Ingredients

Scale

For the Spring Rolls:

8 rice paper wrappers

1 cup shredded carrots

1 cup thinly sliced cucumber

1 cup shredded purple cabbage

1 cup cooked rice noodles

1 avocado, sliced thin

1 cup fresh lettuce leaves

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

16 cooked shrimp halves or 1 cup baked tofu strips (optional)

For the Peanut Sauce:

1/3 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1 clove garlic, minced

2-4 tablespoons warm water (to thin)

1 teaspoon sriracha (optional)

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Instructions

Prepare the Sauce:
In a bowl, whisk together peanut butter, soy sauce, vinegar, honey, sesame oil, garlic, and water until smooth. Add more water if needed for dipping consistency.

Prep Fillings:
Arrange all vegetables, herbs, noodles, and protein in bowls for easy assembly.

Soften Rice Paper:
Fill a shallow dish with warm water. Dip one rice paper wrapper for 10–15 seconds until soft.

Assemble Rolls:
Lay wrapper flat on a damp towel or plate. Add lettuce, noodles, vegetables, herbs, avocado, and shrimp or tofu in the center.

Roll:
Fold sides inward, then roll tightly like a burrito.

Repeat:
Continue with remaining wrappers and fillings.

Serve:
Slice in half if desired and serve immediately with peanut sauce.

Notes

Cooking Tips

Keep finished rolls covered with a damp paper towel so they don’t dry out.
Do not over-soak rice paper; it continues softening after dipping.
Use a sharp knife to slice rolls cleanly.
Prep all fillings before starting assembly for easier rolling.

Variations

Chicken Version: Add shredded rotisserie chicken.
Vegan Option: Use tofu and maple syrup in sauce.
Spicy Rolls: Add jalapeño slices or chili flakes.
Fruit Twist: Include mango slices for sweetness.
Low-Carb Option: Skip noodles and add extra greens.

Author: Emma
Prep Time: 25 minutes
Cook Time: 5 minutes (if cooking shrimp or tofu)

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 7g
Sodium: 540mg
Fat: 18g
Carbohydrates: 30g
Fiber: 6g
Protein: 10g