These fresh spring rolls are packed with crisp vegetables, tender rice noodles, and herbs, all wrapped in delicate rice paper and served with a bold, creamy peanut dipping sauce. Perfect as an appetizer, light lunch, or party snack!
A Spring Roll Love Story
On our first date, my now-husband asked me out for spring rolls and beer. I remember walking into a nearby Thai restaurant, heart pounding, to meet him. Our waitress had to come back three times—we were too wrapped up in conversation to glance at the menu.
We bonded instantly—over our dogs (we each had one), growing up in three-kid households (me, the oldest; him, the youngest), our love of food, travel, and so much more. Eventually, he ordered us a double batch of his favorite spring rolls. I was too nervous (and too full from recipe testing) to eat more than a bite or two. We closed down the restaurant, and when I got home, I danced around my living room with Cookie. He asked me out again.
Why These Spring Rolls Are Better
A few months later, I admitted the truth: I didn’t love those spring rolls. They were noodle-heavy, the carrots tasted like chlorine, and the peanut sauce was underwhelming. He challenged me to create a better version—and I did.
These are the vibrant, fresh veggie spring rolls I wish I could order at every Thai or Vietnamese spot. They’re full of flavor, color, and texture—and the peanut sauce? Irresistible.
Ingredients for Fresh Spring Rolls
You can mix and match the veggies, but here’s my go-to lineup for flavor and crunch:
- 2 oz rice vermicelli or brown rice noodles
- Butter lettuce, torn into pieces
- Red cabbage (or green), thinly sliced
- Carrots, peeled and cut into matchsticks or shredded
- Cucumber, thinly sliced or julienned
- Jalapeño slices, optional for a spicy kick
- Green onions, cilantro, and fresh mint
- 8 sheets of rice paper wrappers
Tip: Swap in more cabbage for lettuce, or carrots for cucumbers based on what you have.
Creamy Peanut Sauce
This is the bold, rich peanut sauce these rolls deserve. You’ll need:
- ⅓ cup creamy peanut butter
- 2 tbsp rice vinegar
- 2 tbsp low-sodium tamari or soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp toasted sesame oil
- 2 garlic cloves, minced or pressed
- 2–3 tbsp water to thin
How to Make Spring Rolls
Step 1: Prep the noodles
Cook noodles until just tender. Drain and rinse under cold water. Toss with a little sesame oil and salt to prevent sticking.
Step 2: Set up your rolling station
Fill a shallow pan (like a pie dish) with an inch of warm water. Set a clean, lint-free towel beside it. Arrange your veggies and herb mix (green onion, cilantro, mint) within reach.
Step 3: Soften the rice paper
Dip one sheet into the water for ~20 seconds, until flexible but not soggy. Lay it flat on the towel.
Step 4: Layer the fillings
Place a few pieces of lettuce on the lower third of the wrapper. Add a small handful of noodles, cabbage, carrots, cucumbers, jalapeños, and herbs.
Step 5: Roll it up
Lift the bottom edge of the wrapper over the filling and gently roll upward. Tuck in the sides like a burrito, then finish rolling tightly.
Repeat with remaining wrappers and ingredients.
Make the Peanut Dipping Sauce
Whisk together the peanut butter, rice vinegar, tamari, honey or maple syrup, sesame oil, and garlic. Add water, one tablespoon at a time, until it reaches a creamy, dippable consistency.
Serve & Store
Serve spring rolls whole or sliced diagonally with peanut sauce on the side. They’re best enjoyed fresh, but you can refrigerate them for a few hours—just keep them covered with a damp towel and plastic wrap.
Recipe by Cookie + Kate
Prep Time: 40 min | Cook Time: 5 min | Total Time: 45 min
Yields: 8 spring rolls