Vegetable Spring Rolls With Peanut Sauce Recipe

There's something so satisfying about the first crisp bite of a fresh vegetable spring roll. The crunch of raw veggies, the cool, chewy rice paper, and that creamy, nutty peanut sauce—each bite is a perfect blend of textures and flavors.

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I started making these spring rolls during a particularly hot summer when turning on the oven just wasn't an option. Since then, they’ve become my go-to appetizer or light dinner. Not only are they quick and healthy, but they’re also a fun, hands-on meal the whole family enjoys assembling together.

Let’s dive into why you’ll absolutely love this recipe.

Why You’ll Love This Vegetable Spring Rolls With Peanut Sauce Recipe

Get ready to fall in love with your new favorite appetizer—or even a light lunch. These vegetable spring rolls are as fun to make as they are to eat.

First, they’re incredibly easy and quick to prepare. There’s no cooking involved except for boiling a little water to soften the rice paper. You can have a full platter ready in under 30 minutes, making them ideal for busy weeknights or spontaneous dinner guests.

These rolls are also healthy and fresh. Packed with raw vegetables like carrots, cucumbers, bell peppers, and lettuce, they’re loaded with vitamins and fiber, making them a feel-good option that doesn’t skimp on flavor.

They’re also completely customizable. Whether you want to add tofu, shrimp, or keep it strictly veggie, you can adjust the fillings to suit your tastes or dietary needs. They're naturally gluten-free and can be made vegan with the right sauce choices.

And let’s not forget the star of the show: the homemade peanut dipping sauce. Creamy, salty, sweet, and a touch spicy—this sauce elevates the fresh rolls to something truly irresistible.

Once you try these, don’t be surprised if they make a regular appearance in your meal rotation.

Ingredients Notes

The beauty of these spring rolls lies in their simplicity. Each ingredient is chosen not just for flavor, but for texture, color, and that perfect fresh bite.

Rice paper wrappers are essential here. These thin, translucent discs are made from rice flour and become pliable when soaked in warm water. They have a slightly chewy texture that holds all your veggies snugly. Be gentle when handling them, as they can tear easily, especially when over-soaked.

Carrots, cucumbers, and bell peppers add crunch, sweetness, and vibrant color to each bite. I like to julienne them finely so they roll up easily and distribute evenly in the wrapper. Don’t skip the bell peppers—they bring a natural sweetness that pairs beautifully with the savory sauce.

Leafy greens like romaine lettuce or butter lettuce offer a soft, crisp base for the other veggies. You can also use shredded red cabbage for a pop of purple and a touch of bitterness, which contrasts nicely with the sweet peanut sauce.

Fresh herbs are the secret flavor boosters in these rolls. I always include mint and cilantro—they add brightness and a punch of freshness that really sets these apart from anything store-bought. Thai basil is a great addition if you can find it.

For the sauce, peanut butter is the base. I recommend using natural creamy peanut butter for the smoothest texture. Mix it with soy sauce, rice vinegar, maple syrup, a little garlic, and chili sauce for a well-balanced dip that’s good enough to eat with a spoon.

You won’t need any fancy equipment—just a large shallow dish or plate for softening the rice paper and a clean surface for rolling. A sharp knife helps with prepping the veggies, and a small bowl and whisk are all you need for the sauce.

How To Make This Vegetable Spring Rolls With Peanut Sauce

Making these spring rolls is almost like an edible arts-and-crafts session—and once you get the hang of it, you’ll be rolling like a pro.

Start by prepping all your vegetables. Julienne the carrots, cucumbers, and bell peppers into thin matchsticks. Wash and dry your lettuce leaves and tear them into small, rollable pieces. If using herbs, pluck the leaves from the stems and set everything up assembly-line style.

Next, make the peanut sauce. In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, minced garlic, and chili garlic sauce. Add a splash of warm water to thin it out to your desired consistency. It should be thick enough to cling to the rolls but smooth enough for dipping.

Now it’s time to soften the rice paper. Fill a large shallow bowl or plate with warm water. Dip one rice paper wrapper into the water and let it soak for about 10 seconds, just until it’s pliable. Lay it flat on a clean, damp kitchen towel or cutting board.

Assemble your roll by layering a few strips of each vegetable near the bottom third of the wrapper. Top with a few mint and cilantro leaves, and a small piece of lettuce to help hold it all together. Be careful not to overfill.

To roll, fold the bottom of the wrapper over the filling, then tuck in the sides and roll it up tightly, like a burrito. The rice paper will stick to itself and seal the roll. Repeat the process with the remaining ingredients.

Once all your rolls are made, serve them fresh with the peanut dipping sauce on the side. The total time should be about 30 minutes, start to finish, and you’ll end up with a beautiful, colorful platter that’s as impressive as it is delicious.

Storage Options

These spring rolls are best eaten fresh, but if you need to store leftovers, wrap each roll individually in plastic wrap or place a damp paper towel between them in an airtight container. This helps prevent sticking and keeps the rice paper from drying out.

Stored this way in the refrigerator, they’ll keep for up to 2 days. After that, the rice paper tends to harden and the vegetables may lose their crunch.

If you want to prep ahead, store the prepped veggies separately and assemble the rolls just before serving. You can also make the peanut sauce in advance and keep it in a sealed jar in the fridge for up to a week.

To rehydrate stored rolls that have stiffened slightly, wrap them in a damp paper towel and microwave for 10–15 seconds to soften them up. Just be careful not to overdo it—they’re delicate!

Variations and Substitutions

One of the best parts of this recipe is how flexible it is. Once you learn the basic method, there are endless ways to change it up.

If you're looking for added protein, try adding tofu strips, cooked shrimp, or even grilled chicken. Just make sure any protein is sliced thinly so it fits neatly into the roll without tearing the wrapper.

For a vegan version of the peanut sauce, simply use tamari instead of soy sauce and maple syrup or agave in place of honey if your recipe includes it. You can also sub almond or cashew butter if you have a peanut allergy.

Want a spicy twist? Add thin slices of jalapeño or a dash of sriracha inside the rolls. The heat pairs beautifully with the creamy peanut sauce and crunchy vegetables.

If you’re out of rice paper wrappers, you can turn this into a spring roll bowl. Just layer the ingredients in a bowl over rice noodles or greens, drizzle with peanut sauce, and enjoy with a fork.

Don’t be afraid to play around and find your favorite combinations. These spring rolls are meant to be personalized—so get creative and have fun with it.

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