I’ve been making veggie spring rolls for so long, I’ve become an expert on which veggies work, how to cut them and the best method to roll them in rice paper, so the wrappers don’t stick before you need them to. It’s the most requested appetizer I make and I always thought it was because they’re vegan and gluten-free, I’m late to the game realizing it’s the peanut sauce…yup, the addictively delicious homemade dipping sauce that keeps everyone coming back for more!

Circular arrangement of colorful fresh rolls with a dish of peanut sauce in the center.

This post has been modified from the original posted August 20, 2016.

If peanut allergies are an issue, you can dip these in my mango salad dressing or check out my vegan salad dressings for more great ideas.

Filling Ingredients

My goal for choosing filling ingredients: fresh, colorful and crunchy! Any combo will work well.

Raw ingredients for spring rolls: lettuce leaves, red bell pepper, purple cabbage, radishes, cucumbers, carrot and fresh cilantro.

OTHER VEGGIES: The sky’s the limit! Use any veggie you have or you love. Sometimes I add in slices of al dente baked sweet potatoes, or rice noodles for filling spring rolls that can be served for dinner. Avocado slices or pesto are delicious. Crunchy veggies like snow peas, daikon radish or bean sprouts are awesome options too. Fennel or scallions offer a boost of flavor. Whatever is in season and is easily accessible to you are great choices.

Spring roll ingredients prepped on a tray. Fresh lettuce leaves and cilantro. Thinly sliced radish, shredded cabbage, julienned carrots, red peppers and cucumbers.

Have all your ingredients prepped and ready to go. Making fresh rolls is quick and easy once your filling ingredients are prepared. Use a small rimmed baking tray or a glass dish. Mise en place, already prepped ingredients, can be stored by covering with damp paper towels and placed in the fridge until ready to use.

Use an inexpensive hand held mandoline or a julienne peeler to help make quick work of the prep. A protective glove is also helpful.

Homemade Peanut Sauce

Labeled ingredients for peanut dipping sauce: crushed red pepper, orange juice, fresh ginger, peanut butter, tamari, rice vinegar

This simple peanut dipping sauce is so easy to make, you can have it whisked together in under 5 minutes. I recommend cutting the rolls in half so you can start again with the dipping. Alternately, place a spoon in the sauce bowl, so it can be drizzled over the rolls repeatedly….no double dipping here!!

White bowl filled with peanut sauce ingredients: peanut butter, tamari, rice vinegar, red pepper flakes and freshly grated ginger. A balloon whisk is on the side.

You’ll need a small bowl, a whisk or fork, and a microplane grater. Add peanut butter, tamari, rice vinegar, orange juice and crushed red pepper to a small bowl. Grate the fresh ginger over the bowl.

White bowl with peanut sauce being whisked.

Whisk together until smooth and creamy. If too thick, add 1-2 Tablespoons water and whisk again.

Close up of a bowl of peanut sauce for spring rolls. It's topped with crushed peanuts and red pepper flakes.

Sprinkle on crushed peanuts and more red pepper flakes, as desired.

Step by Step

Prep your veggies. Have everything washed, sliced or julienned.
Make the dipping sauce.
Set out a large rimmed plate with warm water to soften the rice paper wrappers.
Start by dipping your rice paper sheet into warm water. Count slowly to 10 while making sure your rice wrapper is submerged into the water. When it’s fully pliable, but not so moist it’s too sticky to work with, lay it on a flat surface.
After years of practice, I have perfected my technique and my timing….try not to get frustrated on your first few tries…your technique and timing will improve quickly.

Spring roll wrapper that's been softened and laid on a board with three thinly sliced radishes.

Whatever you put on the bottom will show on the outside. A row of round radish is a great choice, If I’m using avocado, I often place a thin slice down first or a stack of gorgeous purple cabbage.

Rice paper wrapper filled in the center with fresh veggies.

Then, pile on the crunchy veggies and fresh herbs. Place your filling ingredients in the center, slightly closer to the bottom third of the softened wrapper.

Soften rice paper wrapper filled with fresh veggies. Beginning of the rolling process with the bottom edge lifted up.

First fold the bottom edge up.

Rolling a fresh spring roll. the bottom and sides are folded in on a pile of colorful veggies.

Then fold the two sides in. You’ll notice the wrapper is already sticking onto itself.

Rolling a veggie spring roll on a flat cutting board.

Now, continue to roll slowly. When finished, the edges will naturally seal themselves.

Veggie spring roll with three thin slices of radish against the edge.

It’s ok if small holes appear. If the wrapper gets a larger rip, simply lay it onto another softened rice sheet and roll. The double layer will keep the contents safely inside.

Large rectangular platter filled with colorful spring rolls and two dipping sauces. Yellow mango and orange peanut butter sauce.

Keep wrapping your rolls and place them on a platter with dipping sauce. If you’ve made them in advance, cover the rolls with damp paper towel and refrigerate until ready to serve.

Round platter with a small bowl peanut dipping sauce in the center, surrounded by fresh spring rolls.

If you buy the large rice paper wrappers, cut the rolls in half to discourage double dipping into the sauce.

Debra’s Pro Tips

A tray of colorful julienned vegetables are ready to wrap.

Save time: buy already shredded carrots or cabbage in the grocery store. Take advantage of the salad bar for cut up veggies.
There is a fine line between rice paper that hasn’t soaked enough (they’re not pliable) and wrappers that waited too long to roll and are now a sticky, clingy mess. Make sure everything is prepped before you begin rolling.
Cover finished spring rolls with a barely damp paper towel and refrigerate until ready to serve to keep them from drying out.
If sauce thickens too much in the fridge, whisk in 1-2 Tablespoons of water so it’s pourable again.
When you’re done rolling, take all the leftover prepped veggies and dump them into an airtight container in the fridge. Use this as the base for your next salad.

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Veggie Spring Rolls with Homemade Peanut Sauce

Filling Ingredients

Homemade Peanut Sauce

Step by Step

Debra’s Pro Tips

📖 Recipe