If you’re looking for a dish that’s light, vibrant, and bursting with flavor, look no further than Fresh Spring Rolls with Peanut Sauce! These delightful rolls are packed with crisp veggies, fragrant herbs, and tender noodles, all wrapped up in delicate rice paper and paired with the creamiest, zestiest peanut sauce you can imagine. Whether you’re hosting friends, treating yourself to a healthy lunch, or impressing at a potluck, this recipe shines as a go-to choice for something a little special but totally doable at home.
Ingredients You’ll Need
The magic of Fresh Spring Rolls with Peanut Sauce lies in how fresh, simple ingredients combine for incredible taste and color. Each ingredient has a part to play, from adding crunch to boosting flavor and aroma—so let’s take a look at what you’ll need!
- Rice paper wrappers: The delicate casing that turns your fillings into handheld, see-through bundles of joy!
- Cooked rice noodles: These bring gentle flavor and a satisfying chew to every bite—soak or boil just until tender.
- Shredded lettuce or napa cabbage: Adds freshness and a gentle crunch that perfectly balances the softer ingredients.
- Carrot (julienned): Bright orange carrots offer extra color and subtle sweetness with a crisp texture.
- Cucumber (julienned): Cool, juicy cucumber offers refreshing contrast amid the other vegetables.
- Red bell pepper (thinly sliced): Vibrant, sweet, and crunchy, red pepper brings a pop of natural color.
- Fresh mint leaves: The unmistakable, uplifting flavor of mint makes these rolls taste ultra-fresh and lively.
- Fresh cilantro: Brings classic, zesty undertones—skip if you’re not a fan, but it’s highly recommended!
- Fresh basil leaves: Sweet, aromatic basil infuses each bite with iconic Southeast Asian flair.
- Cooked shrimp or tofu (optional): Choose protein that fits your preference for added heartiness—either is delicious!
- Warm water for soaking wrappers: A must for getting those rice papers pliable and ready to roll.
- Peanut butter (creamy): The star of your peanut sauce—choose natural, unsweetened for the best results.
- Soy sauce: This brings just the right amount of savory umami flavor to your sauce.
- Hoisin sauce: Adds a hint of sweetness and depth, making your peanut sauce irresistible.
- Rice vinegar: Just a splash brings brightness and balances out the richness.
- Sesame oil: A drizzle infuses your sauce with warm nutty notes.
- Warm water (to thin): Use as needed for that perfectly dippable, smooth sauce.
- Grated ginger: Fresh ginger adds zing and a gentle kick that ties everything together.
How to Make Fresh Spring Rolls with Peanut Sauce
Step 1: Prep All the Fillings
Before you begin rolling, set yourself up for smooth assembly by prepping every ingredient first. Julienne your carrot and cucumber, finely slice your bell pepper, wash and dry your herbs, and cook your noodles and shrimp or tofu if using. Arrange these all in little piles or bowls—it’s so much easier (and prettier!) when you work assembly-line style.
Step 2: Soften the Rice Paper Wrappers
Fill a shallow dish or large plate with warm water. One at a time, gently dip a rice paper wrapper in the water for 10 to 15 seconds. You don’t want it too soft—it should still have a bit of structure as it continues to soften out of the water. Carefully lay the wrapper flat on a clean, damp kitchen towel or directly on your work surface.
Step 3: Fill and Roll
In the center of the softened wrapper, layer a small portion of rice noodles, your selection of veggies, plenty of fresh herbs, and, if you like, your cooked shrimp or tofu. Don’t overfill! Fold the sides of the wrapper in toward the center, then roll from the bottom up, keeping everything snug but gentle—the wrappers are delicate. Place the finished roll seam-side down on a damp plate to prevent sticking.
Step 4: Mix Up the Peanut Sauce
In a small bowl, whisk together the creamy peanut butter, soy sauce, hoisin, rice vinegar, sesame oil, and ginger. Add warm water a little at a time until it’s silky, smooth, and just the right consistency for dipping. The sauce should taste creamy, tangy, a bit sweet, and deeply savory, with that unmistakable Southeast Asian flair.
Step 5: Serve and Enjoy
Your Fresh Spring Rolls with Peanut Sauce are ready to eat! Serve the rolls whole or sliced in half, with peanut sauce on the side for dunking. The first bite is always the most magical—crisp, cool, herby, and then that luscious wave of peanutty goodness. Bet you can’t stop at just one!
How to Serve Fresh Spring Rolls with Peanut Sauce
Garnishes
Make your platter extra special with a shower of toasted sesame seeds, thinly sliced green onion, or even a few extra sprigs of cilantro and mint. A squeeze of lime on the side doesn’t hurt, either—it brightens every bite and makes the colors really pop.
Side Dishes
Round out your meal with a light, brothy soup or a zingy Asian-inspired cucumber salad. If you’re serving a crowd, steamed edamame, crispy wontons, or a fragrant rice dish add lovely variety and keep the meal feeling festive. The mild flavors of Fresh Spring Rolls with Peanut Sauce let other sides shine, too!
Creative Ways to Present
For parties, try slicing each roll in half and arranging them upright on a platter. Nestle fresh herbs in between for a lush, edible centerpiece! You can also arrange rolls in rainbow order by ingredient, or serve them bento-style with colorful compartments and the peanut sauce in its own adorable bowl.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftover Fresh Spring Rolls with Peanut Sauce, place them in a single layer on a plate lined with a damp paper towel. Top with another damp towel and cover tightly with plastic wrap. Keep them in the fridge for up to 1 day; any longer, and the wrappers may dry out or become chewy.
Freezing
Unfortunately, spring rolls made with rice paper wrappers really don’t freeze well. The texture becomes quite tough and the fresh vegetables lose their crunch. If you must prep ahead, store unrolled fillings in the fridge and assemble rolls just before serving for the best taste and texture.
Reheating
These rolls are made to be enjoyed fresh and cold! If the rolls seem a little firm from the fridge, let them rest at room temperature for 10–15 minutes so the wrappers soften. Avoid microwaving, as this will make the rice paper overly sticky and tough.
FAQs
Can I make Fresh Spring Rolls with Peanut Sauce ahead of time?
Absolutely! Prep all the filling ingredients in advance and keep them in separate containers in the fridge. Hold off on assembling the rolls until shortly before serving for optimum freshness and the perfect texture.
Are these spring rolls gluten free?
They can be! Just be sure to use tamari or a certified gluten-free soy sauce in the peanut sauce, and check your hoisin sauce label. With tofu instead of shrimp, this recipe is also fully vegetarian and vegan-friendly.
What can I use instead of peanut butter for the sauce?
If peanuts aren’t your thing, almond butter or sunflower seed butter can step in. Each brings its own unique twist to the sauce. Just taste and adjust the seasonings as needed!
Why are my rice paper wrappers tearing?
Rice paper is delicate—if it tears, it may have soaked too long or been overfilled. Dip each wrapper just until flexible, and keep your fillings modest to make rolling easier and more successful.
Can I add different proteins or veggies?
Definitely! Try cooked chicken, crab, or tempeh, and swap in veggies like avocado, mango, or purple cabbage. Fresh Spring Rolls with Peanut Sauce are all about colorful creativity, so have fun with what’s in season or on hand.
Final Thoughts
If you’ve never tried Fresh Spring Rolls with Peanut Sauce, I hope this inspires you to jump right in—these rolls are as rewarding to make as they are to eat! Gather your loved ones, get those fillings ready, and let everyone roll their own for a meal that’s interactive, healthy, and full of flavor. Happy rolling!
Print
Fresh Spring Rolls with Peanut Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings (2 rolls per serving) 1x
- Diet: Non-Vegetarian
Description
Learn how to make fresh spring rolls with a delicious peanut sauce. These light and healthy Vietnamese-inspired rolls are perfect as a refreshing appetizer or light meal.
Ingredients
Rice Paper Rolls:
- 8 rice paper wrappers
- 1 cup cooked rice noodles
- 1 cup shredded lettuce or napa cabbage
- 1 medium carrot (julienned)
- 1 cucumber (julienned)
- ½ red bell pepper (thinly sliced)
- ½ cup fresh mint leaves
- ½ cup fresh cilantro
- ½ cup fresh basil leaves
- ½ cup cooked shrimp or tofu (optional)
- warm water for soaking wrappers
Peanut Sauce:
- ¼ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 to 2 tablespoons warm water (to thin)
- ½ teaspoon grated ginger
Instructions
- Prepare the Filling: Get all the filling ingredients ready and set them up in an assembly line.
- Soften the Rice Paper: Dip one rice paper wrapper in warm water for 10 to 15 seconds until softened, then lay it flat on a clean surface.
- Fill and Roll: Layer noodles, veggies, herbs, and protein (if using) in the center of the wrapper. Fold in the sides and roll tightly from the bottom up. Repeat with remaining wrappers.
- Make the Peanut Sauce: Whisk together peanut butter, soy sauce, hoisin, vinegar, sesame oil, and ginger. Thin with warm water to desired consistency.
- Serve: Serve the fresh spring rolls with peanut sauce on the side.
Notes
- To prevent sticking, place finished rolls slightly apart on a damp plate.
- You can prepare all the fillings ahead of time and assemble the rolls just before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls with sauce
- Calories: 220
- Sugar: 5g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg (with tofu) / 40mg (with shrimp)
