Vegetable Spring Rolls with Peanut Sauce
Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!
I couldn’t stop eating these for days.
I guess that isn’t the worst thing in the world, right? With all the greens, carrots, cabbage, bell pepper, cucumber and avocado, I think I’d be okay eating this until my wedding day.
Just please, serve me up a giant bowl of that peanut sauce. I think we’ve talked about this – this peanut sauce would make shoe leather taste like heaven.
But don’t worry – these crisp, crunchy, healthy and fresh veggie rainbow rolls will go down so easily.
And if you really wanted to save on time, you can prep all your vegetables (chopped, diced, cut and stored) ahead of time so you can simply wrap them up before serving.
Now these are best served immediately but they can also be chilled up to a few hours – just be sure to cover them up with lightly damp paper towels to keep from drying out.
Vegetable Spring Rolls with Peanut Sauce
Ingredients
- 8 to 10 10-inch rice paper wrappers
- 5 green leaf lettuce leaves, torn into large pieces
- 1 cup fresh basil leaves
- ¾ cup fresh mint leaves
- ¾ cup chopped fresh cilantro leaves
- 1 cup matchstick carrots
- 1 cup shredded purple cabbage
- 1 red bell pepper, thinly sliced
- ½ 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
For the peanut sauce
- ¼ 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
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
- Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
- Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
- Serve immediately with peanut sauce.
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I just adore these, they’re so fragrant and delicious and you can’t go wrong with peanut sauce. I used to make a 3-ingredient peanut sauce that was one part PB, one part soy sauce and one part honey and that was a kind of rough ‘n ready version. But the lime in yours sounds so good and I’m going to try that one instead. Oh, and the spring rolls look pretty damn good too!!
It looks great. I dislike cilantro intensely. So do I just leave it out? Or is there something I can substitute? Thank you.
Did you know about 50% of the population has a gene that makes cilantro taste like soap and the rest don’t? I am a cilantro fan but my father said it just tasted like soap!! I’d sub basil in this if you hate cilantro.
This recipe will definately be a hit with my daughter. she is on a fase where she does not eat meat at all.
Hi, what is the chili garlic sauce? Is it Sanibel or sweet chili sauce?
This looks wonderful but I don’t get how to wrap them!
Best recipe I have made for the first time in a long while.
Have you ever tried making as a bowl? Thinking skip all the rolling and toss it all together!
Agree – easier as a salad!
What is chili garlic saice
Spicy sauce in the Asian (or International) section of almost all supermarkets
Can you do a video on how you stuff and roll them?
Thank you so much for sharing!
Ive always wanted to make these for a party but have worried about the wrapper getting dry and hard before my guest get here. Is there a way to do these in bulk ahead of time so that they are still fresh a few hours later?
if you deep fry them in a pan or deep fry them the wrapper gets a nice crunch and can be kept out longer or stuck in the fridge and reheated!
New to vegatarian This was delicious definatly make this again
Weekly
So yummy! I would love to add some meat to these. Do you have any suggestions?
not meat per se, but my favorite Thai restaurant makes this with shrimp.
This were good and interesting to make, since I’ve never used rice paper. It was definitely a bit time consuming cutting up the veggies but once everything was cut, it was quick work to finish. I made them for an appetizer and everyone was very complimentary about them.
I’ll definitely make them again and try to perfect the roll-up so they’re tighter.
So good! We ate all the veggies and have leftover peanut sauce. So far I’ve resisted the urge to just eat it with a spoon! haha. How long do you suppose it keeps in the fridge?
We have some family members that have nut allergies. What can you recommend for a substitution (although it looks delish!)?? Thank you!
I would try sunbutter if you can’t do any nut butters.
They’re also good in a sweet chili sauce.
I also have a family member with nut allergies. We use a mix of hoisin and sriachia to taste for a quick dip.
Added some chicken. The was a huge hit.
Thank you! Best peanut sauce ever! It was easy to make-dangerous I will be putting this delicious snack into my meal rotation.
Hey if you want to taste a Dutch dish, try that peanut sauce over fries and add some minced raw onions! It’s surprisingly incredible!
What kind of lettuce did you use for this recipe?
yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeet bois
thanks for dinner
This is the best peanut butter sauce indeed!! delicious!
The color is so pretty! I can’t wait to try this spring rolls with the sauce, I really like peanut flavor. Thank you for the nice recipe!
Omg! These were beyond delicious! So fresh I couldn’t stop eating them. A new staple in my house ❤️
These look amazing! Going to try this weekend. I was just wondering if I could make in the morning, chill and serve in the evening or if the rice paper will be too sticky?
Prep the veggies and sauce but don’t wrap them up until you eat them.
Why I think they are better the next day. The rice paper isn’t as sticky, and the herbs and citrus zest taste is stronger. I do wrap them individually.
The lime juice in the peanut sauce added a whole new flavor, love it!
These were so great! Made with the Chicken Satay. You never disappoint .
Thank you! What a great way to serve it, Antoinette!
Nutritional info?
For the men in my life, I had to add chicken to these. I simply doubled the peanut sauce and tossed grilled sliced chicken in it and they couldn’t stop eating them!
The peanut sauce is to die for so good on you for making more of it! 🙂
Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
I wasn’t sure about the mint in these, but it totally MADE them! They were so tasty! I am making them again soon- especially now that I’ve figured out how to roll the rice wrappers. Ha! I have made at least 20 of your recipes. I have never been disappointed. Thank you for such great content!
We love that, Matthew! The mint is so great in this!
Ha, ha, you lie! This hardly takes 30 minutes TOTAL time to make! HAHAHA! Try 60-90 minutes.
Made these tonight, they are heavenly
We’re so happy to hear you enjoyed these so much, Lena!
Can I substitute cashews for the peanut sauc
Can these be made with small tortillas wraps. Please let me know as I would like to try with wraps
Thanks
Donna
Absolutely! 🙂
I love this idea and the timing was perfect. I have on my list for the week another recipe using part of an English cucumber and carrots. I can’t wait to try this. It looks delicious!