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

It’s a fresh, bright alternative to fried rolls — offering crisp textures and bold flavors in each bite.
The combination of herbs (mint and cilantro), crisp vegetables and flavorful peanut sauce elevates what could be a simple wrap into something special.
It’s flexible and versatile: you can customize the fillings, make it gluten‑free or vegan, and assemble ahead for fun gatherings or casual meals.
Once you get the rolling technique down, it’s surprisingly quick (about 45 minutes) and a great way to showcase seasonal produce.

Ingredients

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

rice vermicelli or brown rice noodles
toasted sesame oil
fine sea salt
butter lettuce, ribs removed
red (or green) cabbage, very thinly sliced
carrots, peeled and cut into matchsticks or strips
Persian (mini) cucumbers or small cucumber, thinly sliced or julienned
jalapeños, ribs and seeds removed, thinly sliced
green onions, thinly sliced
fresh cilantro, roughly chopped
fresh mint, roughly chopped
rice paper (spring roll wrappers)

For the peanut sauce:

creamy peanut butter
rice vinegar
reduced‑sodium tamari or soy sauce
honey or maple syrup
toasted sesame oil
fresh garlic, pressed or minced
water (2 to 3 tablespoons, as needed to achieve dip‑able consistency)

Directions

Bring a pot of water to a boil and cook the noodles according to package directions just until al dente. Drain, rinse under cool water, return to the pot, toss with sesame oil and salt, then set aside.
Fill a shallow dish (pie pan or similar) with about an inch of water. Fold a lint‑free tea towel in half and place it next to the dish along with all prepared fillings. Combine green onions, cilantro and mint in a small bowl and stir.
Submerge one rice paper sheet in the water and let it soften for about 20 seconds (or until pliable but not too floppy). Carefully lay it flat on the towel.
Leave about one inch of open rice‑paper margin at the bottom. On the lower third of the sheet, place some butter lettuce, a portion of noodles, then cabbage, carrots, cucumber and jalapeño strips. Sprinkle with the herb mix.
Fold the bottom edge of the wrapper up and over the filling, then fold in the sides (like a burrito wrap), and finally roll upward until the roll is sealed. Repeat with remaining wrappers and fillings.
To make the peanut sauce: In a small bowl whisk together peanut butter, rice vinegar, tamari (or soy sauce), honey or maple syrup, sesame oil, and garlic. Whisk in 2‑3 tablespoons of water (adjust to desired thickness) until creamy and dip‑able.
Serve the spring rolls whole or sliced in half on the diagonal, alongside the peanut sauce for dipping.

Servings and timing

This recipe yields about 8 spring rolls and takes roughly 45 minutes total (approx. 40 min prep + 5 min cook) to prepare.

Variations

Add protein: grilled shrimp, tofu strips, or shredded chicken could turn these into a more substantial meal.
Change up the vegetables: swap in spinach or arugula for lettuce, use green cabbage instead of red, or add thin apple or mango strips for a sweet twist.
Switch out the peanut sauce: if you have a nut allergy, use almond butter or sunflower‑seed butter instead of peanut butter.
Spice level: omit the jalapeño to keep it mild, or add a chili crisp or Sriracha to the peanut sauce for a heat boost.
Wrapper alternatives: use larger or smaller rice paper sheets depending on preference, and experiment with flavored wrappers (if available) for variation.

Storage/Reheating

The peanut sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3–4 days.
The vegetable fillings can be prepped a few hours (or up to one day) in advance and stored in an airtight container in the fridge; however, the rice paper wrappers dry out once chilled, so assembling the rolls shortly before serving is best.
If you need to hold assembled rolls for an hour or two, lay them on a tray and cover with a lightly damp lint‑free tea towel at room temperature — avoid refrigerating fully assembled rolls unless covered carefully, as the wrappers may harden.
These rolls aren’t designed for reheating (they’re meant to be served fresh); if you do refrigerate them, let them sit for a few minutes at room temperature before serving.

FAQs

How do you prevent rice paper wrappers from sticking?

To avoid sticking, dip the wrapper just until it becomes pliable (not overly soft), work on a damp (but not wet) towel, and assemble immediately. Rolling with firm but not overflowing fillings helps too.

Can I make these ahead of time?

You can prep the fillings and the sauce in advance, but it’s best to assemble the rolls shortly before serving to keep the wrappers fresh and prevent them from drying out or becoming overly sticky.

Are these gluten‑free and vegan?

Yes — if you use gluten‑free noodles and tamari (not soy sauce with gluten) the rolls are gluten‑free. To make vegan, use maple syrup instead of honey in the peanut sauce.

What can I serve these with?

These rolls work well as an appetizer, light lunch or side. You could pair them with a large salad, a soup, or serve alongside grilled protein for a fuller meal.

My wrappers turned out too chewy — what went wrong?

Chewy wrappers usually mean they were over‑soaked, the water was too warm, or you left them too long before rolling. Use slightly warm water, soak only until pliable, and work promptly.

Can I skip or substitute the peanut butter?

Yes — if you have a peanut allergy, substitute almond butter or sunflower seed butter in the sauce. The flavor will differ slightly, but the sauce will still be creamy and tasty.

How do I keep the rolls from falling apart?

Keep the roll compact: less is more when filling. Fold in the sides before the final roll, and ensure you roll tightly but not so tight you tear the wrapper. Using fresh, intact wrappers helps.

How long can I store leftovers?

Assembled rolls are best eaten the same day. If you must store them after assembling, cover them under a damp towel and refrigerate for up to 1–2 hours. After that, the wrapper may become tough and the texture will suffer.

Can I change or add fillings?

Absolutely — feel free to swap or add fillings such as sliced bell peppers, shredded spinach, mango strips, cooked shrimp or tofu. Just be mindful of the wrapper size and rollability.

Conclusion

These fresh spring rolls with peanut sauce are a delightful fusion of crisp vegetables, fresh herbs, noodles and a rich, flavorful dipping sauce — perfect for warm days, casual gatherings or anytime you want a light yet satisfying dish. With a little prep and the right technique, you’ll enjoy a colorful, fresh‑tasting roll that beats take‑out.