Vegetable Spring Rolls with Spicy Peanut Sauce and Garlic Soy Sauce: 28 Days of Super Bowl Recipes
Recipe type: Snack
Prep time: 
Total time: 
Serves: 12-18
Bright spring rolls make for a nice little mini salad in a wrapper on your table!
  • Spring Rolls
  • 1 package rice noodles
  • 1 package spring roll wrappers
  • 2-3 cups sprouts
  • 1-2 cups cabbage, shredded
  • 1 cup carrots, shredded (about one or two large carrots should do it)
  • 1 cup English cucumber (1 should do it)
  • ½ bunch mint, stems removed
  • 1 bunch cilantro, stems removed
  • 3-4 scallions
  • Dipping sauces:
  • Peanut butter, hoisin sauce, rice vinegar, garlic powder, hot sauce, water
  • Soy sauce, minced garlic, sugar
  1. Make the rice noodles as per package directions, which is usually to soak them in boiling water and then drain.
  2. Mince together the mint, cilantro and scallions.
  3. Set up your work station, including a bowl of warm water to soften the spring roll wrappers and a tray with damp towels to keep the finished spring rolls moist.
  4. Spin the wrappers using the tips of your fingers in warm water until pliable, but not falling apart.
  5. Create a base layer of noodles, then sprouts, then a light sprinkle of carrots, cucumbers, cabbage and herbs about a ⅓ of the way from the edge of the wrapper closest to you leaving an inch on both sides. Use a light hand as you don't want to over-stuff your spring roll.
  6. Fold over the sides and the bottom of the wrapper then roll up creating a nice looking roll.
  7. Place on a tray with very damp towels to keep fresh, even covering the rolls as you work to keep the outer wrapper from becoming gummy.
  8. If not serving immediately, cover with even more damp towels and wrap in plastic.
  9. In one bowl, mix about ½ cup soy sauce, a splash of rice vinegar if you have it, some minced garlic and about a teaspoon or so of sugar.
  10. In another bowl, mix together about ½ cup peanut butter, ¼ hoisin sauce, ½ teaspoon garlic powder, a tablespoon of hot sauce, a splash of rice vinegar.
  11. Thin with water until desired dipping consistency.
Recipe by sarah sprague at