Fresh Spring Rolls with Peanut Sauce

Why You’ll Love This Recipe

These spring rolls are healthy, customizable, and bursting with texture. The combination of fresh vegetables, soft rice noodles, and fragrant herbs creates a balanced bite every time. The homemade peanut sauce adds a rich, nutty flavor that perfectly complements the freshness of the rolls. They’re also fun to assemble and make a great option for entertaining or meal prepping.

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 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 tablespoon toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed

Directions

1. Cook the rice noodles according to package directions. Drain, rinse under cold water, and toss with sesame oil and sea salt.
2. Prepare all vegetables and herbs by slicing them thinly or julienning for even strips.
3. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10–15 seconds until pliable. Lay flat on a clean surface or damp towel.
4. Arrange lettuce, noodles, cabbage, carrots, cucumber, jalapeño, green onions, cilantro, and mint in the lower third of the wrapper.
5. Fold the sides inward, then tightly roll up from the bottom, tucking ingredients as you go. Repeat with remaining wrappers and fillings.
6. For the peanut sauce, whisk together peanut butter, rice vinegar, tamari, honey or maple syrup, sesame oil, and garlic. Add water gradually until smooth and pourable.
7. Serve spring rolls with peanut sauce on the side for dipping.

Servings and timing

This recipe makes 8 spring rolls and serves 4 people.
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes

Variations

• Add cooked shrimp, tofu, or chicken for extra protein.
• Swap out herbs with basil or Thai basil for a different flavor profile.
• Use mango or avocado slices for a touch of sweetness and creaminess.
• Make it spicy by adding extra jalapeño or chili flakes to the peanut sauce.
• Try almond butter or cashew butter in place of peanut butter for a different nutty taste.

Storage/Reheating

Fresh spring rolls are best eaten the day they’re made, as rice paper tends to harden in the fridge. If you need to store them, wrap each roll individually in plastic wrap and place them in an airtight container for up to 2 days. The peanut sauce can be stored in the refrigerator for up to 1 week; stir and thin with water if it thickens. These rolls are not suitable for reheating enjoy them cold or at room temperature.

FAQs

Can I make spring rolls ahead of time?

Yes, you can prepare them a few hours in advance, but wrap each roll individually in plastic wrap to prevent sticking and drying out.

What is the best way to soften rice paper wrappers?

Dip them briefly in warm water for 10–15 seconds until just pliable. If soaked too long, they can become sticky and hard to handle.

Can I use different noodles?

Yes, glass noodles or soba noodles can be used as alternatives to rice vermicelli.

Is the peanut sauce gluten-free?

Yes, if you use tamari instead of soy sauce, the sauce will be gluten-free.

How can I make the peanut sauce spicier?

Add chili garlic sauce, sriracha, or extra jalapeño to the peanut sauce for a spicy kick.

Can I freeze spring rolls?

No, rice paper wrappers do not freeze well. They become brittle and crack when thawed.

What vegetables work best in spring rolls?

Crisp, fresh vegetables like carrots, cucumbers, cabbage, lettuce, and bell peppers are great choices.

Do I need to cook the vegetables?

No, the vegetables are served raw for freshness and crunch.

Can I make these vegan?

Yes, just use maple syrup instead of honey in the peanut sauce.

How do I keep the rolls from sticking together?

Place them on a lightly oiled surface or wrap each roll in plastic wrap until ready to serve.

Conclusion

Fresh spring rolls with peanut sauce are a vibrant, refreshing dish that’s perfect for warm days, light meals, or as a party appetizer. With crisp vegetables, fragrant herbs, and creamy peanut sauce, they’re as satisfying as they are healthy. Easy to customize and quick to prepare, these spring rolls are a delicious way to enjoy a fresh, wholesome meal.

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