Spring Veggie Rolls with Peanut Dipping Sauce - thelastfoodblog.com

Spring Veggie Rolls with Peanut Dipping Sauce

Spring veggie rolls with a peanut dipping sauce. Perfect for a light lunch.
Course Lunch
Prep Time 40 minutes
Total Time 40 minutes
Servings 4
Author Michelle Alston


  • 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
  • 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.