Vegetable Spring Rolls With Peanut Sauce Recipe

There's something so satisfying about biting into a fresh vegetable spring roll—that delightful crunch, the cool burst of flavor, and the creamy, nutty dip that ties it all together. These rolls are the perfect marriage of texture and taste, offering a light yet flavorful experience that leaves you feeling refreshed.

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I started making these vegetable spring rolls during a particularly hot summer when cooking over the stove felt unbearable. They've since become my go-to for light lunches, potluck contributions, and a colorful appetizer that always impresses. Plus, they’re endlessly customizable and fun to make with kids or guests.

Let’s dive into why these Vegetable Spring Rolls with Peanut Sauce deserve a spot in your weekly rotation.

Why You'll Love This Vegetable Spring Rolls With Peanut Sauce Recipe

These spring rolls check every box for a fresh, flavorful, and healthy dish that never gets boring.

First off, they are incredibly quick and easy to make. Once you've prepped your vegetables, assembly takes less than 20 minutes. No stove, no oven—just fresh ingredients and a bowl of warm water to soften your rice paper.

They're also perfectly light yet satisfying. The raw veggies deliver crunch and hydration, while the peanut sauce adds richness and depth. It’s the ultimate balance of healthy and indulgent.

Budget-friendly and made with simple, everyday ingredients, these spring rolls make an affordable choice whether you're feeding a family or meal-prepping for the week.

Best of all, they are incredibly versatile. Swap out the veggies, toss in some tofu or shrimp, or play with herbs to make them your own. The possibilities are endless, and every variation tastes just as amazing.

Whether you’re hosting a party or looking for a creative way to eat more vegetables, this recipe fits the bill beautifully.

Ingredients Notes

The beauty of these vegetable spring rolls lies in the fresh, vibrant produce and the dreamy peanut sauce that brings it all together.

Rice paper wrappers are the essential outer shell that holds everything together. They start out stiff and papery but transform into delicate, chewy wraps after a quick dip in warm water. Look for them in the Asian foods section of most grocery stores.

Fresh vegetables are the stars of this dish. I love using a mix of shredded carrots, julienned cucumber, red bell peppers, and purple cabbage for their crunch, color, and nutritional punch. Feel free to add avocado slices or bean sprouts for extra creaminess and texture.

Fresh herbs like mint, basil, and cilantro elevate the flavor to something truly special. They add brightness and an aromatic finish that makes each bite pop.

The peanut sauce is rich, creamy, and just a little bit tangy. It typically includes peanut butter, soy sauce, lime juice, garlic, a touch of honey or maple syrup, and a splash of water to thin it out. You can spice it up with sriracha or chili garlic sauce if you like some heat.

You'll also need a large shallow dish for softening the rice paper and a damp towel or cutting board for rolling your spring rolls without sticking.

How To Make This Vegetable Spring Rolls With Peanut Sauce Recipe

Making these spring rolls is a fun and tactile experience. Once you get the hang of rolling, you'll find yourself whipping them up with ease.

Start by preparing all your vegetables. Julienne the carrots, cucumbers, and bell peppers into thin matchsticks, shred the cabbage finely, and set out your herbs. Arrange everything on a large plate or tray for easy access during assembly.

Next, fill a large shallow dish or bowl with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds until it becomes soft and pliable. Be gentle—they’re delicate once softened.

Place the softened wrapper on a damp surface like a clean cutting board or kitchen towel. In the center of the wrapper, layer a small amount of each vegetable and a few herb leaves. Be mindful not to overfill, or the roll may tear.

To roll, fold the sides inward like a burrito, then roll tightly from the bottom up. The wrapper will stick to itself, sealing the roll. Repeat the process with the remaining ingredients.

For the peanut sauce, whisk together peanut butter, soy sauce, lime juice, minced garlic, and sweetener until smooth. Add water a little at a time until it reaches your desired consistency. Taste and adjust the seasoning, adding chili sauce if desired.

From start to finish, the process takes about 30 minutes, and you'll have a beautiful platter of vibrant spring rolls ready to dip and devour.

Storage Options

These vegetable spring rolls are best enjoyed fresh, but they can be stored for later with a little care.

Wrap individual rolls in plastic wrap or parchment paper to prevent them from sticking together. Place them in an airtight container and refrigerate. They should stay fresh for up to 2 days.

To keep them from drying out, place a damp paper towel over the rolls before sealing the container. This helps maintain moisture without making them soggy.

Store the peanut sauce in a separate airtight jar or container in the fridge. It will keep well for up to a week. Give it a good stir or add a splash of water before serving, as it may thicken over time.

When you're ready to eat, there's no need to reheat—just dip and enjoy! If the wrappers have firmed up in the fridge, let them sit at room temperature for 10-15 minutes to soften slightly.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize to your tastes or dietary needs.

Want to add protein? Try tofu, shrimp, or grilled chicken slices. Just make sure they’re cooked and cooled before adding to your rolls.

For a lower-carb option, you can use collard green leaves or lettuce wraps instead of rice paper. These offer a fresh crunch and are perfect for anyone avoiding grains.

Feel free to swap out the vegetables based on what you have on hand. Zucchini, mango, or even apple slices add a fun twist and burst of sweetness.

If you’re allergic to peanuts or prefer something different, you can make the dipping sauce with almond butter, sunflower seed butter, or even a simple soy-ginger vinaigrette.

Don’t be afraid to get creative and mix things up. These spring rolls are incredibly forgiving, and each new combination brings something fresh and delicious to the table.

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