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Fresh Veggie Spring Rolls Recipe with Easy Creamy Peanut Sauce

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Crisp fresh veggies wrapped in translucent rice paper paired with a luscious creamy peanut sauce, perfect for a light, healthy snack or meal.

Ingredients

Scale
  • Rice paper wrappers (round, thin)
  • Carrots, julienned
  • Cucumber, peeled and julienned
  • Red bell pepper, thinly sliced
  • Green onions, thinly sliced
  • Fresh mint leaves
  • Fresh cilantro leaves
  • Bean sprouts (optional)
  • Protein options (optional): cooked shrimp, grilled tofu, or shredded chicken
  • For the creamy peanut sauce:
  • ½ cup natural peanut butter (smooth or chunky)
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 2–4 tablespoons warm water
  • Optional: pinch of red pepper flakes or sriracha

Instructions

  1. Prep your veggies: Wash and julienne carrots, cucumber, and bell pepper into thin, matchstick-sized strips (about 1/8 inch or 3 mm thick). Slice green onions and pick fresh mint and cilantro leaves. Prepare bean sprouts and protein if using. This takes about 10-15 minutes.
  2. Make the peanut sauce: In a small bowl, whisk together ½ cup natural peanut butter, 2 tablespoons soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon honey or maple syrup, and 1 minced garlic clove. Slowly add 2-4 tablespoons warm water to reach a smooth, dippable consistency. Adjust sweetness or saltiness as needed. Takes about 5 minutes.
  3. Soak the rice paper: Fill a large shallow bowl with warm water (about 100°F or 38°C). Dip one rice paper wrapper in the water for 10-15 seconds until pliable but not mushy. Lay flat on a damp towel or plate.
  4. Assemble the rolls: On the bottom third of the wrapper, layer a small handful of each veggie, a few herb leaves, and protein if using. Fold sides gently inward, then roll tightly from bottom to top like a burrito. Takes about 3-4 minutes per roll once practiced.
  5. Serve immediately: Arrange spring rolls on a plate with peanut sauce on the side for dipping. Cover with a damp towel if not serving right away to keep moist.

Notes

Soak rice paper just until pliable to avoid tearing. Adjust peanut sauce thickness with warm water for perfect dipping consistency. Store rolls in airtight container with damp paper towel for up to 24 hours. Peanut sauce keeps refrigerated for up to a week. For gluten-free, use tamari instead of soy sauce. For nut-free, substitute peanut butter with sunflower seed butter.

Nutrition

Keywords: fresh veggie spring rolls, peanut sauce, healthy snack, Vietnamese spring rolls, gluten-free, dairy-free, easy recipe

Find it online: https://cooksybite.com/fresh-veggie-spring-rolls-recipe-with-easy-creamy-peanut-sauce-tutorial/