These fresh Vegetable Spring Rolls with Peanut Sauce are a quick and easy meal. They're made in 15 minutes. The sauce is sweet and spicy.
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Vegetable Spring Rolls with Peanut Sauce are one of my favorite go-to meals when I want a quick meal. They take only a few minutes to make so they are perfect for a weeknight meal.
I always make a large batch of the Peanut Sauce recipe so that I can eat some the next day. The peanut sauce is so good you'll want to lick the bowl!
The peanut sauce works well in a wrap or pinwheels, as a dressing on a salad, or mixed with Thai noodles and served hot. I've made the peanut sauce so many times that I know it by heart.
Sometimes I switch it up by using brown rice vinegar or mirin instead of lime juice. I've also made it with coconut milk, like in my Vegan Thai Salad recipe.
Serve some of my Lemon Kombucha Recipe or Homemade Lemon Lime Soda with them.
Jump to:
❤️ Why You'll Love Them
- They are an easy weeknight meal.
- They are healthy and satisfying.
- They are just as good, if not better than take-out.
Are They Vegan?
This spring rolls recipe is not only vegan but gluten-free as well.
What Are They Made Of?
Fresh spring rolls typically have ingredients like cucumber, rice noodles, carrots, bean sprouts, green onions, cilantro, mint, and basil.
For this recipe, I used julienned cucumber, carrots, sliced avocado, cilantro, and mint in rice spring roll wrappers.
🧾 Ingredients
Peanut Dipping Sauce
- Peanut butter: I used all-natural creamy peanut butter. You could also use shelf-stable peanut butter.
- Sweet red chili sauce: Adds a sweet and spicy flavor.
- Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce.
- Lime juice or brown rice vinegar: You can use either one. They both taste good in this recipe.
- Sriracha sauce: Adds spice.
You could also use my sweet chili mango dipping sauce.
Spring Rolls
- Cucumber: I used an English cucumber because it is less bitter than other varieties.
- Carrots and avocado: You could also use red bell pepper and/or sliced mango.
- Cilantro: I know some people hate cilantro. You could leave it out or use lettuce or other greens.
- Mint: You can leave it out or use basil instead.
- Rice spring roll wrappers: I used white rice paper wrappers. Both brown rice and white rice work.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Red bell pepper
- Sliced mango
- Rice noodles
- Bean sprouts
- Green onions
- Lettuce or other greens
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🔪 Instructions
Peanut Sauce
Step 1: In a bowl add peanut butter, sweet chili sauce, lime juice or brown rice vinegar, tamari, and sriracha sauce.
Step 2: Add water as needed. Whisk until smooth and creamy.
Vegetable Spring Rolls
Step 1: First, dip a rice paper wrapper in warm water. Lay flat on a cutting board or plate.
Step 2: Lay julienned cucumber, carrots, sliced avocado, cilantro, and mint in the middle of the wrapper. Just like you are rolling a burrito, fold the sides over, then the side closest to you.
Step 3: While tucking the veggies in tightly, roll them away from you. The wrapper will dry and stick to itself.
Making spring rolls can take a little practice. You may tear a few wrappers while you get the hang of it. If you don't overstuff the spring rolls, you'll have a greater chance of making the perfect spring roll.
Use a sharp knife to cut them in half, if desired.
Can They Be Made Ahead of Time?
You can do one of two things. If you are going to eat the spring rolls later in the day, you can place a damp paper towel over the spring rolls. Keep the spring rolls away from heat.
If you are going to eat your spring rolls the next day, wrap them tightly in plastic wrap. This option is perfect for a vegan brown bag lunch.
The peanut sauce can be made several days ahead of time.
How to Prevent Them From Sticking
If your wrapper starts to stick to itself, dip your fingers in warm water and spread out the edges of the wrapper. You can also dunk the wrapper back in the warm water if it's sticking in several places.
👩🏻🍳 Recipe FAQs
When packed with veggies like in this recipe, Vietnamese spring rolls are healthy.
Spring rolls are best eaten immediately after making them. However, you can cover them with a damp towel or wrap them in plastic wrap.
Spring Roll Recipes
🎥 Video
This post was originally posted on April 18, 2015. I added new photos, a video, and text when I republished it.
If you tried this Vegetable Spring Rolls Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegetable Spring Rolls with Peanut Sauce
Ingredients
Peanut Dipping Sauce
- ¼ cup peanut butter
- ¼ cup sweet red chili sauce
- 1 tablespoon low sodium gluten free tamari
- 2 tablespoons lime juice or brown rice vinegar
- Water to thin out sauce
- 2 teaspoons sriracha sauce
Spring Rolls
- 4 brown rice paper wrappers
- ½ cup carrots julienned
- ½ cup cucumbers julienned
- 1 avocado sliced
- ¼ cup mint leaves
- ¼ cup cilantro
Instructions
Peanut Dipping Sauce
- Mix all ingredients together until smooth.
Spring Rolls
- Heat 2 cups of water on the stove or in the microwave until hot to the touch (approx. 3 ½ minutes).
- After water is heated, put the water in a container that is large enough to hold the brown rice paper wraps.
- Dip one of the wraps in the water, turning until it is pliable.
- Put the wrap flat on a plate and fill with carrot, cucumber, avocado, mint and cilantro.
- Roll like you would a burrito, folding two of the sides in, then the other two.
- Repeat with each wrapper.
- Serve with Peanut Dipping Sauce.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Shannon says
Can you make these a day ahead of time?
Willow Moon says
I’ve read that if you cover them with a damp paper towel and wrap them in plastic wrap, you can make them ahead of time. I haven’t tried it because I normally make them right before I eat them. I made them once ahead of time (without the towel or plastic wrap), and the wrappers tend to dry out and tear from being in the fridge.
Jennifer Matamoros says
I prepared all of my ingredients and stored them in tupperware, so when I want to eat them tomorrow, I just have to prepare the rice paper. 🙂
Celtic Celiac says
Simple and elegant!