Spring rolls, often called “summer rolls,” are not only perfect for summer but can be enjoyed any time of the year when you want a light, refreshing, and healthy appetizer. Vegetables such as sweet bell peppers, carrots, daikon, cucumber, lettuce, and cilantro—with optional mint and Thai basil—are wrapped in paper-thin rice wrappers and served with spicy peanut sauce and garlic soy sauce. I used brown rice spring roll wrappers and brown rice noodles, but you can also use traditional white rice wrappers and noodles. Brown rice noodles and wrappers may not be available in every grocery store, but they can often be found at Whole Foods. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Cook the rice noodles according to the package directions. Drain well and let them cool completely.
- Step 2
Prepare the vegetables: cut the carrot and daikon into thin matchstick-style slivers, cut the cucumber into thin strips, thinly slice the bell pepper, and slice the scallions/green onions into thin strips.
- Step 3
Separate and rinse the soft lettuce leaves. Prepare the cilantro, and tear or roughly chop the optional mint and Thai basil if using.
- Step 4
Line the bottom of a glass baking dish or storage container with a damp paper towel to help keep the finished spring rolls from drying out.
- Step 5
Fill a wide shallow dish with warm water.
- Step 6
Dip one rice wrapper into the warm water just until it softens and becomes flexible.
- Step 7
Place the softened wrapper on a clean work surface.
- Step 8
Arrange some lettuce, thinly sliced carrot, daikon, cucumber, bell pepper, and scallions, along with cilantro and optional herbs, over the wrapper.
- Step 9
Add a small portion of the cooled rice noodles.
- Step 10
Fold the sides of the wrapper inward, then roll tightly around the filling.
- Step 11
Place the finished spring roll in the prepared container. If stacking the rolls, place a damp paper towel between the layers.
- Step 12
Repeat with the remaining wrappers, noodles, and prepared vegetables. Cover tightly and refrigerate if not serving immediately.
- Step 13
For the Spicy Peanut Sauce, whisk together 2 tablespoons peanut butter, 1 1/2 tablespoons hoisin sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1/4 teaspoon garlic powder, and 1 tablespoon water. Add hot chili sauce or Sriracha to taste.
- Step 14
For the Garlic Sauce, peel and crush the 2 garlic cloves.
- Step 15
Combine the crushed garlic with 3 tablespoons soy sauce, 3 tablespoons water, and 1/2 teaspoon sugar. Stir until the sugar dissolves.
- Step 16
Serve the spring rolls fresh or chilled with the Spicy Peanut Sauce and Garlic Sauce on the side.
- Calories:260 kcal13%
- Protein:7 g14%
- Carbohydrates:42 g16%
- Sugar:7 g14%
- Salt:1.5 g25%
- Energy:1,088 kJ13%
- Fat:7 g10%
