Vegetable Spring Rolls with Peanut Dipping Sauce

Start by preparing all your vegetables. Peel and cut the carrot into thin matchstick-sized pieces (julienne). Slice the cucumber and red bell pepper the same way so all the vegetables are uniform in size and texture. Finely shred the purple cabbage using a sharp knife or mandoline. Wash the mint and cilantro leaves, then pat them dry using paper towels — it’s important the herbs are dry so they don’t make the rice paper soggy.

Next, cook the rice noodles according to the package instructions (usually soak in hot water for 5–7 minutes or boil briefly). Once tender, rinse with cold water to stop the cooking, drain well, and toss them lightly with a few drops of sesame oil or neutral oil to keep them from sticking. Place all your prepped ingredients (vegetables, herbs, and noodles) on a large platter or tray. This mise en place will make the rolling process much smoother and more organized.

Fill a large shallow bowl or pie dish with warm (not hot) water. Take one rice paper wrapper and dip it into the water, submerging it completely for about 10 seconds. Gently rotate it to ensure it softens evenly. Don’t let it get too soft in the water — it will continue to soften as you work.

Carefully transfer the wrapper onto a clean, damp surface like a wooden cutting board or a damp kitchen towel. Smooth it out gently with your fingertips. If the rice paper tears easily or feels too sticky, it may have soaked too long.

With the soft rice paper laid out, place a small amount of each filling ingredient horizontally across the bottom third of the wrapper. Start with a small handful of rice noodles, then layer a few slices of carrot, cucumber, red pepper, cabbage, and finish with a couple of mint and cilantro leaves.

To roll: fold the bottom edge of the wrapper over the filling tightly. Then fold in both sides like an envelope, and roll upward until sealed, applying gentle pressure to keep it compact but not so tight that the wrapper tears. Place the finished roll on a plate lined with parchment and cover with a damp towel. Repeat with the remaining wrappers and filling.

In a small mixing bowl, add the peanut butter, soy sauce, rice vinegar, maple syrup (or honey), and sriracha. Begin whisking the mixture with a fork or small whisk. It will be thick at first, so add water 1 tablespoon at a time, whisking continuously, until the sauce reaches your desired consistency — smooth and pourable, but not watery.

Taste and adjust: add more sriracha for heat, more sweetener for a sweeter flavor, or an extra dash of soy sauce for saltiness. You can make this sauce ahead and refrigerate it for up to 3 days.

Transfer the completed spring rolls to a serving platter. You can slice them in half on the diagonal for presentation or leave them whole. Serve with a small bowl of the peanut dipping sauce on the side. Optionally garnish the plate with lime wedges, chopped peanuts, and fresh herbs for a colorful and appetizing look.

Spring rolls are best enjoyed fresh, but you can store them covered with a damp towel and plastic wrap in the fridge for a few hours. Do not freeze them, and avoid stacking as they may stick together.