Vegetable Spring Rolls w/ Chili Ginger Peanut Sauce
These Vegetable Spring Rolls are both a main dish and a snack! Filled with a mélange of fresh, julienne’d vegetables, rolled in plant-based rice paper and then dipped in a Chili Ginger Peanut Sauce, you better make a lot of them because a few are just not enough!
Hi, my name’s Deborah and I’m a vegetable spring roll addict! Seriously! I’m not kidding, I’ve been eating them for days and I’m not getting tired of them.
They are so fun to make too! You can put just about anything in them and they will roll just like a burrito. The only difference, these little vegan spring roll burritos don’t fall apart!
Warning: rice paper can be a little challenging. I find that getting it to the right texture before rolling them makes all the difference in the world. How do you do that?
I’m so glad you asked! I’m going to tell you how to roll the rice paper right the first time, so you don’t waste a lot of rice paper. Once the texture is right, you add the vegetables, roll them, chop them in half and they are done!
TIP: these healthy vegan spring rolls go great with many favorite Thai recipes, including my Thai Drunken Noodles and Thai Basil Tofu. So are you ready to rock? Let’s go…
What You’ll Need for Vegetable Spring Rolls
All you need for these spring rolls are:
- Spring roll rice paper. I buy Bamboo Tree Spring Roll Rice Paper Square Wrappers 22cm Tufoco Vietnamese 12oz (round version, but you can use square as well).
- Vegetables of your choice. I chose carrots, red bell pepper, onion, purple cabbage, spinach, cucumber and jalapeno.
- Chili Ginger Peanut Sauce made with crunchy peanut butter. I buy Laura Scudder’s Old Fashioned Natural Nutty Peanut Butter, 26-Ounce Glass Jars (Pack of 3). You’ll also need tamari, garlic, ginger, cumin, lime juice, sea salt, chili powder and a little water.
That’s it.
How to Make Vegetable Spring Rolls – Step by Step
Before you do anything else, cut your vegetables julienne-style. For a tutorial on how to properly julienne, watch this. As you can see by the following photograph, I obviously didn’t watch the tutorial. 🙁 sad face
Next, fill a pot with warm water and set it next to your work station. Remove one rice paper from the package.
Now, immerse the rice paper into the water for 30-40 seconds. It could take less time or longer, depending upon your rice paper and the temperature of your water. Turn the rice paper over several times in the water.
Remove the rice paper from the water. Place it on your working surface. If you prefer, line your surface with parchment paper.
Take your hands and smooth the rice paper onto the surface. Allow the rice paper to sit for a minute or two to absorb excess water.
Turn paper over a time or two. When you notice the texture turning slightly rubbery, it’s time to add your vegetables.
Add vegetables to the lower third of the rice paper. Grab the edge nearest you and roll rice paper tightly over the veggies, tucking them in a little with the first roll, just like you’d do with a burrito.
Place on lined baking sheet. Repeat this process until the desired amount of vegan spring rolls are rolled. Before serving and dipping in Chili Ginger Peanut Sauce, cut rolls in half.
How to Make the Chili Ginger Peanut Sauce
Now it’s time to make the Chili Ginger Peanut Sauce. Just add the ingredients including the peanut butter, garlic, chili powder, cumin, fresh ginger, tamari, lime juice and water to a food processor.
Give it a whirl for 2-3 minutes adding more or less water depending upon your desired consistency. Take your spatula and scrape the sides as needed between whirls. It should be slightly thick and not at all runny.
Tips for Making Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce
- Don’t overfill vegan spring rolls. Doing so may cause the rice paper to tear.
- Once the rice paper is soaked, you must work fast. Be sure to place vegetables tightly together in the bottom third of the rice paper. Then roll one at a time, setting the roll aside before moving on to the next.
- Once you place vegetables on rice paper, fold bottom half over filling, using your fingers to tightly wrap and roll the paper over the vegetables, making sure sure there are no air pockets.
- Keep the filling dry and the rice paper moist. If the rice paper is not kept moist it will quickly dry becoming brittle and hard.
- Experiment with different fillings. The sky’s the limit as to what you can do with these rolls.
- Need a salad pairing suggestion? Try my easy Chopped Thai Salad.
The vegetable spring rolls are truly the best I’ve ever had. Try them with my General Tso’s Tofu for a winning combination.
It’s been windy as heck in the California desert. I’ve been trying to add more exercise to my life and I’m so grateful that I can literally walk outside my house and land in the middle of a beautiful desert valley complete with huge rock formations and a variety of wildlife.
It’s truly beautiful and magical. After hiking, I love to make these vegetable spring rolls to re-nourish my body.
I know there are a million spring roll recipes out there but hungry friends, I hope you try mine and put them at the top of your list! What I like most about them is you can make it a family affair by developing an assembly line of family members to help you make them.
Remember: cooking with family reinforces the bond that will only make your family unit stronger.
Now it’s time to check out the recipe below, but not before a drip shot!
You may also like my:
- Avocado Tartine w/ Hot Ajvar & Spicy Pickled Onions
- Sweet & Smoky Black Bean Stuffed Mini Peppers
- Mouthwatering Roasted Beet Hummus Recipe
- Baked Garlic Tofu Chevre
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce
Ingredients
For the Vegan Spring Rolls
- 2 large carrots peeled and julienned
- 1 large red bell pepper seeded and julienned
- 2 cups red cabbage julienned
- 1 large cucumber julienned
- 2 cups spinach remove stems
- 1/2 large red onion julienned
- 1 large jalapeno julienned
- 8 rice papers
For the Chili Ginger Peanut Sauce
- 2/3 cup natural peanut butter crunchy
- 2 cloves garlic
- 2 inches peeled fresh ginger 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp tamari or vegan soy sauce
- 0.5 tsp sea salt
- 2 tbsp fresh-squeezed lime juice
- 1/4 cup water
Instructions
For the Vegan Spring Rolls
- Prepare vegetables before assembling rolls.
- Soak the rice paper, one at a time, per the manufacturer’s instructions. Or, by immersing them in warm water for 30-40 seconds, just until they start to change texture.
- Put your first rice paper wrapper on a cutting board lined with parchment paper. Use your hands to smooth it out, allowing it to sit for a few minutes to absorb moisture.
- Place a small portion of each vegetable tightly onto the lower third of the wrapper. Using your fingers, grab the side nearest you and roll it tightly over the vegetables, tucking them in as you roll like a burrito.
- Place on lined baking sheet and repeat above steps until all your rice papers are used. Cut in half before serving with Chili Ginger Peanut Sauce.
For the Peanut Sauce
- Add peanut butter and a little bit of water to a food processor. Pulse for 2 minutes. Add garlic, ginger, cumin, chili powder, tamari, sea salt, lime juice and water and pulse until all ingredients are blended together.
Notes
- Nutritional information may be inaccurate as the plugin does not allow me to separate the sauce from the rolls.
- Don’t overfill vegan spring rolls. Doing so may cause the rice paper to tear.
- Once the rice paper is soaked, you must work fast. Be sure to place vegetables tightly together in the bottom third of the rice paper. Then roll one at a time, setting the roll aside before moving on to the next.
- Once you place vegetables on rice paper, fold bottom half over filling, using your fingers to tightly wrap and roll the paper over the vegetables, making sure sure there are no air pockets.
- Keep the filling dry and the rice paper moist. If the rice paper is not kept moist it will quickly dry becoming brittle and hard.
- Experiment with different fillings. The sky’s the limit as to what you can do with these rolls.
These look incredible! Perfect for warm summer days & oh-so-colorful. Thank you for sharing this beautiful recipe!
You’re so welcome Shannon. Coming from you, I take that as a wonderful compliment.
These look so bright, fresh, and flavorful, not to mention fun to make! Perfect for spring!
Thank you so much Monica for the compliment and the rating. Sorry for the late response. Been out of town and away from all things blogging.
My family loves spring rolls but for some reason I have been to intimidated to try making them. But this recipe sounds and looks to good to let it pass by! My husband saw your photos and looked at me and said “you need to make that!”
Oh, thank you Carrie. I hope you made them and they turned out fabulous. So sorry for the late response. I’ve been out of town and away from blogging for a month. Just returned and can’t wait to blog again so stay tuned!
I love the fresh vibrant colors of spring rolls, such gorgeous photography, and your peanut sauce sounds amazing, I can’t wait to try!
Thank you Michelle for the lovely compliment and the 5-star rating. I’m so sorry for the late response. I”ve been out of town and away from blogging, but I’m back now so look out!
There is a restaurant in New Orleans that makes the best Chinese and Thai food around. We love to order a variety of appetizers and dishes and share them every time we go. I can’t wait to share this recipe with the hubs as I’m sure he’ll be excited to have a homemade version next!
Oh thanks so much Jessica. I hope you made them for the hubby and they turned out great. Sorry for the late response, I”ve been vacationing and just got back.
I’m one who eats with her eyes, and I love the vibrant colors in your vegan spring rolls… and that peanut sauce would probably taste amazing on anything!
Thank you Tamara. You’re so right about the peanut sauce. To die for!
The peanut sauce along makes me want to try this recipe! Spring rolls are my jam.
Thank you Lynette, the peanut sauce completes the dish, definitely.
I like making spring rolls with rice paper because its so much fun to make and the colors really pop. It’s kind of like peek-a-boo with your food. Thanks for this!
Oh, Tina, what a nice way to put that, a peek-a-boo with your food, I just love that concept. Thanks so much for your comment and rating and sorry for late response, I”ve been away from blogging and computers.
This peanut sauce sounds out-of-this-world delicious and your rolls look so summery and healthy – I want a big plate just for myself!
Thank you Kiki, they are summery and healthy, aren’t they? I hope you make them and enjoy as we did. I appreciate your comment and sorry for late response, I’ve been on holiday.
Beautiful photography! Love spring rolls, but have never made them at home. Will have to try it out!
Thank you Kelli. I must admit I was a bit intimidated by them. It takes but a minute, though, to figure out how to roll them tightly and the peanut sauce easy to make too, and so divine!
I’m a vegetarian that aims to cook (and eat) vegan foods as often as possible and I am so glad I came across this recipe. The spring rolls look incredible – I’m going to try them!
Awesome, Amy. Let us know how they turned out! Thank you for your comment.
You had me at ‘Crunchy’! These look so amazing and a really great meal for the warmer weather.
I agree wholeheartedly Sharon. Thanks for your comment and nice rating.
These spring rolls look irresistible, but I think I could eat that sauce with a spoon!
Abby dear, I did eat it with a spoon! Thanks for your comment! Come back soon!
I love spring rolls but have never made them myself. It’s so much healthier to make them yourself so I’m adding this to my to-make list. These look great!
Thank you Dominique. This was my first time making them myself, as well. It’s much easier than it looks and a very quick process once you chop the veggies.
Yes, I’ve always been intimidated by them Dominique, but I assure you they are so easy to make, you’ll love the process. Thanks for comment and sorry for late response, I’ve been away.
I need to make a big batch of these for my next tapas party! The fresh taste and crunch sounds amazing! My daughter lives in Hanoi and we make some spring rolls with a friend of hers.
Ohhhh, Analida, I love tapas and it’s wonderful that you actually have a tapas party! That would be a treat. Thank you for your comment!
this is just great! I am just working on a recipe with peanut sauce!! I made a first trial yesterday and will perfect it next time. Maybe I’ll take a couple of your tips!! Thanks for sharing!
Thanks Camila, how nice of you to say!
These are seriously rocking and oh so colorful. Reflect spring! Loved your flavorful sauce! I love Asian flavors!
Thank you Sonal. I love Asian flavors, too, and this peanut sauce is to die for!
I could eat half a dozen of these right now. They look so bright and fresh! They would be perfect for picnics, too!
Thank you Amanda. I never thought of them for picnics, but I think you’re right!
I love spring rolls, but haven’t ever made them myself. That peanut sauce looks amazing.
Thank you Alicia. They were easier than I thought to make. Hope you try them sometime!
these look so fresh I would love to try and make them!
Thank you Claudia! Let me know if you have any questions on the process.