Name: Crunchy Veg Spring Rolls Easy Peanut Sauce Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 spring rolls
Cuisine: Asian
Ingredients: 1 package spring roll wrappers (about 12-15 count); 2 tablespoons olive oil or avocado oil; 2 cloves garlic, minced; 1 tablespoon ginger, freshly grated; 2 cups green cabbage, thinly shredded; 1 large carrot, julienned or grated; 1 bell pepper (any color), thinly sliced; 1 cup shiitake mushrooms, thinly sliced; 2 green onions, sliced; 2 tablespoons soy sauce (or tamari); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 cup bean sprouts (optional); 1/4 cup creamy peanut butter; 2 tablespoons soy sauce (or tamari); 1 tablespoon rice vinegar; 1 tablespoon maple syrup or honey; 1 teaspoon Sriracha or chili garlic sauce; 2-3 tablespoons warm water; 1 clove garlic, minced; 1 teaspoon fresh lime juice

Description

Crunchy vegetarian spring rolls with a quick homemade peanut sauce recipe Simple fresh ingredients perfect dipping tech

Ingredients

Scale

1 package spring roll wrappers (about 12–15 count)
2 tablespoons olive oil or avocado oil
2 cloves garlic, minced
1 tablespoon ginger, freshly grated
2 cups green cabbage, thinly shredded
1 large carrot, julienned or grated
1 bell pepper (any color), thinly sliced
1 cup shiitake mushrooms, thinly sliced
2 green onions, sliced
2 tablespoons soy sauce (or tamari)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 cup bean sprouts (optional)
1/4 cup creamy peanut butter
2 tablespoons soy sauce (or tamari)
1 tablespoon rice vinegar
1 tablespoon maple syrup or honey
1 teaspoon Sriracha or chili garlic sauce
2–3 tablespoons warm water
1 clove garlic, minced
1 teaspoon fresh lime juice

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking oil.
Heat oil in a large skillet over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
Add cabbage, carrot, bell pepper, and mushrooms. Stir-fry for 5-7 minutes until softened but still crisp.
Stir in green onions, soy sauce, rice vinegar, and sesame oil. Cook for 1 more minute, then remove from heat and let the filling cool.
Place a spring roll wrapper like a diamond. Add 2 tablespoons of filling near the bottom. Fold the bottom corner up, then the sides in, and roll tightly. Seal the top corner with water.
Place rolls seam-side down on the baking sheet. Lightly brush or spray the tops with oil.
Bake for 15-20 minutes, flipping halfway through, until crispy and golden.
While baking, whisk all peanut sauce ingredients in a bowl, adding water until desired consistency is reached.
Let spring rolls cool for a minute, then serve immediately with the peanut sauce.

Notes

A healthier, baked version of the classic takeout favorite. These vegetable spring rolls are crispy, packed with savory veggies, and served with an addictive homemade peanut dipping sauce.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer
Cuisine: Asian

Nutrition

Serving Size: 12 spring rolls
Calories: 95 calories
Sugar: 2 grams
Fat: 4 grams
Carbohydrates: 12 grams
Fiber: 1.5 grams
Protein: 3 grams