Vegetable Spring Rolls

May is Asian American and Pacific Islander Heritage Month, and to celebrate we’re making this Vietnamese-style vegetable spring roll recipe from Cookie + Kate. 

This savory treat is full of vegetables and herbs that can be grown in your garden – the perfect snack to enjoy this spring!

Ingredients

For the spring rolls:

• 2 ounces rice noodles
• 1 teaspoon toasted sesame oil
• ¼ teaspoon fine sea salt
• 1 cucumber, thinly sliced
• 1 cup very thinly sliced red cabbage
• 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
• 2 bell peppers, ribs and seeds removed, thinly sliced
• ¼ cup thinly sliced green onions
• ¼ cup roughly chopped fresh cilantro
• ¼ cup roughly chopped fresh mint
• 8 sheets rice paper (spring roll wrappers)

For the peanut sauce:

• ⅓ cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoons toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed

Instructions

1. Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain and rinse them under cool water.
2. Toss the noodles with the sesame oil and salt, and set aside.
3. Fill a shallow pan with an inch of water. Fold a towel in half and place it next to the dish. Make sure your prepared fillings are within reach.
4. Combine the green onion, cilantro and mint in a small bowl, and stir.
5. Place one rice paper in the water and let it rest for about 10 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
6. Leaving about 1 inch of open rice paper around the edges, cover the bottom third of the paper with your vegetable mix. Sprinkle generously with the herb mix.
7. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
8. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
9. Serve the spring rolls with peanut sauce on the side.