Vegetable Spring Rolls With Peanut Sauce Recipe

There’s something incredibly satisfying about biting into a fresh vegetable spring roll. The crisp veggies, fragrant herbs, and creamy avocado all wrapped in delicate rice paper make for a light yet satisfying bite. And let’s not forget the peanut sauce—rich, nutty, and slightly spicy, it ties everything together beautifully.

this RECIPE

I first fell in love with these spring rolls during a trip to a small Vietnamese café. The chef prepared them right in front of me, rolling them with such precision that I was mesmerized. When I finally took a bite, the flavors burst in my mouth—herby, fresh, slightly sweet, and full of crunch. I knew I had to recreate them at home, and after a few attempts (some messier than others), I finally nailed the perfect balance of ingredients. Now, they’ve become a staple in my kitchen, whether as a light lunch, a dinner appetizer, or even a quick snack.

A little history behind these fresh rolls

Fresh spring rolls, also known as gỏi cuốn in Vietnam, are a staple in Vietnamese cuisine. Unlike fried egg rolls, these are served fresh and filled with a variety of herbs, vegetables, and sometimes shrimp or pork. They originated as a way to enjoy fresh produce wrapped in a soft rice paper wrapper, and over time, they’ve gained popularity worldwide as a healthy, flavorful dish. While traditional versions often include vermicelli noodles and shrimp, this veggie-packed version is just as satisfying.

Let’s talk ingredients: fresh, colorful, and customizable

• Rice paper wrappers: These delicate, translucent sheets hold everything together. They can be tricky to work with at first, but once you get the hang of it, they’re a breeze. If you can’t find them, try using large lettuce leaves as a wrap.
• Lettuce, basil, mint, and cilantro: These bring freshness and depth of flavor. If you’re not a fan of cilantro, skip it or swap in more basil. Thai basil adds a more authentic flavor if you can find it.
• Carrots, cabbage, red bell pepper, and cucumber: A mix of crunch and sweetness. You can also add bean sprouts or swap red cabbage for green if that’s what you have on hand.
• Avocado: This adds a creamy texture that balances out the crisp veggies. If you’re out of avocado, try a smear of hummus or cashew cream for a similar effect.
• Peanut sauce ingredients: Peanut butter (smooth and creamy is best), soy sauce for umami, lime juice for brightness, brown sugar for a touch of sweetness, chili garlic sauce for heat, and fresh ginger for warmth.

Kitchen tools: what you need (and what you can skip)

• A large shallow dish or plate for soaking the rice paper wrappers. A pie dish works great.
• A sharp knife to slice the veggies thinly. A mandoline can be handy but isn’t necessary.
• A clean kitchen towel or cutting board as your work surface to prevent the rice paper from sticking.
• A small mixing bowl for whisking up the peanut sauce.

Step-by-step: how to make perfect spring rolls

1. Prep all your ingredients first. Trust me, once you start rolling, you won’t want to stop to chop anything. Slice your veggies into thin, even strips and have everything laid out for easy access.
2. Soften the rice paper. Fill a large shallow dish with warm water. Dip one sheet in for about 10-15 seconds until it’s pliable but not too soft (it will continue to soften as you work).
3. Assemble the roll. Place the softened rice paper on a clean surface. Add a piece of lettuce in the center, followed by a mix of herbs, carrots, cabbage, bell pepper, cucumber, and avocado. Season lightly with salt and pepper.
4. Roll it up! Fold the bottom edge over the filling, tuck in the sides, and roll tightly like a burrito. The first one might be messy, but you’ll get better with practice! Cover finished rolls with a damp paper towel to keep them from drying out.
5. Make the peanut sauce. Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger. Add water a little at a time until it reaches a smooth, dippable consistency.

Variations and fun twists to try

• Make it vegan and gluten-free. These rolls are naturally vegan, but for a gluten-free version, use tamari instead of soy sauce in the peanut sauce.
• Add protein. Tofu, tempeh, or cooked shrimp make a great addition if you want something heartier.
• Switch up the sauce. Not a peanut fan? Try a hoisin-based dip, a spicy sriracha mayo, or even a tahini dressing.
• Seasonal swaps. Use mango slices for a tropical twist, or swap in roasted sweet potatoes for a comforting fall version.
• Crunch factor. Add crushed peanuts or crispy fried onions inside for extra texture.

How to serve and make them look amazing

Arrange your spring rolls on a platter and garnish with extra herbs or sesame seeds. Serve with small dipping bowls of peanut sauce, and for extra flair, add a lime wedge on the side. These also look great when sliced in half to showcase the colorful filling.

What to drink with these fresh rolls?

A light, crisp white wine like Sauvignon Blanc pairs beautifully, balancing the fresh flavors. If you prefer something non-alcoholic, a chilled jasmine tea or a cucumber-lime sparkling water is super refreshing.

Storage and reheating tips

Spring rolls are best eaten fresh, but if you need to store them, wrap each one in plastic wrap and keep them in an airtight container in the fridge. They’ll stay good for about a day. If they dry out, lightly dampen a paper towel and wrap them around the roll before eating. The peanut sauce will keep for up to a week in the fridge—just add a splash of water to loosen it up if needed.

Scaling the recipe up or down

If making these for a crowd, prep all the ingredients in advance and set up a rolling station so guests can make their own. If making just a few, store extra sliced veggies in the fridge for easy rolling the next day.

Troubleshooting common issues

• Rice paper tears? It’s probably too wet. Try soaking it for less time.
• Filling falls out? Roll them tighter and don’t overfill.
• Sticky wrappers? Keep them separated with parchment paper to prevent sticking.

Give them a try!

These vegetable spring rolls are fresh, flavorful, and endlessly adaptable. Whether you’re making them for a party, a light lunch, or just because you’re craving something crunchy and delicious, they’re sure to be a hit. Let me know how yours turn out—I’d love to hear about any fun twists you try!

Frequently asked questions

1. Can I make these ahead of time?
Yes, but they’re best fresh. Wrap them tightly and store in an airtight container with a damp paper towel to prevent drying.

2. What if I can’t find rice paper wrappers?
Try using large lettuce leaves as a wrap alternative. It’s a bit messier but just as tasty.

3. Can I use almond butter instead of peanut butter for the sauce?
Absolutely! Almond butter works great, or you can even try cashew butter for a milder flavor.

4. How do I make them spicier?
Add more chili garlic sauce to the peanut sauce or include thinly sliced jalapeños inside the rolls.

5. What else can I dip them in besides peanut sauce?
Try hoisin sauce, sweet chili sauce, or a soy sauce and lime mixture for a different twist.

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