Vegetable Spring Rolls With Peanut Sauce Recipe

There’s something incredibly satisfying about biting into a fresh vegetable spring roll—the crisp crunch of colorful veggies, the cool chew of rice paper, and the bold zing of a creamy peanut dipping sauce. These rolls are light yet filling, and they never fail to impress with their vibrant presentation.

I started making these spring rolls during a summer heatwave when cooking anything warm felt unbearable. What began as a quick no-cook meal quickly turned into one of our most requested appetizers for gatherings. They’re not only healthy and customizable, but also a fun way to get the whole family involved in dinner prep.

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

Get ready to fall in love with your new favorite healthy snack or light meal. These Vegetable Spring Rolls with Peanut Sauce are as fun to make as they are to eat.

First off, they’re incredibly fresh and healthy. Packed with raw vegetables and herbs, each bite is loaded with fiber, vitamins, and antioxidants. It’s a great way to sneak in extra veggies without feeling like you’re eating a salad.

They’re also quick and easy to prepare. Once your veggies are prepped, assembly takes just minutes. No stove, oven, or fancy equipment required—just a little bit of water to soften the rice paper.

This recipe is budget-friendly too. With just a handful of ingredients—most of which you might already have—you can whip up a restaurant-quality appetizer or lunch for a fraction of the cost.

And let’s not forget how versatile they are. You can mix and match fillings based on what you have, making them perfect for picky eaters, special diets, or using up leftovers.

Once you master the rolling technique, you'll be making these spring rolls on repeat. Let’s dive into what you’ll need.

Ingredients Notes

The magic of these spring rolls lies in their simple, clean ingredients that let fresh flavors shine. From crisp veggies to creamy peanut sauce, every component has a role in creating the perfect bite.

Rice paper wrappers are the essential foundation of this dish. Thin and slightly sticky when moistened, they become soft and pliable, perfect for wrapping up your vibrant fillings. You can usually find them in the Asian section of most grocery stores.

Fresh vegetables are the heart of the rolls. I like using a combination of julienned carrots, bell peppers, cucumbers, and shredded red cabbage. Their textures and colors make the rolls both crunchy and visually stunning. Feel free to substitute or add lettuce, avocado, or bean sprouts.

Fresh herbs like mint, basil, and cilantro take these rolls to the next level. They add a pop of flavor that contrasts beautifully with the creamy peanut sauce. If you're not a fan of one, feel free to skip or double up on your favorite.

Rice noodles or vermicelli can be added for a more filling option. They're optional but add a nice chew and help hold the roll together. Just be sure not to overcook them, as they can become mushy.

To make the peanut dipping sauce, you'll need creamy peanut butter, soy sauce, rice vinegar, maple syrup or honey, garlic, and a splash of water to thin it out. Some like a touch of Sriracha for heat. Blend until smooth and adjust to taste.

You’ll also need a shallow dish or pie plate for soaking the rice paper and a clean surface or damp towel for rolling.

How To Make This Vegetable Spring Rolls With Peanut Sauce Recipe

Making these vegetable spring rolls is much easier than you might think. Here’s how to do it step-by-step.

Start by prepping all your vegetables. Slice the carrots, cucumbers, bell peppers, and red cabbage into thin matchsticks. Wash and dry your herbs. If you're using rice noodles, cook them according to the package instructions, rinse in cold water, and set aside.

Next, make your peanut sauce. In a small bowl or blender, combine creamy peanut butter, soy sauce, rice vinegar, maple syrup or honey, minced garlic, and a bit of warm water. Blend or whisk until smooth and creamy. Taste and adjust—add more sweetener if it’s too salty, or more vinegar for brightness.

Now it’s time to set up your rolling station. Fill a large shallow bowl or pie plate with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds, just until soft but still slightly firm. Lay it flat on a damp cutting board or clean towel.

Layer your ingredients in the center of the wrapper—start with a few pieces of each veggie, a small bundle of noodles (if using), and a few leaves of your chosen herbs. Be careful not to overstuff.

To roll, fold the sides of the wrapper over the filling, then roll from the bottom up, keeping everything tight but gentle to avoid tearing. Repeat with the remaining wrappers and fillings.

Serve immediately with the peanut dipping sauce, or cover with a damp cloth and refrigerate for up to 2 hours. The whole process takes about 30–40 minutes, and the result is a colorful, healthy, and totally craveable dish.

Storage Options

These spring rolls are best enjoyed fresh, but they can be stored for short periods with the right prep. If you're making them ahead, keep them from sticking together by placing parchment or plastic wrap between each roll.

To store, line an airtight container with a damp paper towel, arrange the spring rolls in a single layer, and top with another damp paper towel before sealing. This helps prevent the rice paper from drying out and becoming tough.

Stored properly in the fridge, they’ll keep for about 1–2 days. After that, the rice paper can become rubbery and the vegetables lose their crunch.

Reheat isn't really necessary—these are meant to be eaten cold or at room temperature. However, let them sit out for 15 minutes if they’ve just come from the fridge to allow the flavors to shine.

Variations and Substitutions

One of the best things about vegetable spring rolls is how customizable they are. You can easily adapt them based on dietary needs or whatever ingredients you have on hand.

For a protein boost, try adding shrimp, tofu, or grilled chicken. Just slice into thin strips and layer in with your veggies. Tofu is a great vegan option and soaks up flavor beautifully.

Swap out the peanut sauce for hoisin, sweet chili, or a simple soy-ginger dipping sauce if you have a peanut allergy or just want variety.

Don’t have rice paper? Try using large lettuce leaves like butter or romaine as a wrap alternative. It’s a low-carb twist that still delivers on crunch.

Mix up your veggies based on the seasons. In the summer, add mango or avocado. In cooler months, go with roasted sweet potato or even pickled radishes for a tangy kick.

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