If you’re craving a fresh, light, and vibrant snack or appetizer that will wow friends and family, you cannot go wrong with this Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe. Each roll explodes with crisp vegetables like purple cabbage and crunchy carrots, fresh herbs that awaken your palate, and tender rice noodles—all wrapped in delicate, translucent rice paper. The creamy, nutty peanut dipping sauce adds a luscious, savory finish that perfectly balances the natural sweetness and texture of the rolls. Whether you’re a seasoned plant-based foodie or just looking for an easy, no-cook dish to brighten your table, this recipe is an absolute keeper.
Ingredients You’ll Need
This recipe is all about simplicity and freshness. Each ingredient plays an essential role, bringing color, taste, and crisp texture to the spring rolls, while the peanut sauce ties everything together with its rich, tangy depth.
- Rice paper wrappers: These delicate sheets become soft and pliable once dipped in warm water, allowing you to create flawless rolls.
- Purple cabbage: Adds a beautiful splash of color and crunch to each bite.
- Carrots: Julienned carrots bring vibrant sweetness and texture.
- Cucumber: Its refreshing coolness balances the flavors.
- Red bell pepper: Thinly sliced for a crisp, peppery touch and eye-catching color.
- Cooked vermicelli rice noodles: Soft and light, these noodles add substance without overpowering the veggies.
- Fresh mint leaves: Bursting with aromatic freshness that elevates every roll.
- Fresh cilantro leaves: Adds a hint of citrusy brightness.
- Butter lettuce or mixed greens: Creates a tender green base with a mild flavor.
- Warm water: Essential for softening the rice paper wrappers gently and evenly.
- Peanut butter (creamy): The star of the dipping sauce, providing richness and nuttiness.
- Soy sauce: Adds a salty, savory depth enhancing the sauce’s flavor.
- Rice vinegar: Brings subtle acidity balancing the sauce’s creaminess.
- Maple syrup or honey: Injects just the right touch of sweetness.
- Sesame oil: Offers warm, toasty notes to the sauce.
- Garlic (minced): A little punch of savory intensity.
- Warm water (for thinning sauce): Adjusts the sauce consistency for easy dipping.
How to Make Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
Step 1: Prepare Your Ingredients
Before starting the assembly, make sure all vegetables and herbs are washed, peeled if necessary, and cut into thin, uniform strips. Cook the vermicelli noodles according to package directions and set everything close by for an efficient assembly line. This prep takes a little time upfront but will make rolling fast and fun.
Step 2: Soften the Rice Paper Wrappers
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 to 10 seconds until it becomes soft but still slightly firm so it doesn’t tear. Lay it flat on a clean, damp towel or cutting board. This quick soak transforms the wrapper into a delicate sheet that is pliable enough to roll without cracking.
Step 3: Assemble the Spring Rolls
In the center of the softened wrapper, layer a small handful of each prepared ingredient: cabbage, carrots, cucumber, red bell pepper, noodles, mint, cilantro, and butter lettuce. Keep the amount moderate to make rolling manageable. Begin by folding the bottom of the wrapper over the filling, then fold in the sides snugly before rolling it up tightly into a neat cylinder. Repeat this process with all remaining wrappers and filling.
Step 4: Make the Peanut Dipping Sauce
In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup or honey, sesame oil, and minced garlic. Slowly add warm water a tablespoon at a time until your sauce reaches a smooth and dippable consistency that isn’t too thick or watery. Taste and adjust seasonings if needed to balance sweet, salty, and tangy flavors.
How to Serve Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
Garnishes
The finishing touch makes a big difference! Sprinkle chopped roasted peanuts or sesame seeds over the peanut sauce for crunch, or add a few thin slices of fresh chili if you like a bit of heat. A few extra mint or cilantro leaves alongside the rolls elevate their fresh, herbaceous profile and brighten presentation.
Side Dishes
These vegetarian spring rolls shine as a light appetizer or snack but pair wonderfully with jasmine rice, a crisp green salad, or a simple miso soup to round out a wholesome meal. Their fresh flavors contrast beautifully with warm, comforting sides.
Creative Ways to Present
For a party, arrange rolls standing upright in a decorative glass jar or lay them artistically on a platter with colorful edible flowers. You can also serve the peanut sauce in mini dipping bowls placed atop individual small plates, making each guest feel like they are enjoying their own little culinary gift.
Make Ahead and Storage
Storing Leftovers
If you have any leftover spring rolls, wrap each one individually in damp paper towels and then in plastic wrap to prevent drying out. Store them in an airtight container in the refrigerator and consume within 24 hours for the best texture and flavor.
Freezing
Because the rice paper adjusts best when fresh, freezing is not recommended for these spring rolls. The wrappers can become tough or sticky upon thawing, which diminishes the joyful bite that makes this dish so delightful.
Reheating
These spring rolls are best enjoyed fresh at room temperature or slightly chilled. If stored in the fridge, take them out about 15 minutes before eating to lose the chill and regain softness. Avoid microwaving as it affects the texture of the rice paper and the fresh veggies inside.
FAQs
Can I add protein to the Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe?
Absolutely! Sliced tofu, tempeh, or even cooked shrimp can be added for extra protein without compromising the fresh, light feeling of the rolls. Just be sure to pat tofu dry and marinate briefly if you want more flavor.
What if I can’t find vermicelli rice noodles?
Substitute with thinly sliced cooked rice noodles, soba noodles, or even spiralized zucchini for a low-carb option. The key is keeping the noodles soft and light to complement the crunchy vegetables.
How spicy is the peanut dipping sauce?
This sauce is mild and balanced, relying on sweet and savory notes. You can easily add chili flakes or sriracha if you want to spice it up to your taste.
Are the spring rolls gluten-free?
Yes! Using gluten-free soy sauce (tamari is a great choice) keeps the recipe completely gluten-free, making it safe for those with gluten sensitivities or celiac disease.
Can I prepare Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe ahead of time for a party?
You can prepare the fillings ahead and wrap the rolls shortly before serving to maintain freshness. Assembling too far in advance might cause the rice paper to become sticky or dry, losing that perfect texture.
Final Thoughts
There’s something truly magical about biting into a fresh, vibrant vegetarian spring roll dipped in a luscious peanut sauce. This Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe is effortless, customizable, and bursting with colors and flavors that brighten any meal or gathering. Give it a try—I promise it will become one of your favorite go-to recipes for sharing something healthy, delicious, and downright fun to make with friends and family!
Print
Vegetarian Spring Rolls with Peanut Dipping Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
These Vegetarian Spring Rolls with Peanut Dipping Sauce are fresh, healthy, and easy to prepare. Packed with crunchy vegetables, fresh herbs, and rice noodles, these rolls make a perfect light appetizer or snack. The creamy, tangy peanut dipping sauce adds an irresistible flavor boost, making this a delicious vegan and gluten-free dish that everyone will love.
Ingredients
Spring Rolls
- 8–10 rice paper wrappers
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 red bell pepper, thinly sliced
- 1 cup cooked vermicelli rice noodles
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup butter lettuce or mixed greens
- warm water for softening wrappers
Peanut Dipping Sauce
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1–3 tablespoons warm water (to thin as needed)
Instructions
- Prepare Vegetables and Herbs: Wash and julienne the carrots, cucumber, and red bell pepper. Shred the purple cabbage. Rinse and dry the fresh mint, cilantro, and butter lettuce. Arrange all ingredients in small bowls for easy assembly.
- Soften Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5 to 10 seconds until it softens but is still slightly firm. Lay it flat on a clean, damp surface to prevent sticking.
- Assemble the Spring Rolls: In the center of the softened wrapper, layer a small amount of cabbage, carrots, cucumber, bell pepper, cooked vermicelli noodles, mint, cilantro, and butter lettuce. Be careful not to overfill as it may tear the wrapper.
- Roll the Wrapper: Fold the bottom edge of the wrapper up over the filling, then fold in the sides tightly and continue rolling to form a compact cylinder. Repeat these steps for the remaining wrappers and filling.
- Make the Peanut Dipping Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and minced garlic. Gradually add warm water, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency.
- Serve: Arrange the fresh spring rolls on a platter and serve immediately with the peanut dipping sauce on the side for dipping.
Notes
- Add sliced avocado, tofu, or mango for additional flavor and texture.
- Best served fresh to maintain the wrapper’s delicate texture.
- If storing, wrap the spring rolls tightly in damp paper towels and plastic wrap to prevent drying out and refrigerate up to one day.
- For a nuttier sauce, toast the sesame oil slightly before mixing.
