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Fresh vegetables spring rolls on a rustic plate with homemade peanut sauce. Chopsticks are laying on the plate as well.

Fresh Vegetable Rolls with Peanut Sauce

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


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


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
  • 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


  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 in a small bowl. Add water to thin if needed. Serve as a dipping sauce for the rolls.
  • Category: Lunch/Dinner
  • Method: No Cook
  • Cuisine: Vietnamese


  • 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

Parchment paper lined with protein balls.


Eating healthy doesn’t have to be boring!