Vegetable Spring Rolls With Peanut Sauce Recipe

There’s something so satisfying about the crisp snap of a freshly made vegetable spring roll. The vibrant medley of colorful vegetables wrapped in delicate rice paper pairs perfectly with a creamy, savory peanut sauce that’s downright addictive.

I first fell in love with these spring rolls during a summer trip to Vietnam, where I learned how easy and fun they are to make at home. Since then, they’ve become a staple in my kitchen — perfect for light lunches, quick appetizers, or a fun family dinner assembly line.

Let’s dive into what makes these vegetable spring rolls with peanut sauce so irresistible.

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

Get ready to add a new favorite to your recipe collection. These vegetable spring rolls with peanut sauce deliver freshness, crunch, and bold flavors in every bite.

First of all, they’re incredibly quick and easy to prepare. Once you’ve done the simple prep work, you can assemble a dozen rolls in just minutes — perfect for busy weeknights or last-minute guests.

They’re also wonderfully healthy and light. Packed with crisp vegetables and herbs, these rolls are naturally low in calories but high in vitamins, fiber, and vibrant flavor.

From a budget-friendly standpoint, they’re hard to beat. You can make a generous batch for a fraction of the cost of takeout, using simple produce from your local market.

And let’s not forget how versatile they are. You can mix and match fillings based on what’s in season or what you have on hand, making them perfect for picky eaters or dietary preferences.

Whether you’re hosting a dinner party or looking for a light lunch, these spring rolls fit the bill every time.

Ingredients Notes

The beauty of these vegetable spring rolls lies in their fresh, simple ingredients that come together to create something magical.

Rice paper wrappers are the star of the show. These translucent sheets become soft and pliable once dipped briefly in warm water, making them perfect for wrapping up your colorful fillings. Look for them in the Asian section of your grocery store.

Fresh vegetables bring crunch and vibrant color. I love using a combination of julienned carrots, thinly sliced bell peppers, shredded purple cabbage, cucumber sticks, and bean sprouts. The variety of textures and flavors keeps every bite interesting.

Fresh herbs elevate the flavor profile. Fragrant mint, cilantro, and Thai basil add bright, herbal notes that balance beautifully with the peanut sauce. Don’t skip these — they make a world of difference!

Cooked rice noodles or vermicelli add a subtle chewy texture that rounds out the filling. They’re optional, but I highly recommend including them for a more substantial roll.

For the peanut sauce, creamy peanut butter serves as the rich, nutty base. Blended with soy sauce, rice vinegar, a splash of sesame oil, garlic, ginger, and a touch of honey or maple syrup, it creates the perfect dipping companion for your rolls.

You won’t need any fancy equipment — just a cutting board, sharp knife, and a large shallow dish for soaking the rice paper.

How To Make This Vegetable Spring Rolls With Peanut Sauce

Creating these beautiful spring rolls is easier than you think. Here’s a simple walkthrough to guide you through every step.

Start by prepping your fillings. Wash and slice all your vegetables into thin, even strips. Lay them out on a clean surface or platter for easy assembly. Cook your rice noodles according to package directions, then rinse under cold water to stop the cooking and prevent sticking.

Next, prepare the peanut sauce. In a medium bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and honey or maple syrup. Add warm water a tablespoon at a time to thin the sauce to your desired consistency — it should be smooth and pourable but not runny.

Fill a large shallow bowl or pie plate with warm water. Submerge one rice paper wrapper for about 10-15 seconds, just until it softens. Don’t over-soak, or it may tear easily.

Place the softened wrapper on a clean, damp kitchen towel or cutting board. In the center of the wrapper, layer a small handful of rice noodles, followed by your sliced vegetables and fresh herbs. Be careful not to overfill — less is more when it comes to rolling.

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

Serve your spring rolls immediately with a generous bowl of peanut sauce for dipping. The entire process takes about 30-40 minutes from start to finish, depending on your chopping speed and how many rolls you’re making.

Storage Options

These vegetable spring rolls are best enjoyed fresh, but you can store leftovers with a little care.

For short-term storage, place the rolls in a single layer on a tray lined with damp paper towels. Cover with another damp paper towel and tightly wrap with plastic wrap. This helps prevent the rice paper from drying out and becoming tough. They’ll stay fresh in the refrigerator for up to 24 hours.

If you need to store them longer, you can refrigerate them for up to 2 days, but the texture may become slightly chewy as the rice paper absorbs moisture from the fillings.

The peanut sauce stores beautifully. Transfer any leftover sauce to an airtight container and refrigerate for up to one week. Stir well before serving, as it may thicken slightly in the fridge.

To refresh leftover rolls, let them sit at room temperature for 10-15 minutes before serving. This helps the rice paper regain its softness.

Variations and Substitutions

The fun part about these spring rolls is how endlessly customizable they are. Here are some ideas to inspire you:

For added protein, try adding cooked shrimp, shredded chicken, or sliced tofu. They blend seamlessly with the fresh vegetables and make the rolls more filling.

If you prefer a spicy kick, add thinly sliced jalapeños or a drizzle of sriracha inside the roll, or mix chili flakes into your peanut sauce.

Experiment with different vegetable combinations based on what’s in season. Avocado slices, mango strips, or even pickled radish add exciting flavors and textures.

To make the recipe gluten-free, ensure you’re using gluten-free soy sauce or substitute with tamari or coconut aminos in the peanut sauce.

For a nut-free option, substitute sunflower seed butter or tahini for the peanut butter in the sauce. Both work wonderfully and still provide a creamy, rich dipping experience.

Don’t be afraid to get creative and tailor the rolls to your taste. The possibilities are nearly endless, and half the fun is experimenting with new combinations!

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