Fresh Spring Rolls with Peanut Sauce
View original ↗
Cookie and Kate · by Cookie and Kate★ 4.8

Fresh Spring Rolls with Peanut Sauce

NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 9%
CARBS 15G42% OF CAL
2G FIBER7G SUGAR7G OTHER
FAT 8G49% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh unfried Vietnamese spring rolls with rice paper wraps, vegetables, herbs, and noodles, accompanied by a creamy peanut sauce. Light, refreshing, and commonly served as an appetizer or light meal.

startervietnamesesaladdairy freevegetarian
View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2 ounces rice vermicelli or maifun brown rice noodles*
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon fine sea salt
  • 1 cup torn butter lettuce, ribs removed
  • 1 cup very thinly sliced red cabbage
  • 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
  • 2 medium jalapeños, ribs and seeds removed, thinly sliced
  • 1/4 cup thinly sliced green onions
  • 1/4 cup roughly chopped fresh cilantro
  • 1/4 cup roughly chopped fresh mint
  • 8 sheets rice paper (spring roll wrappers)
  • ⅓ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoons toasted sesame oil
  • 2 cloves garlic, pressed or minced
  • 2 to 3 tablespoons water, as needed
PREP
40M
SODIUM
458MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.