Spring veggie rolls or summer rolls? It seems like the internet can’t make up it’s mind on what to call these little rolls. I’m going with spring roll as they are full of spring vegetables, ta dah 😉 So I’ve made these a few times and they always taste great however, it has taken me a little practice to get them rolled up nice and neat and presentable. These spring vegetable rolls are packed with six different vegetables, all in season now and grown in England, well all apart from the pepper! These veggie rolls are super healthy, lovely and crunchy and come with a very tasty peanut dipping sauce.
I used seasonal vegetables for these veggie rolls, little purple sprouting broccoli florets, Chantenay carrots, radishes, spring onions, cucumber and peppers. You could add in cooked chicken or prawns are great too, I actually prefer them with just vegetables. The sauce is very easy to make and you may have some left over, I did, if you do the sauce will keep in the fridge for a couple of days. I’m making chicken satay skewers with it 😉
Now I’m not going to lie and tell you that these are made in a flash as there is zero cooking involved, these little rolls take time, patience and a little practice. But trust me if I can make these so can you and if you do give it a go they are well worth it. They are fresh and healthy and make for a great light lunch or would even be great as an appetiser. We love these and my little girl especially loves them, which is great as it means she’s getting lots of lovely veg and we’re not having and words about eating more veg, result!
These spring vegetable rolls with peanut dipping sauce are:
- Very high in vitamin C
- High in fibre
- High in protein
- Gluten free if you use (wf) tamari
Spring Veggie Rolls with Peanut Dipping Sauce
- FOR THE ROLLS:
- 8 rice paper wraps (I used small ones)
- 2 large spring onions , thinly sliced diagonally
- 3 radishes , sliced thinly
- 2 Chantenay carrots (80g), julienned
- 80 g english cucumber , julienned
- 1 yellow pepper , deseeded and cut into thin strips
- 3 sprigs of purple sprouting broccoli , I used the smaller sprigs from these.
- A small handful of coriander leaves
- FOR THE DIPPING SAUCE:
- 4 heaped tbs of peanut butter , I use 100% peanut butter. It's a crunchy peanut butter but smooth works great too.
- 1 clove of garlic , minced
- 1 tbs grated ginger
- 1 tbs low sodium soy sauce , you can sub for tamari to make it gluten free
- The juice of half a lime
- 1 tsp of fish sauce
- 100 ml of water
- A little sesame oil (optional)
- Sesame seeds to serve (optional)
- Start by making the peanut dipping sauce. Add the peanut butter, garlic, ginger, soy sauce and lime juice and mix well. Then add the water a little at a time, I found using a whisk the best way to incorporate the water. The sauce should be quite runny. Pop it in the fridge until you are ready to use it.
- Now prep all the vegetables. Then start assembling your rolls!
- Have a bowl of warm water ready, then dip one rice paper wrap in the water for 2 to 3 seconds, then place the wrap on a clean dry chopping board. Place a little of each vegetable and a couple of coriander leaves to the center and horizontally on the wrap, make sure it is nice and even if you can. Now turn over each side of the wrap over the edges of the vegetables, then roll the vegetable and wrap away from you until the roll is covered in the paper and the vegetables are concealed in a roll.
- Serve cut in half with the peanut dipping sauce and some sesame seeds if you wish.