Vegetable Spring Rolls with Peanut Sauce Recipe: Fresh, Crunchy, and Delicious
Crisp, vibrant, and packed with fresh vegetables, Vegetable Spring Rolls with Peanut Sauce Recipe are a delightful appetizer or light meal that always impresses. The combination of crunchy veggies, aromatic herbs, and a soft rice paper wrapper makes every bite satisfying, while the creamy peanut sauce adds a rich, savory, slightly sweet flavor that perfectly complements the fresh ingredients.
Vegetable spring rolls are popular across Asian cuisines, celebrated for their fresh, healthy ingredients and versatility. Unlike fried versions, fresh spring rolls are light and naturally low in calories, making them an ideal option for those who want a refreshing, guilt-free treat. They also offer a fun and interactive cooking experience, as you can assemble each roll to suit your taste.
Perfect for summer gatherings, lunchboxes, or dinner parties, these spring rolls bring color and flavor to any table. Their crisp texture combined with the creamy, nutty sauce creates a contrast that feels indulgent yet nourishing. Because they are made with fresh produce and herbs, they are also highly customizable, allowing everyone to enjoy their favorite vegetables and flavors.
Ingredients Needed
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| Rice paper wrappers | 8 sheets | 240 kcal |
| Carrot (julienned) | 1 medium | 25 kcal |
| Cucumber (julienned) | 1 medium | 16 kcal |
| Red bell pepper (sliced) | 1 medium | 25 kcal |
| Avocado (sliced) | 1 small | 120 kcal |
| Lettuce leaves | 4 large | 10 kcal |
| Fresh cilantro | 2 tbsp | 2 kcal |
| Fresh mint | 2 tbsp | 2 kcal |
| Cooked vermicelli noodles | 1 cup | 200 kcal |
| Peanut butter | ¼ cup | 380 kcal |
| Soy sauce | 2 tbsp | 20 kcal |
| Lime juice | 2 tbsp | 8 kcal |
| Honey or maple syrup | 1 tsp | 20 kcal |
| Garlic (minced) | 1 clove | 4 kcal |
| Water (for thinning sauce) | 2–3 tbsp | 0 kcal |
Step-by-Step Cooking Instructions
1. Prepare the vegetables
Wash and julienne the carrot, cucumber, and red bell pepper. Slice the avocado and tear the lettuce leaves into small pieces. Wash and chop fresh herbs like cilantro and mint.
2. Cook the vermicelli noodles
Cook the vermicelli noodles according to package instructions, then rinse with cold water to prevent sticking. Drain well.
3. Make the peanut sauce
In a small bowl, mix peanut butter, soy sauce, lime juice, honey, minced garlic, and water. Adjust the water to achieve a smooth, pourable consistency.
4. Soften the rice paper
Fill a large shallow dish with warm water. Dip one rice paper wrapper at a time into the water for about 5–10 seconds until pliable but not too soft. Lay it flat on a clean surface.
5. Assemble the rolls
Place a small portion of lettuce, vermicelli noodles, vegetables, avocado slices, and herbs in the center of the wrapper. Fold the bottom edge over the filling, then fold in the sides and roll tightly to enclose the filling. Repeat for all rolls.
6. Serve
Arrange the rolls on a platter and serve with the peanut dipping sauce on the side.
Tips for Customizing the Recipe
- Add protein: Include shrimp, tofu, chicken, or tempeh for a more filling roll.
- Switch up vegetables: Add bean sprouts, cabbage, or snap peas for extra crunch.
- Make it spicy: Add sliced jalapeños or a dash of sriracha to the peanut sauce.
- Gluten-free option: Ensure soy sauce is gluten-free or use tamari.
- Make ahead: Assemble rolls but wrap tightly in plastic wrap and store in the fridge for a few hours before serving. Keep peanut sauce separate.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 134 kcal |
| Carbohydrates | 15 g |
| Protein | 4 g |
| Fat | 7 g |
| Fiber | 3 g |
| Vitamin A | ~60% DV |
| Vitamin C | ~50% DV |
Vegetable spring rolls are light, low-calorie, and packed with vitamins, fiber, and antioxidants from fresh vegetables and herbs.
Serving Suggestions
- Serve as a starter or appetizer at parties or family dinners.
- Pair with stir-fried dishes or rice bowls for a complete meal.
- Enjoy as a healthy snack or lunch with peanut sauce on the side.
- Present with additional dipping sauces like sweet chili or hoisin for variety.
Vegetable Spring Rolls with Peanut Sauce Recipe: Fresh, Crunchy, and Delicious
8 rolls
servings20
minutes5
minutes134
kcalIngredients
For the Spring Rolls:
8 rice paper wrappers
1 medium carrot, julienned
1 medium cucumber, julienned
1 medium red bell pepper, sliced
1 small avocado, sliced
4 large lettuce leaves
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint, chopped
1 cup cooked vermicelli noodles
For the Peanut Sauce:
¼ cup peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tsp honey or maple syrup
1 clove garlic, minced
2–3 tbsp water (to thin sauce)
Directions
- Prepare the vegetables: Wash and julienne the carrot, cucumber, and red bell pepper. Slice the avocado and chop lettuce and herbs.
- Cook noodles: Prepare vermicelli noodles as per package instructions, rinse with cold water, and drain.
- Make peanut sauce: Mix peanut butter, soy sauce, lime juice, honey, garlic, and water in a bowl until smooth. Adjust water for desired consistency.
- Soften rice paper: Dip one wrapper in warm water for 5–10 seconds until pliable, then lay flat on a clean surface.
- Assemble rolls: Layer lettuce, noodles, vegetables, avocado, and herbs in the center. Fold bottom edge, fold sides, and roll tightly. Repeat for all rolls.
- Serve: Arrange rolls on a platter and serve with peanut sauce on the side.
Recipe Video
Notes
- Use fresh vegetables: Fresh carrots, cucumber, bell peppers, and herbs give the rolls a crisp texture and vibrant flavor. Avoid pre-cut or frozen veggies for the best results.
Rice paper handling: Dip each rice paper wrapper briefly in warm water (5–10 seconds) until pliable. Over-soaking can make it tear easily.
FAQs
1. Can I make vegetable spring rolls ahead of time?
Yes, you can prepare the vegetables and peanut sauce in advance. Assemble the rolls just before serving to prevent the rice paper from becoming soggy. If needed, wrap each roll tightly in plastic wrap and store in the refrigerator for a few hours.
2. How long do vegetable spring rolls last in the fridge?
Fresh spring rolls are best eaten the same day. If stored properly, wrapped tightly in plastic wrap in an airtight container, they can last up to 1 day. The rice paper may start to harden or tear if stored longer.
3. Can I use pre-cooked noodles or skip them?
Yes, pre-cooked vermicelli noodles work fine. You can also skip the noodles entirely if you prefer a lower-carb or lighter roll. The rolls will still be fresh, crunchy, and delicious.
4. Can I make the peanut sauce vegan?
Absolutely! Use maple syrup or agave instead of honey, and ensure your soy sauce or tamari is vegan-friendly. This keeps the sauce fully plant-based while maintaining rich flavor.
5. What vegetables work best in spring rolls?
Julienned carrots, cucumbers, red bell peppers, lettuce, avocado, and fresh herbs like cilantro and mint are ideal. You can also add bean sprouts, cabbage, or snap peas for extra crunch.
Conclusion
Vegetable spring rolls with peanut sauce are a fresh, vibrant, and healthy dish that appeals to everyone. The combination of crisp vegetables, tender vermicelli, aromatic herbs, and creamy peanut sauce makes every bite flavorful and satisfying. Easy to prepare, visually appealing, and highly customizable, these rolls are perfect for any occasion—whether it’s a quick weekday lunch, a party appetizer, or a healthy snack. By using fresh ingredients and a simple dipping sauce, you can create a light yet indulgent dish that delights the senses while supporting a healthy lifestyle.
