My now-husband asked me out for spring rolls and beer for our first date. I vividly remember walking into the nearby Thai restaurant to meet him. Our waitress had to come back three times to get our order, since we could not be bothered to look at the menu.
We were too busy connecting over our love for our dogs (we each have one), coming from families of three kids (I’m the oldest; he’s the youngest), our shared love of food and travel, a million other little things…
He finally ordered us a double batch of his favorite spring rolls. I was too nervous and full from a day of recipe testing to eat much. The waitress kicked us out because the restaurant was closing. I came home and danced around in the living room with Cookie. He asked me out again.
A couple of months later, I confessed that I didn’t share his level of appreciation for those spring rolls. “Too much noodles, not enough veggies. The carrots taste like chlorine. The peanut sauce could be more bold.” He dared me to come up with something better, and I finally have.
These are the fresh, veggie-packed spring rolls I want to order at Thai and Vietnamese restaurants. I can’t say they’re 100 percent authentic, but they’re pretty close.
Of course, I came up with an irresistible peanut dipping sauce to go with them. Invite some friends over and make it a spring roll party! Ready for the recipe?
Fresh Spring Roll Ingredients
These spring rolls are refreshing, colorful and fun to make. I left out tofu (you really can’t pack enough into the rolls to make it worthwhile) and shrimp, since I don’t eat shrimp.
These filling ingredients are flexible. You can use more carrot instead of cucumber, or extra cabbage in place of the lettuce. Here’s my favorite filling combination:
- Thin rice noodles
- Butter lettuce
- Red cabbage (or green cabbage)
- Carrot
- Cucumber
- Jalapeño (skip if you’re very sensitive to spice)
- Green onion, cilantro and mint
You’ll need basic pantry ingredients to make the peanut sauce: peanut butter, rice vinegar, tamari or soy sauce, honey or maple syrup, toasted sesame oil and fresh garlic.
How to Wrap Spring Rolls
Spring rolls can seem intimidating, but you’ll get the hang of it quickly, I promise. If you have folded a burrito before, you can definitely make spring rolls! Don’t stress if your spring rolls aren’t totally perfect. A few tips:
1) Make the base
Start by placing a few pieces of lettuce about one-third from the bottom of the circular wrapper. The width of your fillings will determine the width of the spring roll. You want to leave a couple inches open on the two sides for wrapping purposes.
2) Pile on the ingredients
Then, add the remaining ingredients. The exact order doesn’t matter much. Just pile them on top, making sure to take up the proper width. It’s ok if the fillings spill upward. I try to leave the top one-third of the wrapper open for wrapping.
3) Roll the filling
Gently pull the bottom of the wrapper up and over the lower portion of the filling. Try to keep the fillings compact as you roll upwards, just until the fillings are enveloped.
4) Envelope the sides and roll it up
Pull each side over to enclose the filling. Continue wrapping upward until your spring roll is fully wrapped!
Watch How to Make Spring Rolls
Please let me know how your spring rolls turn out in the comments. I hope they’re a big hit.
Craving more peanut sauce? Me, too. You’re going to love these:
- Crunchy Thai Peanut & Quinoa Salad
- Peanut Slaw with Soba Noodles
- Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce or Cabbage Wraps
- Peanut Dipping Sauce
You’ll also enjoy the fresh sesame soba spring rolls in my cookbook, Love Real Food (page 98).
Fresh Spring Rolls with Peanut Sauce
- Author:
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 8 spring rolls 1x
- Category: Appetizer
- Method: By hand
- Cuisine: Vietnamese
These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.
Ingredients
Spring Rolls
- 2 ounces rice vermicelli or maifun brown rice noodles*
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- 1 cup torn butter lettuce, ribs removed
- 1 cup very thinly sliced red cabbage
- 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
- 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
- 2 medium jalapeños, ribs and seeds removed, thinly sliced
- ¼ cup thinly sliced green onions
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint
- 8 sheets rice paper (spring roll wrappers)
Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoons toasted sesame oil
- 2 cloves garlic, pressed or minced
- 2 to 3 tablespoons water, as needed
Instructions
- To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
- Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
- Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
- Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
- To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
- Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.
Notes
*Noodle note: I always opt for whole grains when I can, so I used Annie Chun’s brand of maifun brown rice noodles. I found them with the Asian ingredients at Whole Foods.
Make it gluten free: Be sure to use certified gluten free noodles and tamari (not soy sauce, which typically contains gluten).
Make it vegan: Use maple syrup instead of honey.
Make it peanut free: Substitute almond butter (if not avoiding nuts altogether) or sunflower seed butter for the peanut butter.
Prepare in advance: You can definitely mix together the peanut sauce in advance. You can also prepare the veggies several hours or up to 1 day in advance, and store them in an air-tight container (they will lose freshness with time). The spring roll wrappers tend to dry out with time or once chilled, so spring rolls are best assembled shortly before serving. If you’d like to keep them fresh for an hour or two, store them under a lightly damp, lint-free tea towel at room temperature (the skin tends to harden in the refrigerator).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jocelyn VoVillia
That sauce was dynamite! Definitely using this recipe again! Thanks for sharing!
★★★★★
Kate
You’re welcome, Jocelyn!
Karla
Delicious! I use date syrup instead of maple/honey for the sauce. This is def a recipe I’ll have on repeat.
★★★★★
Kate
Great to hear!
Anke
I made this for christmas eve and it was a hit! That sauce
★★★★★
Jennette Allan
I just made these fresh rolls and peanut sauce! Holy crap! So delicious and totally worth the hour and a half it took to make my lunch. I left out the herbs and used red bell pepper instead of jalapeno. But the sauce I made pretty much exactly per your recipe. Thank you so much for sharing this!
★★★★★
Kate
I’m glad you loved it, Jennette! I appreciate your review.
R
What a cute intro story, the rolls look nice too
★★★★★
WallyD
Great recipe, thanks! Sauce is particularly good.
Btw – If you are not a fan of cucumber, I recommend using tart green apple, slices or slivers. Granny Smith works great.
★★★★★
John P
Well… I need practice on my rolling skills.. ;-) My first time making this dish. I found it VERY tasty!! The sauce is delicious and rich.
Thank You
I will make this again and again.
★★★★★
Kate
Great to hear, John! Thank you for your review.
Jackie larkins
It is very good I add a little lemon in the sauce it is so yummy, thank you for sharing your recipe
★★★★★
Siobhan
I was surprised by how much I liked these! Instead of noodles, I used tofu (airfried in slabs about 1/3” thick and then cut into strips). I thought this was a great contrast of textures and they were pretty filling. I’ll definitely make them again and sub in different veggies I need to use up!
★★★★★
Kate
Great to hear, Siobhan!
Carly
Can I ask where your kitchen towels are from? Love this beautiful, bold color! Also, these really look great, I’ll be making them this weekend!
Bridget
Holy cow that peanut sauce was perfect! I added mango to the rolls and subbed in brussel sprouts instead of cabbage.
★★★★★
Kate
I’m excited you enjoyed it, Bridget! Thank you for your review.
Paula
These.Were.SPECTACULAR. So fresh with all of the crisp vegetables and then the peanut sauce…! So delicious all on its own! They do take some prep work but I kind of enjoy preparing each ingredient and then the assembly truly takes no time. Making the veggies ahead of time would be key so you can just roll and enjoy them. Definitely a keeper of a recipe. Thank you!
★★★★★