If you are craving something fresh, vibrant, and absolutely bursting with flavor, this Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe is your answer. These crisp, colorful rolls combine crunchy vegetables, fragrant herbs, and delicate vermicelli noodles wrapped in tender rice paper, paired perfectly with a creamy, tangy peanut dipping sauce that elevates every bite. Whether you’re hosting friends, preparing a light lunch, or simply looking to brighten up your dinner table, this recipe delivers a delicious balance of textures and tastes that’s both nourishing and satisfying.
Ingredients You’ll Need
Creating these spring rolls is wonderfully simple, and it starts with fresh, wholesome ingredients that bring this dish to life. Each item contributes a unique texture or flavor—from the tender herbs to the crunchy veggies—highlighting the natural goodness of this vegetarian delight.
- Rice paper wrappers: These provide the delicate, chewy shell that holds everything together without overpowering the fresh ingredients.
- Shredded carrots: Add a subtle sweetness and vibrant orange hue that brighten the rolls.
- Thinly sliced red bell pepper: Offers a crisp texture and lovely pop of red color.
- Shredded purple cabbage: Gives a satisfying crunch and stunning deep purple shade.
- Cooked vermicelli noodles: Soft and slightly springy, they balance the veggies perfectly.
- Cucumber matchsticks: Add cool freshness and a hydrating crunch.
- Fresh mint leaves: Inject a refreshing burst of herbal aroma with every bite.
- Fresh cilantro leaves: Provide a bright, citrusy flavor that lifts the entire roll.
- Fresh basil leaves: Bring a subtle, sweet herbal note to the mix.
- Chopped roasted peanuts (optional): Sprinkle on top or inside for added texture and nutty goodness.
- Peanut butter (creamy): The base of our dipping sauce, for its rich and velvety texture.
- Soy sauce: Adds a salty umami punch to the sauce.
- Rice vinegar: Balances the sauce with a tangy acidity.
- Lime juice: Brightens the peanut sauce with fresh citrus zest.
- Maple syrup or honey: Introduces a subtle sweetness to counterbalance savory flavors.
- Grated fresh ginger: Gives the sauce a warm, spicy kick.
- Minced garlic clove: Adds depth and a slight pungency to elevate the sauce.
- Warm water: Used to thin the dipping sauce to a luscious consistency perfect for dunking.
How to Make Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
Step 1: Prepare Your Fresh Ingredients
Begin by washing and shredding your carrots and cabbage, thinly slicing the red bell pepper, and cutting the cucumber into matchstick-sized pieces. Cook the vermicelli noodles according to package instructions, then drain and set aside. Pluck fresh mint, cilantro, and basil leaves from their stems and give them a gentle rinse. Having all your ingredients prepped and ready makes assembling the rolls a breeze.
Step 2: Soften the Rice Paper Wrappers
Fill a shallow dish with warm water. Submerge one rice paper wrapper into the water for about 10 to 15 seconds, just until it becomes soft and pliable. Be careful not to soak it too long, or it can become too fragile and tear when rolling. Lay the softened wrapper flat on a clean surface, ready for filling.
Step 3: Assemble the Rolls
Place a small handful of vermicelli noodles in the center of the rice paper. Layer on some shredded carrots, sliced bell pepper, shredded cabbage, cucumber matchsticks, and a small bundle of fresh herbs. For an extra crunch, sprinkle chopped roasted peanuts if you like. Fold the sides of the rice paper inwards, and then roll tightly from the bottom up to create a neat spring roll. Repeat this process for all the wrappers and filling.
Step 4: Whisk the Peanut Dipping Sauce
In a bowl, combine creamy peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, grated fresh ginger, and minced garlic. Whisk everything together, then slowly add 2 to 3 tablespoons of warm water until the sauce reaches a smooth, dippable consistency. Taste and adjust the flavors if needed—maybe a little more lime for zing or maple syrup for sweetness.
How to Serve Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
Garnishes
Sprinkle chopped roasted peanuts or sesame seeds on top of the assembled rolls for an extra pop of texture. A wedge of lime on the side invites your guests to add a zesty twist, and a few sprigs of fresh herbs make for a lovely, fresh presentation that’s as inviting as it is tasty.
Side Dishes
These rolls shine as a standalone appetizer, but pairing them with a light Asian-inspired salad or a bowl of miso soup makes for a more complete meal. You could also serve alongside steamed edamame or a refreshing cucumber salad with rice vinegar dressing for a perfectly balanced spread.
Creative Ways to Present
For a fun party idea, create a “spring roll bar” with various fillings and dipping sauces, allowing everyone to assemble their own. Alternatively, slice the rolls diagonally and display them on a platter with vibrant garnishes and individual dipping sauce bowls for an elegant appetizer experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover vegetarian spring rolls in an airtight container, layering them with damp paper towels to prevent drying out. They keep best refrigerated and should be enjoyed within 1 to 2 days for maximum freshness and texture.
Freezing
This recipe is best served fresh, so freezing is not recommended. The rice paper wrapper may become tough or brittle when thawed, and fresh vegetables lose their crunch, impacting the overall experience.
Reheating
Since these spring rolls are designed to be eaten fresh and cold, reheating is unnecessary. Instead, enjoy them directly from the fridge or bring to room temperature for a more natural taste and texture.
FAQs
Can I add protein to the Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe?
Absolutely! Adding tofu, tempeh, or even cooked shrimp can add a satisfying protein boost while complementing the fresh veggies and peanut sauce beautifully.
Is it possible to make these spring rolls gluten-free?
Yes, just ensure your soy sauce is gluten-free, as some brands contain wheat. Rice paper wrappers are naturally gluten-free, making this dish perfect for gluten-sensitive eaters.
How do I prevent the rice paper from sticking together?
Make sure to roll the spring rolls tightly and place them on a non-stick surface, like a silicone mat or lightly oiled plate. You can also cover completed rolls with a damp towel to keep them moist without sticking.
Can I prepare the ingredients in advance?
Definitely! You can chop all the vegetables and herbs a day ahead and store them separately in the refrigerator. Assemble the rolls just before serving to retain the best texture and freshness.
What can I substitute for peanut butter in the dipping sauce?
If you have a peanut allergy or simply want variation, almond butter or sunflower seed butter can work well, though the flavor will be slightly different. Just adjust seasoning as needed to maintain balance.
Final Thoughts
There is something truly joyful about making and sharing Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe. Its fresh, crisp vegetables paired with a rich, flavorful sauce create a delightful harmony that you will find yourself craving again and again. Give this recipe a try and watch it become your go-to for light lunches, colorful appetizers, or anytime you want a fresh and satisfying snack. Your taste buds will thank you!
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Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 spring rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
These Vegetarian Spring Rolls with Peanut Dipping Sauce are a fresh and vibrant appetizer featuring crunchy vegetables and fragrant herbs wrapped in delicate rice paper. Served with a creamy, tangy peanut sauce, they make a light, healthy, and flavorful snack or starter that’s perfect for any occasion.
Ingredients
Spring Rolls
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup shredded purple cabbage
- 1 cup cooked vermicelli noodles
- 1 cup cucumber matchsticks
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1/4 cup chopped roasted peanuts (optional)
Peanut Dipping Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2–3 tablespoons warm water (to thin)
Instructions
- Prepare the vegetables and noodles: Wash and shred the carrots, thinly slice the red bell pepper, shred the purple cabbage, and cut the cucumber into matchsticks. Cook the vermicelli noodles according to the package instructions, then drain and set aside.
- Soften the rice paper wrappers: Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10–15 seconds until it softens but remains slightly firm to handle. Lay it flat on a clean, dry surface.
- Assemble the spring rolls: In the center of the softened wrapper, layer a small handful of vermicelli noodles, shredded carrots, red bell pepper, cabbage, cucumber sticks, and fresh herbs (mint, cilantro, and basil). Optionally sprinkle with chopped roasted peanuts for extra crunch.
- Roll the spring rolls: Fold in the sides of the wrapper over the filling, then roll tightly from the bottom upward to encase the filling securely, forming a neat spring roll. Repeat this process for the remaining wrappers and filling.
- Make the peanut dipping sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, maple syrup (or honey), grated ginger, and minced garlic. Add warm water gradually until the sauce reaches your desired consistency.
- Serve: Arrange the spring rolls on a plate and serve immediately alongside the peanut dipping sauce for dipping.
Notes
- Prep the vegetables ahead of time to speed up assembly.
- Add tofu or avocado inside the spring rolls for extra protein and richness.
- Store leftover peanut sauce in an airtight container in the fridge for up to one week.
- Serve spring rolls immediately after assembling to prevent the rice paper from becoming too sticky or soft.
