Vegetable Spring Rolls with Peanut Sauce Recipe

Fresh, colorful, and packed with crisp veggies, these Vegetable Spring Rolls with Peanut Sauce are a total game-changer for busy weeknights. They’re light yet satisfying, and that creamy, nutty peanut dipping sauce? Absolutely irresistible. This is one of those dishes that looks fancy but is secretly super easy to throw together. Whether you’re making a quick lunch, a healthy appetizer, or a refreshing dinner, these spring rolls will have you coming back for more—especially once you taste that sauce!

Why You’ll Love This Recipe

• No Cooking Required: That’s right—these are completely no-cook! Just prep, roll, and dip. Perfect for hot days or when you simply can’t be bothered to turn on the stove.
• Crisp and Refreshing: The fresh vegetables wrapped in soft rice paper offer a beautiful contrast of textures—crunchy on the inside, silky on the outside.
• Customizable: You can easily switch out the fillings based on what’s in your fridge. Make it your own every single time!
• That Peanut Sauce: Honestly, the creamy peanut dipping sauce could be its own star. It’s sweet, savory, and slightly tangy—everything you want in a dipping sauce.

Ingredients You’ll Need

Gather these fresh, simple ingredients and you’re already halfway there.

• Rice paper wrappers: The delicate wrapping that holds everything together—softens in seconds with warm water.
• Carrots: Julienned for a satisfying crunch and a pop of sweetness.
• Cucumber: Adds refreshing crispness and keeps the rolls light.
• Red bell pepper: Brings vibrant color and a slight sweetness.
• Purple cabbage: Shredded for extra crunch, color, and nutrients.
• Avocado: Creamy and rich, balances the crisp veggies beautifully.
• Fresh herbs: Mint, cilantro, or Thai basil—don’t skip this! They add so much freshness and flavor.
• Rice vermicelli noodles: Optional, but they add a nice chew and make the rolls more filling.
• Peanut sauce: A dreamy combo of peanut butter, soy sauce, lime juice, honey (or maple syrup), and a touch of garlic and ginger. Add chili flakes for a spicy kick.

Variations

• Add Protein: Toss in cooked shrimp, tofu, or shredded chicken for a more filling roll.
• Switch the Sauce: Not a peanut fan? Try a hoisin-lime sauce, sweet chili sauce, or even a creamy sesame dressing.
• Fruity Twist: Add mango slices or julienned apple for a refreshing sweet bite.
• Make It Spicy: Add a dash of sriracha inside the roll or into the sauce for that extra heat.

How to Make Vegetable Spring Rolls with Peanut Sauce

Step 1: Prep the Fillings

Wash and slice all your veggies into thin strips. Cook the rice noodles according to the package directions if using. Set everything up assembly-line style to make rolling easier.

Step 2: Soften the Rice Paper

Fill a large shallow dish or pan with warm water. Dip one rice paper sheet in for about 10 seconds—just until it softens. Don’t overdo it or it’ll tear easily.

Step 3: Assemble the Rolls

Lay the softened wrapper on a damp surface or plate. In the lower third, layer a bit of everything: veggies, noodles, herbs, and avocado. Be careful not to overstuff.

Step 4: Roll It Up

Fold the sides in, then roll it up tightly like a burrito. It gets easier with practice, promise!

Step 5: Make the Peanut Sauce

Whisk together peanut butter, soy sauce, lime juice, honey, and minced garlic. Add warm water, a little at a time, until it reaches a smooth, dippable consistency. Taste and adjust—more lime for tang, more honey for sweetness.

Step 6: Serve and Dip

Slice rolls in half for presentation (optional) and serve with a generous side of peanut sauce. That’s it!

Pro Tips for Making the Recipe

• Keep It Damp: Rice paper sticks quickly to dry surfaces. Use a damp cutting board or plate when assembling.
• Work One at a Time: Only soften one wrapper at a time. Once they’re wet, they need to be used immediately.
• Prep Ahead: Chop all your fillings ahead of time and keep them in the fridge so rolling is a breeze when hunger hits.
• Roll Tightly but Gently: You want a firm roll that holds together, but not so tight that it bursts.

How to Serve

These spring rolls are wonderfully versatile. Here are a few serving ideas:

###As an Appetizer:
Serve them on a platter with multiple dipping sauces—great for parties or gatherings.

###As a Main Dish:
Pair with a side of jasmine rice or a light miso soup to make it a full meal.

###With a Salad:
A chilled Asian-style cucumber salad or a sesame slaw pairs beautifully.

###Lunchbox Hero:
Wrap individually in plastic wrap and pack with a small container of peanut sauce for a fresh and healthy lunch option.

Make Ahead and Storage

###Storing Leftovers:
Wrap each roll in plastic wrap to prevent sticking and drying out. Store in an airtight container in the fridge for up to 2 days.

###Freezing:
These don’t freeze well—rice paper doesn’t hold up after thawing, so it’s best to enjoy them fresh.

###Reheating:
No need! These are meant to be eaten cold or at room temperature.

FAQs

Can I make these spring rolls ahead of time?
Yes! Prep and roll them a few hours in advance, then wrap each one tightly in plastic wrap to keep them fresh until serving.

What’s the best way to keep rice paper from tearing?
Don’t oversoak it. Ten seconds in warm water is usually enough. Also, don’t overfill the roll—less is more when it comes to stuffing.

Can I make the peanut sauce ahead of time?
Absolutely. It stores beautifully in the fridge for up to a week. Just give it a stir or add a splash of water if it thickens up.

Can I use different vegetables?
Yes! Use whatever crisp veggies you love or need to use up—zucchini, lettuce, bean sprouts, or even radishes work great.

Final Thoughts

These Vegetable Spring Rolls with Peanut Sauce are a celebration of fresh flavors and textures—and they’re easier than they look! Whether you’re a seasoned cook or a total beginner, this is the kind of recipe that makes you feel like a kitchen rockstar. Try them out, and don’t be afraid to mix things up with your favorite fillings. Once you master the roll, the possibilities are endless!

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