Vegetable Spring Rolls With Peanut Sauce Recipe

There's nothing quite like the satisfying crunch of Vegetable Spring Rolls with Peanut Sauce to kick off a meal or enjoy as a light, fresh snack. Crisp veggies wrapped in delicate rice paper, paired with a creamy, nutty dipping sauce—it’s a flavor-packed combo that hits all the right notes.

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I first started making these after falling in love with the ones from a local Thai restaurant. One weekend, I decided to recreate them at home, and to my surprise, they were not only incredibly easy, but also a hit with friends and family. Now they’re a regular in my rotation, especially during warmer months when light, no-cook meals are a must.

These spring rolls are quick to assemble, endlessly customizable, and perfect for parties, lunches, or meal prep. Let’s dive into why you’ll love them.

Why You’ll Love These Vegetable Spring Rolls with Peanut Sauce

Get ready to fall in love with a dish that’s as fun to make as it is to eat. These Vegetable Spring Rolls with Peanut Sauce are a refreshing, vibrant way to enjoy fresh produce in every bite.

First off, they’re incredibly quick and easy. Once your vegetables are prepped, rolling them up takes less than 20 minutes. It's the kind of recipe that's ideal for busy weeknights, or when you just don’t want to turn on the stove.

They’re also super healthy. Packed with raw veggies, these rolls are full of fiber, antioxidants, and crunch. Pair that with a homemade peanut sauce full of healthy fats and protein, and you’ve got a balanced, nourishing snack or meal.

Next up, they’re budget-friendly. You can make a whole platter of these for a fraction of the price of takeout. Most of the ingredients—like carrots, cucumbers, and lettuce—are pantry or fridge staples.

And perhaps best of all, they’re customizable. You can easily adapt the fillings based on what you have or your personal taste—add tofu, vermicelli noodles, even mango for a sweet twist.

Once you get the hang of rolling, you’ll be making these again and again. Now let’s take a closer look at the simple, fresh ingredients that make these spring rolls shine.

Ingredient Notes

The beauty of these Vegetable Spring Rolls lies in their fresh, colorful ingredients. Each one brings something unique to the texture and flavor party, and together they create the ultimate refreshing bite.

Rice paper wrappers are the foundation of every good spring roll. These translucent sheets are made from rice flour and water and become pliable once soaked briefly in warm water. They’re a blank canvas—soft yet strong enough to hold all the crunchy fillings.

Julienned carrots and cucumbers add that essential crunch. Carrots offer a hint of sweetness while cucumbers provide coolness and moisture. Cut them into thin matchsticks so they nestle neatly into each roll.

Red bell peppers give a vibrant pop of color and a mild sweetness. Their crisp texture works perfectly in contrast to the soft rice paper. You can also substitute with yellow or orange peppers for a different flavor profile.

Leafy greens, like romaine or butter lettuce, add a soft layer and keep the other fillings together. They're also great for adding volume and fiber. If you like herbs, toss in some fresh mint or cilantro—they elevate the flavor with a burst of brightness.

The peanut sauce is the soul of the dish. Made with creamy peanut butter, soy sauce, lime juice, garlic, and a touch of honey or maple syrup, it’s salty, tangy, and just a little sweet. You’ll want to dip everything in it—spring rolls, veggies, or even spoon it straight from the bowl.

All you really need is a cutting board, a sharp knife, a large shallow bowl for soaking the rice papers, and a clean surface for rolling. No special appliances required.

How To Make These Vegetable Spring Rolls

Creating these colorful rolls is easier than you think—and honestly, a lot of fun! Here’s how to get rolling like a pro.

Start by prepping all your vegetables. Julienne the carrots, cucumbers, and bell peppers into thin strips. Wash and dry your leafy greens and herbs. It helps to have everything laid out in a "roll station" so assembly is quick and efficient.

Next, fill a large shallow bowl or pie plate with warm water. Submerge one rice paper wrapper in the water for about 10–15 seconds, until it softens but is still slightly firm. Lay it flat on a clean, damp kitchen towel or cutting board.

Now, it’s time to build! Place a few strips of each vegetable and a piece of lettuce in the bottom third of the wrapper. Add a sprinkle of herbs if using. Don’t overstuff—it makes rolling harder and can cause tearing.

To roll, fold the sides inward over the filling. Then, starting from the bottom, roll up tightly like a burrito. The rice paper will seal itself. Repeat with remaining wrappers and fillings.

For the peanut sauce, whisk together peanut butter, soy sauce, lime juice, minced garlic, and a bit of maple syrup or honey in a small bowl. Add warm water, a tablespoon at a time, to thin to your desired consistency.

The whole process—from prep to rolling—takes about 30 minutes. Once done, serve immediately with a side of that irresistible peanut sauce. These are best enjoyed fresh, when the wrappers are soft and the veggies are crisp.

Storage Options

Spring rolls are best eaten fresh, but if you’re planning ahead, you can store them for later with a few precautions.

Wrap each roll individually in plastic wrap or damp parchment paper. This helps prevent sticking and keeps them from drying out. Place the wrapped rolls in an airtight container and store them in the refrigerator.

They’ll stay fresh for about 1–2 days. After that, the rice paper can become chewy and the vegetables lose their crispness.

Store the peanut sauce separately in a small airtight container. It will keep in the fridge for up to 5 days. If it thickens, just stir in a little warm water until smooth again.

To serve leftovers, let the rolls come to room temperature for 10–15 minutes. You can even gently rehydrate stiff rice paper by wrapping the roll in a damp paper towel for a few minutes.

Variations and Substitutions

One of the best things about spring rolls is how versatile they are. Don’t be afraid to mix things up based on your tastes or what’s in your fridge.

Try adding tofu for a protein boost. Pan-fry or bake it until golden, then slice into strips and add to your filling lineup. It makes the rolls more satisfying as a meal.

Add vermicelli rice noodles for a more traditional touch. Cook them according to package instructions, then layer in with the veggies. They help bind everything together and add a lovely chewy texture.

Swap out the veggies based on the season. Shredded purple cabbage, avocado slices, or even thin mango strips work beautifully. Mango especially adds a tropical sweetness that pairs wonderfully with the peanut sauce.

If you have a peanut allergy, use almond butter or sunflower seed butter in the sauce instead. The flavor will be slightly different, but just as delicious and creamy.

And don’t forget the herbs! Fresh Thai basil, mint, or cilantro can completely transform the flavor of the rolls. Try mixing and matching for your perfect combo.

Spring rolls are meant to be played with—so go ahead and experiment! Once you make them a few times, you’ll discover your favorite filling combinations and find yourself making them often.

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