Vegetable Spring Rolls: 6 Simple Steps for Fresh Flavor

Name: Vegetable Spring Rolls with Peanut Sauce
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 8 to 10 rice paper wrappers; 5 green leaf lettuce leaves, torn; 1 cup fresh basil leaves; ¾ cup fresh mint leaves; ¾ cup chopped fresh cilantro; 1 cup matchstick carrots; 1 cup shredded purple cabbage; 1 red bell pepper, thinly sliced; ½ English cucumber, matchstick cut; 1 avocado, thinly sliced; Kosher salt and black pepper, to taste; ¼ cup creamy peanut butter; 4 tsp soy sauce; 1 tbsp lime juice; 2 tsp brown sugar; 1 tsp chili garlic sauce; 1 tsp grated fresh ginger; 2–3 tbsp water

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There’s something quietly joyful about preparing fresh vegetable spring rolls. Maybe it’s the soft feel of rice paper in your hands, or the vibrant rainbow of vegetables you get to layer like edible art. Either way, these rolls aren’t just healthy, they’re a sensory experience. Crisp, cool, colorful, and endlessly customizable, they’re the kind of dish that makes eating veggies feel exciting again.

Whether you serve them as a light lunch, appetizer, or potluck star, this recipe hits the mark every time.

A Memory of Freshness

I remember the first time I made vegetable spring rolls on my own. I was living in a shared apartment during a particularly hectic semester. One of my roommates, a nutrition major, brought home a pack of rice paper and an overflowing tote of herbs from the farmer’s market. We were both broke but hungry for something that wasn’t microwaved.

We set up a little assembly line on our coffee table: lettuce, herbs, carrots, purple cabbage, a lone cucumber we forgot to use the week before. We didn’t even have a sauce, just some soy sauce and leftover peanut butter whisked with hot water.

It was clumsy. Rolls tore. Avocados squished. But they were so fresh and flavorful, and something about making them by hand made us feel like we’d pulled off a culinary miracle. From that moment on, spring rolls became one of my go-to “I need something bright and healthy now” meals.

Homemade vegetable spring rolls served with peanut dipping sauce on a marble surface — Bright and crunchy vegetable spring rolls packed with colorful veggies and served with a savory peanut sauce

Why You’ll Love These Vegetable Spring Rolls

This recipe is built for simplicity, but it doesn’t skimp on flavor. Here’s why it works:

No cooking required – It’s all fresh ingredients, just chop and roll.
Customizable – Use whatever veggies or herbs you have on hand.
Perfect for prep – Chop your filling in advance and assemble when ready to serve.
Dippable and snackable – That creamy peanut sauce? You’ll want to drizzle it on everything.

If you’ve ever loved fresh dishes like Strawberry Crunch Salad or a chilled Raw Carrot Salad, this recipe delivers the same light and lively satisfaction, plus a fun rolling experience.

Ideal for Any Season

These rolls are especially refreshing in summer, but they work year-round. In spring, they’re perfect for clearing out leftover herbs. In fall, add a touch of sliced apple or daikon for crunch. Winter? Pair them with something warm like Tomato Egg and Beef Noodle Soup for balance.

They’re also a fantastic way to introduce kids to more vegetables, especially when they get to build their own roll.

Ingredients for the Best Vegetable Spring Rolls

These vegetable spring rolls are built on simplicity and freshness. The combination of crunchy veggies, creamy avocado, and fragrant herbs makes each bite refreshing and satisfying. You don’t need fancy ingredients, just a colorful mix of textures and a bit of prep.

Let’s take a closer look at what you’ll need, plus some clever substitutions if you want to customize.

Fresh Ingredients You’ll Need

Ingredient	Amount	Notes
Rice paper wrappers	8–10	10-inch size, softened in warm water
Green leaf lettuce	5 leaves	Torn into large pieces
Fresh basil	1 cup	Adds sweet, peppery depth
Fresh mint	¾ cup	Classic spring roll herb for brightness
Fresh cilantro	¾ cup	Adds earthiness and aroma
Matchstick carrots	1 cup	Crunchy base layer
Shredded purple cabbage	1 cup	Adds color and crunch
Red bell pepper	1 whole	Thinly sliced for sweetness and bite
English cucumber	½, cut into matchsticks	Refreshing and hydrating
Avocado	1 sliced	Creamy contrast to crisp veggies
Salt & pepper	To taste	Balances and enhances flavor

Smart Substitutions & Additions

Lettuce: You can use butter lettuce or romaine if green leaf isn’t available.
Herbs: Don’t skip these! But if you’re missing one, just double up on the others.
Carrots/Cabbage: Pre-cut slaw mix works great if you’re short on time.
Peppers: Try yellow or orange bell peppers for color variety.
Cucumber: Any seedless variety works. If using regular cucumber, remove seeds to prevent sogginess.
Avocado: Skip if you’re meal prepping (it browns), or swap for a smear of hummus.

These rolls are a blank canvas, just like the fillings in a Grilled Shrimp Bowl with Avocado Corn Salsa. Use what you love and have on hand.

For the Peanut Dipping Sauce

This creamy peanut sauce is where the magic happens. It’s salty, sweet, tangy, and just a little spicy.

Ingredient	Amount
Creamy peanut butter	¼ cup
Low-sodium soy sauce	4 tsp
Fresh lime juice	1 tbsp
Brown sugar	2 tsp
Chili garlic sauce	1 tsp (or more to taste)
Fresh grated ginger	1 tsp
Water	2–3 tbsp (to thin)

Customization Ideas

These spring rolls are easy to adapt. Try:

Adding protein: Add cooked shrimp, tofu, or grilled chicken strips for a heartier roll.
Trying other sauces: Swap in a spicy hoisin blend or even Garlic Parmesan Sauce for a Western twist.
Going crunchy: Add chopped peanuts or sunflower seeds inside for crunch.

Whether you’re planning a veggie-focused dinner or serving these as appetizers before a main dish like Honey Garlic Butter Shrimp and Broccoli, these spring rolls can be tailored to fit your table.

How to Roll Vegetable Spring Rolls Step-by-Step

Rolling vegetable spring rolls may seem delicate at first, but once you get into the rhythm, it’s fast, fun, and incredibly satisfying. The trick is to prep all your ingredients ahead of time and roll on a clean, slightly damp surface.

Let’s walk through the process together so your rolls come out tight, fresh, and beautiful every time.

Step 1: Prep Your Workstation

Start by setting up all your fillings assembly-line style:

Place all the vegetables and herbs into small bowls or piles.
Have your sliced avocado ready.
Keep a large bowl of warm water (not hot!) nearby to soak the rice paper.
Have a clean cutting board or damp tea towel ready as your rolling surface.
Keep a plate or tray lined with damp paper towels nearby to store finished rolls.

Pro Tip: Make sure your hands stay slightly wet. Dry hands can stick and tear the rice paper.

Step 2: Soften the Rice Paper

One at a time, dip a 10-inch rice paper wrapper into the bowl of warm water for 10–15 seconds. It should feel slightly firm when you take it out, don’t over-soak or it will tear easily.

Lay it flat on your rolling surface. It will continue softening as you work.

Step 3: Fill with Veggies and Herbs

Layer your ingredients horizontally across the center of the wrapper:

Start with a piece of lettuce as your base.
Add a few basil, mint, and cilantro leaves.
Top with a handful of matchstick carrots, shredded cabbage, and a few cucumber slices.
Add strips of bell pepper and sliced avocado.
Sprinkle with a touch of kosher salt and freshly ground black pepper.

Keep the filling compact, about ⅓ of the wrapper space, with enough room to roll.

Step 4: Roll It Up

Fold the bottom edge of the rice paper up over the filling.
Fold in both sides, like an envelope.
Roll tightly from bottom to top, pressing gently to keep everything together.

If the roll tears, no worries! You can double wrap it or simply roll again with a fresh sheet.

Place the finished spring roll on your damp paper towel–lined tray and cover loosely with more damp paper towels to keep it soft. Repeat with remaining wrappers.

Step 5: Make the Peanut Dipping Sauce

In a small bowl, whisk together:

¼ cup peanut butter
4 tsp soy sauce
1 tbsp lime juice
2 tsp brown sugar
1 tsp chili garlic sauce (adjust to heat level)
1 tsp fresh grated ginger

Add 2–3 tbsp water gradually until your desired consistency is reached. It should be smooth but thick enough to cling to the rolls.

For a full Asian-inspired spread, serve your spring rolls alongside Tomato Egg and Beef Noodle Soup or a bowl of Comforting Soup.

Step 6: Serve and Store

Serve immediately for best texture. If you’re prepping ahead:

Store the rolls wrapped in damp paper towels and sealed in an airtight container in the fridge.
Eat within 24 hours for best freshness.
Keep the sauce in a separate jar and give it a stir before serving.

Colorful vegetable spring rolls served with peanut dipping sauce — Fresh homemade Vegetable Spring Rolls with Creamy Peanut Dipping Sauce

Serving Tips & Why These Vegetable Spring Rolls Belong in Your Weekly Rotation

Whether you’re making these vegetable spring rolls for the first time or they’ve already become a staple in your kitchen, there’s always something new to love. From the creamy peanut sauce to the bright, crunchy filling, this dish is endlessly flexible and impressively fresh.

Let’s answer a few common questions and explore how to serve and enjoy them best.

How to Serve Vegetable Spring Rolls

These rolls are best enjoyed fresh, but they’re also surprisingly meal-prep friendly. Here are some great ways to serve them:

As an appetizer: Pair with a dipping trio—peanut sauce, hoisin, and sweet chili.
As a light lunch: Serve with cold noodles, a chilled soup, or a refreshing salad like Strawberry Crunch Salad.
With a warm side: Try them alongside Tomato Egg and Beef Noodle Soup for balance.
On a party platter: Set up a DIY spring roll bar with various fillings and sauces.

Make It Your Own

Once you’ve mastered the rolling technique, the variations are endless:

Swap herbs based on what’s in your garden.
Add vermicelli noodles for a more filling roll.
Toss in mango, roasted tofu, or even grilled shrimp.
Use different sauces like spicy sriracha mayo or Garlic Parmesan Sauce for a fusion twist.

Spring rolls are all about creativity. You can keep them clean and classic or dress them up to fit your mood or the season.

A Fresh Habit Worth Keeping

These vegetable spring rolls with peanut sauce check every box. They’re refreshing, vibrant, satisfying, and surprisingly simple to make once you get into the groove. Whether you’re trying to eat more vegetables, host a healthy gathering, or just crave something cool and crunchy, this recipe is a go-to.

Try them once, and they’ll find a spot in your regular rotation. Especially when paired with warm soup or a chilled salad, they turn into a full meal that’s both clean and comforting.

Frequently Asked Questions

What are vegetable spring rolls made of?

They’re typically made with rice paper wrappers filled with raw vegetables like lettuce, carrots, cabbage, cucumbers, bell peppers, and fresh herbs. In this version, we also add avocado for creamy richness. Everything is served cold with dipping sauce—most often a peanut or hoisin-based blend.

What’s the difference between an egg roll and a vegetable spring roll?

Egg rolls are usually deep-fried and filled with cooked cabbage, meat, and sometimes noodles. Spring rolls, especially Vietnamese-style like these, are served fresh (not fried) and feature raw veggies wrapped in rice paper. Think of egg rolls as hot and crispy; spring rolls as cool and crisp.

Are vegetable spring rolls healthy?

Absolutely! They’re packed with fiber, vitamins, and antioxidants from the fresh vegetables and herbs. The peanut sauce adds healthy fats and protein—just watch the portion if you’re tracking calories. It’s one of those rare recipes that feels indulgent but is actually nourishing.

What are the ingredients in a veg roll?

It depends on the style. In this fresh version, we include lettuce, basil, mint, cilantro, shredded carrots, cabbage, cucumber, bell pepper, and avocado. In other variations, you might find tofu, noodles, or even mango. The wrap is made from thin rice paper.

Vegetable Spring Rolls with Creamy Peanut Sauce