These Veggie Spring Rolls with Spicy Peanut Sauce are light, healthy and so delicious! They can be made for an appetizer, main dish, or pair it as a side dish with your favorite Asian cuisine.
Ok these may not be the prettiest Spring Rolls, but they are so yummy! Hey I’m no expert at making these, but each time I do, it gets easier and I find them quite fun to make!
The key to making these is to have all of your ingredients prepped and ready to go. That way you can just grab and roll, like an assembly line!
Also feel free to swap out any of the veggies for whatever your favs are! And if you don’t feel like rolling these up, check out my Instant Pot Egg Roll in a Bowl recipe!
Vegetable Spring Roll Ingredients
- 20 Sheets of Rice Paper Spring Roll Wrappers (I used 6 inch ones to make petite rolls, if you are using larger ones you won’t need as many)
- 2 cups Shredded Cabbage (you can use green or purple, I used green)
- 2 cups Shredded Carrots
- 1 Red Bell Pepper sliced thin
- 1 Orange Bell Pepper sliced thin
- 2 Avocados sliced thin
- 10-20 Mint Leaves
- A handful of Cilantro Leaves
How to make Spring Rolls
Fill a dish with warm water, about 1 inch deep. Dip one Rice Paper Sheet into the water, then place it on a plate or cutting board.
Leaving about 3/4 of an inch of open Rice Paper around the edges, fill the lower third of the Rice Paper with a small amount of each of the Veggies.
Fold the lower edge up over the filling, then fold each side in (like wrapping a burrito).
Place Mint and Cilantro leaves on the Rice Paper and finish rolling it up. Repeat for each roll.
When I first started making these it took me a few attempts to get them rolled up without having it rip or veggies spilling out everywhere.
But they were still edible, haha!
After I figured out the right amount of veggies to put in, it was so much easier. That’s why I put together these step-by-step pictures on making these, so you could get an idea of how much filling to use.
Spring Roll Wrapping Tips
The amount of filling to use will depend on what size Rice Paper you are using. I used 6 inch ones to make petite wraps.
I’ve found the Rice Paper to be very forgiving. It’s important to not soak them in the water for too long or they will get too soggy and tear.
I basically just dipped each one into the water for a second.
Spicy Peanut Sauce for Spring Rolls
Now can we just talk about this Spicy Peanut Sauce for a bit? I am obsessed with this now and want to put this on everything! Well maybe not everything, but it’s definitely my new go-to sauce for Asian dishes.
Spicy Peanut Sauce Ingredients
- 1/2 cup Peanut Butter
- 2 Tbs Tamari
- 2 Tbs Lime Juice (about 1 Lime)
- 2 tsp Chili Garlic Sauce
- 1 tsp Sesame Oil
- 2 Tbs Honey
- 5 Tbs Water
How to Make Spicy Peanut Sauce
Whisk it all together and serve with the Spring Rolls. You can play around with this sauce by adding more Chili Garlic Sauce for more heat. Or if you want it more sweet just add more Honey.
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
*This post first appeared on Tastefulventure on April 2022 and has recently been updated with new information and media to benefit the reader.
Veggie Spring Rolls with Spicy Peanut Sauce
Ingredients
For the Veggie Spring Rolls:
- 20 Sheets of Rice Paper Spring Roll Wrappers I used 6 inch ones to make petite rolls, if you are using larger ones you won’t need as many
- 2 cups Shredded Cabbage you can use green or purple, I used green
- 2 cups Shredded Carrots
- 1 Red Bell Pepper sliced thin
- 1 Orange Bell Pepper sliced thin
- 2 Avocados sliced thin
- 10-20 Mint Leaves
- A handful of Cilantro Leaves
For the Spicy Peanut Sauce:
- 1/2 cup Peanut Butter
- 2 Tbs Tamari
- 2 Tbs Lime Juice about 1 Lime
- 2 tsp Chili Garlic Sauce
- 1 tsp Sesame Oil
- 2 Tbs Honey
- 5 Tbs Water
Instructions
- Add all ingredients for the Spicy Peanut Sauce to a bowl and whisk until smooth
- Have all the veggies prepped and ready to go
- Fill a shallow bowl with warm water
- Dip one Rice Paper Sheet into the water, then place it on a plate or cutting board
- Leaving about 3/4 of an inch of open Rice Paper around the edges, fill the lower third of the Rice Paper with a small amount of each of the Veggies
- Fold the lower edge up over the filling, then fold each side in (like wrapping a burrito)
- Place Mint and Cilantro leaves on the Rice Paper and finish rolling it up
- Repeat for each roll
- Serve with Spicy Peanut Sauce
- Enjoy!
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