There's nothing quite like biting into a crisp, fresh vegetable spring roll, with its vibrant colors and layers of flavor tucked inside a delicate rice paper wrapper. The cool crunch of vegetables paired with the rich, nutty goodness of homemade peanut sauce makes every bite unforgettable.

I still remember the first time I made these for a small gathering. I was nervous, unsure if my friends would take to a lighter, vegetarian appetizer. To my delight, they vanished within minutes! Now, these spring rolls have become a staple for parties, lunches, and light dinners. Let’s dive into why you’ll love making them too.

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

Get ready to meet your new favorite appetizer or light meal. These vegetable spring rolls are not only delicious but bring a fresh, healthy option to your table with minimal effort.

First, they are incredibly easy to prepare. You don’t need any complicated equipment or cooking skills — just a bit of chopping, rolling, and whisking. Even if you’ve never worked with rice paper before, you’ll quickly get the hang of it after your first roll.

They’re wonderfully versatile. You can customize the fillings based on what you have on hand or your personal preferences. Whether you prefer crunchy bell peppers, creamy avocado, or fragrant fresh herbs, these spring rolls welcome creativity.

They’re also naturally gluten-free and vegetarian, making them a perfect option for guests with dietary restrictions. You can even make them vegan by ensuring your peanut sauce uses maple syrup instead of honey.

Best of all, they are budget-friendly. With a few fresh vegetables and pantry staples, you can whip up a batch without breaking the bank, making them perfect for family meals or entertaining.

Now that you’re tempted, let’s take a closer look at the ingredients that make these spring rolls so special.

Ingredients Notes

The beauty of these vegetable spring rolls lies in their simplicity and flexibility. Each ingredient contributes to the beautiful texture and flavor balance that makes these so addictive.

Rice paper wrappers are the essential foundation. These translucent sheets become soft and pliable after a brief soak in warm water, ready to wrap your fresh fillings. Look for them in the Asian foods aisle of most supermarkets or specialty Asian grocery stores.

Fresh vegetables are the stars of the filling. I love using a vibrant mix of julienned carrots, sliced cucumbers, shredded red cabbage, and thinly sliced bell peppers. Their natural crunch and color create a stunning visual appeal and satisfying bite.

Herbs like fresh mint, cilantro, and Thai basil add a fragrant punch that elevates each bite. Don’t skip these if you can help it — they truly make the rolls feel fresh and bright.

Vermicelli rice noodles bring a soft, chewy texture that contrasts beautifully with the crisp veggies. Cook them according to package instructions, rinse with cold water, and they’re ready to be tucked into your rolls.

The peanut sauce is what ties everything together. A rich blend of creamy peanut butter, soy sauce, lime juice, rice vinegar, honey (or maple syrup for a vegan option), garlic, and a touch of sriracha for heat creates the perfect dipping companion. It’s sweet, savory, and just a little spicy.

You won’t need any fancy equipment — just a sharp knife for slicing your vegetables, a large bowl for soaking the rice paper, and a small whisk or fork to mix your peanut sauce.

How To Make This Vegetable Spring Rolls With Peanut Sauce

Making these spring rolls is an enjoyable, almost meditative process that comes together faster than you might think.

Start by preparing all your fillings. Wash and thinly slice the vegetables into matchsticks or thin strips. Cook the vermicelli rice noodles according to the package instructions, rinse them under cold water to prevent sticking, and set them aside to drain completely.

Next, mix up your peanut sauce. In a small bowl, combine the creamy peanut butter with soy sauce, rice vinegar, lime juice, honey, minced garlic, and sriracha. Whisk everything together until smooth and creamy. If the sauce is too thick, add a tablespoon of warm water at a time until it reaches your desired consistency.

Now it’s time to assemble the rolls. Fill a large shallow bowl or pie plate with warm water. Submerge one rice paper wrapper for about 10-15 seconds, just until it becomes pliable but not overly soft — it will continue to soften as you work.

Lay the softened wrapper on a clean, damp surface. In the center of the wrapper, place a small handful of vermicelli noodles, followed by a variety of your sliced vegetables and fresh herbs. Don’t overfill — a little goes a long way and makes rolling easier.

Begin rolling by folding the sides of the wrapper inward, then rolling tightly from the bottom up, keeping the fillings snug. The rice paper will naturally seal itself once rolled.

Repeat with the remaining ingredients until all your rolls are assembled. If you’re serving immediately, arrange them on a platter with a small bowl of peanut sauce for dipping.

From start to finish, you can expect to have everything prepped and ready to serve in about 30-40 minutes. The result? A platter of vibrant, fresh, and irresistibly tasty spring rolls.

Storage Options

If you have leftovers or want to prepare the rolls in advance, proper storage will keep them fresh and delicious.

For short-term storage, place the finished rolls in a single layer on a plate or container lined with a damp paper towel. Cover with plastic wrap or an airtight lid and refrigerate. They’ll stay fresh for up to 2 days.

If you plan to store them longer, it’s better to prep the fillings and keep them separate. Assemble the rolls just before serving to maintain the best texture and freshness.

The peanut sauce stores beautifully. Keep it in an airtight container in the refrigerator for up to a week. If it thickens over time, simply stir in a bit of warm water to loosen it before serving.

When reheating (if needed), it’s best to let the rolls come to room temperature rather than applying heat, as warming them can make the rice paper chewy or tough.

Variations and Substitutions

One of the best things about these vegetable spring rolls is how adaptable they are to your tastes and dietary needs.

For a protein boost, you can add cooked shrimp, shredded chicken, or even tofu strips. Simply layer them on top of your vegetables before rolling.

If you don’t have rice noodles, thinly sliced lettuce or spinach can add extra crunch and freshness while reducing carbs.

For a gluten-free option, make sure to use tamari or coconut aminos instead of regular soy sauce in your peanut sauce.

If you’re not a fan of peanut butter, try making a hoisin-based dipping sauce or even a sweet chili sauce for a different flavor profile.

Don’t hesitate to get creative with seasonal produce. In the summer, slices of ripe mango or avocado add a lovely sweetness and creamy texture that pairs beautifully with the savory sauce.

No matter how you customize them, these spring rolls offer a fun, interactive way to enjoy fresh vegetables and bold flavors. Once you’ve mastered the basic technique, you’ll find endless ways to make them your own.