Fresh Spring Rolls is a skip the takeout with this delishe version of a classic appetizer that delivers all the crispy, savory flavors you crave and a like with peanut sauce !
I’ve made plenty of rolls over the years, but these Fresh Spring Rolls might just be my favorite.
They take everything you love about classic Rolls with its crispy, airy texture, and incredible flavor. Each roll rises fluffy and white transparent with peanut sauce chew in every bite.
Into fresh, colorful meals? Try these reader-loved recipes Homemade Chicken Egg Rolls ,2-Ingredient Little Smokies Recipe and Easy Cucumber Caprese Salad .
In this post, you’ll find everything you need to create fresh spring rolls with peanut sauce that taste just as good as your favorite takeout spot. From tips on rolling rice paper to making a smooth, flavorful sauce, let’s dive into this fresh and flavorful favorite.
Kitchen Equipment Needed :
- Large cutting board
- Sharp knife
- Medium saucepan for noodles
- Colander
- Mixing bowl for peanut sauce
- Whisk or spoon
- Shallow dish for soaking rice paper
Tips for Fresh Spring Rolls
– Don’t overfill the rolls or they will be hard to close.
– If rice paper sticks, lightly wet your fingers while rolling and use pre-shredded carrots to save time.
– Store finished rolls under a damp towel to keep them soft.
– Make the peanut sauce ahead of time and store it in the fridge.
– Use warm water, not hot, for rice paper to avoid tearing.
What to Eat with Fresh Spring Rolls ??
Fresh spring rolls with peanut sauce are crisp, refreshing, and full of flavor, making them perfect for lunch, appetizers, or light dinners. I love serving them with something warm and comforting like my Coconut Lime Tofu to balance the cool crunch of the rolls with creamy, cozy flavors. For a fresh side, they pair beautifully with my Easy Cucumber Caprese Salad for a bright, feel-good meal.
When we’re serving these for guests or family dinners, I’ll add extra peanut sauce on the side and sometimes a simple soup to round things out. My kids love dipping the rolls and picking their favorite fillings, restaurant-style experience at home.
Ingredients you need to make Fresh Spring Rolls :
- Fresh Spring Rolls :
– Rice paper wrappers are the star of fresh spring rolls and create that soft, delicate wrap that holds everything together.
– Rice noodles add body and make the rolls.
– Chicken add protein and make the rolls satisfying.
– Lettuce adds crunch and freshness.
– Carrots bring natural sweetness and color.
– Cucumber adds crisp texture and a refreshing bite.
– Fresh herbs like mint.
- Peanut Sauce :
– Creamy peanut butter is the heart.
– Soy sauce adds saltiness and deep umami flavor.
– Lime juice or rice vinegar adds brightness.
- Optional : chili sauce or sriracha adds heat for a spicy kick.
How to Make Fresh Spring Rolls :
Step 1
First things first preparing all your fillings before you begin rolling. Cook the rice noodles according to the package directions, then drain and rinse them under cold water. This stops the cooking and keeps them from sticking together. Wash and dry all vegetables, then slice them into thin strips so they are easy to roll.
Step 2
Continue on fill a wide shallow bowl with warm water. Take one rice paper wrapper and gently dip it into the water for about 10 to 15 seconds. It should feel soft but not too floppy. Lay it flat on a clean surface or cutting board. Place a small piece of lettuce in the center, then add a little rice noodle, vegetables, herbs, and protein if using.
Step 3
Next up fold the bottom of the rice paper up over the filling, then fold in the sides. Roll it tightly like a burrito, but gently so the paper doesn’t tear. Set the finished roll aside and cover with a damp towel while you finish the rest.
Step 4
To complete the recipe to make the peanut sauce, whisk together peanut butter, soy sauce, honey, lime juice, garlic, and warm water until smooth and creamy.
Add more water if needed to reach your desired dipping consistency. Taste and adjust sweetness or saltiness as needed.
FAQ’S :
Can I make them vegetarian ?
Absolutely ; Just skip the meat and add more vegetables or tofu.
What if I don’t like peanut butter ?
You can use a sesame or soy-based dipping sauce instead.
How do I keep them from sticking together ?
Wrap each roll separately and keep them slightly moist.
Why is my rice paper tearing ?
It may be soaked too long or overfilled. Try using less water and fewer fillings.
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Fresh Spring Rolls
Course: Appetizer, Light MealCuisine: AmericanDifficulty: Easy4
servings25
minutes5
minutes220
kcal30
minutesFresh Spring Rolls with Peanut Sauce are light, colorful rolls filled with fresh vegetables, noodles, and herbs, wrapped in soft rice paper and served with a creamy, flavorful peanut dipping sauce. Perfect for a fast snack or easy meal.
Ingredients
For the Fresh Spring Rolls :
10–12 rice paper wrappers
4 oz (115 g) rice vermicelli noodles
1½ cups shredded lettuce butter lettuce or romaine
1 cup shredded carrots
1 medium cucumber, cut into thin matchsticks
1 red bell pepper, thinly sliced
½ cup fresh mint leaves
½ cup fresh cilantro leaves
8 oz (225 g) cooked shrimp, peeled and halved lengthwise
For the Peanut Sauce :
½ cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons honey or brown sugar
1 tablespoon fresh lime juice
1 clove garlic, minced
¼ cup warm water add more as needed for thinning
These measurements make enough spring rolls and peanut sauce for 4 servings
Optional : 1–2 teaspoons chili paste or sriracha for heat
Directions
- First things first preparing all your fillings before you begin rolling. Cook the rice noodles according to the package directions, then drain and rinse them under cold water. This stops the cooking and keeps them from sticking together. Wash and dry all vegetables, then slice them into thin strips so they are easy to roll.
- Continue on fill a wide shallow bowl with warm water. Take one rice paper wrapper and gently dip it into the water for about 10 to 15 seconds. It should feel soft but not too floppy. Lay it flat on a clean surface or cutting board. Place a small piece of lettuce in the center, then add a little rice noodle, vegetables, herbs, and protein if using.
- Next up fold the bottom of the rice paper up over the filling, then fold in the sides. Roll it tightly like a burrito, but gently so the paper doesn’t tear. Set the finished roll aside and cover with a damp towel while you finish the rest.
- To complete the recipe to make the peanut sauce, whisk together peanut butter, soy sauce, honey, lime juice, garlic, and warm water until smooth and creamy.
- Add more water if needed to reach your desired dipping consistency. Taste and adjust sweetness or saltiness as needed.
Notes
- Always prep and cut all vegetables before soaking the rice paper to make rolling quick and easy.
- Place lettuce down first to protect the rice paper from sharp vegetables.
- Fresh herbs like mint and cilantro add the best flavor don’t skip them if possible.
- If rice paper sticks to the surface, lightly dampen the work area.
