These Fresh Spring Rolls are a crisp, colorful, and refreshing way to enjoy your veggies—perfect as an appetizer, light lunch, or healthy dinner. Packed with crunchy vegetables, green onions, peanuts, and fresh cilantro, every bite is bursting with flavor. And let’s not forget the star of the show: a creamy, flavorful spring roll peanut sauce that takes this dish to the next level! This fresh spring rolls recipe has been a family favorite for years and always delivers. Dip, crunch, repeat—this is the spring rolls recipe you’ll come back to again and again. Bonus: it’s kid-approved and a great way to enjoy more greens with an irresistible homemade peanut sauce!
Why You’ll Love These Fresh Spring Rolls
- No cooking required: Just chop, roll, and enjoy!
- Totally customizable: Use your favorite veggies or clean out your fridge.
- Great as a meal or appetizer: Serve them as a main dish or alongside your favorite Asian-inspired dishes.
- Fresh, healthy, and full of flavor: Packed with wholesome ingredients and dipped in a creamy peanut sauce.
Ingredients for Fresh Spring Rolls
Here’s what you’ll need to create these delicious Fresh Spring Rolls at home:
- Spring roll rice paper wrappers
- Brown rice vermicelli noodles (or white rice noodles, quinoa, or rice)
- Carrots, julienned
- Red bell peppers, thinly sliced
- Cucumber, thinly sliced
- Purple cabbage, shredded
- Fresh cilantro
- Green onions
- Peanuts, crushed (or swap for cashews, or leave out for nut-free rolls)
- Edamame, shelled and warmed (optional)
For the Peanut Dipping Sauce:
- 1/4 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sriracha (optional for heat)
- 1/2 teaspoon sesame oil
- 2–3 tablespoons warm water (to thin the sauce)
How to Make Fresh Spring Rolls
Making these spring rolls is simple and relaxing once everything’s prepped:
1. Cook the Noodles
Follow package instructions, then rinse with cold water to cool. Set aside.
2. Prep the Veggies and Fillings
Julienne the vegetables, chop the herbs, and crush the peanuts. Lay everything out on a large cutting board or tray for easy access.
3. Soften the Rice Paper Wrappers
Fill a large bowl or shallow pan with warm water. Dip each wrapper for 8–10 seconds until it becomes soft and pliable. Shake off excess water.
4. Assemble the Spring Rolls
Lay the softened wrapper on a damp tea towel. Layer the center with vermicelli noodles, cilantro, green onions, crushed peanuts, and a mix of veggies. Don’t overfill.
5. Roll it Up
Fold the sides in, then roll from the bottom up tightly like a burrito. Transfer each completed roll to a plate lined with a moist towel to keep them fresh while you finish the batch.
6. Prepare the Peanut Dipping Sauce
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, sriracha (if using), sesame oil, and warm water until smooth and well combined. Adjust the consistency by adding more water if needed. Serve alongside the baked spring rolls.
Serving Ideas for Spring Rolls
These Fresh Spring Rolls shine on their own or alongside other delicious appetizers. Serve them with:
- Creamy peanut dipping sauce
- Sweet chili sauce
- Hoisin garlic dip
Make it a full meal by pairing with:
- Asian Chicken Lettuce Wraps
- Cashew Chicken Stir Fry
- Vegetable Fried Rice
- Sesame Ginger Noodle Salad
Storage Tips
To keep your spring rolls fresh:
-
Line an airtight container with a damp tea towel or paper towel.
-
Place the rolls inside and loosely cover with another damp towel.
-
Store in the fridge for up to 2 days.
Pro Tip: Don’t stack the rolls directly on each other—they’ll stick!
Flavor Variations For Fresh Spring Rolls Recipe
Want to switch things up? Here are some tasty twists:
- Add protein: Grilled shrimp, tofu, or chicken make great additions.
- Make it spicy: Add sliced jalapeños or drizzle sriracha into the rolls.
- Try different herbs: Thai basil or mint leaves bring bold flavors.
- Swap the sauce: Try them with hoisin-peanut sauce, sweet soy glaze, or sesame ginger vinaigrette.
Recipe FAQs
What are fresh spring rolls made of?
They’re made with rice paper wrappers filled with vermicelli noodles, fresh vegetables, herbs like cilantro, and often peanuts or edamame.
Do I soak rice paper in hot or cold water?
Use warm water—just hot enough to soften the wrapper without tearing it.
How do I keep spring rolls from getting soggy?
Wrap them in a very lightly damp towel and avoid over-soaking the wrappers. Assemble and eat within a few hours for best texture.
Can I fry these spring rolls?
Yes! While they’re meant to be enjoyed fresh, you can deep-fry or air-fry them for a crispy version.
More Delicious Appetizer Recipes You’ll Love
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- Keto Pepperoni Cheese Crisps
- Crispy Parmesan Fried Tortellini
- Steak Crostini Recipe
Conclusion
These Fresh Spring Rolls are more than just a pretty plate—they’re a wholesome, easy-to-make appetizer that doubles as a refreshing meal. Whether you’re serving them for guests or meal-prepping lunch for yourself, they’re guaranteed to be a favorite.
Don’t be surprised if these become a weekly staple—they’re just that good.
Fresh Spring Rolls with Peanut Sauce
Ingredients
- 3 large carrots julienned
- 1 cucumber julienned
- 1 large red pepper julienned
- ½ cup cilantro chopped
- 1 cup red cabbage about half a head
- ½ cup green onion finely sliced
- 1 Avocado
- 1 cup Edamame shelled
- ½ cup peanuts crushed
- 8 ounces vermicelli noodles or Maifun brown rice noodles, or cooked quinoa or rice
- 12 Spring roll wrappers
For the Peanut Dipping Sauce:
- 1/4 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sriracha optional for heat
- 1/2 teaspoon sesame oil
- 2 tablespoons warm water to thin the sauce
Instructions
- Cook the Noodles: Follow package instructions, then rinse with cold water to cool. Set aside.
- Prep the Veggies and Fillings: Julienne the vegetables, chop the herbs, and crush the peanuts. Lay everything out on a large cutting board or tray for easy access.
- Soften the Rice Paper Wrappers: Fill a large bowl or shallow pan with warm water. Dip each wrapper for 8–10 seconds until it becomes soft and pliable. Shake off excess water.
- Assemble the Spring Rolls: Lay the softened wrapper on a damp tea towel. Layer the center with vermicelli noodles, cilantro, green onions, crushed peanuts, and a mix of veggies. Don’t overfill.
- Roll it Up: Fold the sides in, then roll from the bottom up tightly like a burrito. Transfer each completed roll to a plate lined with a moist towel to keep them fresh while you finish the batch.
- Prepare the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, sriracha (if using), sesame oil, and warm water until smooth and well combined. Adjust the consistency by adding more water if needed. Serve alongside the baked spring rolls.
Notes
- Line an airtight container with a damp tea towel or paper towel.
- Place the rolls inside and loosely cover with another damp towel.
- Store in the fridge for up to 2 days.
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