Description
A vibrant and fresh Spring Roll Salad filled with colorful vegetables and served with a creamy peanut dressing.
Ingredients
- Rice paper wrappers
- Cabbage (shredded)
- Carrots (julienned)
- Cucumber (sliced)
- Bell peppers (sliced)
- Fresh herbs (like cilantro and mint)
- Peanuts (chopped)
- Peanut butter
- Soy sauce
- Lime juice
- Honey or maple syrup
- Garlic (minced)
- Water
Instructions
- Prepare the peanut dressing by whisking together peanut butter, soy sauce, lime juice, honey or maple syrup, minced garlic, and water until smooth. Adjust the water to achieve the desired consistency.
- Fill a shallow dish with warm water and soak the rice paper wrappers one at a time until soft.
- Lay the softened wrapper on a clean surface. In the center, add a mix of shredded cabbage, julienned carrots, sliced cucumber, bell peppers, fresh herbs, and chopped peanuts.
- Fold the bottom of the wrapper over the filling, then fold the sides in and roll tightly.
- Repeat with remaining wrappers and filling ingredients.
- Serve the spring rolls with the peanut dressing for dipping.
Notes
For sugar substitutes, consider using stevia, monk fruit, or allulose instead of honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg