Vegetable Spring Rolls With Peanut Sauce Recipe

There's something undeniably satisfying about biting into a crisp, colorful vegetable spring roll dipped in rich, creamy peanut sauce. The crunch of fresh veggies wrapped in delicate rice paper, paired with the bold, nutty dip, creates a flavor explosion that's hard to resist.

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I first started making these rolls after a trip to a local Vietnamese café left me obsessed with their light-yet-filling texture. They’ve since become a staple in our house, especially during warmer months when I crave something fresh, fast, and fun to eat.

The best part? These Vegetable Spring Rolls with Peanut Sauce are as versatile as they are delicious. Let’s dive into why you’re going to fall in love with this recipe.

Why You’ll Love These Vegetable Spring Rolls

If you’re looking for a no-fuss appetizer, light lunch, or healthy snack, these spring rolls check every box. They’re easy to make, endlessly customizable, and surprisingly satisfying.

First off, they’re incredibly quick to assemble. With a bit of prep work, you can roll up a platter of these beauties in under 30 minutes. That makes them perfect for weeknight dinners or spontaneous gatherings.

They’re also refreshingly healthy. Packed with raw vegetables like carrots, bell peppers, and cucumber, these rolls are naturally vegan and gluten-free, but never short on flavor.

Budget-conscious? You’re in luck. These rolls rely on inexpensive pantry and produce staples. You can even make the peanut sauce with ingredients you probably already have on hand.

Lastly, they’re a blank canvas for creativity. Swap in different veggies, add tofu or shrimp, or play with herbs and sauces to suit your preferences. The possibilities are endless.

Whether you're feeding kids, impressing guests, or treating yourself, this recipe is sure to become a regular in your rotation.

Ingredients Notes

The magic of these spring rolls lies in their bright, fresh ingredients and the savory-sweet peanut sauce that ties everything together. Here’s a closer look at what you’ll need and why it works.

Rice paper wrappers are the foundation of the roll. Once dipped in warm water, they become soft and pliable, making them perfect for wrapping around crisp vegetables. Look for them in the international aisle or Asian markets.

Carrots, bell peppers, and cucumber are my go-to trio for crunch and color. Julienned into thin matchsticks, they add texture, freshness, and visual appeal to every bite. You can sub in whatever veggies you have on hand—just aim for variety in color and crunch.

Fresh herbs like mint, cilantro, and Thai basil elevate the rolls with vibrant, aromatic notes. Don’t skip these—they add a layer of complexity that really makes the rolls sing.

Rice vermicelli noodles add body and a subtle chewiness to the rolls. Cook them according to the package instructions and rinse with cold water to prevent sticking.

For the peanut sauce, you’ll need peanut butter, soy sauce, lime juice, garlic, and a touch of sweetness from honey or maple syrup. It’s creamy, tangy, and a little spicy if you add sriracha. Blend until smooth for a dip that’s as addictive as it is easy.

You won’t need much equipment—a cutting board, knife, and a shallow dish for soaking the rice paper are your essentials. A food processor or whisk helps with the sauce, but even a fork will do in a pinch.

How To Make These Vegetable Spring Rolls

Making these spring rolls is more straightforward than you might think. Here’s how to bring them to life, step by step.

Start by prepping all your fillings. Wash and julienne your vegetables into thin strips, cook your rice vermicelli noodles, and set out your herbs. Having everything ready in a mise en place setup makes rolling a breeze.

Fill a shallow dish or large plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Lay it flat on a clean cutting board or damp kitchen towel.

Layer your ingredients in the center of the wrapper—start with a small pile of noodles, then add your veggies and herbs. Be careful not to overfill, or the wrapper might tear.

Fold the sides of the wrapper inward, then roll tightly from the bottom up, like a burrito. It might take a few tries to get the hang of it, but don’t worry—your rolls don’t have to be perfect to be delicious.

To make the peanut sauce, whisk or blend together peanut butter, soy sauce, lime juice, minced garlic, and your sweetener of choice. Add a splash of water to reach your desired consistency, and adjust the spice level to taste.

From start to finish, these spring rolls can be ready in about 30 minutes. Serve them chilled or at room temperature, with a generous side of that irresistible peanut sauce.

Storage Options

These spring rolls are best enjoyed fresh, but they can be stored for later with a few simple tricks. Wrap each roll individually in plastic wrap or place them in an airtight container lined with damp paper towels to prevent drying out.

Stored this way, they’ll keep in the fridge for up to two days. The rice paper may firm up slightly, but the flavors will still be delicious.

The peanut sauce can be made in advance and stored separately in the fridge for up to a week. Just give it a good stir or a quick microwave zap to loosen it up before serving.

If you're planning to make them ahead for a party or lunchbox, assemble the rolls the night before and keep them chilled until you're ready to serve.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. Once you’ve got the basic method down, the door is wide open for experimentation.

For added protein, try adding strips of baked tofu, grilled shrimp, or even shredded rotisserie chicken. These additions make the rolls more filling without sacrificing their lightness.

Not a fan of peanut butter? Swap it for almond butter or sunflower seed butter for a similar creamy texture with a different flavor profile. You can also switch up the soy sauce for tamari or coconut aminos if you're avoiding gluten.

Play with the veggies too. Add avocado slices for richness, or toss in shredded purple cabbage for a pop of color and crunch. The more textures and hues, the better.

If you want some heat, include thinly sliced jalapeños or a drizzle of sriracha right in the roll. You can even flavor the rice noodles with a splash of sesame oil and lime juice for an extra punch.

The bottom line? These spring rolls are your playground. Mix, match, and modify to make them uniquely yours.

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