There’s something magical about the crisp snap of a freshly rolled spring roll dipped into a creamy, flavorful peanut sauce. Cool, crunchy vegetables wrapped in delicate rice paper make for a refreshing, satisfying bite that’s perfect as an appetizer, light lunch, or healthy snack.

I first made these vegetable spring rolls on a hot summer afternoon when turning on the stove felt unthinkable. Since then, they’ve become a go-to whenever I crave something bright, fresh, and fun to make. Whether you’re hosting friends or just feeding yourself, these are a beautiful, customizable treat you’ll love.

Let’s dive into what makes this recipe a staple in my kitchen.

Why You’ll Love This Vegetable Spring Rolls With Peanut Sauce

Get ready to fall in love with a dish that’s as fun to make as it is to eat. These vegetable spring rolls aren’t just a feast for the taste buds — they’re colorful, healthy, and perfect for any occasion.

One of the best things about these spring rolls is how quick and easy they are to assemble. Once your veggies are prepped, you can have a whole batch ready in about 20 minutes. There's no cooking involved, which means less mess and more time enjoying your meal.

They’re also incredibly nutritious and light, packed with raw vegetables and herbs. These rolls are naturally gluten-free and vegan, making them a fantastic option for accommodating various dietary needs without sacrificing flavor or texture.

And let’s not forget how budget-friendly they are. A handful of fresh produce and a few pantry staples for the sauce are all you need to make enough spring rolls for a crowd.

Most of all, they’re versatile and fun. You can mix and match your favorite vegetables, add tofu or noodles for extra heartiness, or swap the peanut sauce for something spicier. They’re endlessly adaptable and always a hit.

Once you’ve made these once, they’ll be a repeat request — trust me.

Ingredients Notes

The beauty of these spring rolls lies in their simplicity. With a few fresh, vibrant ingredients and a creamy, nutty dipping sauce, you get something that tastes far greater than the sum of its parts.

Rice paper wrappers are the delicate, translucent sheets that hold everything together. You’ll find them in most grocery stores in the Asian foods aisle. Soak each wrapper briefly in warm water just until pliable — don’t overdo it or they’ll become sticky and hard to work with.

Fresh vegetables are the stars here. I love using carrots, cucumbers, bell peppers, and red cabbage for their color and crunch. Slice everything into thin matchsticks for easier rolling and a more even bite.

Herbs bring a burst of flavor and freshness. Mint and cilantro are classics in Vietnamese-style rolls, and they elevate the entire experience with their bright, aromatic notes. If you're not a fan of cilantro, try fresh basil instead.

Rice vermicelli noodles can be added for more substance. These soft, slippery noodles give the rolls a pleasant contrast to the crunch of the veggies. Simply soak them in hot water until tender, then drain and cool.

For the dipping sauce, the base is creamy peanut butter mixed with soy sauce, lime juice, garlic, and a touch of maple syrup or honey. A splash of water thins it to the perfect consistency for dipping. If you like heat, a little sriracha or chili garlic sauce is a delicious addition.

As for equipment, you’ll only need a large bowl or plate for softening the wrappers, a cutting board, and a sharp knife. A damp kitchen towel can help keep your wrappers from sticking while you roll.

How To Make This Vegetable Spring Rolls With Peanut Sauce

Making these spring rolls is as satisfying as eating them. Once you get into the rhythm, it becomes a calming, almost meditative process — slice, soak, fill, and roll.

Start by prepping all your ingredients. Wash and thinly slice your vegetables into matchstick-sized pieces. Cook and drain your rice noodles if using. Lay everything out on a clean workspace so you can easily grab and fill as you go.

Next, prepare your rice paper wrappers. Fill a large bowl or shallow dish with warm water. Working one at a time, dip a wrapper into the water for about 5-7 seconds until it softens. Carefully transfer it to a clean, damp towel or cutting board.

Now it’s time to fill. Place a small handful of veggies and herbs — and noodles if using — in the lower third of the wrapper. Be careful not to overstuff. Fold the sides inward, then gently roll it up from the bottom, like a burrito. The rice paper will seal itself as it sticks.

Repeat with the remaining wrappers and filling ingredients. You’ll get the hang of the technique quickly, and they don’t need to be perfect to taste amazing.

For the peanut sauce, whisk together peanut butter, soy sauce, lime juice, minced garlic, maple syrup, and a splash of water until smooth. Adjust to taste, adding more water for a thinner dip or more lime juice for tang.

In total, expect about 15 minutes of prep time and another 15 minutes for assembly. Serve immediately for the best texture — cool, crisp, and utterly refreshing.

Storage Options

If you’re planning to make these ahead of time, a few simple tricks will help keep them fresh.

To store, wrap each roll individually in plastic wrap or place them in a single layer in an airtight container, separated by parchment paper to prevent sticking. Store in the fridge for up to 2 days. The wrappers may firm up slightly, but they’ll still taste great.

Avoid letting them sit uncovered, as rice paper tends to dry out quickly and become rubbery. A damp paper towel over the top of your storage container can help maintain moisture.

The peanut sauce can be made up to a week in advance and stored in an airtight jar in the fridge. Give it a good stir before serving, and add a splash of warm water if it thickens too much.

To refresh spring rolls before serving, you can lightly dampen them with a wet paper towel and let them sit at room temperature for 10 minutes to soften.

Variations and Substitutions

One of the best things about these spring rolls is how endlessly adaptable they are to what you have on hand.

Want to add protein? Try thin strips of marinated tofu, shrimp, or grilled chicken. These turn the rolls into a more filling meal while still keeping things fresh and healthy.

For extra crunch, add some thinly sliced lettuce, bean sprouts, or shredded napa cabbage. These veggies pair perfectly with the other ingredients and give the rolls a satisfying bite.

Not a fan of peanut sauce? Swap it out for a hoisin dipping sauce, sweet chili sauce, or even a homemade soy-ginger vinaigrette. You can also make a sunflower seed or almond butter sauce for a nut-free alternative.

If you’re avoiding gluten, be sure to use tamari or coconut aminos in the dipping sauce instead of regular soy sauce. All the other ingredients are naturally gluten-free, making this an easy meal for gluten-sensitive eaters.

Don’t be afraid to play around and make it your own. The process is half the fun, and once you find your favorite combination, you’ll want to make them again and again.