Name: Fresh Spring Rolls with Peanut Dipping Sauce
Prep time: 25 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 8 rice paper wrappers; 1 cup cooked rice noodles (vermicelli); 1 large carrot, julienned; 1 small cucumber, julienned; 1 red bell pepper, thinly sliced; 1 avocado, sliced; 1 cup red cabbage, shredded; 1 cup fresh mint leaves; 1 cup fresh cilantro; 1 cup fresh basil leaves; Optional: tofu or shrimp for added protein; 1/4 cup creamy peanut butter; 2 tablespoons low-sodium soy sauce or tamari; 1 tablespoon rice vinegar; 1 tablespoon maple syrup or honey; 1/2 teaspoon grated fresh ginger; 1 clove garlic, minced; 2–4 tablespoons warm water (to thin)

Fresh, vibrant, and satisfying, these spring rolls are a delightful fusion of crisp vegetables, soft noodles, and aromatic herbs wrapped in rice paper. Paired with a creamy peanut dipping sauce, this Vietnamese-inspired dish makes a refreshing appetizer, snack, or light lunch that fits a variety of dietary preferences—gluten-free, vegan, and dairy-free included.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Spring Rolls:

8 rice paper wrappers

1 cup cooked rice noodles (vermicelli)

1 large carrot, julienned

1 small cucumber, julienned

1 red bell pepper, thinly sliced

1 avocado, sliced

1 cup red cabbage, shredded

1 cup fresh mint leaves

1 cup fresh cilantro

1 cup fresh basil leaves

Optional: tofu or shrimp for added protein

For the Peanut Dipping Sauce:

1/4 cup creamy peanut butter

2 tablespoons low-sodium soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon maple syrup or honey

1/2 teaspoon grated fresh ginger

1 clove garlic, minced

2–4 tablespoons warm water (to thin)

Directions

I start by preparing all my vegetables and herbs, arranging them in neat piles for easy access.

In a shallow bowl or pie dish, I fill it with warm water and soak a rice paper wrapper for about 10–15 seconds until it softens.

I lay the wrapper flat on a clean surface, then layer a little rice noodle in the center, followed by the vegetables, avocado, and herbs.

I fold the sides inward and roll it up tightly from the bottom like a burrito. I repeat this with the rest of the wrappers.

To make the sauce, I whisk together all the peanut sauce ingredients in a bowl, adding warm water slowly until I get a creamy consistency.

I serve the rolls fresh with the dipping sauce on the side.

Servings and timing

Prep Time: 25 minutes

Cook Time: 0 minutes

Total Time: 25 minutes

Servings: 4 servings (makes 8 rolls)

Calories: 180 kcal per serving

Variations

I sometimes add baked tofu or cooked shrimp to boost the protein content.

When I want a fruity twist, I add mango slices to the filling.

I switch up the herbs with Thai basil or even a little arugula for a peppery kick.

For a spicier version, I stir a bit of sriracha into the peanut sauce.

I use almond or cashew butter if I’m out of peanut butter—it changes the flavor subtly but still tastes amazing.

Storage/Reheating

I store leftover spring rolls in an airtight container, separating each roll with parchment paper to prevent sticking. They stay fresh for about 2 days in the fridge. I don’t recommend reheating them, but if I want to refresh them, I let them sit at room temperature for 10–15 minutes before serving. The dipping sauce can be stored separately in the fridge for up to 5 days. I stir in a splash of warm water if it thickens too much.

FAQs

How do I keep the rice paper from tearing?

I make sure not to soak the rice paper for too long—just 10–15 seconds is enough. I also work on a smooth, slightly damp surface to avoid sticking and tearing.

Can I make these ahead of time?

Yes, I often prepare them a few hours in advance and store them tightly wrapped in plastic or in an airtight container. I keep them chilled until ready to serve.

What’s the best way to serve these at a party?

I slice them in half and arrange them on a platter with the dipping sauce in the middle. I also keep a damp paper towel over them to prevent drying out.

Is there a substitute for rice paper wrappers?

If I don’t have rice paper, I sometimes use large lettuce leaves or collard greens for a low-carb, grain-free alternative.

Can I freeze fresh spring rolls?

I don’t recommend freezing them. The texture of the rice paper and fresh vegetables doesn’t hold up well after thawing.

Conclusion

These fresh spring rolls with peanut dipping sauce are one of my go-to recipes when I want something light, healthy, and flavorful. They’re easy to personalize, fun to make, and even better to eat. Whether I’m entertaining or meal-prepping, I always feel good about making this fresh, nourishing dish.

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