Best Veggie Spring Rolls with Peanut Sauce

These Veggie Spring Rolls with Peanut Sauce are a healthy, vibrant, and satisfying meal or appetizer. Packed with fresh vegetables like carrots, cucumber, avocado, purple cabbage, and lettuce, these spring rolls are both crunchy and refreshing. Paired with a rich and creamy peanut dipping sauce, they are perfect for serving at parties, as a snack, or as a light meal.

The fresh, crisp vegetables wrapped in soft rice paper create a satisfying crunch with each bite. The peanut sauce, creamy and slightly tangy with a hint of spice, complements the rolls perfectly. These veggie spring rolls are not only delicious but also easy to prepare and customize with your favorite veggies!

Tools to Use:

Large bowl for soaking rice paper
Cutting board and knife for slicing vegetables
Small bowl for peanut sauce
Plate or tray to arrange the rolls
Spoon for spreading peanut sauce

Ingredients:

For the Spring Rolls:

12 rice paper wrappers
1 medium carrot, julienned
1 cucumber, julienned
1 avocado, sliced
1 cup lettuce (like romaine or butter lettuce), shredded
1/2 cup purple cabbage, thinly sliced
Fresh mint leaves (optional)
Fresh cilantro leaves (optional)

For the Peanut Sauce:

1/4 cup peanut butter (smooth or chunky)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 clove garlic, minced
1 tablespoon water (or more, to thin)
1/2 teaspoon chili paste or sriracha (optional for heat)

Instructions:

Prepare the Ingredients:
- Prepare all your vegetables. Julienne the carrot and cucumber, slice the avocado, shred the lettuce, and thinly slice the purple cabbage. Set aside.
- If using fresh herbs like mint and cilantro, rinse and pat them dry.
Soak the Rice Paper:
- Fill a large bowl with warm water. Gently dip each rice paper wrapper into the water for about 5-10 seconds, until softened but still pliable. Be careful not to soak too long to avoid tears.
Assemble the Spring Rolls:
- Lay the soaked rice paper flat on a clean, damp kitchen towel or plate.
- Place a small amount of lettuce in the center, followed by the julienned carrot, cucumber, avocado slices, purple cabbage, and herbs (if using).
- Fold in the sides of the rice paper and tightly roll up the spring roll, like a burrito. Repeat this process until all ingredients are used up.
Make the Peanut Sauce:
- In a small bowl, combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and chili paste or sriracha (if using). Whisk until smooth.
- If the sauce is too thick, add water 1 tablespoon at a time to reach your desired consistency.
Serve:
- Arrange the veggie spring rolls on a plate and serve with the peanut dipping sauce on the side.

Latest Recipes

Print Pin

Best Veggie Spring Rolls with Peanut Sauce

Equipment

Large bowl for soaking rice paper
Cutting board and knife for slicing vegetables
Small bowl for peanut sauce
Plate or tray to arrange the rolls
Spoon for spreading peanut sauce

Ingredients

For the Spring Rolls:
12 rice paper wrappers
1 medium carrot julienned
1 cucumber julienned
1 avocado sliced
1 cup lettuce like romaine or butter lettuce, shredded
1/2 cup purple cabbage thinly sliced
Fresh mint leaves optional
Fresh cilantro leaves optional
For the Peanut Sauce:
1/4 cup peanut butter smooth or chunky
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 clove garlic minced
1 tablespoon water or more, to thin
1/2 teaspoon chili paste or sriracha optional for heat

Instructions

Prepare the Ingredients:
Prepare all your vegetables. Julienne the carrot and cucumber, slice the avocado, shred the lettuce, and thinly slice the purple cabbage. Set aside.
If using fresh herbs like mint and cilantro, rinse and pat them dry.
Soak the Rice Paper:
Fill a large bowl with warm water. Gently dip each rice paper wrapper into the water for about 5-10 seconds, until softened but still pliable. Be careful not to soak too long to avoid tears.
Assemble the Spring Rolls:
Lay the soaked rice paper flat on a clean, damp kitchen towel or plate.
Place a small amount of lettuce in the center, followed by the julienned carrot, cucumber, avocado slices, purple cabbage, and herbs (if using).
Fold in the sides of the rice paper and tightly roll up the spring roll, like a burrito. Repeat this process until all ingredients are used up.
Make the Peanut Sauce:
In a small bowl, combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and chili paste or sriracha (if using). Whisk until smooth.
If the sauce is too thick, add water 1 tablespoon at a time to reach your desired consistency.
Serve:
Arrange the veggie spring rolls on a plate and serve with the peanut dipping sauce on the side.

Tips for Cooking:

Rice Paper Tips: When handling rice paper, it can be delicate. If it tears, don’t worry! Just use it as is or try using two layers to help prevent breaking.
Vegetable Variations: Feel free to add or substitute veggies based on what you have available. Bell peppers, shredded cabbage, or thinly sliced mushrooms also work well in these rolls.
Make Ahead: These spring rolls are best served fresh but can be made a few hours ahead of time. Just cover with a damp towel and store in the fridge to keep them from drying out.

Why You Should Try This Recipe:

These Veggie Spring Rolls with Peanut Sauce are not only delicious but incredibly versatile. They are light, healthy, and packed with nutrients, making them perfect for anyone looking for a guilt-free snack or appetizer. The peanut sauce adds a rich and creamy flavor that balances out the freshness of the vegetables, making these spring rolls a perfect combination of textures and flavors.

Enjoy these fresh, crunchy Veggie Spring Rolls with Peanut Sauce as a refreshing snack or light meal. They’re a perfect way to indulge in a healthy, flavorful bite, and the homemade peanut sauce makes them even more delicious. Whether you’re serving them at a party, as an appetizer, or just for yourself, these spring rolls are sure to impress!