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!

Fresh Vegetable Rolls with Peanut Sauce

5 from 1 vote
Fresh vegetable rolls with avocado, carrots, red cabbage, cucumbers and lettuce. Served with a delicious spicy peanut sauce. 
Fresh vegetables spring rolls on a rustic plate with homemade peanut sauce. Chopsticks are laying on the plate as well.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 rolls


Vegetable Rolls

  • 4 rice paper wrappers
  • 1 cup romaine lettuce leaves
  • ½ cup cucumber, cut into strips
  • ½ cup carrots, shredded
  • 1-2 avocados, sliced
  • fresh basil and mint

Peanut Sauce

  • ¼ cup peanut butter
  • 1 clove garlic, chopped
  • 2 teaspoons fresh ginger, chopped
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons low sodium tamari, soy sauce or coconut aminos
  • 2 Tablespoons maple syrup
  • a pinch of cayenne pepper, optional
  • water, to thin


  • 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.
  • Place wrapper on a hard surface. Place lettuce leaf on far left edge of wrapper.
  • Place a little of each ingredient into the wrap. Top with avocado and one or two leaves of the fresh herbs.
  • 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.
  • Complete steps 1 to 4 for each wrapper.
  • Whisk all ingredients for the sauce in a small bowl. Add water to thin if needed. Serve as a dipping sauce for the rolls.


Serving: 1 rolls with dipping sauce Calories: 233kcal Carbohydrates: 26g Protein: 6g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Sodium: 497mg Potassium: 301mg Fiber: 5g Sugar: 9g
Course: Lunch/Dinner
Cuisine: Vietnamese
Keyword: fresh rolls, fresh spring rolls, vegetable rolls


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Recipe Rating

    1. Charles Penn
      April 30, 2019 AT 10:41 am

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

    2. April
      February 28, 2014 AT 11:27 am

      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.

      1. Brittany Mullins
        February 28, 2014 AT 3:39 pm

        Woo-hoo! So glad you enjoyed them April.

    3. Kelly
      March 2, 2013 AT 7:37 am

      As a Vietnamese I have to say these look very impressive !

      1. Brittany Mullins
        March 2, 2013 AT 8:24 am

        Wow! Thank you. 🙂

    4. Sarah @ The Chunky Tales
      June 17, 2012 AT 8:00 pm

      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!

    5. Leah
      June 5, 2012 AT 9:38 pm

      OMG these are my fab and you have convinced me to try making my own! Perfect for lunches for next week!

      1. Eating Bird Food
        June 5, 2012 AT 11:10 pm

        Awesome Leah. I hope you love them!

Parchment paper lined with protein balls.


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