Fresh Vegetable Rolls with Peanut Sauce

Fresh vegetable rolls with avocado, carrots, red cabbage, cucumbers and lettuce are so easy to make and perfect for a fresh and light lunch, dinner or snack. Serve these babies with a delicious spicy peanut sauce. 

One of my favorite things to order at Thai or Vietnamese restaurants are fresh spring rolls. Not to be confused with their fried counterparts, fresh spring rolls are usually one of the healthiest options on the menu. They’re packed with crisp fresh veggies, herbs and rice noodles and typically served with side of peanut sauce for dipping. I’ve had some great fresh spring rolls here in Richmond, but I think the best I’ve ever had were at Elizabeth St. Cafe in Austin,Texas. I still have dreams about those poached shrimp spring rolls — they were amazing and came with not one, but three different types of dipping sauces. Oh so good!

Fresh vegetables spring rolls on a rustic plate with homemade peanut sauce.

A few years ago I found out that you can buy rice paper wraps and make fresh spring rolls at home and I’ve been hooked on them ever since! I’ve posted about making them before but never posted a recipe so I thought I should go ahead and make that happen today.

Fresh vegetables spring rolls on a rustic plate with homemade peanut sauce and wooden chop sticks.

Fresh vegetables spring rolls with homemade peanut sauce being picked up with wooden chopsticks.

Often times at restaurants the rolls are packed with rice noodles but the version I’m sharing today is all veggies! I made this batch of rolls a little lower in carbs without the rice noodles. These little guys are perfect for warm spring/summer nights when you’re just not in the mood to turn on the oven, which is basically every night here in Richmond during the summer. 🙂 Enjoy!

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Fresh Vegetable Rolls with Peanut Sauce


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 rolls 1x

Description

Fresh vegetable rolls with avocado, carrots, red cabbage, cucumbers and lettuce. Served with a delicious spicy peanut sauce. 


Scale

Ingredients

Vegetable Rolls

  • 4 rice paper wrappers
  • 1 cup romaine lettuce leaves
  • 1/2 cup cucumber, cut into strips
  • 1/2 cup carrots, shredded
  • 12 avocados, sliced
  • fresh basil and mint

Peanut Sauce

  • 1/4 cup peanut butter (or almond butter)
  • 2 Tablespoons low sodium tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce (Sambal Oelek)
  • 1 teaspoon maple syrup
  • 3 Tablespoons water

Instructions

  1. Wet spring roll wrapper with warm water. I usually heat a pot of water on the stove top (not letting it get to a boil) and once it’s warm I put it in a bowl or plate that is large enough to fit the rice paper wrapper in.
  2. Place wrapper on a hard surface. Place lettuce leaf on far left edge of wrapper.
  3. Place a little of each ingredient into the wrap. Top with avocado and one or two leaves of the fresh herbs.
  4. Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle, just before the wrapper is completely wrapped.
  5. Complete steps 1 to 4 for each wrapper.
  6. Whisk all ingredients for the sauce into a small bowl. Serve as a dipping sauce for the rolls.

  • Category: Lunch/Dinner
  • Method: No Cook
  • Cuisine: Vietnamese

Nutrition

  • Serving Size: 2 rolls with peanut sauce
  • Calories: 432
  • Sugar: 8g
  • Fat: 34g
  • Carbohydrates: 25g
  • Fiber: 11g
  • Protein: 12g

Keywords: fresh rolls, vegetable rolls, fresh spring rolls

Have you ever made your own fresh spring rolls before? If not, I challenge you to try this recipe. It’s way easier than you’d imagine and it’s fun to play a little with your food! 

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    27 comments
  1. I love all types of spring rolls.YUM. FYI – Sambal Oelek + Garlic = Chili Garlic Sauce. Same ingredients, except no garlic in Sambal Oelek.

  2. Thank you so much for this! Especially the PB2 Peanut Sauce! Seriously amazing. I’ve had this for dinner three nights in a row and they taste EXACTLY like my local Thai Restaurant’s Rolls.

  3. I had these last night at a restaurant and you’re right – they are full of rice noodles! I picked some out but these look SOO much better. Such a great idea using the PB2 as well – I will take any excuse I can get to use my PB2! Thanks for the great recipe!

  4. ohhh…love spring rolls..I remember you posting them a while ago and Jon and I scouring how to make them…they’ve become a northside favorite in our household 🙂

  5. These look so good and I keep seeing recipes using PB2, I’m wondering where you find it? Is it at regular grocery stores or do you have to go to a natural grocers?

  6. Just made those for supper! It was amazing!!! Made it with shrimps, cucumber, carrot, onions and red pepper! It was sooo good with the pb2 sauce!

  7. I love spring rolls, especially during these hot summer months! All the photos here are making me hungry! Thank you for sharing with me…I’m glad I’m back in action in the blogging world. I’ve been missing your posts. I hope you have a wonderful end to your week!

  8. Perfect timing! I’ve been making rice wraps often lately, but have been looking for the perfect light sauce. Sharing this with my clients! 🙂

  9. ooh these look awesome! i can’t seem to perfect the peanut sauce no matter how many times i try, so this one shall satisfy instead 😉

  10. Ahh, I love the spring rolls from Mekong and I’ve been wanting to make my own. I think I actually tried once and it was a big failure, but maybe I can tackle these : )

  11. I keep seeing more and more recipes with PB2 and think I’m going to have to try it. It’s interesting that the tone up plan also calls for limiting starchy carbs at night. Bob Harper’s “skinny rules” says that we should eliminate them altogether after 2 pm (including whole grains like wheatberries), it was something I hadn’t really thought about. The only thing that is hard for me about that is that I’m used to having sweet potates with dinner (or sometimes for dinner).

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