1. Can I make Spring Rolls with Peanut Sauce ahead of time?

Yes! You can prepare the fillings and peanut sauce up to a day in advance and store them separately in airtight containers. However, it’s best to assemble the rolls just before serving, as rice paper can dry out or harden if made too far ahead. If needed, cover assembled rolls with a damp towel to keep them fresh for a few hours at room temperature.

2. How can I store leftover peanut sauce?

Leftover peanut sauce will stay fresh in the refrigerator for up to one week. Store it in a sealed jar or airtight container. If it thickens, simply whisk in a tablespoon of warm water before serving to restore its creamy, dip-ready consistency.

3. What are the best proteins to add for a heartier version?

To make these Spring Rolls with Peanut Sauce more filling, try adding grilled shrimp, tofu, tempeh, or even shredded chicken. These proteins complement the sauce beautifully while maintaining the rolls’ light, fresh quality. For vegan options, marinated tofu or edamame are excellent choices that enhance both texture and flavor.

Spring Rolls with Peanut Sauce – Easy Homemade Recipe

Name: Spring Rolls with Peanut Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Vietnamese-Inspired
Ingredients: 2 oz rice vermicelli noodles; 1 tsp toasted sesame oil; 1/4 tsp fine sea salt; 1 cup butter lettuce, torn; 1 cup red cabbage, thinly sliced; 2 medium carrots, peeled and julienned; 2 Persian cucumbers, thinly sliced; 2 medium jalapeños, thinly sliced, ribs and seeds removed; 1/4 cup green onions, thinly sliced; 1/4 cup fresh cilantro, roughly chopped; 1/4 cup fresh mint, roughly chopped; 8 sheets rice paper (spring roll wrappers); 1/3 cup creamy peanut butter; 2 tbsp rice vinegar; 2 tbsp tamari or soy sauce; 2 tbsp honey or maple syrup; 1 tbsp toasted sesame oil; 2 cloves garlic, minced; 2-3 tbsp water (as needed to thin sauce)

Description

These fresh and vibrant Spring Rolls with Peanut Sauce are filled with crisp vegetables, soft rice noodles, and fragrant herbs, all wrapped in delicate rice paper. Served with a creamy, savory peanut dipping sauce, they make a refreshing, light meal or appetizer perfect for any occasion.

Ingredients

Scale

2 oz rice vermicelli noodles
1 tsp toasted sesame oil
1/4 tsp fine sea salt
1 cup butter lettuce, torn
1 cup red cabbage, thinly sliced
2 medium carrots, peeled and julienned
2 Persian cucumbers, thinly sliced
2 medium jalapeños, thinly sliced, ribs and seeds removed
1/4 cup green onions, thinly sliced
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh mint, roughly chopped
8 sheets rice paper (spring roll wrappers)
1/3 cup creamy peanut butter
2 tbsp rice vinegar
2 tbsp tamari or soy sauce
2 tbsp honey or maple syrup
1 tbsp toasted sesame oil
2 cloves garlic, minced
2-3 tbsp water (as needed to thin sauce)

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Instructions

Bring a pot of water to a boil and cook rice noodles just until al dente, according to package directions. Drain and rinse under cool water, then toss with sesame oil and salt. Set aside.
Prepare all fillings: slice the cabbage, carrots, cucumbers, jalapeños, green onions, cilantro, and mint. Keep them within reach for easy assembly.
Fill a shallow dish with about 1 inch of warm water. Dip one rice paper wrapper into the water for about 20 seconds until pliable but not too soft. Place it flat on a damp towel.
Layer a few pieces of lettuce, noodles, cabbage, carrot, cucumber, and jalapeño on the lower third of the wrapper. Sprinkle generously with herbs.
Fold the bottom edge of the wrapper over the fillings, then fold in the sides like a burrito. Continue rolling until sealed. Repeat with remaining wrappers and fillings.
For the peanut sauce, whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Add 2–3 tablespoons of water until the sauce reaches a creamy, dippable consistency.
Serve the spring rolls with peanut sauce on the side, either whole or cut in half on a diagonal for presentation.

Notes

Use gluten-free tamari and rice noodles for a gluten-free version.
Swap honey for maple syrup to keep the recipe vegan.
Substitute peanut butter with sunflower seed butter for a nut-free option.
Vegetables and peanut sauce can be prepared ahead, but assemble rolls just before serving for best texture.
Store assembled rolls under a damp towel at room temperature for up to 2 hours.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: No-Cook / Rolling
Cuisine: Vietnamese-Inspired

Nutrition

Serving Size: 1 spring roll with sauce
Calories: 180
Sugar: 4g
Sodium: 290mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg