Why You’ll Love Fresh Spring Rolls with Peanut Sauce Recipe

These spring rolls are:

Light, healthy, and refreshing
Packed with colorful veggies and fresh herbs
Flexible—you can customize the filling
Great for entertaining or meal prep
Served with a rich and flavorful peanut sauce that complements the fresh veggies perfectly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Spring Rolls
2 ounces rice vermicelli or maifun brown rice noodles
1 teaspoon toasted sesame oil
¼ teaspoon fine sea salt
1 cup torn butter lettuce, ribs removed
1 cup very thinly sliced red cabbage
2 medium carrots, peeled and cut into matchsticks
2 Persian (mini) cucumbers or 1 small cucumber, sliced into strips
2 medium jalapeños, ribs and seeds removed, thinly sliced
¼ cup thinly sliced green onions
¼ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh mint
8 sheets rice paper (spring roll wrappers)

Peanut Sauce
⅓ cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons reduced‑sodium tamari or soy sauce
2 tablespoons honey or maple syrup
1 tablespoon toasted sesame oil
2 cloves garlic, pressed or minced
2 to 3 tablespoons water, as needed to thin the sauce

Directions

Cook the rice noodles in boiling water until just tender. Drain, rinse under cool water, and toss with sesame oil and salt; set aside.
Prepare all your vegetables and herbs so they’re within reach.
Fill a shallow pan or pie dish with warm water. Place one rice paper sheet in the water and let it soften for about 20 seconds, or until pliable.
Lay the softened rice paper flat on a clean surface. Leaving about 1 inch of open space around the edges, layer lettuce, noodles, cabbage, carrots, cucumber, jalapeño, and herbs on the lower third of the wrapper.
Fold the bottom edge over the filling, then fold in the sides and continue rolling up until sealed. Repeat with remaining wrappers.
In a small bowl, whisk together the peanut butter, rice vinegar, tamari (or soy sauce), honey (or maple syrup), sesame oil, and garlic. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
Serve the spring rolls with the peanut sauce alongside for dipping.

Servings and timing

Servings: 8 spring rolls
Prep time: About 40 minutes
Cook time: About 5 minutes

Variations

Add protein: Include cooked shrimp or tofu for a heartier roll.
Swap herbs: Try basil or Thai basil in place of cilantro and mint.
Spice level: Adjust jalapeños or omit them if you prefer milder rolls.
Sauce twist: Add a splash of lime juice or a pinch of chili flakes to the peanut sauce to change the flavor profile.

Storage/Reheating

Storage: Prepared spring rolls are best eaten within a few hours. If storing, wrap individually in damp paper towels and refrigerate for up to 1 day.
Peanut sauce: Store leftover sauce in an airtight container in the fridge for up to 3 days. Stir before serving if it thickens.
Reheating: Spring rolls don’t reheat well since they’re meant to be served fresh.

FAQs

How do I prevent the rice paper from sticking?

Make sure to use warm water to soften the rice paper and work on a damp surface to prevent sticking.

Can I make this gluten free?

Yes, use certified gluten‑free rice noodles and tamari instead of regular soy sauce.

Can I make these ahead of time?

You can prep the filling and sauce ahead, but it’s best to roll the spring rolls shortly before serving so the wrappers don’t dry out.

What can I substitute for peanut butter?

Sunflower seed butter or almond butter work well if you need a peanut‑free version.

Can I add protein?

Yes, cooked shrimp, chicken, or tofu can be added for extra protein.

What dipping sauce pairs well with these rolls?

The peanut sauce provided is ideal, but you can also serve with hoisin sauce or a soy‑lime dressing.

How do I store leftover ingredients?

Store prepared veggies in airtight containers in the fridge for up to 1 day.

Do I need to cook the noodles?

Yes, gently cook the rice noodles until tender, then cool before using.

Can I freeze assembled spring rolls?

Freezing is not recommended; the rice paper becomes soggy when thawed.

Are these spring rolls vegan?

Yes, use maple syrup instead of honey for a vegan version.

Conclusion

These fresh spring rolls with peanut sauce are a vibrant, delicious way to enjoy light, colorful ingredients wrapped in soft rice paper. Perfect for lunch, a gathering, or a healthy meal, they’re versatile and fun to make. Customize them to your taste and enjoy with the creamy dipping sauce that elevates every bite.