Name: Vegetable Spring Rolls with Peanut Sauce Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 8 to 10 10-inch rice paper wrappers; 5 green leaf lettuce leaves, torn into large pieces; 1 cup fresh basil leaves; 3/4 cup fresh mint leaves; 3/4 cup chopped fresh cilantro leaves; 1 cup matchstick carrots; 1 cup shredded purple cabbage; 1 red bell pepper, thinly sliced; 1/2 English cucumber, seeded and cut into long matchsticks; 1 avocado, halved, peeled, seeded and thinly sliced; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup creamy peanut butter; 4 teaspoons reduced sodium soy sauce; 1 tablespoon freshly squeezed lime juice; 2 teaspoons brown sugar; 1 teaspoon chili garlic sauce (adjust to taste); 1 teaspoon freshly grated ginger; 2-3 tablespoons water (for thinning sauce)

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Introduction

These Vegetable Spring Rolls with Peanut Sauce are fresh, vibrant, and perfect for a light meal or appetizer. Packed with crisp vegetables and fragrant herbs, they’re wrapped in delicate rice paper for a satisfying bite. The creamy peanut sauce adds a deliciously tangy and slightly spicy finish.

The image shows a round bowl filled with 20 fresh vegetable spring rolls cut in half. Each roll has four visible layers: a bright green outer rice paper wrap, surrounded by a thick green lettuce layer, followed by a colorful mix inside, including thin orange carrot sticks, purple cabbage shreds, small green cucumber pieces, and strips of red bell pepper. The rolls are neatly arranged standing upright, showing all the layered colors. The bowl sits on a white marbled surface with scattered chopped peanuts, red pepper strips, green cucumber sticks, and purple cabbage in the background. A white bowl with brown peanut sauce is beside the main bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 to 10 10-inch rice paper wrappers
5 green leaf lettuce leaves (torn into large pieces)
1 cup fresh basil leaves
3/4 cup fresh mint leaves
3/4 cup chopped fresh cilantro leaves
1 cup matchstick carrots
1 cup shredded purple cabbage
1 red bell pepper (thinly sliced)
1/2 English cucumber (seeded and cut into long matchsticks)
1 avocado (halved, peeled, seeded, and thinly sliced)
Kosher salt and freshly ground black pepper (to taste)
1/4 cup creamy peanut butter
4 teaspoons reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
1 teaspoon chili garlic sauce (or more, to taste)
1 teaspoon freshly grated ginger

Instructions

Step 1: Working one at a time, wet a rice paper wrapper in warm water for 10-15 seconds to soften, then transfer it to a clean work surface.
Step 2: Place a few pieces of lettuce, basil, mint, and cilantro in the center of the wrapper. Layer carrots, cabbage, bell pepper, cucumber, and avocado on top. Season lightly with salt and pepper.
Step 3: Fold the bottom edge of the wrapper tightly over the filling. Fold in the sides, then continue rolling from bottom to top until fully sealed. Be careful not to tear the rice paper. Cover completed rolls with damp paper towels to keep them moist.
Step 4: Repeat the process with remaining wrappers and filling until all spring rolls are assembled.
Step 5: To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and grated ginger in a small bowl. Add 2-3 tablespoons of water gradually until you reach your desired consistency.
Step 6: Serve the spring rolls immediately with the peanut sauce on the side for dipping.

Tips & Variations

For a protein boost, add cooked shrimp, tofu, or sliced chicken inside the rolls.
Substitute cilantro with parsley if you prefer a milder herb flavor.
Use warm water to soften rice papers, but avoid soaking them too long to prevent tearing.
Adjust the amount of chili garlic sauce in the peanut sauce to suit your spice preference.

Storage

Spring rolls are best enjoyed fresh but can be stored in an airtight container lined with damp paper towels for up to 1 day in the refrigerator. Cover with plastic wrap to prevent drying. The peanut sauce can be refrigerated separately for up to 3 days. Reheat sauce gently before serving if desired. Avoid storing assembled rolls for too long, as the rice paper can become tough.

How to Serve

A round white plate holds several fresh spring rolls cut in half, each showing layers of bright green lettuce wrapping a mix of orange shredded carrots, red bell peppers, purple cabbage, and pale cream-colored sauce drizzled on top, with some crushed peanuts sprinkled over. The rolls are arranged close together, creating a colorful and fresh look. Around the plate on a white marbled surface, there are small bowls: one filled with crushed peanuts and another with dipping sauce, plus scattered shredded purple cabbage, carrot sticks, and cucumber sticks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the spring rolls ahead of time?

You can prepare the ingredients and rolling station ahead but assemble the rolls just before serving for the best texture. If pre-rolled, keep them covered with damp towels and consume within a few hours.

What can I use if I don’t have rice paper wrappers?

Rice paper is traditional for spring rolls, but you can experiment with softened lettuce leaves or thin wheat tortillas in a pinch, though the texture will differ.