Fresh spring rolls (also known as salad rolls, rice paper rolls or summer rolls) are a healthy snack that can be filled with almost anything, which only takes a few minutes to cook. I really like the combination of raw veggies with the sweetness of mango and the crispiness of lettuce.
Spring rolls are pretty easy to make, once you get the hang of it.. I’m not gonna lie to you, the first couple of rolls might be a bit messy. But they will still be good, fresh and tasty, and you’ll get ‘the trick’ very quickly, I promise.
I eat spring rolls as a appetizer, or as a light and satisfying lunch. Also, it’s an easy and healthy party snack that will keep everyone happy! Served with the delicious peanut dressing makes it seem like you are the ultimate hostess.
The best thing about spring rolls is that you can fill them with everyting you like. You can use a variety of veggies, meat or fish, and even throw in some rice noodles. You can also use some tasty herbs like cilantro, basil or mint.
For the rolling surface, I recommend your countertop or plastic cutting board. Sometimes I use a wooden cutting board, but I find the rice paper wrappers stick to it a little more. So to make your life a bit easier, I would suggest your countertop or a plastic cutting board.
Vietnamese spring rolls with peanut dressing
Fresh vegetables and delicious sweet mango wrapped in rice paper, and served with a peanut dressing
Ingredients
- 8 round rice paper wrappers
- 1 mango, cut into thin strips
- 1 red paprika, cut into thin strips
- 1/2 cucumber, cut into thin strips
- 100 g carrot, cut julienne
- 2 spring onions, the green part. finely chopped
- 8 small lettuce leafs (I prefer little gem)
- 2 tablespoons peanut butter
- 1 clove garlic, minced
- 1 teaspoon sambal
- 1 tablespoon sweet soy sauce (ketjap manis)
- 75 ml milk/water/coconut milk
- salt
Directions
- Step 1 Make sure all veggies are cleaned, dried, and set out before you start.
- Step 2 Fill a bowl with warm water (not boiling water). Dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 secs – and lay flat on a work surface.
- Step 3 Lay in the middle of the rice paper a lettuce leaf, lay on top of the leaf a few strips of red paprika, a few strips of mango, a few strips of cucumber, some spring onion and some carrot, all to taste but don’t overstuff.
- Step 4 Carefully lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
- Step 5 When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
- Step 6 Keep on rolling tightly until the whole rice paper wrapper is rolled up.
- Step 7 For the peanut dressing: mix the peanut butter with the sambal, garlic, milk (or water, or coconut milk), sweet soy sauce, and some salt to taste.
- Step 8 To serve, cut the rolls in half on the diagonal and serve with the peanut dressing. Enjoy!
