Homemade Spring Rolls with Low-Fat Peanut Sauce

Ingredients

• 60 g (½ cup)peanut flour
• 2 tablespoonsreduced-sodium tamari or soy sauce
• 2 tablespoonsrice vinegar
• 1 tablespoonmaple syrup
• 1 teaspoonfreshly grated ginger
• 2 clovesgarlic, pressed
• ¼ teaspoonred pepper flakes
• 60 ml (¼ cup)water
• to tastespring roll wrappers
• to tastelettuce
• to tasteyour favourite vegetables, julienned
• to tastedried tofu, sliced
• to tastecoriander, chopped

Instructions

1. 1

   Mix the sauce

   Whisk all the peanut sauce ingredients together in a bowl, then set it aside.

2. 2

   Fill and roll

   Fill a large shallow bowl or plate with warm water and set out the rice paper wrappers, vegetables and tofu. Dip a wrapper in the water for about 5–10 seconds, until it begins to soften, then lay it on another plate. Put a piece of lettuce, some of each vegetable and some tofu in the middle. Fold the end nearest you over the filling, fold in the sides and roll to seal, as you would a burrito. Set it aside and repeat until you have used the vegetables or made enough rolls.

3. 3

   Serve the rolls

   Serve the spring rolls with the peanut dipping sauce.

What are fresh spring rolls?

Fresh spring rolls are filled rice-paper rolls served uncooked, unlike the crisp, fried rolls many people associate with the name. They are commonly linked with Vietnamese-style cooking, though fillings and dipping sauces vary widely.

Here, crisp vegetables and lettuce sit alongside dried tofu, while a quick peanut sauce brings savoury, tangy and lightly sweet flavours. The filling is flexible, so you can use the vegetables you enjoy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 87 calories, 6g protein, 9g carbs, 3g fat.

The peanut flour contributes protein and fat, while the maple syrup and vegetables provide most of the carbohydrate in this filling. For a more substantial plate, serve the rolls with an additional source of protein or a side of whole grains.

The peanut dipping sauce

Peanut flour makes the sauce peanut-rich without relying on peanut butter. Whisk it thoroughly with the water and seasonings so it turns into a smooth dip.

Tamari or soy sauce gives it savouriness, while rice vinegar and maple syrup balance the flavour. Ginger, garlic and red pepper flakes add aromatic warmth and a little heat.

Choosing the filling

Vegetables: Cut them into fine strips so they fit neatly inside the wrappers and are easy to bite through. Choose a mixture of colours and textures if you have several options.

Tofu and herbs: Slice the dried tofu thinly, and chop the coriander so it is easy to distribute. Lettuce helps make a soft layer around the other filling.

Handling rice paper

Briefly dip each wrapper in warm water for 5–10 seconds, just until it starts to soften. It will continue to become pliable after you lay it on the plate, so avoid soaking it until very soft.

Work with one wrapper at a time and keep the filling close at hand. A wrapper that is too wet or overfilled is harder to fold and more likely to tear.

Rolling neatly

Keep the filling in a compact line in the middle, leaving enough wrapper visible at the sides to fold over it. Bring the near edge over the filling, tuck in both sides and roll forward to seal.

The wrapper should hold the filling snugly without being stretched too tightly. Put each finished roll aside while you prepare the next one.

Serving and timing

The listed total time is 10 minutes, and the rolls are served as soon as they are assembled. Set the sauce and filling ingredients out first so you can work continuously.

Serve them with the peanut sauce for dipping. They also work well as part of a larger spread alongside other fresh dishes.

Recipe notes & tips

• Julienne the vegetables finely so they fit comfortably in the wrappers.
• Have the filling and a clean plate ready before dipping the first wrapper.
• Dip each wrapper only until it starts to soften, as it continues to soften on the plate.
• Whisk the sauce until the peanut flour is evenly mixed through the liquid.
• Keep the filling compact to make folding and sealing easier.

Variations

• Change the vegetables: Use any favourite vegetables that can be cut into thin strips.
• Adjust the heat: Reduce or increase the red pepper flakes to suit your preference.
• Use tamari: Choose tamari instead of soy sauce if that is the option you prefer.
• Add fresh herbs: Include extra chopped coriander in the filling.
• Make smaller rolls: Use less filling in each wrapper for a lighter bite.

Common mistakes to avoid

• Over-soaking the wrapper: Dip it for only 5–10 seconds, until it begins to soften.
• Overfilling: Use a modest amount of each ingredient so the wrapper can close around the filling.
• Large vegetable pieces: Cut them into fine strips so they are easier to roll and bite.
• Loose rolling: Fold in both sides before rolling forward to help contain the filling.
• Lumpy sauce: Whisk the peanut flour thoroughly into the other sauce ingredients.

How to store

These rolls are best served soon after assembly, while the wrappers are still soft. If you need to hold them briefly, cover them so they do not dry out; keep the dipping sauce separately in a sealed container in the refrigerator.

Frequently asked questions