Vegetable Spring Rolls With Peanut Sauce Recipe

Some recipes just scream “fresh,” and these vegetable spring rolls with peanut sauce are one of them. The combination of crisp veggies, fragrant herbs, and creamy avocado, all wrapped in delicate rice paper, is simply irresistible. And the peanut sauce? It’s the kind of dipping sauce you’ll want to drizzle on everything.

this RECIPE

I remember the first time I made these—it was a warm summer evening, and I was craving something light but satisfying. I had just returned from the farmer’s market with a bag full of vibrant produce and thought, why not try my hand at homemade spring rolls? I’ll admit, my first few rolls were a little wonky, but by the third one, I had the technique down. The flavors were so fresh and bright, and that peanut sauce had the perfect balance of nutty, tangy, and spicy. Since then, this recipe has become a staple in my kitchen, especially when I need a quick, healthy meal that feels special.

A little backstory on spring rolls

Spring rolls have roots in various Asian cuisines, including Vietnamese, Thai, and Chinese. The fresh Vietnamese-style rolls, often called gỏi cuốn, are typically packed with herbs, vermicelli noodles, shrimp, and vegetables, all wrapped in translucent rice paper. Unlike fried spring rolls, these are served fresh and cold, making them a perfect warm-weather dish. Over time, people have adapted them in countless ways, swapping proteins, adjusting the veggies, and experimenting with different dipping sauces.

The freshest ingredients for the best rolls

The beauty of these spring rolls is that they’re endlessly customizable. Here’s a closer look at the key ingredients:

• Rice paper wrappers: These delicate, slightly chewy sheets hold everything together. They can be tricky to work with at first, but once you get the hang of it, they’re a breeze. If you can’t find them, large lettuce leaves can make a great alternative for a low-carb version.
• Leafy greens & fresh herbs: Basil, mint, and cilantro bring a fresh, aromatic punch, while lettuce adds structure. If you’re out of one, don’t stress—just use more of the others!
• Carrots & cabbage: These add a lovely crunch and color. I sometimes swap in julienned zucchini or radish for variety.
• Bell pepper & cucumber: Both bring a juicy crispness that keeps each bite refreshing. Try using mango or jicama for a slightly sweet twist.
• Avocado: Creamy and rich, it balances the crunchiness of the other veggies. If you’re not a fan, try adding hummus or a little mashed sweet potato for a similar texture.

Must-have kitchen tools for rolling success

• A large, shallow dish: For soaking the rice paper wrappers, a pie plate or wide bowl works perfectly.
• A clean, damp towel: This helps prevent the rice paper from sticking to your work surface.
• A sharp knife: Essential for slicing veggies thinly and evenly.
• A cutting board & workspace: You’ll need some room to assemble everything, so clear a space before you start rolling.

Step-by-step: how to roll like a pro

1. Soften the rice paper: Fill a shallow dish with warm water. Dip one rice paper wrapper in for about 10-15 seconds until just pliable. Don’t over-soak—it will continue softening as you work.
2. Layer the fillings: Place the wrapper on a damp surface. Arrange lettuce, herbs, and veggies in the center. Keep everything in a compact pile to make rolling easier.
3. Roll it up: Fold the bottom edge of the wrapper over the filling, tuck in the sides, then roll it up tightly, like a burrito. If the wrapper rips, don’t worry—just try again with a fresh one!
4. Repeat & keep covered: Place the finished rolls under a damp towel to prevent drying out while you finish the batch.

The magic of peanut sauce

This peanut sauce is creamy, tangy, a little sweet, and has just the right amount of heat.

How to make it

1. In a small bowl, whisk together ¼ cup peanut butter, 4 teaspoons soy sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, 1 teaspoon chili garlic sauce, and 1 teaspoon grated ginger.
2. Add 2-3 tablespoons of water, whisking until you reach your desired consistency. If it thickens too much later, just add a splash of water and stir.

Fun ways to customize your rolls

• Make it protein-packed: Add grilled tofu, shrimp, or shredded chicken for extra substance.
• Go fully raw: Swap out peanut sauce for a cashew or tahini-based dip to keep things completely raw and vegan.
• Spice it up: Add thin slices of jalapeño or a drizzle of sriracha inside the rolls for extra heat.
• Try a fruity twist: Mango, pineapple, or strawberries add a sweet contrast to the savory elements.

How to serve & make it look amazing

These spring rolls look beautiful on their own, but a little extra effort in presentation goes a long way. Arrange them on a platter with small bowls of peanut sauce for dipping. Sprinkle some crushed peanuts or sesame seeds on top for extra texture. If you’re serving these for guests, consider slicing them in half at an angle to show off the colorful filling.

What to drink with your spring rolls?

A crisp, chilled drink pairs wonderfully with these rolls. Try a citrusy iced green tea, a cold Vietnamese iced coffee, or a light white wine like Sauvignon Blanc. If you’re going for a cocktail, a mojito or a cucumber gin spritz complements the fresh flavors beautifully.

Storage & meal prep tips

Spring rolls are best enjoyed fresh, but if you need to store them, wrap each one individually in plastic wrap and place them in an airtight container. They’ll stay fresh for about 24 hours in the fridge. If the wrappers become a little dry, lightly dampen them with a paper towel before eating. The peanut sauce can be stored separately in the fridge for up to a week—just give it a stir before using.

Scaling the recipe up or down

Making more or fewer rolls is easy. Just adjust the filling quantities accordingly. One tip: if making a large batch, prepare all your fillings before softening the wrappers so you can roll quickly without them getting too sticky.

Common hiccups & how to fix them

• Rice paper keeps tearing: Try soaking it for a shorter time or working with slightly cooler water.
• Rolls are too loose: Tightly pack the fillings and roll with gentle but firm pressure.
• They’re sticking together: Keep them spaced apart or place parchment paper between layers when storing.

Give these a try & make them your own!

These vegetable spring rolls are one of those recipes that never gets old. They’re fresh, flavorful, and endlessly adaptable. Whether you’re making them for a quick lunch, a dinner party appetizer, or a fun hands-on meal with friends, they’re always a hit. Play around with different ingredients, sauces, and flavors to find your perfect combination!

FAQ

1. Can I make these ahead of time?
Yes! Just wrap them individually in plastic wrap and store them in the fridge for up to a day.

2. What can I use instead of peanut butter?
Almond butter, cashew butter, or even sunflower seed butter work well!

3. How do I keep the rice paper from sticking?
Keep your work surface damp and store finished rolls under a damp towel.

4. Can I use a different dipping sauce?
Absolutely! Hoisin sauce, sweet chili sauce, or a soy-ginger dip are all great options.

5. Are these gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari in the peanut sauce.

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