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Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 69 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/vegetarian-spring-rolls-with-peanut-dipping-sauce-recipe/