Fresh Spring Rolls with Peanut Dipping Sauce
These Fresh Spring Rolls are easy to make, and are perfect summertime food when the weather is hot. Pair with a homemade Peanut Dipping Sauce for a delicious meal!
Let me introduce you to my latest addiction.
My friend Jaqie and I were talking about what we’ve been eating lately (because I guess that’s normal conversation when you’re with me), and she told me she’s been making fresh spring rolls.
I always thought of that stuff as restaurant food.
I would never have even thought to make it at home.
Because when you don’t know how to make something, you always assume it’s difficult, right?
But these aren’t at all.
All you have to do is soak the rice paper in water for 5 seconds, and roll a bunch of fresh veggies and chicken in it.
Seriously. And now that I know how easy they are to make, I’m addicted.
Sign of addiction #1:
I’ve been eating these for breakfast, because I just can’t wait until lunch to have them.
Because that is far too long.
And I am far too impatient.
And my stomach is very high-maintenance.
Sign of addiction #2:
I just got up from sitting down to write this post so I could go make one, because editing these photos is giving me massive cravings.
Sign of addiction #3:
I look into my pantry and see that I only have 3 pieces of rice paper left, and I start to panic before my brain kicks in and reminds me that I can go buy more.
Fortunately for me, these little spring rolls aren’t a bad food to be addicted to. I think they’re healthy and filling, and SO DARNED GOOD.
As far as the stuff you put in there, you can get super creative.
You can sub in shrimp for the chicken, and try different vegetables and herbs.
But since you’ll be doing a bit of knife work and julienning, let me show you how to julienne a carrot, for instance:
Not so bad right?
And if you’re including cucumber, I suggest you seed the cucumber first, like this:
Now is the part where I give you the recipe and send you off on your way to make these!
PS The peanut dipping sauce is not optional here, the two must be enjoyed together =)
PSS If you can’t find rice paper in stores, you can also buy it online on Amazon.
Fresh Spring Rolls with Peanut Sauce
For the peanut dipping sauce:
- 5.5 oz can coconut milk
- 1/2 cup peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp sriracha
- chopped peanuts optional
For the Spring Rolls:
- 2 chicken breasts cooked and diced (I usually use leftover chicken)
- 1 mango julienned
- 1 carrot julienned
- 1 cucumber julienned
- 2 big handfuls of spring mix
- 8 rice paper rounds
- Start by making the peanut dipping so we can get that out of the way. Simply mix together all of the ingredients together and keep it in the fridge.
- For this recipe, it’s important to get your mise en place all set up. Set out a big cutting board and lay all your ingredients around, all cut up and ready to go.
- To make a roll, immerse a rice paper round in hot (not boiling) water for 5 seconds, then quickly remove it and lay it out. Moving fairly quickly (because the rice paper will start to get stickier and stickier as it sits), start adding your ingredients on the edge closest to you. When you’re ready to roll, pull the edge closest to you over the ingredients to wrap, pull in the sides, and roll completely. Serve with the peanut dipping sauce.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
40 Comments on “Fresh Spring Rolls with Peanut Dipping Sauce”
I nade these tonight wonderful!! But the rice paper stayed so sticky . Is that normal ? Did I leave it in the water too long?
Hi Laura, it gets stickier and softer as it sits, so it’s really just a matter of moving quickly once it’s soft enough to fold. You want to take it out of the water when it’s just soft enough to fold, but not super soft.
Do you have any recipes for alternative dipping sauces? Thank you!
I found you through Pintrest when searching for a spring roll recipe. I used your recipe as a base added cilantro, basal, and sweet onion. I am not much of a peanut sauce girl so I used sweet and sour. Fantastic!!! I found your pictures very helpful as I not thought of taking out the middle of the cucumber. The mango was a sweet touch and a creative way to eat greens with the spring mix.
I am excited to try another recipe.
Hi Natasha, that’s great! I liked the additions you put in =)
Hi, Joanne. I love this idea. I made these today and while the rolls were drying they stuck to the plate- also to each other but I can remedy that. What do you place them on until they dry out a bit? How do you store them in the fridge as you eat them over the week? Thank you.
Barbara, My spring rolls were a mess. I have not searched the internet in how to do it correctly. when they were too wet they were sticky. I need help as well.
Hi Barbara, I actually don’t store these in the fridge ever, because I don’t think they store well and they taste best fresh. As far as sticking, I would try a few different boards (polyethylene, wood, etc) to find what you have that works well. Some surfaces are definitely stickier than others, and I don’t usually have a problem with sticking when I’m using a board or plate. The rice paper can be tricky to work with but I think it’s worth it. Hopefully you enjoyed them!
Thank you for the response. I actually discovered that I used wonton papers accidentally. Let me tell you, they are not interchangeable. Live and learn. I located the rice papers in a specialty grocery store nearby and plan to try again. Any suggestions for all this peanu sauce I have?
Hi Barbara, glad you found the rice paper, as wonton papers are very different! I like to dip chicken fingers in the peanut sauce, but I admit I rarely have leftovers because we go a little overboard with the peanut sauce haha.
thank you. sounds addictive – my kind of healthy food!
It definitely is. Healthy and delicious is hard to beat!