Vegetable Spring Rolls With Peanut Sauce Recipe

There’s something undeniably fun about rolling up your dinner in a delicate sheet of rice paper. These vegetable spring rolls are fresh, vibrant, and endlessly customizable, making them the perfect appetizer, light meal, or snack. And let’s not forget the star of the show: a creamy, tangy, slightly spicy peanut sauce that you’ll want to drizzle on everything. Trust me, once you try these, you’ll wonder why you didn’t start making spring rolls at home sooner.

Vegetable Spring Rolls With Peanut Sauce Recipe

A little story from my kitchen

The first time I made spring rolls at home, I was convinced they’d turn into a soggy, torn mess. I’d watched my favorite Vietnamese restaurant whip them up effortlessly, but somehow, I was certain I’d end up with rice paper glued to my countertop. Spoiler: I did, on the first try. But by the second roll, I was hooked. The process of layering fresh herbs and colorful veggies felt meditative, almost like assembling tiny edible bouquets. Now, making these spring rolls has become a family tradition. Even my picky eaters love assembling their own, and the peanut sauce? It’s always the first thing to run out.

Where do spring rolls come from?

Spring rolls, in their many forms, have a long and delicious history across Southeast Asia. While the version we’re making today is inspired by Vietnamese gỏi cuốn, variations can be found in Chinese, Thai, and Filipino cuisines, among others. Traditionally filled with shrimp, pork, or tofu, and a medley of fresh herbs and veggies, they’re served cold with a dipping sauce (usually peanut or a tangy fish sauce-based one). Over the years, they’ve gained popularity worldwide as a light and healthy dish, and I’ve discovered they’re incredibly easy to tweak for different dietary needs or taste preferences.

What’s inside these spring rolls?

Let’s talk about the key ingredients that make these spring rolls both beautiful and delicious.

  • Rice paper wrappers: These translucent sheets are the backbone of your rolls. Look for them in the Asian section of your grocery store. Pro tip: Buy extras in case of tears (it happens to the best of us).
  • Green leaf lettuce: Provides structure and a bit of crunch. Romaine works in a pinch, but the tender texture of green leaf lettuce is ideal.
  • Fresh herbs (basil, mint, cilantro): The trifecta of flavor! These herbs make the rolls taste light and aromatic. If you’re not a cilantro fan, feel free to skip it or use extra basil.
  • Carrots, purple cabbage, red bell pepper, cucumber: These veggies bring crunch, color, and a refreshing bite. Use whatever you have on hand—zucchini or julienned radishes would work too.
  • Avocado: Adds creaminess and a bit of richness. If you’re an avocado lover, you’ll adore this addition. Can’t find ripe ones? Try a smear of hummus instead.
Vegetable Spring Rolls With Peanut Sauce Recipe

What about the peanut sauce?

This sauce is pure magic. Made with creamy peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and fresh ginger, it hits all the right notes—savory, tangy, sweet, and spicy. It’s also incredibly forgiving; adjust the heat, sweetness, or thickness to suit your preferences. Don’t have chili garlic sauce? A pinch of crushed red pepper works as a substitute.

Kitchen tools: keep it simple

You don’t need fancy gadgets to make these spring rolls. Here’s what I recommend:

  • A large shallow dish or plate: You’ll use this to soak the rice paper wrappers. A pie dish works perfectly.
  • A sharp knife or mandoline: For slicing your veggies nice and thin.
  • Damp paper towels: These keep your assembled rolls from drying out while you work on the rest.
  • Small bowl and whisk: For mixing up that addictive peanut sauce.

Let’s roll! Step-by-step instructions

  1. Prep your workspace: Start by setting out all your ingredients and slicing the veggies. Trust me, this makes assembly so much smoother. Fill a shallow dish with warm water for the rice paper wrappers.
  2. Soften the rice paper: Gently dip one rice paper wrapper into the water for 10–15 seconds. You want it to be pliable but not too soft, as it’ll continue to soften as you work. Lay it flat on a clean surface.
  3. Layer the fillings: In the center of the wrapper, place a piece of lettuce, followed by a small handful of basil, mint, and cilantro. Add a little of each veggie—carrots, cabbage, bell pepper, cucumber—and finish with a slice or two of avocado. Sprinkle lightly with salt and pepper.
  4. Roll it up: Fold the bottom edge of the rice paper tightly over the filling. Fold in the sides, then continue rolling upward, keeping it snug but not too tight (or the wrapper might tear). Place your finished roll on a plate and cover with a damp paper towel. Repeat with the remaining wrappers and fillings.
  5. Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger. Gradually whisk in water until the sauce reaches your desired consistency.
Vegetable Spring Rolls With Peanut Sauce Recipe

Fun variations to try

  • Protein-packed: Add cooked shrimp, shredded chicken, or marinated tofu for a heartier version.
  • Vegan delight: Skip the soy sauce in the peanut sauce and use tamari or coconut aminos instead.
  • Low-carb swap: Use collard green leaves in place of rice paper wrappers for a keto-friendly version.
  • Seasonal twist: Swap the veggies for whatever’s fresh—think roasted sweet potatoes in fall or crunchy asparagus in spring.
  • Fusion flavors: Try a drizzle of sriracha inside the rolls or swap the peanut sauce for a tangy mango chutney.

Serving and presentation tips

Spring rolls look gorgeous on a platter lined with fresh herbs. Serve them whole or cut in half at an angle to show off the colorful layers. Garnish with extra cilantro or sesame seeds for a touch of flair. For sides, I love pairing these with a simple cucumber salad or a bowl of miso soup.

What about drinks?

These light, refreshing rolls pair beautifully with a crisp white wine like Sauvignon Blanc or a fruity iced tea. If you’re feeling adventurous, try a Vietnamese iced coffee for a sweet contrast to the savory flavors.

Storing and reheating tips

Spring rolls are best enjoyed fresh, but if you need to store them, wrap each one individually in plastic wrap and refrigerate for up to a day. The peanut sauce can be stored in an airtight container for up to a week—just whisk it again before serving. To revive slightly dried-out rolls, cover them with a damp paper towel for a few minutes.

Adjusting for different serving sizes

This recipe makes 8–10 rolls, but it’s easy to scale up or down. Just keep the ratio of veggies and herbs roughly even. When scaling up, work in batches to avoid overwhelming your workspace (and yourself).

Troubleshooting common issues

  • Rice paper tears: Keep the wrappers slightly less wet and work gently.
  • Rolls sticking together: Store them with space in between or wrap each in plastic wrap.
  • Peanut sauce too thick: Add water a teaspoon at a time until it loosens up.

Give it a try!

I can’t wait for you to dive into these vegetable spring rolls. They’re fresh, flavorful, and endlessly versatile. Once you’ve mastered the basics, the possibilities are endless—don’t be afraid to get creative! Serve them at your next gathering or enjoy a quiet night in with a platter of these beauties all to yourself. Let me know how they turn out, and happy rolling!

Vegetable Spring Rolls With Peanut Sauce Recipe

FAQs

1. Can I make these ahead of time?
Yes, but they’re best eaten fresh. Wrap each roll tightly in plastic wrap to keep them from drying out.

2. Can I use a different dipping sauce?
Absolutely! Hoisin sauce, sweet chili sauce, or even a yogurt-based dip work well.

3. How do I keep rice paper from sticking?
Use a damp paper towel to cover the rolls as you work and avoid stacking them.

4. Are these gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari for the peanut sauce.

5. Can I freeze spring rolls?
Freezing isn’t recommended, as the rice paper becomes tough and chewy.

Print
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Vegetable Spring Rolls With Peanut Sauce Recipe

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Learn how to make fresh, colorful vegetable spring rolls with a creamy peanut sauce. Perfect for appetizers or light meals!

  • Total Time: 20 minutes
  • Yield: 810 1x

Ingredients

Scale
  • 8 to 10 10-inch rice paper wrappers
  • 5 green leaf lettuce leaves, torn into large pieces
  • 1 cup fresh basil leaves
  • ¾ cup fresh mint leaves
  • ¾ cup chopped fresh cilantro leaves
  • 1 cup matchstick carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • ½ English cucumber, seeded and cut into long matchsticks
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste

For the peanut sauce

  • 4 teaspoons reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

Instructions

  • Prep your workspace: Start by setting out all your ingredients and slicing the veggies. Trust me, this makes assembly so much smoother. Fill a shallow dish with warm water for the rice paper wrappers.
  • Soften the rice paper: Gently dip one rice paper wrapper into the water for 10–15 seconds. You want it to be pliable but not too soft, as it’ll continue to soften as you work. Lay it flat on a clean surface.
  • Layer the fillings: In the center of the wrapper, place a piece of lettuce, followed by a small handful of basil, mint, and cilantro. Add a little of each veggie—carrots, cabbage, bell pepper, cucumber—and finish with a slice or two of avocado. Sprinkle lightly with salt and pepper.
  • Roll it up: Fold the bottom edge of the rice paper tightly over the filling. Fold in the sides, then continue rolling upward, keeping it snug but not too tight (or the wrapper might tear). Place your finished roll on a plate and cover with a damp paper towel. Repeat with the remaining wrappers and fillings.
  • Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger. Gradually whisk in water until the sauce reaches your desired consistency.

Notes

Serving and presentation tips

Spring rolls look gorgeous on a platter lined with fresh herbs. Serve them whole or cut in half at an angle to show off the colorful layers. Garnish with extra cilantro or sesame seeds for a touch of flair. For sides, I love pairing these with a simple cucumber salad or a bowl of miso soup.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: dinner

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