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Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

  • Author: Christopher
  • Total Time: 25 minutes
  • Yield: 8-10 spring rolls 1x
  • Diet: Gluten Free

Description

Vegetable Spring Rolls with Peanut Sauce are fresh, crisp rolls filled with crunchy vegetables and fresh herbs, wrapped in delicate rice paper, and served with a rich and creamy natural peanut sauce. Perfect for a quick, healthy snack or appetizer, this recipe is colorful, flavorful, and customizable with optional protein or fruit additions.

Ingredients

Scale

Spring Rolls

  • Rice paper wrappers (8-10 sheets)
  • 1 cup julienned carrots
  • 1 cup julienned cucumbers
  • 1 cup julienned bell peppers
  • 1 cup shredded lettuce
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 cup cooked rice noodles (optional)

Peanut Sauce (Natural)

  • 1/2 cup natural peanut butter
  • 2 tbsp natural soy sauce (gluten-free if needed)
  • 1 tbsp natural maple syrup
  • 1 tbsp apple cider vinegar
  • 1/4 tsp chili flakes (optional)
  • 2–4 tbsp water (to desired consistency)
  • 1/2 tsp natural gelling agent (optional)

Optional Variations

  • 100 g sliced tofu (plant-based) or cooked shrimp (optional protein boost)
  • Thin mango or pineapple slices for added sweetness (optional)
  • Roasted peanuts or toasted sesame seeds for extra crunch (optional)
  • Fresh jalapeño slices to increase spice (optional)

Instructions

  1. Prepare the Vegetables: Wash and julienne the carrots, cucumbers, bell peppers, and lettuce into thin, bite-sized strips. Chop the mint and cilantro. If using, cook the rice noodles according to package instructions, drain, and rinse under cold water to prevent sticking.
  2. Soften the Rice Paper Wrappers: Dip each rice paper wrapper into warm water for 10-15 seconds until it becomes pliable. Lay the softened wrapper flat on a clean surface ready for filling.
  3. Assemble the Spring Rolls: Place a small handful of vegetables, herbs, and rice noodles (if using) near the bottom third of the wrapper. Fold the sides inward gently and roll up tightly but carefully to enclose the filling without tearing the wrapper.
  4. Make the Peanut Sauce (Natural): In a small bowl, whisk together the natural peanut butter, natural soy sauce, natural maple syrup, apple cider vinegar, and chili flakes if using. Slowly add water to reach your preferred dipping consistency. Stir in a natural gelling agent if you want a thicker sauce texture.
  5. Serve and Enjoy: Arrange the spring rolls on a platter with a bowl of the peanut sauce for dipping. Enjoy immediately or chill briefly before serving.

Notes

  • Keep your hands damp while handling rice paper wrappers to prevent sticking and tearing.
  • Slice vegetables thinly for easier rolling and balanced texture.
  • Do not overfill the rolls to keep them neat and easy to eat.
  • Cover assembled rolls with a clean, damp cloth to keep them moist before serving.
  • You can prepare the peanut sauce in advance to let the flavors meld beautifully.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 2 spring rolls with sauce
  • Calories: 180
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: vegetable spring rolls, peanut sauce, fresh appetizer, healthy snack, gluten free, quick recipe, Asian inspired

Find it online: https://easyrecipeplanet.com/vegetable-spring-rolls-with-peanut-sauce/