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platter of fresh rice paper veggie spring rolls

Rice Paper Veggie Spring Rolls with Ginger Peanut Sauce

Fresh, crunchy, and colorful, these rice paper veggie spring rolls are packed with crisp vegetables and herbs, then served with a creamy ginger peanut dipping sauce. They’re light, gluten-free, vegan-friendly, and perfect for a quick snack, appetizer, or healthy lunch.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Light lunch, Snack
Cuisine: Fusion, Vietnamese-inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

For the rolls:
  • 8 –10 rice paper wrappers
  • 1 cup shredded carrots
  • 1 cup cucumber matchsticks seeds removed
  • 1 cup thinly sliced red cabbage
  • 1 avocado sliced
  • 1 red bell pepper thin strips
Fresh herbs: mint, cilantro, or basil (a handful of each or your favorite mix)
  • Lettuce leaves butter or romaine works best
Optional add-ins:
  • Cooked vermicelli noodles
  • Pan-seared tofu strips
  • Mango slices
For the ginger peanut sauce:
  • ½ cup creamy peanut butter
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp maple syrup or honey
  • 1 tsp grated fresh ginger
  • ¼ cup warm water adjust to thin sauce

Method
 

Step 1: Prep your veggies
  1. Slice all vegetables into thin, long strips. Keep everything ready in small bowls or on a tray.
Step 2: Make the peanut sauce
  1. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and grated ginger. Slowly add warm water until smooth and creamy.
Step 3: Soften the rice paper
  1. Fill a large shallow dish with warm water. Dip one rice paper sheet in for about 10 seconds until softened. Place on a damp kitchen towel or cutting board.
Step 4: Add the filling
  1. Place a lettuce leaf first, then layer carrots, cucumber, cabbage, bell pepper, avocado, and herbs. Add optional noodles, tofu, or mango if using.
Step 5: Roll them up
  1. Fold the bottom of the wrapper over the filling, tuck in the sides, then roll tightly like a burrito. Repeat with remaining wrappers.
Step 6: Serve and dip
  1. Arrange spring rolls on a plate and serve with the ginger peanut sauce. Enjoy fresh.

Notes

  • Best eaten fresh the same day. If you store them, wrap each roll in damp paper towels and place in an airtight container in the fridge for up to 2 days.
  • You can swap peanut butter with almond butter or sunflower seed butter if you need a nut-free version.
  • If your rice paper tears, just wrap the roll in another sheet—it works like a patch.