Vegetable Spring Rolls with Peanut Sauce

Remember last week when I gave y’all that awesome recipe for chicken satay? Well, I served that chicken with these spring rolls, and it instantly became my new favorite meal.


Roomie #2 is the first person I ever saw make spring rolls at home, and why it never occurred to me is, well, beyond me. I love these little things, and when they’re dipped in peanut sauce, I practically inhale them; they’re the perfect side dish or appetizer during these warm summer months. Plus, all those veggies cancel out the calories in the peanut sauce. Seriously. It’s science.

photo 5(1)


  • 3 ounces rice vermicelli
  • 10-12 rice paper wrappers
  • 3 tablespoons fresh basil, chopped
  • 2 cups fresh spinach
  • 2 cups shredded carrots
  • 2 cucumbers, peeled and cut into spears
  • 2 limes, cut into wedges
  • sesame seeds — optional
  • 1 batch of peanut sauce


  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl or plate with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place a few leaves of spinach, handful of vermicelli, a pinch of basil, a couple spears of cucumber, and a big pinch of carrots. Squirt a little lime juice over the top and sprinkle sesame seeds, if you’re using them. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients until you run out of rice 2(27) photo 3(8) photo 4(2)
  3. Serve with peanut sauce and enjoy!

Recipe from: Roomie #2



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