You can’t beat homemade crispy spring rolls, and you won’t believe how delicious this baked recipe is, dipped in a homemade peanut sauce.
Course Side Dish
Cuisine Thai, vegan
Keyword spring rolls, vegan
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Servings 12rolls
Calories 120kcal
Author Alice Wiggins
Ingredients
Spring Rolls
½cupcooked rice noodles
1tsp sesame oil
⅛tspsalt
12rice paper wrappers
2medium carrotspeeled, finely sliced
1medium bell pepperseeded, finely sliced
1cupbean sprouts
Peanut Sauce
¼ cup+2 tbspsmooth peanut butter
1tsprice wine vinegar
1 tbspgluten-free soy sauce
1tbsppure maple syrup
1tbspsesame oil
Instructions
Spring Rolls
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a medium bowl, toss noodles with sesame oil and salt and set aside. In a wide bowl of warm water, carefully place a sheet of rice paper and submerge 10 seconds to soften. Immediately remove from water and place on a flat work surface.
Fill roll by adding one and a half of noodles, carrots, peppers, bean sprouts, and cilantro horizontally along bottom one-third of rice paper wrapper, leaving about 1" of open rice paper around edges
Fold lower edge of rice paper up and over filling. Fold both short sides over filling, and roll up like a burrito. Repeat with remaining ingredients to make twelve spring rolls.
Place spring rolls onto prepared baking sheet and brush with vegetable oil. Bake 25 minutes until crispy, turning halfway through cooking.
Peanut Sauce
In a medium bowl, mix peanut butter, vinegar, soy sauce, maple syrup, sesame oil, and water. Serve alongside warm Spring Rolls.