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Fresh vegetables spring rolls on a rustic plate with homemade peanut sauce. Chopsticks are laying on the plate as well.
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5 from 2 votes

Fresh Vegetable Rolls with Peanut Sauce

Fresh vegetable rolls with avocado, carrots, red cabbage, cucumbers and lettuce. Served with a delicious spicy peanut sauce. 
Prep Time20 minutes
Total Time20 minutes
Course: Lunch/Dinner
Cuisine: Vietnamese
Keyword: fresh rolls, fresh spring rolls, vegetable rolls
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