How to Make Veggie Spring Rolls with Peanut Sauce
This recipe makes a great appetizer, but add some lean protein such as chicken or pork to the rolls and you have a light meal. To save time, use bagged coleslaw mix with cabbage and carrots.
30 min prep time
12servings
1 roll with about 1 tbsp sauce
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Step-By-Step Instructions:
- In a medium bowl combine cabbage, carrots, cucumbers, 1/4 cup of the cilantro and green onion.
- In a small bowl, whisk together peanut butter, soy sauce, vinegar, water, oil, pepper flakes, garlic, and remaining 2 tbsp cilantro.
- Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/4 cup of vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining 11 spring rolls.
- Serve spring rolls with peanut sauce.
Nutrition facts
12 Servings
-
Serving Size
1 roll with about 1 tbsp sauce
-
Amount per serving
Calories
80
- % Daily value*
-
Total Fat
4g
5%-
Saturated Fat
0.7g
4% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
300mg
13% -
Total Carbohydrate
9g
3%-
Dietary Fiber
1g
4% -
Total Sugars
1g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
3g
-
Potassium
110mg
2%
Ingredients
cabbage (shredded)
1 cup
carrot(s) (shredded)
1 cup
cucumber(s) (peeled, seeded and diced)
1 cup
chopped fresh cilantro
1/4 cup plus 2 tbsp
green onion (chopped)
1
peanut butter (heated in microwave for 30 seconds)
1/4 cup
soy sauce (gluten-free)
3 tbsp
rice wine vinegar
3 tbsp
hot water
2 tbsp
canola oil
1 tbsp
crushed red pepper flakes (optional)
1/4 tsp
garlic (minced)
1 clove
spring roll skins
12