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Fresh Spring Rolls with Peanut Sauce

Fresh Spring Rolls with Peanut Sauce

These fresh spring rolls are full of fresh ingredients. They are light and healthy packed with fresh herbs and crisp vegetables.

The creamy peanut sauce suits perfectly here adding more taste and extra nutritional value to the dish. Cocomanuts peanut butter is made with adding natural coconut which adds a little sweetness and an absolutely amazing aroma to the butter and puts the taste of your peanut sauce to the next level.

Makes: 10 spring rolls        Prep time: 30 minutes      Cooking time: 10 min 


50g dried rice or mung bean Asian vermicelli noodles

10 rice paper sheets

10 prawns

5 large lettuce leaves, cut crosswise

1 carrot, peeled, julienned

2 Cups julienned red cabbage

1/2 telegraph cucumber, seeded, julienned

fresh coriander leaves

fresh mint leaves

Peanut butter sauce:

1/2 cup Cocomanuts smooth peanut butter

1/2 teaspoon ginger juice

1 1/2 Tbsp soy sauce

2 Tbsp coconut sugar

juice of 1/2 lime

1/4 cup lukewarm water

chilli sauce or chilli oil, optional


For the peanut sauce. Combine all ingredients for the sauce in a small mixing bowl. Mix well using a small whisk. If the sauce is too thick add more water. Taste the sauce for the salt, add more soy sauce or sugar or lime juice if needed.

Prepare the vermicelli noodles following directions on the packaging. Then transfer the noodles to cold water, chill it completely and drain well. Cut each prawn longwise. Set aside.

Cook the prawns (you can cook them in the same water you used for noodles). Then transfer the prawns to an ice bath, then pat dry with a paper towel.

Prepare a large bowl of room temperature water. Remove one rice paper wrapper from the package, and place it in the water to soak for about 7 seconds and then remove and place on a wet cutting board or countertop. The rice wrapper should still feel pretty firm at this point. It will soften as it sits and as you add the filling ingredients. Don't let it soak for too long; it will tear more easily when rolled.

Layer everything on the centre of the spring roll. Add one prawn, small pinch of noodles, a few sticks of each vegetable, half of lettuce leaf and fresh herbs. Using wet hands, pick up the sides of the spring roll and fold them in over the toppings. Firmly, roll the whole thing up, using your fingers to keep the fillings pushed towards the middle of the roll and tight.

Transfer the rolls to a wet platter. Don't let them stick together when serving or storing, the wrappers will tear when you try to get them apart.

Serve the spring rolls with the peanut sauce. Enjoy!

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