebrating what's ready to harvest. These fresh spring rolls are endlessly adaptable—fill them with whatever herbs, greens, and vegetables are thriving in your garden. Paired with a creamy peanut sauce, they're colorful, refreshing, and an easy way to turn a handful of freshly picked ingredients into a meal worth gathering around.
This recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
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Ingredients
- 1/2 c creamy peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp chili garlic sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp lime juice
- 2 garlic cloves, grated
- 1 Tbsp honey
- 1 tsp fresno chili, minced
- 2 Tbsp warm water
- 6 rice papers
- 1 head lettuce
- 2 c red cabbage, shredded
- 2 c carrots, shredded
- 3 Persian cucumbers, thinly sliced into matchsticks
- 1 c sprouts
- 1 avocado, sliced
- 1 c red pepper, thinly sliced
- 2 watermelon radishes, thinly sliced into matchsticks
- 1 c mint
Instructions
Step 1
Place peanut butter, soy sauce, rice vinegar, chili garlic sauce, toasted sesame oil, lime juice, garlic cloves, ginger, honey, fresno chili, and warm water into a bowl and mix until combined.
Step 2
Wash and prepare all the veggies by shredding or cutting into thin matchsticks and set aside until ready to assemble the spring rolls.
Step 3
One at a time take a piece of rice paper and submerged in water for about 20 seconds until the rice paper becomes flexible. Place the wet rice paper onto a dry flat surface. Lay a lettuce leaf and the prepared vegetables on one side of the rice paper. Tightly roll the rice paper and cut in half. Repeat with all 6 spring rolls.
Step 4
Serve with peanut sauce and enjoy!