Why You’ll Love This Recipe

Vegetable Spring Rolls with Peanut Sauce are a fresh, healthy, and flavorful appetizer or light meal. Packed with crisp vegetables and wrapped in delicate rice paper, they’re paired with a creamy, slightly spicy peanut dipping sauce that takes them to the next level. Perfect for entertaining or meal prep, these rolls are a colorful, satisfying way to enjoy more veggies.

ingredients

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

rice paper wrapperscarrotscucumbersred bell pepperspurple cabbageromaine lettucefresh mintfresh cilantrofresh basilvermicelli rice noodles

For the Peanut Sauce

creamy peanut buttersoy saucesesame oilrice vinegarlime juicegarlicchili garlic sauce or srirachahoney or maple syrupwater (to thin)

directions

Cook the vermicelli noodles according to package instructions, then drain and rinse with cold water. Set aside.

Wash and julienne all vegetables into thin, uniform strips.

Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until pliable.

Place the softened wrapper on a damp surface or clean towel.

Layer a small amount of lettuce, noodles, carrots, cucumbers, bell peppers, cabbage, and herbs in the center of the wrapper.

Fold the sides inward, then roll tightly from the bottom to enclose the filling. Repeat with remaining wrappers and fillings.

To make the peanut sauce, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, garlic, chili sauce, and sweetener. Add water a little at a time until the sauce reaches your desired consistency.

Serve the spring rolls with a side of peanut sauce for dipping.

Servings and timing

This recipe makes 10-12 spring rolls.Preparation time: 30 minutesAssembly time: 15 minutesTotal time: 45 minutes

Variations

Add tofu, shrimp, or grilled chicken for extra protein.

Swap out peanut sauce for hoisin or a light soy dipping sauce.

Use mango slices for a hint of sweetness.

Try spiralized veggies instead of julienned for texture variation.

Add crushed peanuts or sesame seeds for a bit of crunch.

storage/reheating

Store assembled spring rolls in an airtight container with a damp paper towel to prevent drying out. Best eaten within 1-2 days.

Keep peanut sauce refrigerated in a sealed container for up to 5 days. Stir well before serving.

Do not freeze spring rolls as the texture of the rice paper does not hold up well.

FAQs

Can I make spring rolls ahead of time?

Yes, but they are best enjoyed fresh. If prepping ahead, cover them with a damp paper towel and store in an airtight container.

What other vegetables can I use?

Zucchini, bean sprouts, avocado, or radishes work great too.

Can I use another type of wrapper?

Spring rolls traditionally use rice paper. Egg roll wrappers are not suitable for fresh rolls but work if you’re frying.

Is the peanut sauce spicy?

It can be, depending on how much chili sauce you use. Adjust to taste.

Can I skip the noodles?

Yes, you can leave out the noodles for a lower-carb option and add more veggies.

How do I keep the wrappers from tearing?

Soften them just enough to be pliable and handle gently during wrapping.

What can I use instead of peanut butter?

Try almond butter, cashew butter, or sunflower seed butter for a nut-free alternative.

Do I need to cook the vegetables?

Nope! These rolls are made with fresh, raw veggies for crunch and color.

Conclusion

Vegetable Spring Rolls with Peanut Sauce are the perfect combination of fresh, crunchy, and creamy. Easy to customize and fun to make, they’re a versatile dish you can enjoy as an appetizer, snack, or healthy lunch. Dip, crunch, and repeat—these rolls are a winner every time.