Fresh Spring Rolls with Peanut Sauce
These Vietnamese spring rolls are fresh, not fried! This veggie-packed recipe is easy to follow, with step-by-step photos. Vegan and easily gluten free.
Updated by Kathryne Taylor on February 12, 2021
My now-husband asked me out for spring rolls and beer for our first date. I vividly remember walking into the nearby Thai restaurant to meet him. Our waitress had to come back three times to get our order, since we could not be bothered to look at the menu.
We were too busy connecting over our love for our dogs (we each have one), coming from families of three kids (I’m the oldest; he’s the youngest), our shared love of food and travel, a million other little things…
He finally ordered us a double batch of his favorite spring rolls. I was too nervous and full from a day of recipe testing to eat much. The waitress kicked us out because the restaurant was closing. I came home and danced around in the living room with Cookie. He asked me out again.
A couple of months later, I confessed that I didn’t share his level of appreciation for those spring rolls. “Too much noodles, not enough veggies. The carrots taste like chlorine. The peanut sauce could be more bold.” He dared me to come up with something better, and I finally have.
These are the fresh, veggie-packed spring rolls I want to order at Thai and Vietnamese restaurants. I can’t say they’re 100 percent authentic, but they’re pretty close.
Of course, I came up with an irresistible peanut dipping sauce to go with them. Invite some friends over and make it a spring roll party! Ready for the recipe?
Fresh Spring Roll Ingredients
These spring rolls are refreshing, colorful and fun to make. I left out tofu (you really can’t pack enough into the rolls to make it worthwhile) and shrimp, since I don’t eat shrimp.
These filling ingredients are flexible. You can use more carrot instead of cucumber, or extra cabbage in place of the lettuce. Here’s my favorite filling combination:
- Thin rice noodles
- Butter lettuce
- Red cabbage (or green cabbage)
- Carrot
- Cucumber
- Jalapeño (skip if you’re very sensitive to spice)
- Green onion, cilantro and mint
You’ll need basic pantry ingredients to make the peanut sauce: peanut butter, rice vinegar, tamari or soy sauce, honey or maple syrup, toasted sesame oil and fresh garlic.
How to Wrap Spring Rolls
Spring rolls can seem intimidating, but you’ll get the hang of it quickly, I promise. If you have folded a burrito before, you can definitely make spring rolls! Don’t stress if your spring rolls aren’t totally perfect. A few tips:
1) Make the base
Start by placing a few pieces of lettuce about one-third from the bottom of the circular wrapper. The width of your fillings will determine the width of the spring roll. You want to leave a couple inches open on the two sides for wrapping purposes.
2) Pile on the ingredients
Then, add the remaining ingredients. The exact order doesn’t matter much. Just pile them on top, making sure to take up the proper width. It’s ok if the fillings spill upward. I try to leave the top one-third of the wrapper open for wrapping.
3) Roll the filling
Gently pull the bottom of the wrapper up and over the lower portion of the filling. Try to keep the fillings compact as you roll upwards, just until the fillings are enveloped.
4) Envelope the sides and roll it up
Pull each side over to enclose the filling. Continue wrapping upward until your spring roll is fully wrapped!
Watch How to Make Spring Rolls
Please let me know how your spring rolls turn out in the comments. I hope they’re a big hit.
Craving more peanut sauce? Me, too. You’re going to love these:
- Crunchy Thai Peanut & Quinoa Salad
- Peanut Slaw with Soba Noodles
- Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce or Cabbage Wraps
- Peanut Dipping Sauce
You’ll also enjoy the fresh sesame soba spring rolls in my cookbook, Love Real Food (page 98).
Fresh Spring Rolls with Peanut Sauce
These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.
Ingredients
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 or sliced into strips with a julienne peeler
- 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
- 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 tablespoons toasted sesame oil
- 2 cloves garlic, pressed or minced
- 2 to 3 tablespoons water, as needed
Instructions
- To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
- Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
- Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
- Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
- To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
- Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.
Notes
*Noodle note: I always opt for whole grains when I can, so I used Annie Chun’s brand of maifun brown rice noodles. I found them with the Asian ingredients at Whole Foods.
Make it gluten free: Be sure to use certified gluten free noodles and tamari (not soy sauce, which typically contains gluten).
Make it vegan: Use maple syrup instead of honey.
Make it peanut free: Substitute almond butter (if not avoiding nuts altogether) or sunflower seed butter for the peanut butter.
Prepare in advance: You can definitely mix together the peanut sauce in advance. You can also prepare the veggies several hours or up to 1 day in advance, and store them in an air-tight container (they will lose freshness with time). The spring roll wrappers tend to dry out with time or once chilled, so spring rolls are best assembled shortly before serving. If you’d like to keep them fresh for an hour or two, store them under a lightly damp, lint-free tea towel at room temperature (the skin tends to harden in the refrigerator).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
These were so yummy and didn’t take too long to assemble. The peanut sauce was also the best I’ve ever had for sure!!! 10/10 (:
That’s great to hear, Kate!
Tasted it when we visited our friend in Devon. My daughter who doesn’t eat vegetable actually loved it. when we went back home she requested me to try making which I did. My first attempt making the sauce was a failure so it ended up in the bin. I saw this recipe and made it and it was really very tasty and delicious. Now my daughter is so obsessed and keep requesting for it. thank you.
You’re welcome, Catherine!
So good
Yummy yummy yummy
Anything you would pair this with to create a full meal?
Hi Erika! You could pair with a large salad. Crunchy Thai Peanut & Quinoa Salad would be a great option!
thank you i happened upon you and it is going to change my life. You seem so authentic! love from Canada. Looking forward to my emails I shall receive
This is a summer (not spring) roll …. delish!!
I love this peanut sauce!A+
Hi, I like spring rolls and but where did you get the purple towels I love those? Thank you for sharing.
These are so good! So crunchy with all the veggies, it’s almost an audible sensory experience as well as taste. I love the rice noodles too, that was a bit different for me but I’m doing this again!!
thank you!
I made these yesterday for a neighborhood get together and they were a big hit.
I added thinly sliced apple matchsticks with lime juice.
I didn’t use jalapeños or cilantro. I subbed spinach for the lettuce.
I used almond butter in place of the peanut butter for the sauce, and no one noticed.
I have celiac disease, so I appreciated the gluten-free ingredients.
Hi Katie! I just wanted to thank you for this recipe! I have been searching for MONTHS (no joke!!) for a spring roll peanut sauce that is as yummy as our local restaurant’s. I’ve probably made over 10 recipes to no avail. Then today I made yours and I swear, I could’ve just put it in a glass and downed it all in one gulp, ha! So THANK YOU!!! Also, I’m beyond thrilled I found your website! My husband and I had already cut red meats out of our diet years ago- and are now veering toward vegetarianism. Tbh, I’ve felt REALLY uninspired with the type of veg recipes I’ve come across. Then today I find yours and I think I’ve already bookmarked about 25 recipes! EVERYTHING looks SO delicious and I love how simple and fresh they all are!? Anyway, just wanted to thank you because your website is just phenomenal and I appreciate it so, so much! Now I just need to get your cookbook! XO
made over 10 versions! Well, I just found it. Girl, that is the BEST recipe!!I cannot thank you enough!
These are my go-to for having my granddaughter’s over. Or girlfriend hangout. We make the prep work together as it is so much fun working together and then enjoy our little accomplishments! Kate thank you for inspiring us with your incredible recipes!
Peanut sauce just ruins a recipe for me! Please, Kate, can I see some spring rolls and veggie wraps without peanut sauce! I’m so grateful!
Hi Julie, if you don’t like peanut flavor or are allergic, you could try substituting almond butter or sunflower seed butter.
These are beautiful and the filling is delicious, but the spring roll wrappers are too chewy for my taste. Is this normal, or did I do something wrong? Hints appreciated!
Love these! I always made a more basic version, but the detail you added about tossing the noodles with some seasoning levels up the whole recipe!
Looks so good,the water for the rice sheets is normal temperature or warm? Thank yoi
Hi Mimi, slightly warm water should work best.
These were delicious! I made these for our summer tiki party and I got so many compliments. They will be great for lunches this summer for lunches as well. Fresh and flavorful. I used our homemade maple syrup in the peanut sauce which to me was the extra touch :) Little suggestion I served mine on top of watermelon rind slices and it kept them from drying out and looked great on the table.
Do not be scared off by the creation of these rolls!! The herb mix takes to the NEXT LEVEL. and btw…this peanut sauce is fantastic and can be used in any other situation that you want peanut sauce. Prep all the ingredients (I did buy the julienne slicer – awesome!) and start rolling!
Loved the sauce and filling!! Spring roll wraps turned out to be more of a mess. lol However, my granddaughter enjoyed the wraps more than the filling. lol
My friends loved these!
The rolls were sooo fresh and beautiful.
They would eat them every night for dinner!
I didn’t have cilantro, and my husband does not like it, so I used fresh Basil (regular and Thai)
and mint from my garden.
I also used almond butter for the sauce because my peanut butter expired in 2021, HA!
It is not as good as peanut butter.
I love this recipe! The peanut sauce is so good, I make it about once a week to use as a dressing for a rice noodle with egg and veggie bowl I like to make!