Vegetable Spring Rolls with Peanut Sauce are a fresh, light, and colorful appetizer or snack perfect for warm weather or any time you’re craving something crisp and healthy. These rolls are packed with raw vegetables and herbs, wrapped in delicate rice paper, and paired with a creamy, savory-sweet peanut dipping sauce. They’re simple to prepare, highly customizable, and always a crowd-pleaser.
Why You’ll Love This Recipe
- Fresh and Flavorful: A crunchy, vibrant mix of veggies with herbs in every bite.
- Customizable: Use your favorite vegetables or add proteins like shrimp or tofu.
- Healthy Choice: Naturally gluten-free, vegan, and low in calories.
- Fun to Make: A great interactive meal to assemble with family or guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Spring Rolls:
- rice paper wrappers
- butter lettuce or green leaf lettuce
- red cabbage
- carrots
- cucumber
- red bell pepper
- fresh herbs (cilantro, mint, Thai basil)
- rice vermicelli noodles (optional)
- avocado (optional)
For the Peanut Sauce:
- creamy peanut butter
- rice vinegar
- soy sauce or tamari
- maple syrup or honey
- toasted sesame oil
- garlic
- water
- lime juice (optional)
- red chili paste or sriracha (optional for spice)
Directions
- Prepare the Fillings:
Slice all the vegetables into thin matchsticks. If using, cook the vermicelli noodles according to the package, rinse with cold water, and drain. Wash and dry the herbs and lettuce. - Make the Peanut Sauce:
In a bowl, whisk together peanut butter, rice vinegar, soy sauce, maple syrup, sesame oil, and minced garlic. Add water gradually until the sauce reaches a smooth, pourable consistency. Adjust with lime juice or chili paste as needed. - Soften the Rice Paper:
Fill a shallow bowl with warm water. Dip one rice paper wrapper in the water for 1520 seconds until pliable but not overly soft. Lay it flat on a damp surface. - Assemble the Roll:
Place a small amount of lettuce, noodles (if using), vegetables, herbs, and avocado near the bottom third of the wrapper. Fold the bottom edge over the filling, then fold in the sides and roll up tightly. - Repeat and Serve:
Repeat the process with remaining wrappers and fillings. Serve with the peanut sauce on the side for dipping.
Servings and Timing
- Servings: About 8 rolls
- Preparation Time: 30 minutes
- Cooking Time: 0 minutes (5 minutes if using vermicelli)
- Total Time: 3035 minutes
Variations
- Add Protein: Include cooked shrimp, grilled chicken, or tofu.
- Fruit Version: Add mango or apple slices for a sweet twist.
- Nut-Free: Use sunflower seed butter in the sauce for a nut-free version.
- Spicy Option: Add jalapeño slices or extra chili sauce inside the roll or in the dip.
Storage/Reheating
- Storage: Store spring rolls in an airtight container lined with a damp paper towel. Keep refrigerated for up to 2 days.
- Reheating: Not recommended. These are best enjoyed fresh and cold.
FAQs
Can I make these spring rolls ahead of time?
Yes, but they’re best the day they’re made. Wrap them tightly and refrigerate to prevent drying.
How do I stop rice paper from tearing?
Don’t oversoak the wrapper—dip it just until soft and pliable, not mushy. Also, don’t overfill.
Can I skip the noodles?
Absolutely. Noodles add texture but aren’t essential to the flavor.
What other vegetables can I use?
Zucchini, bean sprouts, snap peas, and radish all work great in spring rolls.
Is the peanut sauce spicy?
It can be! You control the heat by adjusting the amount of chili paste or sriracha.
Can I freeze spring rolls?
No, rice paper becomes too soft and mushy after freezing. Enjoy them fresh.
Can I use almond or cashew butter instead?
Yes, both make tasty alternatives in the dipping sauce.
What can I serve with these spring rolls?
They pair well with a light salad, miso soup, or as a starter before a stir-fry meal.
Are these rolls gluten-free?
Yes, if you use tamari or a gluten-free soy sauce.
Can I bake or fry these?
These are fresh spring rolls. If you want a crispy version, look for Vietnamese fried spring rolls (cha gio).
Conclusion
Vegetable Spring Rolls with Peanut Sauce are a fresh, flavorful, and fun-to-make dish that’s great for healthy eating and entertaining alike. Whether you keep it simple or jazz it up with protein and fruit, these rolls are a perfect combination of taste, texture, and nutrition.
Description
These fresh Vegetable Spring Rolls are packed with crisp veggies and herbs, then wrapped in delicate rice paper. Paired with a creamy, savory-sweet peanut dipping sauce, they make the perfect appetizer, light lunch, or snack. No cooking required, and fully customizable to your favorite veggies!
For the Spring Rolls:
For the Peanut Sauce:
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Prep all your veggies and herbs ahead of time. Have everything ready to assemble.
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Fill a large shallow dish or plate with warm water. Dip one rice paper wrapper in the water for about 1015 seconds until just soft. Lay it flat on a clean surface or damp towel.
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In the center of the wrapper, layer a small handful of each veggie and herb. Add rice noodles and avocado if using.
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Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly like a burrito. Repeat with remaining wrappers.
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To make the peanut sauce, whisk together all sauce ingredients in a small bowl. Add warm water a little at a time until desired consistency is reached.
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Serve spring rolls fresh with peanut sauce for dipping.
Notes
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Best enjoyed fresh, but can be stored in the fridge for up to 1 day. Cover with a damp paper towel and plastic wrap to prevent drying.
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Mix up the veggies—try shredded lettuce, sprouts, or even mango for a sweet twist.
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Make it gluten-free by using tamari instead of soy sauce.
