All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
Fresh Spring Rolls with Peanut Sauce are a vibrant, light, and refreshing dish perfect for warm weather or anytime you crave something crisp and healthy.
What sets these rolls apart is their emphasis on fresh, whole ingredients with a rainbow of vegetables and herbs wrapped in delicate rice paper.
The peanut sauce adds a creamy, savory, and slightly sweet dimension, elevating the flavors without overpowering the fresh veggies.
Nutritionally, this recipe is a fantastic source of plant-based protein from the peanut butter and rice noodles, along with fiber-rich vegetables that promote digestive health.
It’s low in saturated fat and cholesterol-free, making it heart-friendly and suitable for various diets including vegan and gluten-free adaptations.
This recipe is ideal for everyday cooking because it’s easy to prepare, quick to assemble, and perfect for meal prep or entertaining.
The no-fry method keeps it light and healthy, while the layered textures provide satisfying crunch and flavor complexity.
Must-Have Tools for Perfect Results
Rice Paper Wrappers
Essential for forming the spring rolls, these translucent, pliable sheets hold all the fresh fillings together.
Beyond this recipe, they are versatile for other Asian-inspired appetizers and gluten-free wraps, making them a pantry staple for light meals.
Julienne Peeler
Perfect for creating uniform vegetable strips like carrots and cucumbers, ensuring even cooking and an attractive presentation.
It’s also great for salads, garnishes, and quick veggie prep across a wide range of dishes.
Small Whisk
Crucial for emulsifying the peanut sauce ingredients smoothly, achieving that creamy yet dip-able texture.
A whisk is an indispensable kitchen tool for dressings, sauces, and baking tasks.
Shallow Pan or Pie Dish
Used for soaking the rice paper in water, this tool’s wide, shallow design makes it easy to dip and soften the wrappers quickly and evenly. Its multipurpose nature is perfect for mixing, marinating, or serving as well.
Sharp Chef’s Knife
Vital for slicing the spring rolls cleanly in half to showcase the colorful fillings. A quality chef’s knife is a foundational tool that improves precision and safety in almost every kitchen task.
Veggie Spring Rolls
Equipment
- 1 large pot (for boiling noodles)
- 1 shallow pan or pie dish (for soaking rice paper)
- 1 small whisk (for mixing peanut sauce)
- 1 julienne peeler (for cutting vegetables)
- 1 sharp chef’s knife (for slicing finished rolls)
Ingredients
Spring Rolls:
- 2 ounces rice vermicelli noodles or brown rice noodles
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- 1 cup butter lettuce leaves torn (remove ribs)
- 1 cup finely shredded red cabbage
- 2 medium carrots peeled and cut into thin matchsticks or julienned
- 2 small Persian cucumbers or 1 small cucumber, thinly sliced or julienned
- 2 medium jalapeño peppers deseeded and thinly sliced
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 8 rice paper wrappers spring roll skins
Peanut Dipping Sauce:
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or gluten-free soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon toasted sesame oil
- 2 cloves garlic minced or pressed
- 2 to 3 tablespoons water adjust for desired consistency
Instructions
- Prepare the Noodles: Bring a medium pot of water to a rolling boil. Add the rice noodles and cook just until tender but still firm (al dente), following the package guidelines closely. Drain the noodles and rinse them under cold water to stop cooking. Transfer them back to the pot, stir in the toasted sesame oil and sea salt to season gently, then set aside.
- Soften the Rice Paper Wrappers: Fill a shallow dish or pie pan with about an inch of warm water. Submerge one rice paper sheet for approximately 15-20 seconds until it softens but remains slightly firm to the touch. Remove it carefully and lay it flat on a clean, damp kitchen towel to prevent sticking.
- Assemble the Rolls: Arrange about one cup of the prepared vegetables and herbs near your workstation. Place a few torn butter lettuce leaves across the lower third of the rice paper, leaving about an inch of space around the edges. Layer a small handful of noodles over the lettuce, followed by shredded cabbage, carrot sticks, cucumber strips, and jalapeño slices. Sprinkle the green onions, cilantro, and mint evenly on top.
- Roll Up the Spring Rolls: Fold the bottom edge of the rice paper up and over the filling tightly, then fold in the left and right sides towards the center. Continue rolling firmly but gently upwards until the spring roll is fully sealed. Repeat these steps with the remaining wrappers and filling.
- Make the Peanut Sauce: In a small bowl, whisk together peanut butter, rice vinegar, tamari, honey (or maple syrup), toasted sesame oil, and minced garlic until smooth. Gradually add water one tablespoon at a time until the sauce reaches a creamy, dippable consistency. Adjust sweetness or saltiness to taste if desired.
- Serve and Enjoy: Plate the spring rolls whole or slice them diagonally with a sharp knife to showcase their colorful insides. Serve alongside the peanut sauce for dipping.
Notes
- Noodle Options: For a whole grain boost, brown rice noodles work beautifully. Ensure to cook them just right so they don’t become mushy in the rolls.
- Gluten-Free Tip: Use certified gluten-free tamari and noodles to keep this recipe gluten-safe.
- Vegan Variation: Substitute maple syrup for honey to make the peanut sauce entirely plant-based.
- Nut-Free Adaptation: Swap peanut butter with almond butter or sunflower seed butter if avoiding peanuts (or nuts altogether).
- Prep Ahead: You can prep the veggies and peanut sauce a day ahead. Keep veggies stored airtight in the fridge and the sauce covered. Assemble the rolls shortly before serving as rice paper dries out quickly. Store assembled rolls under a damp towel at room temperature for up to two hours. Avoid refrigerating once rolled to keep the delicate texture.
Chef’s Secrets for Flawless Rolls
To achieve perfectly fresh and pliable spring rolls, timing and moisture control are key.
When soaking the rice paper wrappers, keep a close eye on their texture — they should soften enough to roll without cracking but not become overly soggy and fragile.
Using a shallow pan with warm water makes this process easier and more consistent.
Another tip is to keep your filling ingredients as uniformly sliced as possible; this ensures even rolling and a satisfying bite every time.
Tossing the noodles with toasted sesame oil right after cooking prevents clumping and adds a subtle depth of flavor.
Finally, layering fresh herbs generously inside the roll enhances the overall brightness and elevates the taste beyond the vegetables alone.
Don’t rush the rolling process — gentle but firm folds will seal the rolls perfectly and prevent bursting when dipped.
Serving Suggestions to Impress Guests
Fresh spring rolls are incredibly versatile and can be served as a light appetizer, snack, or even a main dish paired with complementary sides.
For a party or casual get-together, arrange the rolls neatly on a large platter and serve with the creamy peanut sauce alongside for dipping.
For a fuller meal, serve these rolls with a crisp Asian-style salad, steamed edamame, or a bowl of hot pho or noodle soup.
They also pair wonderfully with chilled jasmine tea or a light, aromatic white wine like Sauvignon Blanc.
To add extra protein, consider serving with grilled tofu, shrimp, or shredded chicken on the side, letting guests customize their plates.
For kids or those who prefer milder flavors, omit the jalapeño or serve the spicy sauce on the side for dipping.
Storage Tips for Maximum Freshness
Spring rolls are best enjoyed fresh, but you can prepare some components ahead of time to save time on the day of serving.
Store sliced vegetables and herbs separately in airtight containers in the refrigerator for up to 24 hours to preserve their crispness.
The peanut dipping sauce can also be made a day ahead and kept chilled in a sealed container; just stir well before serving.
Once assembled, spring rolls should ideally be eaten within a couple of hours.
To prevent the rice paper from drying out and becoming brittle, place the finished rolls on a plate and cover them with a damp, lint-free towel at room temperature.
Avoid refrigerating assembled rolls, as cold causes the wrappers to harden and lose their tender texture.
If needed, serve chilled but expect a slight change in mouthfeel.
Frequently Asked Questions Answered
1. Can I use other noodles besides rice vermicelli?
Yes! Thin glass noodles or soba noodles can be substituted, though they will alter the texture slightly. Choose noodles that soften quickly and don’t overpower the fresh fillings.
2. How do I prevent the rice paper from sticking?
Use a damp, clean kitchen towel when laying the soaked rice paper to keep it from sticking to surfaces. Also, don’t stack soaked wrappers as they can stick to each other.
3. Is this recipe gluten-free?
It can be, provided you use certified gluten-free rice noodles and tamari instead of soy sauce. Always check labels to ensure no hidden gluten.
4. Can I make the peanut sauce ahead of time?
Absolutely! The sauce actually tastes better after resting a few hours as flavors meld. Keep it refrigerated and stir well before serving.
5. What can I substitute for peanuts if allergic?
Try almond butter or sunflower seed butter as alternatives, but be aware these will change the flavor profile slightly. Avoid nuts entirely? Use tahini for a different but tasty dip.
This recipe is inspired by cookieandkate and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.