Hello beauties and studs! I’ve been craving all kinds of Thai and Vietnamese flavors this week. To kick start that hunger, I’m featuring a fresh and colorful take on Vietnamese spring rolls. It’s a vibrant, light and all plant-based healthy treat!
Paired with this wholesome snack is a chunky peanut sauce.
On its own, spring rolls are just spring rolls but these bad boys are perfection when elevated with this chunky peanut sauce. So less raving, let’s talk ingredients.
For the spring rolls
- 10-12 spring roll rice papers
- 8oz baby beets (I used Trader Joe’s Steam & Peeled Baby Beets)
- 1 yellow and red pepper, seeded, thinly sliced
- 1 cup carrots, thinly chopped in matchsticks
- 2 Persian cucumbers, thinly chopped in matchsticks
- 1 cup butter lettuce
- 1 large bunch mint leaves
- 1 large bunch cilantro, cut from stems
For the peanut sauce
- 1/2 cup salted organic peanut butter
- 1/4 cup chopped peanuts
- 2-3 tablespoon brown sugar, agave or maple syrup
- 1 lime, juiced
- 1 tablespoon chili garlic sauce, or to taste
- hot water to thin (I used 1/4 cup)
- Prep veggies and set aside.
- Bring 4 cups water to boil in a saucepan and set aside for cooking rice papers.
- Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisk. Add hot water 1 tablespoon at a time and whisk until desired consistency. Set aside.
- Add hot water to a large shallow bowl and submerge a rice paper to soften for about 5-10 seconds.
- Once soft, transfer to a clean surface (I prefer a large plate or cutting board), and gently smooth out into a circle.
- Add beets, peppers, carrots, cucumbers, butter lettuce, and a healthy handful of cilantro and mint. Fold bottom over the fillings, then gently roll over as you fold in the sides to seal, then roll until completely sealed. Place on a serving plate.
- Repeat this process until all toppings are used – about 10-12. Serve with peanut sauce.