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These Veggie Spring Rolls with Peanut Sauce are a vibrant, nutrient-rich appetizer that brings together the best of fresh, crunchy vegetables and creamy, flavor-packed dipping sauce.
What makes this recipe truly special is its simplicity, customizability, and clean ingredients—making it perfect for everyday cooking.
Each roll is packed with fiber from raw veggies like cabbage, lettuce, and carrots, along with plant-based protein and healthy fats from the peanut butter sauce.
With just 56 calories per two-roll serving, these rolls are a low-calorie, low-carb option that still satisfies.
They’re naturally gluten-free, vegan, and free from processed oils, making them an excellent choice for clean eaters and those following special diets.
Ideal for meal prep, entertaining, or a light dinner, these rolls can be made ahead and stored easily.
Quick to assemble once prepped, they’re a delicious way to eat the rainbow while staying healthy.
Must-Have Tools for Perfect Results
Benriner Japanese Mandoline Slicer
Quickly and uniformly julienne veggies like carrots, cucumbers, and bell peppers. This precision tool reduces prep time and ensures evenly sliced ingredients for perfect rolls. It’s a versatile investment for making salads, fries, or stir-fry dishes.
Microplane Premium Zester Grater
Ideal for grating fresh ginger into the peanut sauce. With ultra-sharp blades, this tool effortlessly extracts flavor and zest from citrus, garlic, and spices—an essential for enhancing sauces, dressings, and marinades.
OXO Good Grips Mixing Bowl Set
Used for whisking the peanut dipping sauce, these non-slip, wide-rim bowls are perfect for mixing anything from sauces to batters. The nesting design also makes for easy storage and quick access.
Pyrex 9” Pie Plate
Perfect for softening rice paper wrappers in warm water. Its wide, shallow design accommodates standard wrapper sizes, and it’s microwave and dishwasher safe—great for prepping, baking, and marinating too.
Wüsthof Classic Chef’s Knife (8-Inch)
A high-quality knife is essential for slicing vegetables cleanly and safely. This razor-sharp, well-balanced knife makes prep effortless and is a foundational tool in any serious home cook’s kitchen.
Veggie Spring Rolls with Peanut Sauce
Equipment
- 1 Mandoline Slicer – for quick, uniform vegetable slicing
- 1 Microplane Grater – for finely grating fresh ginger
- 1 Mixing Bowl (Medium) – to whisk peanut sauce
- 1 Shallow Dish or Pie Plate – to soften rice paper wrappers
- 1 Chef’s Knife – for slicing and chopping vegetables
- 1 Cutting Board – to prep and arrange ingredients
Ingredients
For the Spring Rolls:
- 12 sheets rice paper wrappers 8-inch size
- 1 bunch red radishes thinly sliced into rounds
- 12 leaves romaine or red leaf lettuce whole
- ¼ head red cabbage finely shredded
- 1 large carrot julienned or cut into thin matchsticks
- 1 red bell pepper thinly sliced
- 2 Persian cucumbers sliced into thin strips lengthwise
- 1 bunch fresh cilantro stems trimmed
For the Peanut Dipping Sauce:
- ¼ cup creamy peanut butter unsweetened, natural
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon low-sodium tamari or coconut aminos
- 1 tablespoon maple syrup
- 1 teaspoon fresh ginger grated
- ¼ teaspoon crushed red pepper flakes
- 1 –2 tablespoons warm water optional, for thinning
Instructions
- Prepare the Dipping Sauce: In a small mixing bowl, whisk together peanut butter, orange juice, rice vinegar, tamari, maple syrup, ginger, and red pepper flakes until smooth and creamy. If the sauce is too thick, add warm water one tablespoon at a time until desired consistency is reached. Taste and adjust flavor—add more ginger or red pepper flakes for a punchier sauce.
- Wash and Slice Vegetables: Rinse and dry all produce thoroughly. Slice the radishes into thin rounds, shred the cabbage finely, cut carrots into thin matchsticks, and julienne the red pepper and cucumbers. Keep the lettuce leaves whole but trimmed. Remove large cilantro stems and keep leaves whole or coarsely chopped.
- Set Up for Rolling: Fill a large shallow plate or pie dish with warm water. Place a clean, flat work surface nearby. Lay a damp kitchen towel over your surface to prevent sticking. Have all vegetables and herbs arranged in small bowls or on a tray for easy access.
- Soften the Rice Paper: Dip one sheet of rice paper into the warm water for about 8–10 seconds. Once it becomes flexible and translucent, remove it and lay it flat on the damp surface. Avoid over-soaking, or the wrapper will tear easily.
- Assemble the Spring Roll: Begin by layering a few radish slices slightly below the center of the wrapper—they’ll show through once rolled. Add a lettuce leaf, a small handful of cabbage, a few carrot sticks, red pepper slices, cucumber strips, and a sprig or two of cilantro.
- Wrap Like a Burrito: Fold the bottom of the rice paper up over the filling. Then fold in the sides, tucking gently but firmly. Continue to roll upward, keeping tension on the roll without tearing the wrapper. The rice paper will naturally seal itself at the end.
- Repeat and Serve: Place the completed roll on a serving platter lined with a damp towel. Cover with another slightly damp towel to keep them moist. Repeat the process with remaining wrappers and filling ingredients. Serve with the peanut dipping sauce in a small bowl garnished with chopped peanuts and extra red pepper flakes if desired.
Notes
- Rice Paper Wrappers: These come in multiple sizes—7-inch and 9-inch are most common. The 8-inch variety used here is ideal for medium rolls. Always check the ingredients for a simple blend of rice flour, water, and possibly tapioca or cassava flour.
- Vegetable Variations: Customize with what you love—try avocado slices, scallions, bean sprouts, cooked vermicelli noodles, or fresh herbs like mint or Thai basil.
- Make-Ahead Tip: Assemble rolls up to 4 hours ahead. Cover with a barely damp paper towel and plastic wrap, then refrigerate. Don’t stack them—rice paper can stick!
- Sauce Substitutes: Allergic to peanuts? Use almond butter or sunflower seed butter instead. Or swap the peanut sauce entirely for a fruity mango vinaigrette.
- Troubleshooting Tears: If your rice paper tears during rolling, simply double-wrap the roll using another moistened rice sheet. It holds together well and still tastes great.
- Serving Ideas: These rolls make excellent appetizers, light lunches, or party snacks. Cut them in half for bite-sized presentation and serve with extra sauce on the side for generous dipping.
Chef’s Secrets for Rolling Success
Making fresh spring rolls may look fancy, but with a few helpful tricks, anyone can roll like a pro.
The key is preparation. “Mise en place” isn’t just a chef’s term—it’s your best friend here.
Have every ingredient prepped, arranged, and within reach before you even touch the rice paper. Timing is also crucial when working with rice wrappers.
Don’t soak them too long—10 seconds in warm water is usually enough. They should feel soft but still slightly firm; they’ll continue softening as you work.
If your first roll doesn’t look perfect, don’t worry—practice makes perfect, and each one gets easier.
Another tip: start your layering with the most visually striking ingredients like radishes or cabbage—they’ll show through the wrapper for a beautiful presentation.
And if the wrapper tears? No big deal—just double wrap with a second softened sheet.
Creative and Balanced Serving Suggestions
These spring rolls shine as an appetizer, light lunch, or party platter centerpiece.
Arrange them on a platter with a few dipping sauce options—peanut, mango, and even hoisin—to please every palate.
To turn them into a full meal, serve alongside a bowl of miso soup, chilled soba noodles, or a simple cucumber salad.
They also pair well with rice dishes or grilled tofu for a balanced, plant-based dinner.
For presentation, slice them in half to showcase the vibrant filling and make dipping easier.
Garnish the platter with fresh herbs, lime wedges, or sesame seeds to elevate the look and flavor.
Whether you’re feeding guests or enjoying a solo lunch, these spring rolls offer a light yet satisfying option that’s as beautiful as it is nutritious.
How to Store Spring Rolls Properly
Spring rolls are best enjoyed fresh, but they can be made ahead with the right storage method.
To keep them from drying out or sticking together, place the finished rolls on a tray lined with parchment or a damp paper towel.
Cover them lightly with another damp paper towel, then wrap the entire tray with plastic wrap. Store in the refrigerator for up to 4–6 hours.
Avoid stacking the rolls, as they can tear or become sticky. If you’re storing the peanut sauce separately, keep it in an airtight container in the fridge—it may thicken over time, so just whisk in a tablespoon of warm water before serving to restore its pourable consistency.
Avoid freezing spring rolls, as the rice wrappers tend to crack or become chewy when thawed.
Frequently Asked Questions and Helpful Answers
1. Can I make spring rolls the night before?
It’s best to make them the same day, but you can prep them a few hours ahead. Just be sure to store them properly by layering with damp paper towels and wrapping tightly to retain moisture and freshness.
2. What can I use instead of peanut butter?
If you have a peanut allergy or simply prefer a different flavor, almond butter or sunflower seed butter makes an excellent substitute. For a completely different twist, try serving them with a mango or hoisin dipping sauce.
3. Are these spring rolls high in protein?
These rolls are low in calories and packed with fiber, but they aren’t especially high in protein. To boost protein, consider adding tofu strips, tempeh, or rice noodles made from edamame or lentils to the filling.
4. Why are my rice paper wrappers tearing?
Tears usually happen when the wrapper is over-soaked or handled too roughly. Dip the wrapper briefly in warm water—just until pliable—and lay it flat immediately. If it does tear, double wrapping is a simple and effective fix.
5. Can I add cooked ingredients inside?
Yes! These rolls are highly versatile. You can include cooked sweet potato, rice noodles, grilled tofu, or even lightly sautéed mushrooms. Just make sure everything is cooled to room temperature before rolling to prevent tearing.
This recipe is inspired by debraklein 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.