Veggie Spring Rolls with Thai Peanut Dipping Sauce

Calories: 177 Proteins: 3 Carbs: 13 Fats:8 Serves:8


  • 2 ounces - rice vermicelli or maifun brown rice noodles
  • 1 tsp - toasted sesame oil
  • 1/4 tsp - fine sea salt
  • 1 cup - torn butter lettuce, ribs removed
  • 1 cup - very thinly sliced red cabbage
  • 2 - medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 1 - small cucumber, thinly sliced or sliced into strips with a julienne peeler
  • 2 - medium jalapeños, ribs and seeds removed, thinly sliced
  • 1/4 cup - thinly sliced green onions
  • 1/4 cup - roughly chopped fresh cilantro
  • 1/4 cup - roughly chopped fresh mint
  • 8 - sheets rice paper (spring roll wrappers)
  • 1/2 cup - Thai Peanut Vinaigrette
    View Product


To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside. Fill a shallow pan (a pie pan or 9′′ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Combine the green onion, cilantro and mint in a small bowl, and stir. Place one rice paper in the water and let it rest for about 20 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