Fresh, crunchy spring rolls wrapped in translucent rice paper and paired with a creamy, tangy peanut sauce—this is a light, colorful dish that’s perfect for warm nights, potlucks, or a quick make-ahead lunch. They’re handheld, customizable, and famously forgiving: swap in whatever crunchy veg you have, roll tightly, and dunk into that irresistible peanut dip. If you want extra help getting the rice paper perfectly tender and not sticky, check this crispy rice paper spring rolls tutorial for technique tips.
Why you’ll love this dish
These spring rolls are a weeknight hero. They come together fast, use mostly raw ingredients (no stove required), and are naturally vegetarian with easy vegan and gluten-free swaps. Kids enjoy the rolling process, and they make a beautiful platter for entertaining.
“Bright, crunchy, and perfectly balanced—these spring rolls became my go-to when I wanted something fresh that still felt satisfying.” — a home cook’s take
They’re ideal for:
- Light dinners or lunch boxes
- Appetizers for gatherings
- Healthy meal-prep (assemble components, roll when ready)
How this recipe comes together
Start by making the peanut sauce so it has time to mellow. Prep all vegetables into uniform julienne strips — even thickness ensures an easy roll. Soften rice paper in warm water just until pliable (about 8–12 seconds depending on thickness), layer fillings with lettuce and herbs closest to the wrapper to aid rolling, then fold and tuck tightly for neat, sealed rolls. Repeat; serve with plenty of peanut sauce for dipping.
What you’ll need
- Rice paper wrappers (round)
- Carrots, julienned
- Cucumber, julienned (seeded if watery)
- Bell pepper, thinly sliced
- Lettuce leaves (butter, romaine or leaf lettuce work well)
- Fresh herbs: mint, cilantro, basil (mix and match)
Peanut sauce: - 1/2 cup peanut butter (creamy)
- 2–3 tbsp soy sauce (or tamari for gluten-free)
- 1–2 tbsp lime juice (fresh)
- 1 small garlic clove, minced
- Water to thin (add by tablespoon to desired consistency)
Ingredient notes and substitutions:
- Peanut butter: swap almond or sunflower seed butter for nut-free. If using thicker nut butter, thin with a little warm water or rice vinegar.
- Soy sauce: use low-sodium or tamari for gluten-free.
- Add protein: grilled shrimp, sliced tofu, or shredded chicken make them heartier.
Step-by-step instructions
- Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, and minced garlic. Add water 1 tablespoon at a time until the sauce reaches a smooth, dipping consistency. Taste and adjust lime or soy for brightness or salt.
- Prep fillings: Cut carrots, cucumber, and bell pepper into thin, even strips. Rinse herbs and tear larger leaves. Separate lettuce into individual leaves.
- Soften wrappers: Fill a shallow dish (dinner plate or pie pan) with warm water. Submerge one rice paper for about 8–12 seconds—remove when still slightly firm but pliable; it will continue to soften as you work.
- Assemble: Lay the softened wrapper on a clean surface. Place a lettuce leaf in the center, then a small handful of each vegetable and a few herb leaves. Don’t overfill — aim for a 2–3 inch log of filling.
- Fold and roll: Fold the bottom edge over the filling, fold in the sides, and continue rolling tightly toward the top edge to seal. The wrapper’s moisture will make it stick.
- Repeat until ingredients are used. Keep finished rolls covered with a damp towel to prevent drying.
Pro tip: Work with one or two wrappers at a time so the filling stays crisp and the wrappers don’t dry out.
Best ways to enjoy it
Serve these spring rolls chilled or at room temperature with a generous bowl of peanut sauce for dunking. For a party, slice rolls in half on a diagonal and fan them on a platter with small ramekins of sauce. For a heartier plate, pair with a bowl of warm noodle soup or steamed edamame.
If you enjoy experimenting across cuisines, you might also like a different handheld comfort option such as our patty melt with secret sauce for a richer, cooked sandwich contrast.
Pairing suggestions:
- Light beer or jasmine tea
- Rice vermicelli salad for a fuller meal
- Pickled vegetables on the side for acidity
Storage and reheating tips
- Refrigeration: Store assembled spring rolls in an airtight container lined with damp paper towels to prevent drying. They’re best eaten within 24 hours; beyond that the rice paper can become gummy and vegetables soften.
- Sauce: Store peanut sauce in a sealed jar for up to 5 days in the fridge. Stir before serving; add a splash of water if it thickens.
- Freezing: Do not freeze assembled fresh spring rolls—rice paper turns brittle. You can freeze fillings (except herbs and lettuce) and thaw before assembling.
- Reheating: These are meant to be eaten cold or at room temp. If you added cooked protein, ensure it was fully cooked before assembly and chilled promptly.
Food safety note: Keep perishable ingredients refrigerated and don’t leave assembled rolls at room temperature for more than 2 hours (1 hour if ambient temp >90°F / 32°C).
Pro chef tips
- Uniform cuts: A mandoline or julienne peeler speeds prep and gives consistent strips that roll neatly.
- Dry vegetables: Pat cucumber and bell pepper dry after slicing to avoid soggy rolls.
- Herb placement: Tuck herbs in the center for a burst of flavor with every bite; mint and basil provide bright contrasts to the peanut sauce.
- Roll technique: Use a lettuce leaf as a barrier between filling and wrapper to keep the wrapper from getting wet and tearing.
- Make-ahead hack: Prep and store all fillings and sauce separately the day before. Assemble right before serving for maximum freshness.
Creative twists
- Add protein: Cooked shrimp, shredded rotisserie chicken, or pan-seared tofu for extra staying power.
- Spicy peanut sauce: Stir in 1 tsp sambal oelek or sriracha to the sauce.
- Crunch upgrade: Add crushed roasted peanuts or fried shallots inside for texture.
- Regional spin: Turn them into Vietnamese-style gỏi cuốn by adding rice vermicelli and swapping peanut sauce for a hoisin-based dip.
- Low-carb option: Use thinly sliced jicama or collard greens instead of rice paper (wrap technique differs).
Common questions
Q: How long does it take to make these spring rolls?
A: Active time is about 20–30 minutes for one batch (makes 8–10 rolls depending on wrapper size). Prep vegetables first and it speeds up assembly.
Q: Can I make them vegan and gluten-free?
A: Yes. Use tamari for gluten-free and check your peanut butter for additives. Replace fish-based sauces (if used in other recipes) with soy/tamari. Use sunflower seed butter for nut-free.
Q: Why do my rice papers tear?
A: Tearing happens when wrappers are over-soaked, handled too much, or wrapped with very wet fillings. Soak briefly (8–12s), pat fillings dry, and use lettuce as a barrier.
Q: Can I prepare rolls ahead for a party?
A: Assemble shortly before serving for best texture. Alternatively, prepare fillings and keep chilled; roll in batches right before guests arrive.
Q: Is peanut sauce the only option?
A: No—swap for hoisin-garlic dip, nuoc cham (Vietnamese fish sauce dip) if not vegetarian, or a simple soy-lime vinaigrette.
If you have other recipe questions or want help scaling quantities for a crowd, ask and I’ll tailor the instructions.
Fresh Spring Rolls
Ingredients
For the Spring Rolls
- 10 pieces Rice paper wrappers (round)
- 1 cup Carrots, julienned
- 1 cup Cucumber, julienned (seeded if watery)
- 1 cup Bell pepper, thinly sliced
- 1 cup Lettuce leaves (butter, romaine or leaf lettuce work well)
- 1 cup Fresh herbs: mint, cilantro, basil (mix and match)
For the Peanut Sauce
- 1/2 cup Peanut butter (creamy) Can swap almond or sunflower seed butter for nut-free.
- 2-3 tablespoons Soy sauce (or tamari for gluten-free) Use low-sodium or tamari for gluten-free.
- 1-2 tablespoons Lime juice (fresh)
- 1 small clove Garlic, minced
- as needed tablespoons Water to thin Add by tablespoon to desired consistency.
Instructions
Make the Peanut Sauce
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and minced garlic. Add water 1 tablespoon at a time until the sauce reaches a smooth, dipping consistency. Taste and adjust lime or soy for brightness or salt.
Prep Fillings
- Cut carrots, cucumber, and bell pepper into thin, even strips.
- Rinse herbs and tear larger leaves.
- Separate lettuce into individual leaves.
Soften Wrappers
- Fill a shallow dish with warm water. Submerge one rice paper for about 8–12 seconds—remove when still slightly firm but pliable; it will continue to soften as you work.
Assemble the Rolls
- Lay the softened wrapper on a clean surface. Place a lettuce leaf in the center, then a small handful of each vegetable and a few herb leaves. Don’t overfill — aim for a 2–3 inch log of filling.
- Fold the bottom edge over the filling, fold in the sides, and continue rolling tightly toward the top edge to seal. The wrapper’s moisture will make it stick.
- Repeat until ingredients are used. Keep finished rolls covered with a damp towel to prevent drying.