Fresh Veggie Spring Roll Bites with Peanut Dipping Sauce
This post comes to you thanks to a partnership with the Georgia Peanut Commission. You can learn more about the Georgia Peanut Commission by clicking here.
And just like that, we are almost halfway through August…
I can feel the pull to start preparing for school, saying goodbye to slow days by the pool, and leaning into schedules and routines. But until we absolutely must do those things, I’m holding onto summer with all that I’ve got! And that means enjoying fresh, flavorful food like these Fresh Veggie Spring Roll Bites with Peanut Dipping Sauce.
The colors! The crunch! The salty sweet sauce! Oh my!
Truly, these spring roll bites are a wonderful choice for a no-cook dinner or game night with friends. You could even enlist the help of your game day guests to help assemble! Nothing brings people together better than some time spent in the kitchen.
* said in a game show announcer-y voice * And now for some little known facts about Georgia Peanuts (if you missed the fun facts in my last post, you can find that here):
Peanuts use less water than similar sources of nutrition (and who doesn’t love saving water?)
Peanuts need less fertilizer and pesticides that most plants because of their hardiness and nitrogen-fixing (meaning they don’t pull nitrogen from the air)
Less use of water/fertilizer/pesticides mean less of a carbon footprint!
Want to learn more fun facts about Georgia Peanuts? You can do just that here!
Fresh Veggie Spring Roll Bites with Peanut Sauce
Makes 24 bites
6 rice paper wrappers
1/4 head red cabbage
1 large carrot
2 mini cucumbers
1/2 cup loosely packed fresh basil leaves
1/3 cup loosely packed cilantro leaves
1/3 cup loosely packed mint leaves
1 large ripe avocado
1/2 cup creamy peanut butter
1/3 cup Georgia Peanuts
1 tablespoon soy sauce
1 tablespoon mirin
2 teaspoons fish sauce
1 teaspoon red pepper flakes
2 tablespoons fresh lime juice
Begin by prepping your ingredients. Arrange them on a platter so it is easy to get to everything you need when you assemble the rolls.
Finely shred the red cabbage
Use a box grater to shred the carrot
Use a vegetable peeler to make cucumber ribbons
Peel and slice avocado
Fill a large bowl about halfway with hot water. Working with one wrapper at a time, soak it in the water for 15 seconds until it is malleable. Place the wrapper on a clean work surface (I like to use a wooden cutting board). Place 4 ribbons of cucumber in a single layer in the center of the wrapper. These will be your guide for cutting the roll into bites. Perpendicular to the cucumber, add a strip of red cabbage, followed by carrots, basil, cilantro, mint and finally, avocado.
To roll, fold the edges of the wrapper over each end of your filling. Working with the side of the wrapper closest to you, tuck the rice paper around the filling and roll tightly like a burrito.
To cut the rolls into bites, use a sharp knife and gently move the knife back and forth. Take care not to push too hard or you’ll push all the filling out. Arrange the bites on a platter.
To make the sauce, combine the peanut butter, soy sauce, mirin, fish sauce, red pepper flakes, and lime juice in a small bowl. Whisk to combine.
Toast the peanuts by putting them in a dry pan over medium heat. Move the peanuts around often until they are fragrant and just toasted, about 3-5 minutes. Roughly chop the peanuts and add them to the sauce.
Serve spring roll bites on a large platter with the sauce. Garnish with additional herbs, lime wedges, red pepper flakes, and peanuts.
