Two Peas and Their Pod

Vegetable Spring Rolls with Peanut Dipping Sauce

Vegetable Spring Rolls with Peanut Dipping Sauce

Josh was out of town last week on business. I was lonely-this was the longest we have been apart since we started dating. I tried to keep busy with work, the gym, the blog, etc. but I just missed my hubs. Luckily, one of my best buds came to the rescue. She always knows how to cheer me up. We enjoyed an evening of good food, conversation, and laughs. It was just what I needed.

Before we were both married, we were roomies and used to cook together all of the time. We’ve created a lot of tasty dishes, but vegetable spring rolls with peanut sauce are our favorite.

For the spring rolls, we used carrots, green and red peppers, cucumber, lettuce, and cilantro.  I’ve used Thai basil and mint before-instead of the cilantro, they are all excellent. We used round rice paper sheets for the base of the rolls and Asian rice vermicelli noodles for the filling.  Most stores have an Asian section, if you can’t find these items there, check your area to see if there is an Asian market nearby. I love visiting our local Asian market-great prices and fun finds.


The spring rolls are good, but the peanut dipping sauce is the BEST! I can’t even describe how good it is, there are no words. I could drink it by the gallon. Peanut butter, lemon grass, ginger, garlic, hoison sauce-all of these flavors work so well together. Try this sauce and let me know what you think. I am confident it will be your new “go to” peanut sauce. I have never tasted better.

We had a great time recreating one of our favorite recipes together. The spring rolls are a great appetizer, healthy snack, or light meal. Serve these up at your Super Bowl Party for something fresh and healthy. Your guests will love them.

If Josh wasn’t allergic to peanut butter, I would probably eat these every day. He is home now (yea!) and I made sure to leave no evidence of peanut sauce, but that wasn’t hard:)

For tips on how to roll fresh spring rolls visit The White on Rice Couple’s blog. They have a great tutorial post. You can add chicken, pork, or shrimp, but the veggies are good enough for me!


Vegetable Spring Rolls with Peanut Dipping Sauce


1 carrot, peeled and cut into long matchsticks
1 green pepper, cut into long matchsticks
1 red pepper, cut into long matchsticks
1 cucumber, cut into long matchsticks
Romaine lettuce leaves
6 ounces Asian rice vermicelli noodles
Round rice sheets
Sprigs of cilantro and/or Thai basil, mint

For Peanut Dipping Sauce:
1 small piece of lemon grass, chopped
Freshly grated ginger-to taste
1 cup water
½ cup hoisin sauce
3 tablespoons smooth peanut butter
1½ tablespoons sugar


1. Chop all of the veggies and set aside.

2. Boil and drain noodles per package instructions. Cool under water. Set aside.

3. One at a time, soak rice sheets into warm water to soften. Use a shallow dish or pie plate for this step. Lay a rice sheet on a towel covered work surface. Working quickly, place some noodles, vegetables, lettuce, and a few herb leaves on the near side of the rice round. Roll mixture forward (in egg roll fashion) one revolution then add additional vegetables. Tuck ends inward and finish the roll. Continue making rolls until ingredients are exhausted.

To make the peanut dipping sauce:
In a small sauce pan, simmer lemon grass in the water for 5 minutes, strain out the lemongrass and add the remaining ingredients to the water. Whisk well and simmer an additional 5 minutes. If the sauce doesn't thicken, whisk for one minute over medium heat. Pour into individual serving cups and serve with spring rolls.

If you like these spring rolls, you might also like:

Curry Tofu and Basil Spring Rolls from White on Rice Couple
Grilled Pork Spring Rolls from ChezUs
Spring Roll Salad from 101 Cookbooks

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121 Responses to “Vegetable Spring Rolls with Peanut Dipping Sauce”

  1. Pingback: Vegetable Spring Rolls with Peanut Dipping Sauce – Two Peas and Their Pod | Happy Happy Joy Joy

  2. Sean — January 31, 2010 @ 3:22 pm

    Hi Maria – You should know that this site is using your image, possibly without your permission. They appropriated one of mine as well (and have since taken it down). Since they derive revenue from ads on their site, I thought you should know that someone is making money on your work.

  3. Brittany — January 31, 2010 @ 4:15 pm

    I LOVE making fresh spring rolls. There are so fun to make and much cheaper than buying them at a take out Thai or Vietnamese restaurant!

    Also, your photos are absolutely phenomenal. Great job!

  4. Deborah — January 31, 2010 @ 9:29 pm

    those look amazing!

  5. jen — February 1, 2010 @ 1:33 pm

    thus is one of my favorite things to make! i could eat them all summer long. yum!

  6. ErinsFoodFiles — February 2, 2010 @ 7:14 pm

    These look TO-DIE-FOR!

  7. Pingback: Lighten Up Your Super Bowl Appetizers | Sarah’s Cucina Bella :: Family Food

  8. Super Mommie — February 5, 2010 @ 12:30 pm

    those look good! i’m going to try them this weekend. they look so easy.

  9. Corrine — February 9, 2010 @ 8:17 am

    These look so good. Great photos too! I like the addition of the peppers. I will try this peanut sauce for sure.

  10. zoe — February 13, 2010 @ 1:19 pm

    I love spring rolls, these are great!

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  13. Michelle — March 23, 2010 @ 8:02 am

    We love Spring Rolls! And they’re fun to make and clean out the vegetable drawers at the same time! LOL!

  14. Connie Day — March 25, 2010 @ 10:10 pm

    Maria, I will eat this peanut sauce with you all day long while Josh is out of town. Thanks for the peanut sauce recipe, I have been searching for a good one that is thick like the one at my favorite vietnamese restaurant, and this one is it!
    yum, a lum!

  15. Pingback: The Lonely Bean | Fresh Spring Rolls with Sweet and Spicy Zucchini and Gingered Mushrooms

  16. Miriam — July 20, 2010 @ 7:59 am

    I just discovered you blig recently. The Springrolls with the Peanut-Sauce was the first recipe I tried and I loved it. I made them for me and my boyfriend, and we put tons of peanut sauce on them, because it’s so delicious. Thank you so much for this awesome recipe. I’ve been trying out some other ones as well. I’m hooked to you blog :) Keep up the great work!

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  21. Grishma — July 28, 2011 @ 10:15 pm

    Just made these for dinner! Liked it but I think the sauce was too sweet!
    So to balance out the flavors I tossed the rice noodles with 1/2 tsp of sesame oil and sprinkled some garlic salt.
    But overall we enjoyed it :) Going to try your Nutella cookies tomorrow.

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  25. Cookie and Kate — January 24, 2012 @ 3:04 pm

    I love spring rolls! I have been on the look-out for those wrappers but haven’t found any. Maybe I will just have to make a trip to the Asian market so I can try out your peanut sauce!

  26. Jessica — March 3, 2012 @ 12:09 pm

    These are amazing. So much yummier and healthier than the fried kind. This is one of my favorite recipes now. Thank you for this recipe!

  27. Suzanne Ecker — March 12, 2012 @ 4:50 pm

    I like you and I like this recipe. A lot! For a very specific reason. I remember writing about roasted salsa verde and saying that it’s not really a condiment here in California, you just tip your head back and it’s a meal!

  28. Suzanne Ecker — March 12, 2012 @ 4:54 pm

    I would also like to say I’m not a cook, chef, foodie, anything. I’m an artist, but I know how to cook and was looking for a good peanut sauce recipe for spring rolls and yours fit the bill. Thank you. What a terrific blog!

  29. Pingback: Vegetable Spring Rolls with Peanut Dipping Sauce | Two Peas & Their Pod « yummyumm in a pinch

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  32. Johanisah Naga — July 30, 2012 @ 5:39 am

    i like you’re dish from the picture we will try it soon

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  34. missy d — December 25, 2012 @ 4:26 pm

    these spring rolls are absolutely delicious!! and the peanut sauce is beyond delicious! i love that you use lemongrass instead of sweet chili and fish sauces for the flavor. as a vegetarian, i am happy to have finally found a peanut sauce recipe that is suitable for my cooking needs. i am happy to have found you!! keep up the great recipes!!

  35. Casey — January 6, 2013 @ 3:29 am

    I just made these tonight and they were spectacular!! I had never actually made spring rolls, or even tasted them before… but they looked good so I tried it out. LOVE! About how much grated ginger did you use? I used a 1/2 inch nub or so. I also found this video to be helpful when teaching me how to wrap the spring rolls: Thank you for the awesome recipe!

    • Two Peas replied: — January 6th, 2013 @ 1:28 pm

      Hi Casey! I am so glad you liked the spring rolls! They are so fun to make…and eat:)

  36. gretchen — March 1, 2013 @ 3:26 pm

    Yummmm spring rolls are my fav

  37. Pingback: Week 3: I Dreamed of Spring Rolls | Eating Green Things

  38. CJ — June 27, 2013 @ 3:02 pm

    Thanks for the great recipe! I have made these with shrimp and the peanut sauce several times. Everyone requests it when we go to dinner parties. Absolutely the best peanut sauce and so easy to make.

  39. JenniferH — January 14, 2014 @ 2:11 pm

    We really enjoyed these, especially the peanut sauce! I couldn’t find lemongrass in the store, so we left that out but it was still delicious. It’s a keeper in our house. Thanks for the recipe!

  40. Stephanie — January 31, 2014 @ 2:10 pm

    love this recipe and your blog! about how many spring rolls does this recipe make!? Thanks!

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