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Vegetable spring rolls

Vegetable Spring Rolls with Peanut Sauce

Vegetable spring rolls with peanut sauce are a delicious and easy way to get a rainbow of veggies all wrapped up into one eye-popping meal.
Prep Time 20 mins
Total Time 20 mins
Course Appetizer
Cuisine Asian
Servings 7
Calories 331 kcal


  • 7 rice papers
  • 1 pepper one quarter of each: yellow, red, green and orange pepper, seeded and sliced in thin strips
  • 2 carrots small rainbow, peeled and julienne cut
  • 3 watermelon radishes small, sliced with a mandolincarefully
  • 1 mango ripe, peeled and cut into small cubes
  • 8 ounces rice noodles cooked
  • 1/4 cup cilantro fresh
  • 1/4 cup basil fresh
  • 1/8 mint fresh

Peanut Sauce

  • 1/2 cup peanut butter no sugars added
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 lime small, juiced
  • 1 clove garlic minced
  • 1 teaspoon ginger fresh grated
  • 1 teaspoon Sambal Oelek Chili Paste
  • water hot water if you need to thin the sauce out some


Peanut Sauce

  • Add all ingredients into a mixing bowl except the water. Whisk together until creamy and smooth. If needed add warm water a tablespoon at a time until desired consistency is achieved. Set aside

Spring Rolls

  • Prepare all vegetables and fruit as directed, place all together in preparation for rolling.
  • Fill a cookie sheet 1/2 way with warm tap water.
  • See notes* for detailed rolling instructions - Submerge one rice paper in water to soften for about 20 seconds then lay on a damp towel, fill and roll.
  • Serve with Peanut Sauce


  • Clear a workspace on your counter or work on a large cutting board.
  • Layout a damp dish towel on the surface to work on.
  • Fill a pie pan large enough for your rice paper to completely fit in with warm water and submerge one wrapper in the water for 15 to 20 seconds.
  • Rub it with your hand, flip it, and rub the other side, leaving it in the water just long enough to make sure the whole rice paper wrapper gets wet. It will still feel slightly firm when you pull it out of the water, but it will continue to soften some. It takes some practice to figure out what the right amount of firmness feels like. If you leave the wrapper in the water for too long it will start sticking to itself and get too soft for you to work with.
  • Lay the rice paper wrapper out on the flat damp towel and place ingredients in the bottom third of the wrapper.
  • Be sure and place the prettiest items on the bottom since they will show on the outside of your spring roll. Layer the ingredients so you get a little bit of every ingredient in each bite. Don’t overstuff the roll, you need to leave enough space on all sides to wrap it up.
  • Carefully pulling the edge of the rice paper closest to you, wrap up and over the filling, tucking it under a little bit to pull the ingredients closer together.
  • Gently pull the left side of the wrapper over the middle, and then the right, to close up the ends of the roll, similar to a burrito roll.
  • Roll it up away from you, continuing to gently tuck the filling in tighter as you go. The tucking helps the roll keep a nice shape.


Serving: 1gCalories: 331kcalCarbohydrates: 53gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 438mgPotassium: 448mgFiber: 4gSugar: 10gVitamin A: 3329IUVitamin C: 26mgCalcium: 58mgIron: 2mg
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