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The Best Spring Rolls with Peanut Sauce – Fresh & Easy

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The best spring rolls with peanut sauce are fresh, light, and packed with crisp vegetables, herbs, and tender noodles, all wrapped in delicate rice paper and served with a creamy, flavorful peanut dipping sauce.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 12 spring rolls 1x
  • Category: Appetizer, Main Course
  • Method: No-Cook / Assembly
  • Cuisine: Vietnamese-Inspired
  • Diet: Vegan

Ingredients

Scale
  • 12 rice paper wrappers
  • 4 oz (115 g) rice vermicelli noodles
  • 1 large head romaine or butter lettuce
  • 1 cup carrots, julienned
  • 1 large cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh basil (optional)

Protein Options

  • 12–16 medium shrimp, cooked and halved
  • 8 oz firm tofu, baked or pan-seared
  • 1 cup cooked chicken breast, thinly sliced
  • 8 oz tempeh, lightly sautéed

For the Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce or tamari
  • 2 tbsp fresh lime juice
  • 1–2 tbsp honey or maple syrup
  • 1 garlic clove, minced
  • 1 tsp sesame oil
  • 2–4 tbsp warm water (to thin)

Optional Add-Ins

  • Sliced avocado
  • Mango strips
  • Bean sprouts
  • Crushed peanuts

Instructions

  1. Cook rice vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside.
  2. Prepare all vegetables and herbs by washing, drying, and slicing them into thin strips.
  3. If using shrimp, tofu, chicken, or tempeh, make sure it is fully cooked and sliced.
  4. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until just pliable.
  5. Lay the wrapper flat and layer lettuce, noodles, vegetables, herbs, and protein on the lower third of the wrapper.
  6. Fold the bottom edge over the filling, fold in the sides, and roll tightly upward to seal. Repeat with remaining wrappers.
  7. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and sesame oil.
  8. Add warm water one tablespoon at a time until the sauce reaches a smooth, dippable consistency.
  9. Serve spring rolls immediately with peanut sauce on the side.

Notes

  • Do not over-soak rice paper; it should still feel slightly firm when removed from water.
  • Keep finished rolls covered with a damp towel to prevent drying.
  • The peanut sauce can be made up to 3 days in advance and stored in the refrigerator.
  • For a spicy version, add sriracha or chili garlic sauce to the peanut sauce.
  • Spring rolls are best enjoyed fresh on the same day they are made.

Nutrition

Find it online: https://recipeshots.com/the-best-spring-rolls-with-peanut-sauce/