Ingredients

Scale

(Makes 8 spring rolls)

Spring rolls:

8 round rice paper wrappers (use 100% rice for GF—you love this!)
1 cup cooked rice vermicelli (or zucchini noodles for low-carb—you love this!)
1 cup shredded carrots
1 cup cucumber, julienned
1 cup red bell pepper, julienned
½ cup purple cabbage, thinly sliced
½ cup fresh mint leaves
½ cup fresh cilantro
Optional: ½ avocado, sliced; ¼ cup mango strips (you love tropical fruit!)

Sugar-free peanut sauce:

¼ cup natural creamy peanut butter (just peanuts + salt—you love clean ingredients!)
2 tbsp warm water
1 tbsp sugar-free soy sauce or coconut aminos (you love low-sodium!)
1 tbsp rice vinegar
1 tsp sugar-free maple syrup (monk fruit blend—you love blood sugar friendly!)
1 garlic clove, minced
½ tsp grated ginger
Optional: ¼–½ tsp sriracha (you love spicy!)

For serving:

Extra lime wedges (you love citrus!)
Sesame seeds
Extra herbs

Instructions

1. Prep filling:

Cook vermicelli per package; rinse under cold water. Prep all veggies and herbs.

2. Soften rice paper:

Dip one wrapper in warm water for 10–15 seconds until pliable. Lay flat on damp towel.

3. Fill & roll:

Layer near bottom: vermicelli, carrots, cucumber, bell pepper, cabbage, herbs, optional avocado/mango.
Fold sides inward; roll tightly from bottom to top (like a burrito).
Place seam-side down on parchment. Cover with damp cloth to prevent drying.

4. Make peanut sauce:

Whisk peanut butter, water, soy sauce, vinegar, sweetener, garlic, ginger, and sriracha until smooth. Add more water if too thick.

5. Serve:

Slice rolls in half (optional). Serve with peanut sauce, lime wedges, and sesame seeds.

💡 Pro Tips for Perfection:
✅ Use warm (not hot) water—prevents rice paper from tearing.
✅ Don’t overfill—makes rolling easier and prevents bursting.
✅ Low-sodium mastery (you love this!):
→ Use coconut aminos + skip added salt
→ Boost umami with extra ginger and garlic
✅ Blood sugar friendly (you love this!):
→ Sugar-free sweetener = zero glycemic impact
→ Net carbs: 9g per roll
✅ Low-carb/keto option (you love this!):
→ Swap vermicelli for zucchini noodles
→ Reduce carrots; double cucumber/bell pepper
→ Net carbs drop to 5g/roll
✅ Make ahead:
→ Rolls keep 6 hours refrigerated (cover with damp cloth + plastic wrap)
→ Sauce keeps 1 week refrigerated

Storage & Serving Ideas

→ Fridge life: 6 hours (best fresh) | Sauce: 1 week
→ Serving ideas:
→ As appetizers or light lunch
→ With grilled shrimp or tofu for protein boost
→ For summer parties or meal prep

Prep Time & Nutrition (per spring roll):