Can I make Vegetable Spring Rolls with Peanut Sauce ahead of time?

Yes! Prepare them a few hours ahead and store them covered with a damp towel in the refrigerator. This prevents the rice paper from drying out.

How long do spring rolls last?

They’re best the same day , but they’ll keep in the fridge for about 24 hours if wrapped tightly.

Can I substitute the peanut butter?

Absolutely. Almond butter or sunflower butter work well if you need a peanut-free option.

What if my rice paper tears?

No worries. Just roll it again with a fresh wrapper. After the first few tries, you’ll get the hang of it quickly.

Are these gluten-free?

They can be! Just use gluten-free soy sauce or tamari in the peanut sauce.

Vegetable Spring Rolls with Peanut Sauce: 5 Amazing Rolls

Description

Fresh, healthy Vegetable Spring Rolls with Peanut Sauce filled with crisp vegetables, creamy avocado, and fragrant herbs wrapped in delicate rice paper. Served with a rich, creamy peanut dipping sauce, these colorful rolls are perfect for a light lunch, appetizer, or healthy snack. They’re quick to prepare, naturally gluten-free, and packed with fresh flavor.

Ingredients

Scale

For the Spring Rolls

8–10 rice paper wrappers (10-inch)
5 green leaf lettuce leaves, torn
1 cup fresh basil leaves
¾ cup fresh mint leaves
¾ cup fresh cilantro leaves
1 cup matchstick carrots
1 cup shredded purple cabbage
1 red bell pepper, thinly sliced
½ English cucumber, seeded and cut into matchsticks
1 avocado, halved, peeled, seeded and thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Peanut Sauce

¼ cup creamy peanut butter
4 teaspoons reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
1 teaspoon chili garlic sauce (or more to taste)
1 teaspoon freshly grated ginger
2–3 tablespoons water (to thin the sauce)

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Instructions

1. Prepare the rice paper

Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until it softens. Place it flat on a clean work surface.

2. Add the filling

In the center of the softened wrapper, place lettuce, basil, mint, and cilantro. Top with carrots, cabbage, bell pepper, cucumber, and avocado slices. Season lightly with salt and pepper.

3. Roll the spring rolls

Fold the bottom edge of the wrapper over the filling. Fold in the sides and roll tightly from bottom to top until sealed. Be careful not to tear the rice paper.

4. Repeat

Place finished rolls under a damp paper towel to keep them moist. Repeat with the remaining wrappers and filling.

5. Make the peanut sauce

In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and grated ginger.

6. Adjust consistency

Add 2–3 tablespoons of water, whisking until the sauce becomes smooth and creamy.

7. Serve

Serve the fresh vegetable spring rolls immediately with the creamy peanut sauce for dipping.

Notes

Do not soak rice paper too long or it will tear easily.

Prep all vegetables before starting to roll the wrappers.

Store assembled rolls covered with a damp towel if preparing ahead.

For extra protein, add tofu, shrimp, or rice noodles.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: Asian / Vietnamese-inspired

Nutrition

Serving Size: 1 serving (about 2 rolls)
Calories: 210
Sugar: 5 g
Sodium: 320 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 0 mg