If you’re craving a fresh, vibrant appetizer or snack that bursts with color and crunch, you’re going to love this Vegetable Spring Rolls with Peanut Sauce Recipe. These rolls combine crisp vegetables wrapped in delicate rice paper, paired with a rich, creamy peanut dipping sauce that’s both tangy and slightly sweet. It’s a flavor and texture party that feels light but satisfying, perfect for anytime, whether you’re hosting friends or just treating yourself to a wholesome bite.
Ingredients You’ll Need
Getting all the ingredients for this recipe is a breeze, and each one plays a vital role. From the crunchy veggies to the creamy peanut sauce, each item adds a unique flavor or texture that brings the Vegetable Spring Rolls with Peanut Sauce Recipe to life.
- ½ cup creamy peanut butter: The rich base of the peanut sauce, lending creaminess and depth.
- 2 tablespoons rice vinegar: Adds acidity to balance the richness of the peanut butter.
- 2 tablespoons low sodium soy sauce: Provides salty umami without overpowering flavors.
- 2 tablespoons honey: A touch of natural sweetness to round out the sauce.
- 1 tablespoon toasted sesame oil: Imparts a subtle nutty aroma to the peanut sauce.
- 2 cloves garlic (minced): Brings a punch of savory warmth.
- ½ teaspoon ginger paste or fresh grated ginger: Adds a bright, zesty kick.
- 2-3 tablespoons hot water: Used to thin out the sauce to the perfect dipping consistency.
- 10 rice paper spring roll wrappers: The delicate yet sturdy casing that holds all the fresh ingredients together.
- 1 head butter lettuce (ribs removed): Offers a soft, crisp base inside each roll.
- 1 cup purple cabbage (thinly sliced): Adds vibrant color and crunch.
- 1 large carrot (thinly sliced): Sweet and crunchy with a bright orange hue.
- 1 red bell pepper (thinly sliced): Adds juicy sweetness and bold color.
- 1 yellow bell pepper (thinly sliced): Complements the red pepper with sunny brightness.
- 2 Persian cucumbers or 1 small cucumber (thinly sliced): Offers refreshing crispness.
- 1 avocado (pitted, peeled and thinly sliced): Creamy texture that balances the crunchy veggies.
- ⅓ cup cilantro (roughly chopped): Fresh herbaceous lift that ties all the flavors together.
How to Make Vegetable Spring Rolls with Peanut Sauce Recipe
Step 1: Make the Peanut Sauce
Start by whisking together peanut butter, rice vinegar, soy sauce, honey, toasted sesame oil, garlic, ginger, and hot water in a medium bowl. Stir until smooth and fully combined. This luscious, creamy sauce is the soul of the dish, so getting it just right sets everything else up for success. Set the sauce aside and get ready to build your rolls.
Step 2: Soften the Rice Paper Wrappers
Fill a wide, shallow bowl with about an inch of warm water. Drop one rice paper wrapper in and let it soften for about 20 seconds—you want it flexible enough to roll without tearing, but not overly floppy. Carefully peel it out and lay it flat on a damp, lint-free towel or clean surface. This step is key as the texture of the wrapper will determine how well your roll holds together.
Step 3: Layer the Vegetables
On the lower third of the softened wrapper, place a few butter lettuce leaves to create a soft bed. Then add a small handful of purple cabbage, carrot, red and yellow bell peppers, cucumber slices, creamy avocado, and some chopped cilantro. Leaving about an inch around the edges makes rolling easier. These fresh, crunchy veggies create a wonderful medley of textures and colors that make each bite exciting.
Step 4: Roll it Up
Start rolling by folding the edge closest to the fillings over them, then tuck in the sides as you would for a burrito. Roll the wrapper tightly but gently until fully enclosed. The technique might take a bit of practice, but it’s incredibly satisfying once you get the hang of it. The goal is a neat package that holds all the colorful ingredients snugly inside.
Step 5: Repeat and Serve
Continue softening, filling, and rolling the remaining rice papers until you’ve made all ten spring rolls. These are best enjoyed immediately while the rice paper is tender and the veggies crisp. Dip them generously into your homemade peanut sauce and savor the flavors coming together in perfect harmony.
How to Serve Vegetable Spring Rolls with Peanut Sauce Recipe
Garnishes
A sprinkle of toasted sesame seeds or chopped roasted peanuts adds a lovely crunch and visual appeal when you serve your rolls. Fresh lime wedges on the side offer a zesty zing if someone wants to brighten their bite. A few extra cilantro leaves scattered on the plate can’t hurt either—they really enhance the aroma and freshness.
Side Dishes
Pair these rolls with a light Asian cucumber salad or some edamame for a simple, balanced meal. If you want to turn it into a larger gathering spread, serve alongside jasmine rice or vermicelli noodles tossed in a delicate dressing. The refreshing quality of the rolls makes them ideal companions to mildly flavored dishes.
Creative Ways to Present
Try arranging the spring rolls on a long platter with alternating colors facing up for an eye-catching display. For a party vibe, place each roll upright in small shot glasses filled with peanut sauce so guests can grab and dip effortlessly. You can also customize rolls with herbs like mint or Thai basil tucked inside to surprise your guests with layers of flavor.
Make Ahead and Storage
Storing Leftovers
If you have any spring rolls left over, store them in an airtight container lined with damp paper towels to keep the rice paper from drying out. They’re best eaten within 24 hours for optimal freshness and crispness of the veggies.
Freezing
Freezing is not recommended for these fresh Vegetable Spring Rolls with Peanut Sauce Recipe since the raw veggies and avocado can become soggy and unappetizing after thawing. It’s best to make them fresh or consume leftovers quickly.
Reheating
Since these rolls are made with fresh vegetables and not cooked fillings, reheating is unnecessary and could ruin their texture. Instead, prepare just the amount you plan to eat at one time to enjoy their crisp freshness fully.
FAQs
Can I use other vegetables in the spring rolls?
Absolutely! Feel free to swap or add veggies like bean sprouts, shredded lettuce, or even thinly sliced mango for a sweet twist. The key is keeping everything thinly sliced for easy rolling and a crisp bite.
Is there a vegan option for the peanut sauce?
Yes! Simply replace honey with maple syrup or agave nectar to keep the sauce fully plant-based without sacrificing that delightful sweetness.
How long do rice paper wrappers last?
Unopened rice paper wrappers usually last several months stored in a cool, dry place. Once opened, keep them sealed tightly to prevent drying out and use within a few weeks if possible.
Can I prepare the peanut sauce in advance?
Definitely, the peanut sauce tastes even better after sitting for a few hours as the flavors meld. Store it in an airtight container in the fridge and bring to room temperature before serving.
What’s the best way to prevent the rice paper from sticking?
Using a damp, lint-free towel beneath the wraps helps keep them from sticking. Additionally, don’t soak the wrappers too long—they only need about 20 seconds to become pliable and easier to handle.
Final Thoughts
This Vegetable Spring Rolls with Peanut Sauce Recipe is truly one of those fresh, feel-good dishes you’ll want to make again and again. The crisp veggies, creamy avocado, and luscious peanut sauce come together to create a bright, satisfying bite every time. I can’t wait for you to dive in and enjoy this vibrant, healthy treat—with every roll wrapped, you’re one step closer to something deliciously rewarding.
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Vegetable Spring Rolls with Peanut Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 10 spring rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Description
These fresh and vibrant Vegetable Spring Rolls with Peanut Sauce are a delightful, healthy appetizer or snack that’s perfect for any occasion. Filled with crisp vegetables and fresh herbs, wrapped in delicate rice paper, and paired with a creamy, flavorful peanut dipping sauce, these spring rolls are light, naturally gluten-free, and easy to prepare without any cooking required.
Ingredients
Peanut Sauce
- ½ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- ½ teaspoon ginger paste or fresh grated ginger
- 2–3 tablespoons hot water
Spring Rolls
- 10 rice paper spring roll wrappers
- 1 head butter lettuce, ribs removed
- 1 cup purple cabbage, thinly sliced
- 1 large carrot, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 Persian cucumbers or 1 small cucumber, thinly sliced
- 1 avocado, pitted, peeled and thinly sliced
- ⅓ cup cilantro, roughly chopped
Instructions
- Make the Peanut Sauce: In a medium bowl, combine creamy peanut butter, rice vinegar, low sodium soy sauce, honey, toasted sesame oil, minced garlic, ginger paste, and 2-3 tablespoons of hot water. Stir well until the sauce is smooth and fully combined. Set aside for dipping.
- Soften the Rice Paper: Fill a wide shallow bowl or pie pan with about an inch of warm water. Submerge one rice paper spring roll wrapper into the water and let it soften for about 20 seconds until pliable but not floppy. Carefully remove it and lay it flat on a damp, lint-free towel or a clean flat surface.
- Add the Fillings: Leaving about an inch border around the edges of the softened rice paper, place a few leaves of butter lettuce on the lower third. Add a small handful of thinly sliced purple cabbage, carrot, red and yellow bell peppers, cucumber, avocado slices, and a few cilantro leaves on top of the lettuce.
- Roll the Spring Roll: Pick up the long edge of the rice paper closest to the fillings and roll it over the ingredients. Fold in the two outer edges, similar to a burrito wrap, then continue rolling until the spring roll is completely sealed.
- Repeat and Serve: Repeat the soaking, filling, and rolling process with the remaining wrappers and ingredients. Serve the vegetable spring rolls immediately with the prepared peanut sauce for dipping to enjoy their freshest texture and flavor.
Notes
- Use warm water to soften the rice paper to prevent tearing and make it pliable for rolling.
- Spring rolls are best eaten immediately for optimal freshness and texture.
- Feel free to customize the fillings with your favorite vegetables or fresh herbs like mint or basil.
- If making ahead, cover the finished rolls with a damp cloth and plastic wrap to prevent drying out.
- For a spicier peanut sauce, add a splash of sriracha or chili flakes.
