Fresh Veggie Spring Rolls with Spicy Peanut Dipping Sauce

What a way to “Eat The Rainbow”-  these fresh spring rolls are PACKED with veggies – so many nutrients and fiber.  Oh, and they are DELICIOUS, even the husband ate more than his fair share of them last night. Have fun with them – you can add any veggies you love or have on hand. 


A few tips for assembling the rolls

  • I used these larger square rice paper sheets – 22 cm. After assembling rolls, I cut each in half


  • Don’t leave the rice paper in the water for too long – it will get too soggy. About 20 seconds give or take is perfect
  • Place the piece of lettuce down first, this will hold the rest of your filling ingredients in place and keep them from slipping when you go to roll
  • Keep your rolling surface damp to prevent the rice paper from sticking


Fresh Veggie Spring Rolls with Spicy Peanut Dipping Sauce

  • Author: ThePetitePiglet
  • Yield: 12 rolls


For the Spring Rolls

  • 2 ounces rice vermicelli noodles
  • 1 tablespoon sesame oil
  • 6 pieces mini romaine or small pieces of butter lettuce
  • 1 cup red cabbage, finely shredded
  • 1 cup Napa cabbage, finely shredded
  • 1 cup carrots, shredded
  • 1 cucumber, julienned or thinly sliced
  • ¼ cup green onion, thinly sliced
  • ¼ cup mint, chopped
  • ¼ cup cilantro, chopped
  • 6 sheets large rice paper

For the Spicy Peanut Dipping Sauce

  • 1/3 cup creamy peanut butter
  • 3 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • ¼ cup water, as needed for consistency
  • Sriracha to taste


  1. Cook the rice noodles according to directions on package.  Once cooked and rinsed, toss with the 1 tablespoon of sesame oil and set aside
  2. Whisk together all ingredients for peanut sauce and set aside. Add more water if sauce is too thick
  3. Prepare all filling ingredients, mix together the green onion, mint and cilantro in a small bowl.  Set all filling ingredients within reach of the area where you will assemble the rolls
  4. Fill a shallow dish with about 1 inch of warm water. Dip the rice paper in the water for about 20 seconds – until it softens
  5. Lay the rice paper on a damp surface (I like to place mine on a damp clean tea towel)
  6. Leaving about 1 inch of open rice paper on each edge, place the piece of lettuce down first, top with the rice noodles, then cabbage, carrots, cucumber and the herb mix
  7. Fold the lower edge over the fillings and roll once, fold in each side and continue rolling
  8. Slice each roll in half
  9. Serve with peanut dipping sauce


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