Vegetable Spring Rolls with Peanut Sauce

Introduction & Inspiration

I’m always searching for light, vibrant dishes that are packed with fresh flavors and textures, especially as the weather warms up. These Vegetable Spring Rolls (often called Summer Rolls) immediately caught my eye! They feature a colorful medley of crisp vegetables, fresh herbs, and creamy avocado all wrapped in delicate rice paper, served alongside a rich and flavorful homemade peanut dipping sauce. It looked like the perfect healthy appetizer or light lunch.

My inspiration came from enjoying similar fresh rolls at Vietnamese and Thai restaurants and wanting to recreate that refreshing experience at home. The combination of crunchy vegetables, fragrant herbs, and a savory-sweet peanut sauce is incredibly satisfying and feels wonderfully wholesome.

My goal was to explore this specific recipe, focusing on the beautiful combination of vegetables and herbs, the simple yet delicious peanut sauce, and providing tips for mastering the sometimes tricky technique of rolling the delicate rice paper wrappers. It seemed like a fantastic way to create a restaurant-favorite dish in my own kitchen.

Let’s roll up some fresh, flavorful goodness!

Nostalgic Appeal / Comfort Food Connection

While perhaps more associated with Southeast Asian cuisine than classic American comfort food, fresh spring rolls (or summer rolls) have become a beloved and familiar dish for many through restaurant experiences. They evoke a sense of light, healthy, and flavorful eating, often enjoyed as a refreshing appetizer before a richer main course. The act of dipping the cool rolls into a savory peanut sauce is a key part of their appeal.

The ingredients themselves – crisp lettuce, carrots, cucumbers, bell peppers, and fragrant herbs like mint, basil, and cilantro – tap into a universal appreciation for fresh garden produce and vibrant salads.

For those familiar with Vietnamese or Thai cuisine, these rolls can certainly evoke nostalgic feelings connected to travel or favorite local eateries.

Even for newcomers, the combination of fresh crunch, herbaceous aroma, and creamy/savory/sweet sauce offers a deeply satisfying (and surprisingly comforting) eating experience that quickly becomes a favorite.

Homemade Focus (Fresh Prep & Rolling Technique)

These Vegetable Spring Rolls are a wonderful celebration of fresh ingredients and simple homemade assembly. Although the rice paper wrappers are store-bought, the magic lies in the careful preparation of the vibrant vegetable and herb fillings and the creation of the flavorful peanut dipping sauce from scratch.

I love recipes that involve mindful preparation of fresh produce. Julienning the carrots, cabbage, pepper, and cucumber requires a bit of knife work (or help from a mandoline!), but results in the perfect texture for the rolls. Chopping the fresh basil, mint, and cilantro releases their incredible aromas, signaling the freshness of the dish.

Making the peanut sauce yourself is quick, easy, and allows you to perfectly balance the salty (soy sauce), sweet (brown sugar), tangy (lime juice), spicy (chili garlic sauce), and nutty (peanut butter, ginger) elements to your liking – far superior to most bottled versions.

The key homemade technique here is the rolling. Working carefully with the delicate, moistened rice paper to encase the fillings tightly is a satisfying skill to learn, resulting in beautiful, translucent rolls that showcase the colorful ingredients within. It’s hands-on homemade food at its freshest.

Flavor Goal

The primary flavor goal of these Vegetable Spring Rolls is a refreshing explosion of crisp, fresh vegetable flavors and bright herbaceous notes from the mint, basil, and cilantro, complemented by creamy avocado, all wrapped in a neutral rice paper shell. The accompanying peanut sauce provides the crucial counterpoint: a rich, savory, sweet, tangy, and slightly spicy dip that enhances and ties together the fresh flavors of the rolls.

Inside the roll, you get the crunch of lettuce, carrots, cabbage, pepper, and cucumber, the creaminess of avocado, and the powerful aromatic burst from the fresh herbs.

The peanut sauce delivers nutty richness from peanut butter, salty umami from soy sauce, bright acidity from lime juice, sweetness from brown sugar, a kick from chili garlic sauce, and aromatic warmth from fresh ginger.

The overall experience is a delightful contrast between the cool, crisp, fresh rolls and the rich, complex flavors of the peanut dipping sauce.

Ingredient Insights

Let’s explore the vibrant components:

For the Rolls:

• 10-inch rice paper wrappers: The delicate, translucent wrappers that become pliable when wet. Handle gently!
• Green leaf lettuce: Provides a base layer and prevents sharper ingredients from tearing the wrapper.
• Fresh basil, mint, and cilantro: Essential for the signature fresh, aromatic flavor. Don’t skimp!
• Matchstick carrots & Shredded purple cabbage: Add color and crunch. Pre-cut versions save time.
• Red bell pepper, thinly sliced: Adds sweetness and color.
• English cucumber, seeded and cut into long matchsticks: Provides cool, crisp hydration. Seeding prevents sogginess.
• Avocado, thinly sliced: Adds creaminess and healthy fats.
• Kosher salt and freshly ground black pepper: To lightly season the fillings.

For the Peanut Sauce:

• Creamy peanut butter: The rich, nutty base. Use standard commercial creamy peanut butter for best results; natural peanut butter may separate.
• Reduced sodium soy sauce: Adds salty umami depth. Tamari for gluten-free.
• Freshly squeezed lime juice: Provides essential tanginess and brightness.
• Brown sugar: Adds sweetness to balance the other flavors. Honey or maple syrup could substitute.
• Chili garlic sauce: Adds heat and garlic flavor. Sriracha or other chili pastes work too; adjust amount to taste.
• Freshly grated ginger: Adds warm, pungent aromatic notes.
• Water: To thin the sauce to desired dipping consistency.

Fresh herbs and good quality peanut butter are key!

Essential Equipment

This recipe requires mostly prep tools, no cooking appliances needed (unless toasting nuts/seeds for variation):

• A large shallow dish or pie plate: Filled with warm water for wetting the rice paper wrappers.
• A clean work surface (large cutting board, damp clean kitchen towel): For assembling the rolls.
• A sharp knife and cutting board: For prepping all the vegetables, herbs, and avocado. A mandoline slicer with a julienne blade is very helpful for uniform matchsticks.
• Small bowl: For whisking the peanut sauce.
• A whisk or fork:
• Damp paper towels: For covering finished rolls to prevent drying out.
• Measuring cups and spoons.

Good knife skills or a mandoline make prep easier.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 8 to 10 10-inch rice paper wrappers
• 5 green leaf lettuce leaves, torn into large pieces
• 1 cup fresh basil leaves
• ¾ cup fresh mint leaves
• ¾ cup chopped fresh cilantro leaves
• 1 cup matchstick carrots (pre-cut or julienned)
• 1 cup shredded purple cabbage (pre-shredded or finely sliced)
• 1 red bell pepper, thinly sliced
• ½ English cucumber, seeded and cut into long matchsticks
• 1 avocado, halved, peeled, seeded and thinly sliced
• Kosher salt and freshly ground black pepper, to taste

For the Peanut Sauce:

• ¼ cup creamy peanut butter
• 4 teaspoons reduced sodium soy sauce (or tamari)
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 1 teaspoon chili garlic sauce (or more, to taste)
• 1 teaspoon freshly grated ginger
• 2-3 tablespoons water (or more, until desired consistency)

These quantities make about 8-10 fresh rolls.

Have ALL filling ingredients prepped and arranged before starting to roll.

Step-by-Step Instructions (Rolling Technique Focus)

Assembling fresh spring rolls takes a little practice, but is straightforward:

1. Prepare Peanut Sauce:

• In a small bowl, whisk together the creamy peanut butter, reduced sodium soy sauce, fresh lime juice, brown sugar, chili garlic sauce, and freshly grated ginger until smooth.
• Whisk in water, 1 tablespoon at a time, until the sauce reaches your desired dipping consistency (it should be pourable but still coat the back of a spoon). Set aside.

2. Set Up Rolling Station:

• Fill a large shallow dish (like a pie plate) with warm water.
• Arrange all your prepped filling ingredients (lettuce, herbs, carrots, cabbage, bell pepper, cucumber, avocado) within easy reach of your clean work surface (a large cutting board or damp towel works well).

3. Wet the Wrapper:

• Working with one rice paper wrapper at a time, fully submerge it in the warm water for about 10-15 seconds, just until it becomes pliable and soft, but not overly floppy or fragile. Don’t soak it too long!
• Carefully lift the softened wrapper out of the water, letting excess water drip off, and lay it flat on your work surface.

4. Layer the Fillings:

• Place a piece of green leaf lettuce horizontally across the lower third of the wrapper (closest to you), leaving about an inch border on the bottom and sides.
• Layer a generous amount of fresh basil, mint, and cilantro leaves on top of the lettuce.
• Arrange a small bundle of the carrots, cabbage, bell pepper, and cucumber matchsticks over the herbs.
• Place a few slices of avocado on top of the vegetables.
• Lightly season the fillings with a pinch of salt and pepper. Don’t overfill the wrapper.

5. Roll Tightly:

• Fold Bottom Up: Carefully lift the bottom edge of the rice paper wrapper (closest to you) up and tightly over the filling.
• Fold Sides In: Fold the left and right sides of the wrapper snugly inward over the filling, like closing an envelope.
• Roll Up: Continue rolling the wrapper tightly away from you, from bottom to top, until you have a neat, compact cylinder and the top edge is sealed. Roll snugly but gently to avoid tearing.

6. Repeat and Store Briefly:

• Place the finished roll on a plate or platter and cover immediately with a damp paper towel to prevent it from drying out while you make the remaining rolls.
• Repeat the wetting, filling, and rolling process with the remaining wrappers and filling ingredients.

7. Serve:

• Serve the fresh Vegetable Spring Rolls immediately with the prepared peanut sauce for dipping.

Practice makes perfect with the rolling technique!

Troubleshooting

The main challenge is handling the rice paper:

• Problem: Rice paper tears easily when wetting or rolling.
  • Solution: Don’t soak the wrapper too long (10-15 seconds is usually enough). Handle it gently. Ensure your work surface isn’t too sticky or too dry. Avoid sharp stems or overly pointy vegetable pieces directly against the paper; use lettuce as a buffer. Don’t overfill the rolls.
• Problem: Rolls are loose and fall apart.
  • Solution: Roll tightly from the beginning. Ensure the side folds are snug against the filling before continuing to roll upwards.
• Problem: Rolls are sticking together on the plate.
  • Solution: Don’t let finished rolls touch each other directly on the plate, especially when freshly made. Keep them covered with a damp towel until serving. Storing them with a tiny bit of space between helps.
• Problem: Peanut sauce is too thick or thin.
  • Solution: Easily adjust consistency by whisking in more water (to thin) or a tiny bit more peanut butter (to thicken) until it reaches your desired dipping consistency.
• Problem: Peanut sauce separates (if using natural PB).
  • Solution: Whisk vigorously just before serving. Using commercial creamy peanut butter generally prevents separation.

Be gentle but firm when rolling!

Tips and Variations

Let’s customize these fresh rolls:

• Tip: Use warm (not hot) water for dipping the rice paper; it softens them more effectively than cold water.
• Variation: Add cooked protein like cooked shrimp, thinly sliced grilled chicken or pork, or pan-fried tofu strips to the filling along with the vegetables.
• Tip: Julienne the vegetables as uniformly as possible for the best texture and easiest rolling. A mandoline slicer is excellent for this.
• Variation: Add cooked vermicelli rice noodles (thin rice noodles) to the filling for a more substantial, classic summer roll.
• Tip: Have all ingredients prepped and arranged before you start wetting the wrappers, as the process moves quickly once you begin rolling.
• Variation: Make a different dipping sauce, like a Vietnamese nuoc cham (fish sauce, lime, sugar, water, chili) or a sweet chili sauce.
• Variation: Add other crunchy elements like chopped peanuts or bean sprouts to the filling.

Get creative with fillings and sauces!

Serving and Pairing Suggestions

These Vegetable Spring Rolls are perfect as a light meal or appetizer.

Serving: Serve immediately after rolling for the best texture, accompanied by a generous bowl of the peanut dipping sauce.

Pairing:

• Appetizer: Serve 2-3 rolls per person as a starter before a main course (like Thai curry, Vietnamese pho, or grilled fish).
• Light Lunch/Dinner: Enjoy 3-4 rolls with extra peanut sauce as a complete, refreshing meal.
• Party Platter: Arrange rolls on a platter (not touching!) with the sauce in the center for a beautiful, healthy party offering.

Their freshness makes them ideal for warm weather.

Nutritional Information

These rolls are packed with fresh vegetables and herbs, making them very healthy. Nutritional info is approximate (per roll, without sauce, depends on filling amount):

• Calories: 80-120 per roll
• Fat: 3-6 grams (mostly from avocado)
• Saturated Fat: <1 gram
• Cholesterol: 0 mg
• Sodium: 50-100 mg (depending on seasoning)
• Total Carbs.: 10-15 grams (mostly from rice paper)
• Dietary Fiber: 2-4 grams
• Sugars: 2-4 grams
• Protein: 1-3 grams

Peanut Sauce (per ~2 tbsp serving):

• Calories: 80-120
• Fat: 7-10 grams
• Sodium: 200-300+ mg (from soy sauce)
• Sugars: 3-5 grams
• Protein: 2-4 grams

The rolls themselves are very light and healthy; the peanut sauce adds significant calories, fat, sodium, and protein.

Print

Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Fresh Vegetable Spring Rolls (Summer Rolls) feature a filling of green leaf lettuce, fresh herbs (basil, mint, cilantro), julienned vegetables (carrots, cabbage, bell pepper, cucumber), and avocado wrapped in softened rice paper. They are served fresh (not fried) with a homemade peanut dipping sauce made from peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger.

Q&A:

Q: Can I make these ahead of time? A: They are best served fresh, ideally within an hour or two of rolling, as the rice paper can dry out or become tough/chewy upon refrigeration. If you must make them ahead, wrap each roll individually and tightly in plastic wrap immediately after rolling and store refrigerated for a few hours max. Cover with a damp towel just before serving. The peanut sauce can be made days ahead and stored refrigerated.

Q: How do I store leftovers? A: Leftovers are tricky due to the rice paper texture changing. Wrap individually in plastic wrap and refrigerate, but consume within 24 hours. They won’t be as good as fresh.

Q: My rice paper wrappers are sticking to everything! Help! A: Work on a clean, slightly damp surface (like a damp cutting board or clean, damp kitchen towel). Don’t over-soak the wrappers. Handle them gently.

Q: Can I add noodles or shrimp? A: Absolutely! Cooked rice vermicelli noodles and cooked shrimp are classic additions to summer rolls. Layer them in with the vegetables and herbs.

Q: Is there a substitute for fish sauce in the peanut sauce? A: While fish sauce adds a unique umami depth, you can omit it for a vegetarian/vegan sauce. You might add a tiny bit more soy sauce or a pinch more salt to compensate, or a dash of vegan Worcestershire sauce if available.