Fresh Spring Rolls with Peanut Dipping Sauce
Fresh, light, and bursting with flavor—these vibrant spring rolls are the ultimate go-to for a refreshing snack or light meal.
Packed with crisp vegetables, rice noodles, and fragrant herbs, all wrapped up in soft rice paper and served with a creamy peanut dipping sauce, they’re the perfect balance of crunchy, savory, and satisfying.
Whether you’re craving something healthy, colorful, or just looking for a fun dish to share, these spring rolls are sure to impress!
For the Peanut Dipping Sauce
- Peanut Butter – The creamy base for the dipping sauce, giving it richness and texture.
- Hoisin Sauce – Adds sweetness and depth of flavor to the sauce.
- Lemon Juice – Adds tang and freshness to the sauce.
- Soy Sauce (or Tamari) – A touch of umami to bring everything together.
- Garlic – For a burst of aromatic flavor.
- Fresh Ginger – Adds a zesty and slightly spicy note.
- Sriracha – A little kick of heat to balance the sweetness.
- Hot Water – To help adjust the consistency of the sauce.
- Chopped Peanuts – For garnish, adding a bit of crunch and extra flavor.
For the Spring Rolls
- Rice Paper Wrappers – The delicate, pliable base for wrapping the ingredients.
- Vermicelli Rice Noodles – Soft and chewy noodles that provide a neutral flavor base.
- Butter Lettuce – Fresh and light, creating a crisp foundation for the rolls.
- Red Bell Pepper – Sweet, crunchy slices add a pop of color.
- Yellow Bell Pepper – Adds sweetness and a beautiful vibrant hue.
- Carrot – Thinly sliced for a crunchy texture and natural sweetness.
- Purple Cabbage – Adds a lovely crunch and vibrant color.
- Persian Cucumbers – Thinly sliced for a cool and refreshing crunch.
- Avocado – Creamy and smooth, adding richness to the rolls.
- Fresh Mint, Basil (regular or Thai), and Cilantro – Fresh herbs to add bright, fragrant flavors.

Fresh Spring Rolls with Peanut Dipping Sauce
Notes
Ingredients
For the Peanut Dipping Sauce:- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 2 tablespoons lemon juice
- 1 tablespoon low-sodium soy sauce (or Tamari)
- 1 garlic clove, minced
- 1/2 teaspoon freshly grated ginger
- 2 teaspoons Sriracha
- 1/3 cup hot water
- 2 tablespoons chopped peanuts (for garnish)
- 12 rice paper wrappers
- 6 oz dry vermicelli rice noodles (cooked according to package directions)
- 1 head butter lettuce (washed)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 large carrot (thinly sliced)
- 1 cup purple cabbage (thinly sliced)
- 2 Persian cucumbers (or 1 small cucumber, thinly sliced)
- 1 avocado (pitted, peeled, and thinly sliced)
- A handful of fresh mint, basil (regular or Thai), and cilantro leaves
Instructions:
-
Prepare the Peanut Dipping Sauce:
- In a medium bowl, combine the following:
- Peanut butter
- Hoisin sauce
- Lemon juice
- Soy sauce
- Minced garlic
- Grated ginger
- Sriracha
- Gradually whisk in hot water until the sauce is smooth.
- If needed, add more water to achieve your desired consistency.
- Transfer the sauce to a serving bowl, garnish with chopped peanuts, and set aside.
- In a medium bowl, combine the following:
-
Assemble the Spring Rolls:
- Fill a shallow dish with warm water.
- Soak one rice paper wrapper in the water for about 20 seconds or until pliable.
- Remove the wrapper carefully and lay it on a damp, lint-free towel.
-
Fill the Rolls:
- Place a lettuce leaf on the bottom third of the rice paper.
- Add 2 tablespoons of rice noodles on top of the lettuce.
- Layer with sliced peppers, cucumber, carrot, cabbage, and avocado.
- Finish with a few leaves of fresh herbs.
-
Roll the Spring Rolls:
- Start rolling the rice paper from the end closest to the filling.
- Fold in the sides like a burrito and continue to roll tightly.
- Place the completed roll seam-side down on a platter.
- Repeat with the remaining ingredients.
-
Serve:
- Optionally, slice the rolls in half diagonally.
- Serve with the peanut dipping sauce.
Notes:
- Rice paper wrappers and rice noodles can be found in the Asian section of most grocery stores.
- For best results, serve the spring rolls the same day they are made.
Nutrition
Calories: 217kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g |Cholesterol: 2mg | Sodium: 297mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg- How do I prevent my rice paper wrappers from sticking together?
To keep your rice paper wrappers from sticking, place each one on a damp, clean cloth right after soaking it. If you need to stack them, add a damp cloth between each wrapper for separation. This helps them stay moist without sticking.
- What if my rice paper is cracking or tearing?
If your rice paper cracks or tears, make sure you don’t soak it for too long! A quick dip of about 20 seconds in warm water is all it needs. If it’s too dry, try soaking a little longer but not past the point of pliability.
- Can I make the peanut dipping sauce ahead of time?
Yes! You can easily prepare the peanut sauce a day ahead. Just store it in an airtight container in the fridge. When you’re ready to use it, let it come to room temperature and give it a quick stir before serving.
- How can I adjust the texture of the peanut sauce if it’s too thick?
If your peanut sauce is too thick, simply add a little hot water, one tablespoon at a time, until you reach the consistency you like. It’s that easy to get a creamy, smooth sauce!
- What’s the best way to keep spring rolls fresh if I want to make them in advance?
If you’re making your spring rolls ahead of time, wrap them tightly in a damp cloth and store them in an airtight container. This keeps the rice paper from drying out, and they’ll stay fresh for a few hours.