Fresh Vegan Spring Rolls
Fresh spring rolls are made by wrapping rice noodles, crisp vegetables, and fresh herbs in softened rice paper — no cooking required. A peanut dipping sauce ties everything together with a savory, slightly sweet finish. Assembly takes about 30 minutes, making these a quick appetizer or light meal.
Equipment
- Large bowl for soaking rice paper
- Cutting board
- Sharp knife
- Small saucepan
Ingredients
For the Fresh Spring Roll:
- 8 sheets rice paper wrappers round, 8.5-inch diameter
- 2 oz rice vermicelli noodles cooked and drained according to package instructions
- 1 cup carrot julienned
- 1 cup cucumber julienned, remove seeds for best texture
- 1 cup red bell pepper julienned
- 1 cup purple cabbage thinly shredded
- 1 cup fresh mint leaves rinsed and dried
- 1 cup fresh Thai basil or sweet basil optional but recommended
- 1 cup fresh cilantro rough stems removed
For the Peanut Dipping Sauce:
- ⅓ cup natural peanut butter smooth and unsweetened preferred
- 2 tbsp hoisin sauce vegan-friendly brand
- 1 tbsp soy sauce or tamari for gluten-free option
- 1 tbsp rice vinegar
- 2 tsp maple syrup
- 1 tsp freshly grated ginger optional
- 2 tbsp warm water add more to adjust consistency
Instructions
- Prepare the rice vermicelli noodles according to the package instructions. Rinse with cold water and drain thoroughly. Set aside.
- Wash and prepare all vegetables: julienne the carrots, cucumber, and bell pepper, and shred the cabbage. Pick fresh herb leaves and keep them dry to avoid tearing the rice paper.
- Fill a large bowl with warm water. Dip a rice paper wrapper into the water for about 5–8 seconds, just until it's slightly softened. Remove and place it on a clean damp cloth or cutting board. It will continue to soften as you assemble.
- In the center of the wrapper, place a small amount of noodles, layered with veggies, and a few leaves of each herb. Keep filling minimal to make rolling easier.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly like a burrito. Repeat with remaining wrappers and filling.
- To make the peanut sauce, whisk all sauce ingredients in a small bowl until smooth and creamy. Add more warm water to loosen the consistency as desired.
Notes
- Use fresh, crisp vegetables to keep the rolls vibrant and textural. Rainbow carrots and baby cucumbers make a beautiful presentation.
- Work quickly and gently with rice paper to avoid tearing. A damp towel under your workspace can prevent sticking.
- Try mango or avocado slices for a sweeter twist.
- Peanut Allergies? Substitute with sunflower seed butter or tahini for the dipping sauce.
- Make Ahead Tip: Rolls can be prepped and stored in an airtight container lined with damp paper towels for up to 24 hours.
Nutrition
Calories: 331kcalCarbohydrates: 48gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 596mgPotassium: 557mgFiber: 6gSugar: 11gVitamin A: 7853IUVitamin C: 69mgCalcium: 102mgIron: 3mg
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