Vegetable Spring Rolls with Peanut Sauce
When it comes to light, flavorful meals that are packed with fresh veggies and bold taste, it’s hard to beat These Vegetable Spring Rolls with Peanut Sauce. These fresh rolls—also known as summer rolls or salad rolls are made with delicate rice paper wrappers and filled with colorful raw vegetables and herbs.
They’re not just a side dish—they make a refreshing, satisfying meal all on their own. And with a spicy peanut sauce made from peanut butter, soy sauce, and sesame oil, you’ll be dipping every last bite. If it’s your first time making your own spring rolls, don’t worry—after a little practice, you’ll be rolling like a pro.
Vietnamese spring rolls are typically fresh and uncooked (rice paper rolls), while Thai spring rolls are often fried.
Yes, but they’re best enjoyed fresh. To serve the next day, wrap each roll individually in plastic wrap and refrigerate.
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In addition to the homemade spring rolls peanut sauce, try sweet chili sauce, hoisin sauce, or chili garlic sauce for dipping.
Yes—spring roll wrappers (made from rice flour) are what makes these fresh spring rolls authentic. Look for them in Asian markets or online.
Absolutely! Cooked shrimp, tofu, or chicken are popular filling ingredients in both Vietnamese restaurants and at home.
Ingredient Notes
- Peanut butter – The creamy base of the homemade peanut sauce; adds richness and depth.
- Rice vinegar – Brings a tangy kick to balance the sweetness of the sauce.
- Soy sauce – Adds umami and saltiness to the peanut sauce recipe.
- Honey – A touch of sweetness to round out the savory elements.
- Toasted sesame oil – A small amount goes a long way in boosting flavor.
- Garlic & ginger – These aromatics create a flavorful backbone in the dipping sauce.
- Rice paper spring roll wrappers – The delicate outer layer made of rice flour that holds everything together.
- Butter lettuce – Adds crunch and helps keep fillings in place inside the wrap.
- Purple cabbage – A vibrant, crunchy addition that holds up well.
- Carrots – Classic choice for fresh spring rolls; adds sweetness and texture.
- Red & yellow bell peppers – For color, crunch, and mild sweetness.
- Avocado – Creamy and rich, for contrast to the crisp veggies.
- Persian cucumber – Cool, crisp, and ideal for veggie rolls.
- Cilantro – One of the fresh herbs that brings a signature Vietnamese restaurant-style flavor.
Vegetable Spring Rolls with Peanut Sauce Recipe
- Make the peanut sauce: Whisk together peanut butter, rice vinegar, soy sauce, honey, sesame oil, garlic, ginger, and a bit of hot water until smooth. Set aside.
- Prep your station: Fill a shallow pan or large bowl with warm water. Lay out a cutting board or clean surface with a damp towel or damp paper towel.
- Soften the wrapper: Submerge one rice paper sheet in the water for ~20 seconds, until pliable.
- Add fillings: On the lower edge of the wrapper, add a piece of lettuce, followed by your choice of fresh vegetables, avocado, and fresh cilantro.
- Roll it up: Fold the bottom over the filling, tuck in the sides like a burrito, and roll tightly.
- Repeat and serve: Keep rolls under plastic wrap or a damp paper towel until ready to serve.
Vegetable Spring Rolls with Peanut Sauce Recipe
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Ingredients
- ½ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 cloves garlic minced
- ½ teaspoon ginger paste or fresh grated ginger
- 2-3 tablespoons hot water
- 10 rice paper spring roll wrappers
- 1 head butter lettuce ribs removed
- 1 cup purple cabbage thinly sliced
- 1 large carrot thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 Perisian cucumbers or 1 small cucumber thinly sliced
- 1 avocado pitted, peeled and thinly sliced
- ⅓ cup cilantro roughly chopped
Instructions
- Begin by making your peanut sauce. In a medium bowl combine the peanut butter, rice vinegar, soy sauce, honey, sesame oil, garlic, ginger, and water and mix until fully combined and smooth, then set aside.
- To assemble the spring rolls, fill a wide shallow bowl or pie pan with about an inch of warm water. Submerge one rice paper wrap into the water and let it soften for about 20 seconds, you want it to be pliable but not super floppy. Carefully remove it and lay it flat on a damp lint free towel, or a flat clean surface.
- Leaving about an inch around the edges of the rice paper wrap, start by placing a few pieces of butter lettuce on a lower third of the wrap, then place a small handful of the cabbage, carrot, bell peppers, cucumber, avocado, and a few fresh herb leaves on top.
- Pick up the long edge of the wrap closest to the fillings and roll it over them, then fold the two outer edges in similar to wrapping a burrito, and then roll the wrap up completely.
- Repeat steps 2-4 with the rest of the wraps, and enjoy! Spring rolls are best served immediately.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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