Spring Rolls with Peanut Sauce are the perfect combination of fresh ingredients, vibrant flavors, and satisfying texture. Filled with crisp vegetables, tender noodles, fragrant herbs, and your choice of shrimp or tofu, these rolls are a light yet filling dish that works beautifully as an appetizer, lunch, or quick dinner. Paired with a creamy peanut dipping sauce, every bite is refreshing, savory, and delicious.
One of the best things about homemade spring rolls is how customizable they are. You can load them with crunchy carrots, cucumbers, avocado, cabbage, lettuce, and herbs like mint or cilantro for a colorful presentation and unbeatable freshness. Add cooked shrimp for a classic version or tofu for a plant-based option that’s equally tasty and protein-packed.
This easy Spring Rolls with Peanut Sauce recipe is ideal for meal prep, entertaining guests, or serving at family gatherings. Since the rolls are assembled fresh and require no frying, they’re a healthier alternative to traditional fried appetizers. The homemade peanut sauce adds the perfect creamy, tangy, and slightly sweet finish that ties everything together.
If you’ve ever wondered how to make fresh spring rolls at home, this recipe makes it simple and approachable. With just a few easy steps, you’ll create restaurant-quality rolls that look beautiful and taste amazing. Once you try these healthy spring rolls with peanut sauce, they’re sure to become a favorite in your kitchen.
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Spring Rolls with Peanut Sauce
Fresh, colorful, and packed with crisp vegetables, Spring Rolls with Peanut Sauce are a light and satisfying appetizer or lunch option. Wrapped in delicate rice paper and filled with crunchy veggies, herbs, and optional shrimp or tofu, these rolls pair perfectly with a creamy, savory peanut dipping sauce.
- Total Time: 30 minutes
- Yield: Makes 8 spring rolls (4 servings) 1x
Ingredients
For the Spring Rolls:
8 rice paper wrappers
1 cup shredded carrots
1 cup thinly sliced cucumber
1 cup shredded purple cabbage
1 cup cooked rice noodles
1 avocado, sliced thin
1 cup fresh lettuce leaves
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
16 cooked shrimp halves or 1 cup baked tofu strips (optional)
For the Peanut Sauce:
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 clove garlic, minced
2-4 tablespoons warm water (to thin)
1 teaspoon sriracha (optional)
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Instructions
Prepare the Sauce:
In a bowl, whisk together peanut butter, soy sauce, vinegar, honey, sesame oil, garlic, and water until smooth. Add more water if needed for dipping consistency.
Prep Fillings:
Arrange all vegetables, herbs, noodles, and protein in bowls for easy assembly.
Soften Rice Paper:
Fill a shallow dish with warm water. Dip one rice paper wrapper for 10–15 seconds until soft.
Assemble Rolls:
Lay wrapper flat on a damp towel or plate. Add lettuce, noodles, vegetables, herbs, avocado, and shrimp or tofu in the center.
Roll:
Fold sides inward, then roll tightly like a burrito.
Repeat:
Continue with remaining wrappers and fillings.
Serve:
Slice in half if desired and serve immediately with peanut sauce.
Notes
Cooking Tips
- Keep finished rolls covered with a damp paper towel so they don’t dry out.
- Do not over-soak rice paper; it continues softening after dipping.
- Use a sharp knife to slice rolls cleanly.
- Prep all fillings before starting assembly for easier rolling.
Variations
- Chicken Version: Add shredded rotisserie chicken.
- Vegan Option: Use tofu and maple syrup in sauce.
- Spicy Rolls: Add jalapeño slices or chili flakes.
- Fruit Twist: Include mango slices for sweetness.
- Low-Carb Option: Skip noodles and add extra greens.
- Prep Time: 25 minutes
- Cook Time: 5 minutes (if cooking shrimp or tofu)
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
