Veggie Spring Rolls

Light, colorful, and packed with crunchy veggies and fragrant herbs, these Veggie Spring Rolls are a delicious way to enjoy a healthy and satisfying meal or snack. Wrapped in delicate rice paper and paired with a creamy, flavor-packed peanut dipping sauce, they’re as fun to make as they are to eat. Whether you’re preparing them for a party, lunchbox, or light dinner, these rolls are endlessly customizable and naturally gluten-free. Let’s get rolling!

Print Recipe

 

 

 

 

 

Prep Time: 30-40 minutes  Cook Time: 5 minutes

Yield: 8 rolls  Serving Size: 2 rolls

Ingredients:

Spring Rolls:

  • 2 oz. brown rice noodles
  • 1 tsp. toasted sesame oil
  • 1 cup leafy green of choice
  • 1 bell pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 2 medium carrots, cut into matchsticks
  • 2 mini (Persian) cucumbers, thinly sliced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup cilantro, roughly chopped
  • 1/4 cup fresh mint, chopped
  • 8 sheets of rice paper
Peanut Dipping Sauce:
  • 1/3 cup creamy peanut butter
  • 2 tbsp. rice vinegar
  • 2 tbsp. low sodium soy sauce
  • 2 tbsp. honey
  • 1 tbsp. toasted sesame oil
  • 2 cloves garlic, minced
  • 2-3 tbsp. water (to adjust consistency)

Directions:

  1. Bring a pot of water to a boil and cook the rice noodles until al dente, following the package instructions. Drain, rinse under cool water, and return the noodles to the pot. Off the heat, toss the noodles with sesame oil and set aside.
  2. Thinly slice the bell pepper, cucumber, and green onions. Cut the carrots into matchsticks. Shred the cabbage and chop the cilantro and mint.
  3. Fill a shallow pan with about an inch of water. Submerge one rice paper wrapper in the water for about 20 seconds, or until pliable but not overly soft. Carefully lay it flat on a clean surface.
  4. On the lower third of the wrapper, layer a few pieces of leafy greens, a small handful of rice noodles, some cabbage, and strips of carrot, cucumber, bell pepper, and herbs.
  5. Fold the sides of the rice paper inwards and tightly roll it up, sealing the edge. Repeat with the remaining ingredients.
  6. In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, and minced garlic. Gradually add 2-3 tablespoons of water to achieve your desired consistency, whisking until smooth.
  7. Cut each spring roll in half and serve with the peanut dipping sauce on the side.

Tips and Tricks:

  • Place the hydrated rice paper on a damp (not wet) clean kitchen towel. This helps prevent sticking and tearing while rolling.
  • If your wrappers are thin or tearing, use two rice paper sheets per roll for extra sturdiness, especially if packing for later.
  • Spring rolls are best fresh, but if storing, wrap them individually in plastic wrap and refrigerate. Let them sit at room temp for 10–15 minutes before serving to soften the wrappers again.

Nutrition Facts: