Vegetable Spring Rolls with Peanut Sauce Recipe
Fresh and vibrant Vegetable Spring Rolls filled with crisp lettuce, herbs, and colorful veggies, served with a creamy, tangy peanut dipping sauce. These no-cook rolls are perfect as a light lunch, appetizer, or healthy snack, offering a delicious combination of textures and flavors inspired by Southeast Asian cuisine.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 to 10 spring rolls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Scale
Spring Rolls
- 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
Peanut Sauce
- 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)
Instructions
- Prepare Rice Paper Wrappers: Working one at a time, soak a rice paper wrapper in warm water for 10-15 seconds until pliable. Transfer it to a clean work surface for assembly.
- Assemble the Filling: In the center of each wrapper, layer torn lettuce, basil, mint, and cilantro leaves. Top with matchstick carrots, shredded purple cabbage, sliced red bell pepper, cucumber sticks, and avocado slices. Season lightly with kosher salt and freshly ground black pepper.
- Roll the Spring Rolls: Fold the bottom edge of the rice paper over the filling tightly, then fold in the sides and continue rolling from bottom to top until the roll is sealed. Be careful not to tear the delicate rice paper. Place finished rolls on a plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and fillings.
- Make the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, reduced sodium soy sauce, fresh lime juice, brown sugar, chili garlic sauce, and grated ginger. Gradually add 2-3 tablespoons of water while whisking until the sauce reaches your desired consistency for dipping.
- Serve: Serve the fresh vegetable spring rolls immediately alongside the peanut dipping sauce for a refreshing, healthy treat.
Notes
- Soak the rice paper one at a time to prevent them from sticking together.
- Adjust chili garlic sauce in the peanut sauce to control spice levels.
- Keep the rolls covered with a damp cloth to prevent drying out if not serving immediately.
- Use fresh herbs for the best flavor and aromatic freshness.
- This recipe is naturally gluten free if using gluten-free soy sauce or tamari.
Keywords: vegetable spring rolls, fresh spring rolls, peanut sauce, Vietnamese appetizer, healthy snacks, no cook recipe, gluten free rolls, fresh herbs
