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4.56 from 9 votes

Fresh Spring Rolls with Peanut Sauce

Recipe from Two Peas and Their Pod

Fresh spring rolls-colorful vegetables, rice noodles, and herbs wrapped in rice paper. Serve with peanut sauce on the side for dunking the rolls. Enjoy as an appetizer, snack, or light meal.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Vietnamese
Keyword: spring rolls
Servings: 12 rolls
Calories: 217kcal


For the peanut dipping sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon low sodium soy sauce or Tamari sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 2 teaspoons Sriracha
  • 1/3 cup hot water
  • 2 tablespoons chopped peanuts, for garnish

For the spring rolls:

  • 12 rice paper spring roll wrappers
  • 6 oz dry vermicelli rice noodles, cooked according to package instructions
  • 1 head butter lettuce, washed
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 cup thinly sliced purple cabbage
  • 2 Perisian cucumbers or 1 small cucumber, thinly sliced
  • 1 avocado, pitted, peeled and thinly sliced
  • Handful of Fresh mint, basil (regular or Thai), and cilantro leaves


  • To make the dipping sauce, in a medium bowl, stir together the peanut butter hoisin sauce, rice wine vinegar, soy sauce, garlic, ginger, and Sriracha. Whisk in the hot water until sauce is smooth. If the sauce is too thick, you can add a little more water until desired consistency is reached. Pour in a serving bowl and garnish with chopped peanuts. Set aside until ready to serve.
  • To assemble the spring rolls, fill a wide, shallow bowl or pie plate with warm water. Dip one rice paper wrap in the water and let soften for about 20 seconds, or until pliable. Carefully remove the paper from the water and lay flat on a damp, lint-free dish towel.
  • Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place about 2 tablespoons of rice noodles, and equal amounts of peppers, cucumber, carrot, cabbage, and avocado. Top with a few fresh herb leaves.
  • Pick up the end of the rice paper closest to the filling and tightly wrap it over the veggies. Fold over the sides, like you are making a burrito. The paper will stick to itself, holding everything inside. Finish rolling until you have a tight spring roll. Place on a platter, seam side down or cut with a sharp knife on the diagonal. Repeat the process with remaining ingredients.
  • Serve with peanut dipping sauce.


You can find rice paper wrappers and the rice noodles in the Asian section of most grocery stores. Spring rolls are best the day they are made. 


Calories: 217kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 297mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg