There's something incredibly satisfying about biting into a fresh, crisp vegetable spring roll. The crunch of vibrant veggies wrapped in delicate rice paper, dipped in a rich and savory peanut sauce—it's the kind of appetizer that disappears from the plate almost instantly.

I started making these spring rolls during a summer heat wave when turning on the stove was the last thing I wanted to do. Not only are they a no-cook, healthy snack, but they've also become a favorite light dinner in our house, especially when paired with that creamy, addictive peanut sauce.

Let’s dive into what makes this dish such a winner.

Why You'll Love These Vegetable Spring Rolls With Peanut Sauce

Get ready to meet your new go-to snack, lunch, or light dinner. These vegetable spring rolls are the kind of fresh, fuss-free recipe that brings vibrant flavor to your plate—without any added stress.

First, they're incredibly quick to prepare. Once you’ve done the simple prep work, assembling the rolls becomes a fun, almost meditative process. From start to finish, you’ll have a beautiful tray of rolls in under 30 minutes.

They’re also wonderfully customizable. Whether you're trying to use up fridge leftovers or want to add some protein like shrimp or tofu, this recipe welcomes your personal twist with open arms.

Budget-conscious? These spring rolls are impressively affordable. A few carrots, cucumbers, and lettuce leaves go a long way, especially when wrapped together in rice paper. The peanut sauce uses pantry staples, meaning no last-minute grocery trips.

And finally, they're a hit with everyone—from picky eaters to health-conscious guests. They’re naturally gluten-free, vegetarian, and loaded with colorful, crunchy goodness that feels indulgent without being heavy.

Now that you know why they’re a must-try, let’s talk ingredients.

Ingredients Notes

The beauty of these spring rolls lies in their simplicity. Fresh, crisp vegetables are wrapped tightly in rice paper and paired with a creamy peanut dipping sauce that brings all the flavors together.

Let’s start with the rice paper wrappers. These delicate, translucent sheets can be found in the international aisle of most grocery stores. They only need a quick dip in warm water to become pliable and ready for wrapping. Handle them gently—they're fragile when wet but very forgiving once you get the hang of it.

Carrots and cucumbers provide the perfect crunchy base. I like to julienne them finely so they lay neatly in the rolls. Their natural sweetness and refreshing bite pair beautifully with the savory sauce.

Red bell peppers bring not just a burst of color, but also a gentle sweetness and light crunch that balance the other textures. Don’t skip them if you love a vibrant visual appeal and added flavor depth.

Lettuce or butter lettuce leaves add bulk and softness to the filling, cradling the other veggies in a tender bite. You can also use shredded cabbage for a bit more chew and color contrast.

To make the peanut sauce, you'll need creamy peanut butter, soy sauce, lime juice, garlic, and a touch of maple syrup or honey. These pantry-friendly ingredients come together to create a thick, pourable sauce that clings to every bite.

You’ll also want a large cutting board or plate for rolling, a shallow dish for soaking rice paper, and a sharp knife to prep your vegetables quickly and cleanly.

How To Make These Vegetable Spring Rolls With Peanut Sauce

Assembling these spring rolls is simpler than you might think, and the process quickly becomes second nature once you’ve made a few. Here's a step-by-step walkthrough to get you rolling confidently.

Start by prepping all your vegetables. Julienne the carrots, cucumbers, and bell peppers into thin matchstick-sized strips. Tear or slice your lettuce leaves into manageable pieces. Having everything prepped and laid out assembly-line style will make the rolling process go much faster.

Next, fill a shallow bowl or wide dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, just until it softens. Don’t let it soak too long or it will become too sticky and prone to tearing. Carefully place the softened wrapper on a clean surface or damp towel.

Now it’s time to build your roll. In the lower third of the wrapper, layer a few pieces of lettuce, a handful of julienned carrots and cucumbers, a few slices of red bell pepper, and any optional herbs like mint or basil. Don’t overfill—less is more for a neat, tight roll.

Fold the bottom edge of the rice paper over the filling, tuck in the sides like a burrito, and continue rolling tightly until sealed. The wrapper will stick to itself, securing the roll. Repeat with the remaining ingredients until all the rolls are assembled.

For the peanut sauce, whisk together creamy peanut butter, soy sauce, lime juice, minced garlic, warm water, and a sweetener like honey or maple syrup until smooth. Add more water if needed to reach your desired dipping consistency.

Altogether, this process takes about 25–30 minutes from start to finish, including prep and rolling. The result? A platter full of fresh, hand-held bites and a dipping sauce you’ll want to spoon over everything.

Storage Options

These vegetable spring rolls are best enjoyed fresh, but you can store them for later with a few easy tricks.

To keep them from sticking together, place a piece of parchment paper between each roll before refrigerating. Store in an airtight container and they’ll stay fresh for up to 2 days. After that, the rice paper may start to harden or become overly chewy.

If you're planning ahead, store the prepped vegetables and peanut sauce separately and assemble the rolls just before serving. This method works especially well for meal prep or parties.

The peanut sauce itself can be stored in a jar or airtight container in the refrigerator for up to a week. If it thickens, simply stir in a splash of warm water to loosen it up.

When ready to eat, let the rolls sit at room temperature for about 10 minutes to soften slightly before serving. You can also cover them with a damp paper towel to restore some moisture.

Variations and Substitutions

The versatility of these spring rolls is one of their biggest strengths. With just a few swaps, you can transform them to suit your taste or dietary needs.

For extra protein, try adding shrimp, tofu, or chicken strips. Cooked and chilled shrimp are a classic addition, while crispy tofu adds a satisfying plant-based boost.

Switch up the vegetables based on what’s in season or in your fridge. Avocado slices, shredded purple cabbage, or bean sprouts all make excellent additions and add more texture and flavor.

If you’re gluten-free, make sure to use tamari instead of soy sauce in your peanut dipping sauce. The flavor remains rich and salty, with zero gluten.

You can even give the rolls a spicy kick by adding thinly sliced jalapeños or a touch of sriracha to the filling or the sauce. This adds just the right amount of heat for spice lovers.

Feel free to experiment with herbs, too. Fresh mint, cilantro, or Thai basil add a burst of brightness that takes these rolls from simple to sublime.

However you choose to make them, these vegetable spring rolls are a celebration of freshness and flavor. Have fun with them, and don’t be afraid to make them your own.