Fresh Veggie Spring Rolls with Creamy Peanut Sauce

Fresh, vibrant, and packed with flavor — Veggie Spring Rolls with Peanut Sauce are a perfect balance of color, crunch, and creaminess. Every bite bursts with freshness from crisp vegetables wrapped in delicate rice paper and dipped into a rich, nutty peanut sauce that ties it all together beautifully.

Spring rolls have a special kind of magic — they’re light yet satisfying, simple yet elegant. Whether you’re hosting a gathering, preparing a wholesome lunch, or craving something fresh and healthy, these veggie-packed rolls fit the occasion effortlessly. The best part? You can easily customize them with your favorite vegetables, herbs, or proteins for a personalized twist.

Ingredients Needed

Ingredient	Quantity	Calories (Approx.)
Rice paper wrappers	8 sheets	240 kcal
Carrot, julienned	1 medium	25 kcal
Cucumber, julienned	1 small	16 kcal
Red bell pepper, thinly sliced	½ medium	20 kcal
Purple cabbage, shredded	½ cup	17 kcal
Lettuce leaves	4 leaves	10 kcal
Fresh mint leaves	¼ cup	3 kcal
Fresh cilantro	¼ cup	2 kcal
Avocado, sliced	½ medium	120 kcal
Cooked rice noodles (optional)	½ cup	100 kcal
Peanut butter (for sauce)	¼ cup	380 kcal
Soy sauce or tamari	2 tablespoons	20 kcal
Lime juice	1 tablespoon	4 kcal
Honey or maple syrup	1 tablespoon	60 kcal
Garlic, minced	1 clove	4 kcal
Warm water (for thinning sauce)	As needed	0 kcal

Step-by-Step Cooking Instructions

1: Prepare the Veggies

Wash and slice all vegetables into thin, even strips. Keep them organized on a tray or cutting board for easy assembly. The thinner the slices, the easier the rolling process will be.

2: Make the Peanut Sauce

In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey (or maple syrup), minced garlic, and a little warm water until smooth and creamy. Adjust consistency as desired — thicker for dipping, thinner for drizzling.

3: Soften the Rice Paper

Fill a shallow dish or pie pan with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds, just until it becomes soft and pliable (not soggy). Lay it flat on a clean, damp surface or cutting board.

4: Fill and Roll

In the center of the rice paper, layer a bit of each vegetable — lettuce, carrot, cucumber, bell pepper, cabbage, avocado, herbs, and rice noodles if using. Fold the sides inward, then roll tightly like a burrito. Repeat with remaining wrappers and fillings.

5: Serve and Dip

Arrange your spring rolls on a plate and serve them fresh with a side of creamy peanut sauce for dipping. Enjoy immediately for the best flavor and texture.

Tips for Customizing the Recipe

• Add protein: Include tofu, shrimp, or grilled chicken for a heartier version.
• Make it spicy: Add sriracha or chili flakes to the peanut sauce for a fiery kick.
• Go gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Switch up the veggies: Try shredded beets, zucchini, or sprouts for extra crunch and color.
• Meal prep tip: Keep sliced veggies stored in airtight containers in the fridge and assemble rolls fresh when ready to eat.

Nutritional Information (Per Roll with Sauce)

Nutrient	Amount
Calories	~200 kcal
Protein	6g
Carbohydrates	24g
Fat	9g
Fiber	4g
Sugar	6g
Sodium	200mg

Serving Suggestions

• Serve your Veggie Spring Rolls with Peanut Sauce as an appetizer or light main dish.
• Pair with miso soup, jasmine rice, or an Asian-style slaw for a complete meal.
• For parties or gatherings, slice the rolls in half and arrange them on a platter with dipping sauce in the center for a colorful, crowd-pleasing presentation.
• Add a sprinkle of crushed peanuts or sesame seeds on top of the rolls for extra texture and flavor.

FAQs

1. Can I make Veggie Spring Rolls ahead of time?

Yes! You can prepare the fillings and peanut sauce ahead of time and store them separately in the fridge. However, it’s best to assemble the spring rolls right before serving to keep the rice paper fresh and soft. If you do need to store them, wrap each roll in plastic wrap to prevent sticking and drying out.

2. How do I keep the rice paper from tearing or sticking?

To avoid tearing, don’t over-soak the rice paper — about 10–15 seconds in warm water is enough. If it’s too soft, it becomes fragile. Place the softened wrapper on a slightly damp towel or cutting board while assembling to prevent sticking.

3. Can I make these spring rolls gluten-free?

Absolutely! Simply use gluten-free tamari or coconut aminos instead of regular soy sauce in the peanut sauce. Most rice paper wrappers and fresh vegetables are naturally gluten-free, making this an easy gluten-free recipe.

4. What can I use instead of peanut butter in the sauce?

If you’re allergic to peanuts or just want a flavor twist, you can replace peanut butter with almond butter, cashew butter, or sunflower seed butter. The sauce will still be creamy, rich, and delicious — just adjust the sweetness and saltiness to taste.

5. How long do fresh spring rolls last in the fridge?

Fresh spring rolls are best eaten the same day, but they can last up to 24 hours in the refrigerator if wrapped individually in plastic wrap or parchment paper and stored in an airtight container. The rice paper tends to dry out after that.

Conclusion

Light, fresh, and bursting with flavor, Veggie Spring Rolls with Peanut Sauce are a true celebration of wholesome ingredients and simple cooking. Each bite delivers a delightful combination of crunchy veggies and creamy, nutty sauce — satisfying, nourishing, and beautiful to look at. Whether you’re hosting friends, prepping a healthy lunch, or craving something light and refreshing, these spring rolls bring a restaurant-quality experience right to your kitchen.