Fresh Spring Rolls with Peanut Sauce are a celebration of spring’s bright, crisp flavors — light, colorful, and utterly satisfying. These rice-paper-wrapped bundles let fresh seasonal produce shine: crunchy julienned carrots, cooling cucumber, vibrant bell peppers, and fragrant herbs like mint and cilantro, all wrapped in delicate rice paper and dipped in a creamy, tangy peanut sauce. They’re perfect for lunches, picnics, or a breezy weeknight dinner when you want something wholesome without turning on the oven. If you love handheld, make-ahead dishes, try these spring rolls the next time you’re craving something fresh — and for more wrap inspiration, take a peek at this lovely shrimp wraps with chipotle yogurt sauce recipe for another flavor twist.
Why these spring rolls work (and when to make them)
Spring rolls are a seasonal joy because they showcase produce at its peak — think early-spring lettuce, young herbs, and crisp cucumbers. The peanut sauce gives a satisfying creaminess and savory balance that keeps each bite comforting, even while the rolls themselves remain light. They’re handheld, healthy, customizable, and fast once your mise en place is done — ideal for entertaining, lunches, or an easy weekend project with family.
Ingredients & Equipment
Ingredients
- Rice paper wrappers
- Lettuce leaves (butter lettuce or romaine works well)
- Julienned carrots
- Cucumber, thinly sliced (or julienned)
- Bell peppers, thinly sliced (any color)
- Fresh herbs (like mint and cilantro)
- Peanut butter (smooth or crunchy)
- Soy sauce
- Lime juice
- Honey or maple syrup
- Water
Notes on ingredients
- Rice paper wrappers: Look for round rice paper (bánh tráng) in the Asian aisle. They soften quickly in warm water.
- Peanut butter: Use natural or commercial-style depending on sweetness and oil separation preferences. For a richer sauce, use a mix of peanut butter and a splash of sesame oil.
- Soy sauce: Low-sodium works if you’re watching salt.
- Honey or maple syrup: Maple keeps it vegan; honey lends a slightly floral back note.
- Herbs: Mint and cilantro are classic, but basil (Thai basil, if available) is a lovely swap.
- Optional additions: Cooked shrimp, grilled tofu, shredded chicken, rice noodles, avocado, or bean sprouts.
Helpful kitchen tools
- Shallow dish or large pie plate (for soaking rice paper)
- Sharp knife and cutting board
- Julienne peeler or mandoline (for even vegetable strips)
- Small bowl and whisk or a blender for smooth peanut sauce
- Clean kitchen towel or damp paper towels (to cover finished rolls so they don’t dry out)
- Baking tray or platter for arranging rolls
- (Optional) Small squeeze bottle for peanut sauce drizzling
- (Optional) Instant-read thermometer — not necessary here, but useful if you add proteins and want to check doneness
Step-by-Step Instructions (with tips)
Prepare the peanut sauce.
- In a small bowl or blender, combine 1/2 cup peanut butter, 2–3 tablespoons soy sauce, 1–2 tablespoons fresh lime juice, 1–2 teaspoons honey or maple syrup, and 2–4 tablespoons water. Whisk or blend until smooth. Adjust sweetness, salt, and acidity to taste. If the sauce is too thick, thin with more water a teaspoon at a time until you reach a dippable consistency.
- Tip: If you like a little heat, add a teaspoon of sriracha or a pinch of red pepper flakes. For extra depth, stir in 1 teaspoon toasted sesame oil or 1 clove minced garlic. Make extra — the sauce keeps well in the fridge for several days.
Prep your fillings.
- Wash and dry lettuce leaves and herbs. Peel and julienne carrots; thinly slice cucumber and bell peppers into long matchsticks. If using proteins (shrimp, tofu, chicken), cook and cool them before adding.
- Tip: Drain any watery vegetables well so your rolls don’t become soggy. Pat cucumber slices dry with a towel if needed.
Soften the rice paper wrappers.
- Fill a shallow dish or pie plate with warm (not hot) water. Hold one rice paper by the edge and dip it into the water for about 3–8 seconds until it just becomes pliable. Lay it flat on a clean cutting board or a damp kitchen towel.
- Tip: Rice paper continues to soften once removed from the water; don’t over-soak or it will tear.
Assemble the rolls.
- On the bottom third of the softened wrapper, place a few lettuce leaves, then a small handful of carrots, cucumber, bell pepper, and a couple of sprigs of fresh herbs. If using protein or rice noodles, place a thin strip toward the center.
- Fold the left and right sides of the wrapper gently over the filling. Then, using the bottom edge closest to you, fold up and roll tightly toward the top to form a neat cylinder.
- Tip: Don’t overfill — it’s tempting, but too much will make wrapping difficult. Keep the roll snug but not bursting. If the wrapper sticks to your fingers while rolling, dampen your hands slightly.
Repeat with remaining wrappers and fillings.
- Arrange finished rolls seam-side down on a tray lined with a damp towel or parchment to prevent sticking. Cover lightly with a damp towel if you’re not serving immediately.
- Tip: To make a large batch for a party, set up an assembly line: one person dips, one arranges fillings, one rolls. It’s faster and more fun!
Serve.
- Cut each roll in half on the diagonal if you like, or leave whole. Serve with the creamy peanut sauce in a small bowl for dipping.
- Tip: Sprinkle the peanut sauce with chopped peanuts, a drizzle of chili oil, or lime zest for garnish. For kids or picky eaters, carve out a little extra carrot or avocado for a milder filling.
Variations and flavor suggestions
- Roasted vs. raw vegetables: Roast thin strips of zucchini, eggplant, or sweet potato for a smoky-sweet variation. Roasting adds warmth and a lovely contrast to cool herbs.
- Protein options: Add cooked shrimp (poached or grilled), shredded chicken, or pan-fried tofu. For a vegetarian protein boost, add seasoned tempeh or cooked edamame.
- Noodle option: Add a small handful of cooked rice vermicelli for more substance.
- Sauce swaps: Try a lighter soy-lime dipping sauce (mix soy, lime, a touch of sugar, and water) or a hoisin-chili dip for a different profile.
Storage, Freezing & Make-Ahead Tips
Storing finished rolls
- Short-term: Store assembled spring rolls in a single layer in an airtight container lined with a damp paper towel or cloth to maintain moisture. They will keep best for up to 24 hours in the refrigerator; beyond that, rice paper becomes chewier and fillings release moisture.
- Tip: If you must stack rolls, place parchment or plastic wrap between layers to prevent sticking.
Freezing
- Whole rice paper rolls don’t freeze well — the wrapper becomes brittle and the texture changes on thawing. If you want freezer-friendly elements, prepare fillings and peanut sauce in advance and freeze those separately (except fresh herbs and lettuce, which don’t freeze well).
- Make-ahead approach: Cook proteins and roast vegetables can be frozen in portioned containers. Thaw in the fridge the day before assembly.
Make-ahead assembly tips
- Prep all fillings the day before: cut vegetables, wash herbs, and portion proteins. Store vegetables in airtight containers with paper towels to absorb excess moisture.
- Assemble within 24 hours of prepping for optimum freshness. Keep peanut sauce in a sealed jar in the fridge; it will last about 4–5 days and often tastes better after a day when flavors meld.
- Party plan: If hosting, set up a “spring roll station” so guests can roll their own. Pre-portion fillings into small bowls to speed things up.
Portioning advice
- For an appetizer, count on 1–2 rolls per person (halves). For a light lunch, plan 3–4 whole rolls per person depending on appetite and sides. If serving as part of a larger spread, the rolls pair well with salads and small bites.
How to Use / Serve This Dish
Serving ideas and pairings
- Appetizer tray: Arrange rolls on a platter with small bowls of peanut sauce, tamari, or sweet chili sauce. Garnish with lime wedges and extra herbs.
- Light meal: Serve 3–4 rolls with a crisp green salad or a bowl of steamed edamame for a balanced lunch.
- Party platter: Add variety with some rolls containing shrimp, some with tofu, and some vegetarian. Label them so guests know what’s inside.
- Pairings: These spring rolls are lovely alongside a bowl of cooling cucumber salad, pickled vegetables, or a warm soup. For a cozy contrast on chilly evenings, offer a small cup of aromatic ginger garlic chicken noodle soup to sip alongside.
Creative serving ideas
- Salad bowl conversion: Chop a few rolls and toss them into a bed of greens with extra peanut sauce drizzled on top to make a crunchy, fresh salad.
- Picnic pack: Wrap individual rolls snugly in plastic wrap and pack the sauce separately in a leakproof container for an outdoor meal.
- Dessert pairing: Finish with something simple and sweet like 4-ingredient chocolate peanut butter balls — the peanut theme makes a playful connection.
FAQ
Q: Can I make spring rolls gluten-free?
A: Yes. Use gluten-free soy sauce or tamari and ensure the peanut butter and other packaged ingredients do not contain gluten-based additives. Rice paper wrappers are naturally gluten-free.
Q: How long will the peanut sauce last?
A: Stored in an airtight container in the refrigerator, the peanut sauce keeps well for about 4–7 days. If it separates, stir or re-blend before serving. For longer storage, freeze in ice cube trays and thaw portions as needed.
Q: Can I substitute almond or cashew butter for peanut butter in the sauce?
A: Absolutely. Almond or cashew butter will give a different, slightly more delicate flavor. You may need to tweak the soy and sweetener levels to balance the sauce.
Q: How do I prevent the rice paper from tearing?
A: Don’t over-soak the wrapper — dip it only until pliable. Use a large shallow dish instead of a deep bowl so you can lay the wrapper flat to work. Roll gently but firmly; if a wrapper tears, wrap another layer around it or start with a fresh one.
Conclusion
There’s something deeply satisfying about assembling bright, fresh spring rolls and dunking them into creamy peanut sauce — it’s hands-on, social, and a perfect way to celebrate seasonal produce. Whether you keep them purely vegetarian or add grilled shrimp or tofu, these Fresh Spring Rolls with Peanut Sauce are adaptable, healthy, and full of texture and flavor. If you want more inspiration or variations to explore, try this classic Fresh Spring Rolls with Peanut Sauce – Cookie and Kate, compare another take on Vietnamese rolls at Vietnamese Spring Rolls with Peanut Sauce – The Little Kitchen, or enjoy a vegetable-forward version at Fresh Spring Rolls (Peanut Sauce) – Two Peas & Their Pod. Try making a small batch tonight — share them with friends, then tell me what twist you loved most!
Fresh Spring Rolls with Peanut Sauce
Ingredients
For the Spring Rolls
- 10 pieces Rice paper wrappers Look for round rice paper (bánh tráng) in the Asian aisle.
- 8 leaves Lettuce leaves (butter lettuce or romaine works well)
- 1 cup Julienned carrots
- 1 medium Cucumber, thinly sliced or julienned
- 1 medium Bell pepper, thinly sliced Any color
- ½ cup Fresh herbs (like mint and cilantro)
For the Peanut Sauce
- ½ cup Peanut butter (smooth or crunchy) Use natural or commercial-style.
- 2-3 tablespoons Soy sauce Low-sodium works if you’re watching salt.
- 1-2 tablespoons Lime juice
- 1-2 teaspoons Honey or maple syrup Maple keeps it vegan.
- 2-4 tablespoons Water Adjust for consistency.
Instructions
Prepare the Peanut Sauce
- In a small bowl or blender, combine peanut butter, soy sauce, lime juice, honey or maple syrup, and water. Whisk or blend until smooth. Adjust to taste.
- Tip: For heat, add sriracha or red pepper flakes. Stir in sesame oil or minced garlic for extra depth.
Prep Your Fillings
- Wash and dry lettuce leaves and herbs. Peel and julienne carrots; slice cucumber and bell peppers into matchsticks.
- Tip: Drain watery vegetables to prevent sogginess.
Soften the Rice Paper Wrappers
- Fill a shallow dish with warm water. Dip one rice paper into the water for about 3–8 seconds until pliable. Lay it flat on a clean surface.
- Tip: Don’t over-soak to avoid tearing.
Assemble the Rolls
- Place a few lettuce leaves, a handful of carrots, cucumber, bell pepper, and herbs on the bottom third of the wrapper. If using protein, place it in the center.
- Fold sides over and roll tightly to form a cylinder.
- Tip: Keep rolls snug but not bursting; dampen hands if needed.
Finish and Serve
- Cut each roll in half, if desired. Serve with peanut sauce.
- Tip: Garnish sauce as preferred.
