Vegetable Spring Rolls with Peanut Sauce

If you are looking for a light, refreshing meal that feels like a “rainbow in a wrap,” these Vegetable Spring Rolls with Peanut Sauce from Chungah Rhee at Damn Delicious are a must-try. Packed with crisp greens, matchstick carrots, purple cabbage, and creamy avocado, these fresh rice paper rolls are as beautiful as they are healthy. They are naturally gluten-free and vegan, making them a perfect crowd-pleaser for any gathering.

The real star of this recipe, however, is the healthy peanut dipping sauce. Chungah herself says this sauce “would make shoe leather taste like heaven.” It’s a velvety blend of peanut butter, lime, and ginger that adds a rich, savory punch to the crunch of the vegetables. Whether you serve these as an appetizer or a light lunch, they are the ultimate “takeout fakeout” that you can feel great about eating.

Why You’ll Love These Spring Rolls

• Infinitely Customizable: Use whatever lingering veggies you have in your crisper drawer.
• Prep-Ahead Friendly: You can chop all the vegetables hours in advance for quick assembly before serving.
• No Cooking Required: Perfect for hot summer days when you want to keep the kitchen cool.
• Nutrient Dense: A delicious way to eat your daily serving of colorful vegetables and healthy fats.

Ingredients

For the Spring Rolls

• 8–10 Rice Paper Wrappers (round)
• 1 head Butter Lettuce or Romaine (leaves torn)
• 1 cup Shredded Carrots (matchsticks)
• 1 cup Purple Cabbage, shredded
• 1 Red Bell Pepper, thinly sliced
• 1 English Cucumber, seeded and julienned
• 1 large Avocado, thinly sliced
• ¼ cup Fresh Basil leaves
• ¼ cup Fresh Mint leaves
• ¼ cup Fresh Cilantro leaves
• Optional: Cooked rice vermicelli noodles for extra heartiness

For the Peanut Sauce

• ¼ cup Creamy Peanut Butter
• 4 tsp Reduced-Sodium Soy Sauce (or Tamari for GF)
• 1 Tbsp Fresh Lime Juice
• 2 tsp Brown Sugar
• 1 tsp Chili Garlic Sauce (or Sriracha)
• 1 tsp Freshly Grated Ginger
• 2–3 Tbsp Warm Water (to reach desired consistency)

Instructions

1. Make the Peanut Sauce

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger. Gradually whisk in warm water, one tablespoon at a time, until the sauce is smooth and dippable. Set aside.

2. Soften the Rice Paper

Fill a large, shallow bowl with warm water. Working with one rice paper wrapper at a time, submerge it in the water for about 10–15 seconds until it is pliable but still slightly stiff (it will continue to soften as you build the roll). Lay it flat on a clean, damp work surface.

3. Layer the Fillings

In the center of the wrapper, place a piece of lettuce followed by a few leaves of basil, mint, and cilantro. Top with a small handful of carrots, cabbage, bell pepper, cucumber, and 1–2 slices of avocado. Don’t overfill!

4. Roll it Up

Bring the bottom edge of the rice paper tightly over the filling. Fold in the left and right sides, then continue rolling from the bottom to the top until sealed, just like a burrito.

5. Prevent Sticking

Place the finished roll on a plate and cover with a lightly damp paper towel to keep the rice paper from drying out or sticking to the other rolls.

6. Serve

Slice the rolls in half diagonally to show off the colorful interior and serve immediately with the peanut sauce.

Expert Tips for Success

• The “Damp” Secret: Rice paper is notoriously sticky. Keep your work surface and your hands slightly damp to prevent tearing the delicate wrappers.
• Cold Water Rinse: If using rice noodles, rinse them in cold water after boiling and toss with a drop of sesame oil so they don’t turn into a sticky clump.
• Don’t Over-Soak: If you leave the rice paper in the water too long, it will become too fragile and “gummy” to roll tightly.
• Avocado Placement: Place the avocado slices last so they are visible through the translucent wrapper for a professional, “restaurant-style” look.

Variations

• Add Protein: Add poached shrimp (halved lengthwise), baked tofu strips, or shredded rotisserie chicken for a more filling meal.
• Fruit Twist: Add thin slices of mango or green apple for a sweet and tangy crunch.
• Nut-Free Sauce: Swap the peanut butter for almond butter, sunflower seed butter, or a “SunButter” for those with allergies.
• Spring Roll Salad: If you’re struggling with the rolling technique, simply toss all the ingredients in a bowl and use the peanut sauce as a dressing!

FAQ: Vegetable Spring Rolls

Q: Can I make these ahead of time? A: They are best served within 1–2 hours. If you must wait, wrap them individually in plastic wrap and cover with a damp towel in the fridge to prevent the rice paper from getting rubbery.

Q: Why did my spring rolls rip? A: This usually happens if the rice paper was soaked too long or if you tried to roll them on a dry surface. Keep everything slightly moist!

Q: Can I use different herbs? A: Absolutely. If you aren’t a fan of cilantro, just use extra mint and basil. Thai basil is particularly delicious in these rolls.

Q: Is the peanut sauce spicy? A: It has a very mild kick from the chili garlic sauce. If you want it truly spicy, add an extra teaspoon of Sriracha or red pepper flakes.