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Vegetable Spring Rolls with Peanut Sauce Recipe

Crunchy vegetable spring rolls paired with creamy, tangy peanut dipping sauce—fresh, vibrant, and vegan.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

For Spring Rolls
  • Rice paper wrappers: 6 sheets
  • Carrots: 1 cup julienned
  • Cucumber: 1 cup julienned
  • Red bell pepper: 1 cup thinly sliced
  • Purple cabbage: 1 cup shredded
  • Fresh mint leaves: 1/4 cup
  • Fresh cilantro: 1/4 cup
For Peanut Sauce
  • Peanut butter smooth: 1/3 cup
  • Soy sauce: 2 tbsp
  • Rice vinegar: 1 tbsp
  • Lime juice: 1 tbsp
  • Maple syrup: 1 tbsp
  • Garlic: 1 clove minced
  • Water: 2–3 tbsp to thin
  • Sriracha: 1 tsp optional, for spice

Method
 

For the Sauce
  1. In a bowl, whisk peanut butter, soy sauce, vinegar, lime juice, maple syrup, garlic, and water until smooth.
  2. Add sriracha for heat if desired.
For the Rolls
  1. Soak rice paper wrapper in warm water for 10 seconds until soft.
  2. Lay wrapper flat on cutting board.
  3. Arrange carrots, cucumber, pepper, cabbage, mint, and cilantro in center.
  4. Fold sides inward, then roll tightly like a burrito.
  5. Repeat with remaining wrappers.
  6. Serve with peanut dipping sauce.

Notes

Nutritional Values (per serving, 2 rolls + sauce)

  • Calories: 240
  • Total Fat: 11g
  • Saturated Fat: 2g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 7g

Vitamins and Minerals (per serving)

  • Vitamin A: 38%
  • Vitamin C: 32%
  • Calcium: 8%
  • Iron: 11%
  • Potassium: 12%

Additional Notes/Tips

  • Add avocado slices for creamy flair.
  • Swap peanut butter with almond butter if needed.
  • Prep veggies ahead for quick assembly.
  • Serve chilled—refreshing crunch guaranteed.