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Vegetable Spring Rolls With Peanut Sauce Recipe

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These fresh Vegetable Spring Rolls with Peanut Sauce are a healthy, vibrant, and flavorful appetizer packed with crunchy vegetables and served with a creamy, savory-sweet peanut dipping sauce. This easy-to-make dish is ideal for vegan, gluten-free, or low-calorie diets. Perfect as a snack, lunch, or party platter option.

Ingredients

Scale

For the Spring Rolls:

  • 8 rice paper wrappers

  • 1 cup shredded carrots

  • 1 cup shredded red cabbage

  • 1 cup julienned cucumber

  • 1 cup bell pepper, thinly sliced

  • 1 cup cooked vermicelli noodles

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh cilantro

  • 1/2 cup fresh basil (optional)

For the Peanut Sauce:

  • 1/4 cup creamy peanut butter

  • 2 tbsp soy sauce (or tamari for gluten-free)

  • 1 tbsp lime juice

  • 1 tbsp maple syrup or honey

  • 1 tsp grated fresh ginger

  • 1 small garlic clove, minced

  • 2–3 tbsp warm water (to thin as needed)

Instructions

  1. Prepare all vegetables and herbs. Cook vermicelli noodles according to package instructions and rinse with cold water.

  2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until pliable.

  3. Lay the softened wrapper on a flat surface. Add a small amount of each filling ingredient near the center.

  4. Fold the bottom of the wrapper over the filling, fold in the sides, then roll tightly.

  5. Repeat with remaining ingredients.

  6. In a small bowl, whisk together all peanut sauce ingredients, adjusting water to reach desired consistency.

  7. Serve spring rolls with the peanut sauce on the side.

Notes

  • You can swap veggies based on availability—try avocado, lettuce, or sprouts.

  • Keep wrappers moist but not too wet, or they’ll tear.

  • Store spring rolls covered with a damp paper towel in the fridge for up to 1 day.

Nutrition

Find it online: https://cookingwithjessica.com/vegetable-spring-rolls-with-peanut-sauce-recipe/