If you’re craving something fresh, flavorful, and utterly delightful, the Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe is here to brighten up your table. These vibrant rolls pack a colorful punch of crisp vegetables, fragrant herbs, and silky vermicelli noodles, all wrapped in tender rice paper. Paired with a luscious, creamy peanut dipping sauce that perfectly balances sweet, tangy, and savory notes, this dish is a celebration of texture and taste in every bite. Whether you’re serving them as a light appetizer or a satisfying snack, these rolls are simple to make yet impressively delicious, making them a personal favorite I’m excited to share with you.
Ingredients You’ll Need
Gathering fresh, crisp, and colorful ingredients is the key to nailing this recipe. Each item contributes to the perfect blend of texture, freshness, and flavor that makes these vegetarian spring rolls so irresistible.
- Rice paper wrappers: These delicate sheets soften quickly and cradle the filling beautifully without overpowering the textures inside.
- Cooked vermicelli noodles: Light and tender, they add a subtle chewiness and heartiness that balances the veggies.
- Shredded carrots: For a touch of sweetness and crunch that’s visually vibrant.
- Shredded purple cabbage: Adds a beautiful pop of color and a satisfying crisp texture.
- Red bell pepper (thinly sliced): Brings mild sweetness and a lovely crunchy bite.
- Cucumber (cut into matchsticks): Crisp and refreshing, cucumber adds a cooling element to every roll.
- Fresh mint leaves: Infuse each bite with an aromatic freshness that wakes up the palate.
- Fresh cilantro leaves: Adds bright, herbal undertones and a hint of earthiness.
- Butter lettuce or romaine: Provides a leafy base that adds moisture and softness within the roll.
- Optional sliced avocado or tofu strips: For extra creaminess or protein, customizing your rolls to your liking.
- Peanut dipping sauce ingredients: Creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, warm water, and an optional pinch of red pepper flakes or sriracha for a subtle kick.
How to Make Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
Step 1: Prep Your Ingredients
Start by washing and slicing all your veggies so they’re ready to roll. Setting everything up assembly-line style — all shredded, sliced, and portioned — makes the rolling process smooth and fun.
Step 2: Soften the Rice Paper Wrappers
Fill a shallow dish with warm water. Dip one wrapper for about 10 to 15 seconds until it’s pliable but still slightly firm to avoid tearing. Lay it flat on a clean, damp towel or surface for rolling.
Step 3: Build Your Rolls
On each softened rice paper, layer a little butter lettuce or romaine, followed by a small handful of vermicelli noodles. Then add your shredded carrots, cabbage, red bell pepper, cucumber, mint, cilantro, and the optional avocado or tofu. Remember not to overfill for easier rolling.
Step 4: Roll Them Up Tightly
Fold in both sides of the wrapper snugly over the filling, then roll upward from the bottom, keeping everything tight and enclosed. The rice paper will stick to itself to seal the roll elegantly.
Step 5: Whisk Your Peanut Dipping Sauce
In a bowl, combine creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, and whisk until smooth. Add warm water gradually to reach your preferred dipping consistency. Spice lovers can sprinkle in some red pepper flakes or sriracha to taste.
Step 6: Serve Fresh and Enjoy
Arrange the spring rolls on a pretty platter with the peanut dipping sauce in a bowl nearby. These fresh rolls are best enjoyed right away to savor their crisp textures and vibrant flavors perfectly.
How to Serve Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
Garnishes
A sprinkle of toasted sesame seeds or chopped peanuts can add an irresistible crunch on top. Fresh lime wedges alongside bring a citrusy brightness that lifts the rich peanut sauce beautifully.
Side Dishes
These rolls pair wonderfully with light Asian-inspired salads or a fragrant bowl of miso soup to create a balanced and satisfying meal. For nibbling, steamed edamame sprinkled with sea salt also makes a lovely companion.
Creative Ways to Present
For special occasions, slice the rolls diagonally and stand them upright in a decorative dish to showcase their colorful cross-section. You can also serve the peanut sauce drizzled gently over rolls for a more indulgent presentation that still feels fresh and inviting.
Make Ahead and Storage
Storing Leftovers
If you need to save some for later, cover the prepared rolls with a damp paper towel and place them in an airtight container in the fridge. They’ll stay fresh for a few hours, but avoid storing longer as the rice paper can dry out and lose its tender texture.
Freezing
Freezing these fresh spring rolls is not recommended because the veggies and rice paper don’t thaw well; they tend to become watery and limp. For best quality, make them fresh or eat leftovers cold within the same day.
Reheating
Since these rolls are best enjoyed fresh, reheating is generally not advised. If you want warm veggies, consider sautéing some of the fillings separately and serving the sauce warm as a dipping companion instead.
FAQs
Can I make these spring rolls gluten-free?
Absolutely! The recipe is naturally gluten-free as long as you use a gluten-free soy sauce or tamari in the peanut dipping sauce.
What can I substitute for peanut butter if I have an allergy?
You can try sunflower seed butter or tahini as a peanut-free alternative. Adjust the other sauce ingredients to balance flavors as needed.
How long do the spring rolls last after assembling?
For the best texture, enjoy them within 2-3 hours of making. Storing longer risks the rice paper drying or the veggies becoming soggy.
Can I add protein to these vegetarian rolls?
Definitely! Tofu strips or tempeh make great plant-based protein add-ins, and they complement the fresh veggies and peanut sauce perfectly.
Is it okay to customize the vegetables?
Yes! Feel free to swap in whatever seasonal veggies you love, and even add fruit like mango slices for a lovely sweetness that brightens the rolls.
Final Thoughts
These Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe offer a wonderful canvas for fresh, wholesome flavors that never get old. They’re fun to make, pleasing to the eye, and absolutely delicious to share with loved ones. Give them a try soon and enjoy the vibrant taste of this delightful dish that feels like a little celebration of fresh veggies wrapped in every bite.
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Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 10 spring rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
These Vegetarian Spring Rolls with Peanut Dipping Sauce are a fresh, colorful, and healthy appetizer perfect for warm weather. Filled with vibrant vegetables, fresh herbs, and optional tofu or avocado, they offer a satisfying crunch wrapped in delicate rice paper. Paired with a creamy, tangy peanut sauce, these rolls are both vegan and gluten-free, making them an ideal light snack or starter.
Ingredients
Spring Rolls
- 8–10 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 red bell pepper, thinly sliced
- 1 cucumber, cut into matchsticks
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup butter lettuce or romaine
- Optional: sliced avocado or tofu strips
Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 2–4 tablespoons warm water (to thin as needed)
- Optional: pinch of red pepper flakes or sriracha for heat
Instructions
- Prepare the Vegetables and Noodles: Wash and shred the carrots, purple cabbage, and cut the cucumber into matchsticks. Thinly slice the red bell pepper. Cook the vermicelli noodles according to package instructions, then drain and set aside. Rinse fresh mint and cilantro leaves, and prep lettuce or romaine leaves.
- Soften the Rice Paper Wrappers: Fill a shallow dish or large plate with warm water. Dip each rice paper wrapper into the water for about 10–15 seconds until it softens but remains slightly firm. Remove carefully to avoid tearing.
- Assemble the Spring Rolls: Lay the softened wrapper on a clean surface or a damp towel. Place a small amount of butter lettuce or romaine in the center, followed by vermicelli noodles and a few pieces of each vegetable: carrots, cabbage, bell pepper, cucumber, along with a handful of fresh mint and cilantro leaves. Add optional sliced avocado or tofu strips if desired.
- Roll the Spring Rolls: Fold in the sides of the rice paper wrapper over the filling to enclose it. Then, starting from the bottom, roll the wrapper tightly upward to fully encase the ingredients and form a compact roll. Repeat this process for the remaining wrappers and filling.
- Prepare the Peanut Dipping Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, and sesame oil until smooth. Add 2 to 4 tablespoons of warm water to adjust the consistency to your liking. Stir in optional red pepper flakes or sriracha for some heat if desired.
- Serve: Arrange the fresh spring rolls on a serving plate and serve immediately with the peanut dipping sauce on the side for dipping.
Notes
- These spring rolls are best enjoyed fresh on the same day for maximum tenderness and flavor.
- If needed, cover assembled spring rolls with a damp paper towel and refrigerate for a few hours to keep them moist.
- Feel free to customize the fillings by adding seasonal vegetables or fresh mango slices for a subtle sweetness.
- Tofu or avocado adds extra protein and creaminess but can be omitted for a lighter version.
