Vietnamese‑Style Veggie Spring Rolls with Peanut Dipping Sauce

Ingredients

• 4 pieces Rice paper wrappers
• 50 g Rice vermicelli noodles
• 1 medium Carrot
• 1/2 medium Cucumber
• 1/2 small Red bell pepper
• 2 tablespoons Fresh cilantro leaves(optional)
• 2 tablespoons Peanut butter (smooth)
• 1 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 1 teaspoon Honey or maple syrup
• 2 tablespoons Water
• 1 clove Garlic, minced
• 1 tablespoon Crushed peanuts(optional)

Instructions

1. 1

   Cook the rice vermicelli according to package directions (usually 3‑4 minutes), then drain and rinse with cold water.

2. 2

   Julienne the carrot, cucumber, and red bell pepper into thin strips; set aside with cilantro.

3. 3

   Fill a shallow dish with warm water, dip one rice‑paper wrapper until pliable (about 5 seconds), lay flat, then layer a small amount of vermicelli, veggies, and cilantro; roll tightly, folding sides as you go. Repeat for all wrappers.

4. 4

   In a small bowl whisk together peanut butter, soy sauce, lime juice, honey, water, and minced garlic until smooth; sprinkle crushed peanuts on top if using.

5. 5

   Serve the rolls chilled with the peanut dipping sauce on the side.