Why You’ll Love This Recipe

Vegetable Spring Rolls with Peanut Sauce are a fresh, vibrant, and healthy appetizer or light meal. Packed with crisp vegetables and wrapped in delicate rice paper, they’re the perfect balance of texture and flavor. Paired with a creamy, tangy peanut dipping sauce, these rolls are not only satisfying but also visually stunning, making them ideal for entertaining or meal prepping.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rice paper wrappers
shredded carrots
thinly sliced cucumbers
shredded purple cabbage
red bell pepper, thinly sliced
fresh mint leaves
fresh basil leaves
fresh cilantro
vermicelli rice noodles (optional)
lettuce leaves (butter or romaine)

For the Peanut Sauce:

creamy peanut butter
soy sauce
rice vinegar
lime juice
maple syrup or honey
garlic, minced
ginger, grated
warm water (to thin the sauce)

directions

Prepare all your vegetables by washing and slicing them into thin, even strips. Cook and drain the vermicelli noodles, if using.

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, just until softened.

Lay the softened wrapper flat on a clean surface or damp kitchen towel.

Place a small amount of lettuce, vegetables, herbs, and noodles (if using) in the center of the wrapper.

Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly like a burrito.

Repeat with remaining ingredients.

To make the peanut sauce, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, garlic, ginger, and warm water until smooth and creamy.

Serve the spring rolls fresh with the peanut dipping sauce on the side.

Servings and timing

This recipe makes 8-10 spring rolls
Preparation time: 25 minutes
Assembly time: 20 minutes
Total time: 45 minutes

Variations

Add tofu or shrimp for a protein boost.
Use mango slices for a sweet twist.
Swap peanut sauce for hoisin or sweet chili sauce.
Include avocado for added creaminess.
Try spiralized zucchini or daikon for variety.

storage/reheating

Store spring rolls in an airtight container with damp paper towels between layers to prevent sticking. Refrigerate for up to 2 days.
The peanut sauce can be refrigerated in a sealed jar for up to a week. Stir before serving.
Do not reheat spring rolls—serve them cold or at room temperature.

FAQs

Can I make spring rolls ahead of time?

Yes, but they’re best served fresh. If prepping ahead, wrap tightly in plastic and store in the fridge.

What can I use instead of rice paper?

Lettuce leaves or seaweed sheets can be used as alternatives.

Is peanut sauce spicy?

It’s typically mild, but you can add chili flakes or sriracha for heat.

Can I freeze spring rolls?

No, freezing affects the texture of the rice paper and vegetables.

How do I keep the rolls from sticking?

Use a damp towel and don’t over-soak the wrappers. Keeping your hands moist helps too.

Can I make the sauce nut-free?

Yes, use sunflower seed butter or tahini instead of peanut butter.

Can I skip the noodles?

Absolutely, they’re optional and the rolls are just as tasty without them.

How do I get the rolls to stay tight?

Roll firmly and don’t overfill. Tucking the sides in well helps keep everything together.

Can I use pre-cut vegetables?

Yes, to save time, use store-bought veggie mixes.

What herbs work best?

Mint, basil, and cilantro add the best fresh flavors.

Conclusion

Vegetable Spring Rolls with Peanut Sauce are a vibrant, healthy, and customizable dish that’s as fun to make as it is to eat. Whether served as an appetizer, lunch, or party snack, they deliver a fresh crunch and a burst of flavor in every bite. Give them a try—you’ll love their lightness and the irresistible dipping sauce that ties it all together.