Vegetable Spring Rolls With Peanut Sauce Recipe

Some recipes just feel like sunshine on a plate, and these fresh vegetable spring rolls are exactly that. Crisp, vibrant veggies wrapped in delicate rice paper, paired with a creamy, slightly spicy peanut sauce—it’s the perfect balance of flavors and textures. Whether you’re making these as a light appetizer, a quick snack, or even a healthy meal, they never fail to impress. And the best part? No cooking required!

this RECIPE

A little love story with spring rolls

I still remember the first time I made fresh spring rolls at home. I had only ever eaten them at restaurants, marveling at their delicate, translucent wrappers and bright, crunchy filling. One summer afternoon, with a fridge full of fresh produce, I decided to try making them myself. Of course, my first few rolls were… let’s just say, “creatively shaped.” But by the fourth or fifth one, I started getting the hang of it—rolling tightly, tucking in the sides, and resisting the urge to overstuff (which, trust me, is a challenge). Now, making these has become a go-to for me, especially when I want something light but satisfying.

The story behind fresh spring rolls

Fresh spring rolls, also known as gỏi cuốn in Vietnamese cuisine, are a staple in Southeast Asia. Unlike their deep-fried counterparts, these rolls are served fresh, allowing the natural flavors and textures of the ingredients to shine. Traditionally, they’re filled with shrimp, pork, or tofu along with herbs and vermicelli noodles, then dipped into a peanut or hoisin-based sauce. Over time, variations have emerged, with people swapping out fillings to suit different tastes and dietary needs. This version highlights crisp vegetables and creamy avocado for a fresh, plant-based take on the classic.

Let’s talk ingredients: fresh, flavorful, and flexible

The beauty of these spring rolls is their adaptability. You can mix and match ingredients based on what you have or what you love.

• Rice paper wrappers: These delicate, thin sheets turn magically soft and pliable when soaked in water. If you can’t find them, you could use large lettuce leaves as a wrap alternative.
• Leafy greens: Green leaf lettuce adds structure and a bit of crunch. Butter lettuce works well too.
• Fresh herbs: Basil, mint, and cilantro bring that signature fragrant freshness. If you’re not a cilantro fan, just leave it out or swap in chives.
• Carrots & cabbage: Crunchy, colorful, and packed with vitamins. You can use any shredded cabbage variety or even swap for thinly sliced radish.
• Red bell pepper & cucumber: These add sweetness and a refreshing bite. Try swapping cucumber for zucchini if needed.
• Avocado: Creamy and rich, it balances the crunch beautifully. If avocados aren’t available, hummus or a smear of mashed edamame makes a good replacement.
• Peanut sauce: A blend of peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger makes for a creamy, slightly spicy, and umami-packed dip. Almond or cashew butter works well if you need an alternative.

Kitchen tools: what you need (and what you can skip)

Making spring rolls is super simple, and you don’t need any fancy tools. Here’s what will make the process easier:

• A large shallow bowl for soaking the rice paper without breaking it. A pie dish works perfectly.
• A clean, damp kitchen towel or cutting board to prevent the wrappers from sticking.
• A sharp knife for slicing veggies thinly (trust me, it makes rolling easier).
• A whisk for mixing up the peanut sauce.

Step-by-step: how to roll like a pro

1. Prepare your ingredients: Slice all your veggies and have everything ready before you start. Once the rice paper is wet, you’ll need to work quickly.
2. Soften the rice paper: Fill a shallow dish with warm water. Dip one rice paper in for 10-15 seconds until just soft but still slightly firm (it will continue softening as you work).
3. Layer the fillings: Place the rice paper on a damp surface. Add a piece of lettuce first (this helps prevent tearing), then pile on basil, mint, cilantro, carrots, cabbage, bell pepper, cucumber, and avocado. Season lightly with salt and pepper.
4. Roll it up: Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly. It’s like rolling a burrito—just be gentle!
5. Repeat and cover: Place finished rolls under a damp paper towel while you roll the rest.
6. Make the peanut sauce: Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and grated ginger. Add water, a tablespoon at a time, until you reach your desired consistency.

Variations to try

• Add protein: Tofu, shrimp, or shredded chicken make great additions if you want more substance.
• Go fruit-forward: Mango or pineapple slices add a sweet contrast to the fresh herbs.
• Spice it up: Add thinly sliced jalapeños or drizzle sriracha inside for extra heat.
• Make it gluten-free: Use tamari instead of soy sauce in the peanut sauce.
• Try different dips: Swap the peanut sauce for a hoisin-based sauce or a simple mix of soy sauce, lime, and sesame oil.

Serving and presentation ideas

For a beautiful presentation, slice the rolls in half at an angle and arrange them on a platter. Serve with a small bowl of peanut sauce in the center for dipping. Garnish with extra cilantro or crushed peanuts for a little extra flair.

What to drink with these spring rolls

• Iced green tea: Light and refreshing, it complements the fresh flavors.
• Coconut water: A natural pairing, especially if you’re craving something tropical.
• Crisp white wine: Sauvignon Blanc or a dry Riesling work well with the herbs and peanut sauce.

Storing and reheating tips

Spring rolls are best eaten fresh, but if you need to store them, wrap each roll in plastic wrap and keep them in an airtight container in the fridge for up to a day. To prevent drying out, place a damp paper towel over them before sealing. The peanut sauce can be stored separately in the fridge for up to a week.

Scaling up or down

Making more? Just prep extra fillings and keep rolling. If making fewer, store extra veggies separately to assemble later. The peanut sauce recipe can easily be doubled or halved as needed.

Troubleshooting common issues

• Rice paper too sticky? Try soaking it for a second less and work on a damp surface.
• Filling falling out? Use less and roll tighter!
• Tearing wrappers? Layer two rice papers together for extra durability.

Give these a try!

Once you make these fresh vegetable spring rolls, you’ll find yourself craving them often. They’re fun to customize, easy to prepare, and make for a satisfying, healthy meal or snack. Let me know how yours turn out—I’d love to hear what creative twists you come up with!

FAQ

1. Can I make these ahead of time?
Yes, but they’re best fresh. If making ahead, store wrapped in plastic wrap in the fridge for up to 24 hours.

2. What can I use instead of peanut butter?
Almond or cashew butter works great. Sunflower seed butter is a good nut-free option.

3. How do I keep the rice paper from sticking?
Work on a damp surface and keep your hands slightly wet while rolling.

4. Can I skip the herbs?
Sure! But they do add a lot of flavor. If you don’t like cilantro, try extra basil or mint instead.

5. How can I make these spicy?
Add sliced jalapeños, extra chili garlic sauce, or a drizzle of sriracha inside the roll.

Print