Fresh Spring Rolls with Peanut Sauce

These fresh spring rolls are everything:
crunchy veggies, tender rice noodles, and fragrant herbs—
all wrapped in delicate rice paper.

The real star?
A creamy, savory peanut sauce that makes every bite irresistible.

Whether you’re craving a light meal, a fun appetizer,
or a fresh alternative to takeout, these rolls are the perfect choice.

And the best part?
They’re customizable and so easy to put together!

Let’s roll!

For the Peanut Dipping Sauce:

Peanut Butter – Creamy peanut butter forms the base of the sauce, offering a rich, nutty flavor.
Hoisin Sauce – Adds sweetness and depth to the sauce.
Lemon or Lime Juice – Provides a bright, tangy kick to balance the sweetness and add a fresh acidity.
Soy Sauce – Low-sodium soy sauce or Tamari is used to add saltiness without overpowering the flavors.
Garlic – Minced garlic brings a savory punch to the sauce.
Fresh Ginger – Grated ginger offers warmth and a slight spiciness to the sauce.
Sriracha – Adds a bit of heat and a touch of bold flavor.
Hot Water – Used to thin out the sauce to the perfect consistency.
Chopped Peanuts – For garnish, giving a crunchy finish to the dipping sauce.

For the Spring Rolls

Rice Paper Wrappers – These delicate wrappers hold everything together and are the base for the rolls.
Vermicelli Rice Noodles – Light, chewy noodles add texture to the rolls.
Butter Lettuce – Adds a soft, crisp layer for the filling.
Red and Yellow Bell Peppers – Thinly sliced for a sweet and colorful crunch.
Carrot – Julienned for a fresh, sweet flavor.
Purple Cabbage – Adds vibrant color and a crunchy texture.
Persian Cucumbers – Thinly sliced for a fresh, cool bite.
Avocado – Adds creaminess and richness to the rolls.
Fresh Mint, Basil, and Cilantro – A fragrant mix of herbs that brings freshness and complexity to the rolls.

Fresh Spring Rolls with Peanut Sauce

Craving something fresh, flavorful, and fun to make? These homemade fresh spring rolls are bursting with crunchy veggies, silky rice noodles, and fragrant herbs—all wrapped up and ready to dip into the most irresistible peanut sauce.

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Course: Appetizer, Light Meal, Snack

Cuisine: Vietnamese

Keyword: Fresh Spring Rolls with Peanut Sauce

Prep Time: 30

Total Time: 30

Servings: rolls

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Ingredients

For the Peanut Dipping Sauce:

½ cup creamy peanut butter
2 tablespoons hoisin sauce
2 tablespoons lemon or lime juice
1 tablespoon low-sodium soy sauce or Tamari
1 clove garlic, minced
½ teaspoon grated fresh ginger
2 teaspoons Sriracha
⅓ cup hot water
2 tablespoons chopped peanuts (for garnish)

For the Spring Rolls:

12 rice paper wrappers
6 oz dry vermicelli rice noodles, cooked as directed
1 head butter lettuce, washed
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 large carrot, julienned
1 cup thinly sliced purple cabbage
2 Persian cucumbers (or 1 small cucumber), thinly sliced
1 avocado, pitted, peeled, and thinly sliced
Handful of fresh mint, basil (Thai or regular), and cilantro leaves

Instructions

Make the Peanut Sauce: In a medium bowl, mix peanut butter, hoisin sauce, lemon or lime juice, soy sauce, garlic, ginger, and Sriracha. Gradually whisk in hot water until smooth. If the sauce is too thick, add more water until it reaches your desired consistency. Transfer to a serving bowl and sprinkle with chopped peanuts. Set aside.
Assemble the Spring Rolls: Fill a shallow dish or pie plate with warm water. Submerge one rice paper wrapper in the water for about 20 seconds, or until soft and pliable. Carefully lay the softened wrapper flat on a damp, lint-free dish towel. Place a piece of lettuce on the lower third of the wrapper. Add approximately 2 tablespoons of rice noodles, then layer with bell peppers, cucumber, carrot, cabbage, and avocado. Top with fresh herbs.
Roll the Spring Rolls: Fold the bottom of the rice paper over the filling. Fold in the sides, then roll tightly like a burrito. The wrapper will seal itself. Place the finished roll seam-side down on a platter. Repeat with remaining ingredients. For a cleaner presentation, cut each roll in half diagonally.
Serve & Enjoy: Arrange the spring rolls on a serving platter and serve with peanut dipping sauce.

Notes:

Rice paper wrappers and vermicelli noodles can be found in the Asian aisle of most grocery stores.
These spring rolls are best enjoyed fresh, as they tend to dry out over time.

Nutrition

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How can I prevent the rice paper from tearing?

To avoid tears, don’t soak the rice paper for too long. Dip each one in warm water for about 20 seconds—just enough to make it pliable but still slightly firm. Lay it on a damp dish towel to keep it from sticking and tearing while assembling. You’ll get the hang of it after a few rolls!

Can I make the peanut dipping sauce ahead of time?

Absolutely! The peanut sauce keeps well in an airtight container in the fridge for up to a week. If it thickens after being stored, just add a little hot water and stir to bring it back to the perfect dipping consistency.

What veggies should I use for the freshest rolls?

Fresh spring rolls are all about the crunch and freshness! Try bell peppers, carrots, cabbage, cucumbers, and avocado. Thinly slice everything so that each bite is easy to roll up and fun to eat.

How should I store leftovers?

Spring rolls are best served fresh, but if you have leftovers, keep them at room temperature in an airtight container for up to a few hours. For longer storage, it’s better to keep the filling ingredients in separate containers and assemble just before serving.

Can I add protein to my spring rolls?

For sure! Feel free to add cooked shrimp, grilled chicken, or tofu for some extra protein. Just make sure everything is cooled to room temperature before adding it to the rolls. It’s a great way to personalize your spring rolls!