If you’re craving something remarkably fresh, crisp, and packed with flavor, these Vegetarian Spring Rolls with Peanut Dipping Sauce will absolutely make your day. Every bite is a celebration of crunchy veggies, soft noodles, fragrant herbs, and that irresistible, creamy peanut sauce. Best of all, these spring rolls are a breeze to assemble, endlessly customizable, and look as vibrant as they taste. This is the go-to dish for sharing with friends, impressing at potlucks, or simply elevating your weekday lunch game.
Ingredients You’ll Need
The beauty of Vegetarian Spring Rolls with Peanut Dipping Sauce is how a handful of simple ingredients can create such lively textures and flavors. Each component brings its own punch of color, crispness, or aromatic freshness to the mix, so don’t leave anything out!
- Rice paper wrappers: These translucent rounds become magically pliable and chewy when dipped in warm water, making them perfect for bundles of veggie goodness.
- Shredded red cabbage (1 cup): Cabbage offers unbeatable crunch and a gorgeous pop of purple.
- Julienned carrots (1 cup): Carrots add sweetness and satisfying crispness to every bite.
- Cucumber, thinly sliced into matchsticks (1 cup): Cool, refreshing cucumber balances richer flavors and keeps things light.
- Red bell pepper, thinly sliced (1): For juicy crunch and a splash of color.
- Cooked rice noodles (1 cup): Soft, slurpable noodles provide substance and soak up the peanut sauce perfectly.
- Fresh mint leaves (½ cup): Mint brightens up the rolls with its energizing aroma.
- Fresh basil leaves (½ cup): Basil’s herbal sweetness brings depth and balance.
- Fresh cilantro leaves (½ cup): Cilantro ties everything together with its unique citrusy note.
- Avocado, sliced (½, optional): Toasty and creamy, avocado offers lovely richness, if you’d like to add it in.
- Warm water: This is simply for softening your rice paper wrappers.
- Creamy peanut butter (¼ cup): The base of our delectable dipping sauce.
- Soy sauce (2 tbsp): For savory, umami flavor in the sauce.
- Rice vinegar (1 tbsp): Adds just the right amount of tang to balance the peanut sauce.
- Honey or maple syrup (1 tbsp): A touch of sweetness makes the sauce shine; choose maple syrup to keep it vegan.
- Sesame oil (1 tsp): Infuses the sauce with a hint of toasty richness.
- Warm water (1–2 tbsp, for sauce): Adjusts the sauce to your perfect dipping consistency.
- Grated ginger (½ tsp): Optional, but gives the sauce a gentle zing.
- Red pepper flakes (optional): For those who like a little heat in their sauce!
How to Make Vegetarian Spring Rolls with Peanut Dipping Sauce
Step 1: Prep the Veggies and Noodles
This is where all your color and crunch comes alive—slice the red cabbage, carrots, cucumber, and red bell pepper into thin matchsticks, and set aside a cheerful array of fresh herbs. Cook your rice noodles according to their instructions, rinse under cold water, and let them drain. If you’re using avocado, slice it last to keep it vibrantly green.
Step 2: Soften the Rice Paper Wrappers
Fill a shallow dish with warm water and dip each rice paper wrapper in for about 10 to 15 seconds. They should be pliable but not too soft, as they’ll continue to loosen as you work. Lay the softened wrapper flat on a clean surface or a damp towel to prevent sticking and tearing.
Step 3: Layer the Fillings
Right in the center of your rice paper, start layering a little bit of everything—think a vibrant pinch of cabbage, a small tangle of noodles, a sprinkle of each veggie, and a burst of fresh mint, basil, and cilantro. Don’t overfill—less is more for tidy rolls that won’t burst later!
Step 4: Roll It Up
Fold in the sides of the wrapper over your pile of veggies, then roll tightly from the bottom up, much like rolling a burrito. The rice paper naturally sticks to itself and seals in your colorful bounty. Keep rolling until you’ve used up all your wrappers and fillings.
Step 5: Make the Peanut Dipping Sauce
In a bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, and honey or maple syrup. Add sesame oil and grated ginger, then drizzle in warm water bit by bit, whisking until smooth and dippable. Sprinkle in red pepper flakes if you want some heat. This easy sauce is essential to Vegetarian Spring Rolls with Peanut Dipping Sauce—it brings everything together!
Step 6: Serve and Enjoy
Arrange your rolls on a pretty platter and serve with your dreamy peanut sauce. Feel free to slice the rolls in half for easier dipping and impressive presentation. Watch them disappear in moments!
How to Serve Vegetarian Spring Rolls with Peanut Dipping Sauce
Garnishes
A little flourish goes a long way! Sprinkle extra chopped herbs on the rolls, scatter toasted sesame seeds for a nutty crunch, or serve with thinly sliced chili for vibrant color and extra zing. A wedge of lime on the side can add a welcome burst of citrus.
Side Dishes
Pair these beauties with a light soup, such as miso or hot-and-sour, for a satisfying starter. They’re also wonderful alongside a tangy Asian-style slaw, a bowl of edamame, or even sticky rice for a more filling meal.
Creative Ways to Present
Turn serving into an experience by arranging your Vegetarian Spring Rolls with Peanut Dipping Sauce on a bamboo board, or nestle them on lettuce leaves. For parties, cut each roll in half and stand them upright in shot glasses filled with dipping sauce—they look so inviting and are perfect for grab-and-go snacking!
Make Ahead and Storage
Storing Leftovers
Spring rolls are at their best freshly made, but if you have leftovers, wrap them in damp paper towels and then plastic wrap. This keeps the rice paper soft and prevents drying. Store in the fridge and enjoy within 24 hours for best flavor and texture.
Freezing
Unfortunately, rice paper doesn’t hold up well to freezing; it tends to become tough and chewy once thawed. For freezer-friendly prep, you can, however, slice and freeze your veggies and herbs ahead of time, then quickly assemble fresh rolls later.
Reheating
Vegetarian Spring Rolls with Peanut Dipping Sauce are meant to be served fresh and chilled, so there’s no need to reheat. If your peanut sauce thickens after chilling, simply add a splash of warm water and whisk until smooth again.
FAQs
Can I make these spring rolls vegan?
Absolutely! Just use maple syrup instead of honey in the peanut sauce, and you’ve got a 100 percent vegan version of these delicious spring rolls.
What other vegetables can I use in Vegetarian Spring Rolls with Peanut Dipping Sauce?
Almost any crunchy, fresh veggie works—think julienned mango, strips of jicama, radishes, or sprouts. You can even add tofu for more protein and a heartier bite.
How do I keep my rice paper from tearing?
Be gentle when soaking the wrappers—just a quick dip until pliable is all you need. If they become too soft, they’re harder to handle and more likely to rip. Work on a damp surface to avoid sticking and tearing, too.
Is the peanut dipping sauce gluten-free?
It can be! Just swap in tamari or coconut aminos for the soy sauce to keep things gluten-free. Double check your other ingredients as well, just to be safe.
Can I make the spring rolls ahead of time for a party?
Yes, but they’re best assembled the day of your gathering. Keep them wrapped in damp paper towels and plastic wrap in the fridge to maintain their freshness, then serve chilled with a bowl of that luscious peanut sauce.
Final Thoughts
There’s just something magical about the freshness of Vegetarian Spring Rolls with Peanut Dipping Sauce. They’re light, flavorful, and impossibly fun to make. Gather your favorite veggies and herbs, get rolling, and treat yourself—and your loved ones—to a platter of these vibrant homemade delights. You won’t believe how easy and delicious this dish is until you try it yourself!
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Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
- Total Time: 25 minutes
- Yield: 8 spring rolls 1x
- Diet: Vegetarian
Description
Delight in these fresh and colorful Vegetarian Spring Rolls with a delectable Peanut Dipping Sauce. Packed with crisp veggies, herbs, and rice noodles, these rolls are perfect for a light and flavorful appetizer or snack.
Ingredients
Rice Paper Rolls:
- 8 rice paper wrappers
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup cucumber, thinly sliced into matchsticks
- 1 red bell pepper, thinly sliced
- 1 cup cooked rice noodles
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- ½ cup fresh cilantro leaves
- ½ avocado, sliced (optional)
- warm water for softening wrappers
Peanut Dipping Sauce:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin)
- ½ teaspoon grated ginger
- optional red pepper flakes for heat
Instructions
- Prepare Ingredients: Gather and prep vegetables, herbs, and noodles. Cook and cool rice noodles.
- Soften Wrappers: Dip a rice paper wrapper in warm water until pliable.
- Assemble: Layer veggies, noodles, and herbs on the wrapper. Roll tightly, enclosing the filling.
- Make Dipping Sauce: Whisk together peanut butter, soy sauce, vinegar, honey, sesame oil, ginger, and water.
- Serve: Enjoy the spring rolls with the peanut sauce.
Notes
- Best enjoyed fresh; store leftovers in the fridge for up to a day.
- Variations: Try mango, tofu, or sprouts as filling alternatives.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll with sauce
- Calories: 130
- Sugar: 4g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
