Fresh Spring Rolls with Peanut Sauce
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!
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
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.