Name: Vegetable Spring Rolls with Peanut Sauce Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 8 to 10 10-inch rice paper wrappers; 5 green leaf lettuce leaves, torn into large pieces; 1 cup fresh basil leaves; 3/4 cup fresh mint leaves; 3/4 cup chopped fresh cilantro leaves; 1 cup matchstick carrots; 1 cup shredded purple cabbage; 1 red bell pepper, thinly sliced; 1/2 English cucumber, seeded and cut into long matchsticks; 1 avocado, halved, peeled, seeded, and thinly sliced; Kosher salt and freshly ground black pepper, to taste; 1/4 cup creamy peanut butter; 4 teaspoons reduced sodium soy sauce; 1 tablespoon freshly squeezed lime juice; 2 teaspoons brown sugar; 1 teaspoon chili garlic sauce (or more, to taste); 1 teaspoon freshly grated ginger; 2-3 tablespoons water (to thin sauce)

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Introduction

These vegetable spring rolls are a fresh and vibrant appetizer perfect for any occasion. Wrapped in delicate rice paper and filled with crisp vegetables and herbs, they’re paired with a creamy, tangy peanut sauce that brings everything together beautifully.

The image shows a round white plate filled with 19 fresh spring rolls arranged tightly in a circular pattern. Each roll is cut in half, showing layers of bright green lettuce on the outside, followed by thin strips of orange carrot, purple cabbage, red bell pepper, and pale green cucumber inside, all wrapped in translucent rice paper. The plate sits on a white marbled surface scattered with shredded purple cabbage, julienned red bell pepper, cucumber sticks, orange carrot strips, crushed peanuts in a small white cup, and a small bowl of brown peanut sauce nearby. The scene is brightly lit and colorful, emphasizing the fresh vegetables and neat arrangement. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 to 10 10-inch rice paper wrappers
5 green leaf lettuce leaves, torn into large pieces
1 cup fresh basil leaves
3/4 cup fresh mint leaves
3/4 cup chopped fresh cilantro leaves
1 cup matchstick carrots
1 cup shredded purple cabbage
1 red bell pepper, thinly sliced
1/2 English cucumber, seeded and cut into long matchsticks
1 avocado, halved, peeled, seeded, and thinly sliced
Kosher salt and freshly ground black pepper, to taste
1/4 cup creamy peanut butter
4 teaspoons reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
1 teaspoon chili garlic sauce (or more, to taste)
1 teaspoon freshly grated ginger

Instructions

Step 1: Working one at a time, wet a rice paper wrapper by submerging it in warm water for 10 to 15 seconds until soft but still slightly firm. Transfer it to a clean work surface.
Step 2: Place a few pieces of lettuce, basil, mint, and cilantro in the center of the wrapper. Top with carrots, cabbage, bell pepper, cucumber, and avocado. Season lightly with salt and pepper.
Step 3: Fold the bottom edge of the wrapper tightly over the filling, then fold in the sides. Roll the wrapper from bottom to top carefully, ensuring the roll is snug without tearing the rice paper. Cover completed rolls with damp paper towels to keep them moist. Repeat with the remaining wrappers and filling.
Step 4: To prepare the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and grated ginger in a small bowl. Add 2 to 3 tablespoons of water, whisking until you reach your desired consistency.
Step 5: Serve the spring rolls immediately with the peanut sauce on the side for dipping.

Tips & Variations

For a protein boost, add cooked shrimp or tofu inside the rolls.
If you prefer a milder sauce, reduce the chili garlic sauce or substitute with sweet chili sauce.
To make ahead, wrap the spring rolls tightly in plastic wrap and refrigerate up to 4 hours; keep them covered with a damp towel.

Storage

Store the spring rolls tightly wrapped in plastic wrap or in an airtight container with a damp paper towel on top to prevent drying. Keep refrigerated and consume within 24 hours for best freshness. The peanut sauce can be stored separately in the fridge for up to 5 days. Reheat is not recommended for the rolls; serve chilled.

How to Serve

The image shows a round white plate holding about sixteen fresh spring rolls tightly wrapped in translucent green lettuce and rice paper, each cut into small cylindrical pieces. Inside each roll are layers of bright orange carrot sticks, dark purple shredded cabbage, thin red bell pepper strips, crispy cucumber sticks, and leafy green herbs, topped with light brown peanut sauce and a scattering of crushed peanuts. To the side of the plate is a small white bowl with more peanut sauce, and in the background on a white marbled surface are loose purple cabbage shreds, thin carrot sticks, cucumber sticks, and a small white bowl filled with chopped peanuts, creating a fresh and colorful presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in these spring rolls?

Absolutely! Feel free to swap in any crisp vegetables you enjoy, such as julienned zucchini, bean sprouts, or sliced radishes. Just make sure everything is fresh and thinly sliced for easy rolling.

How do I prevent the rice paper from tearing while rolling?

Soften the rice paper just until flexible—not too soggy—and work quickly. Place the fillings away from the edges, fold carefully, and avoid overfilling to keep the wrapper intact.