I developed this fresh Vegetable Spring Rolls recipe at the request by one of my personal chef clients. After testing and tweaking a few recipes (I wanted to make sure the rolls could be made in advance and still be fresh tasting), I struck upon this new veggie spring roll recipe. I think you'll love it!
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A quick look at this recipe
- Recipe Name: Vegetable Spring Rolls
- Ready In: 45 minutes prep, 0 minutes cook time
- Serves: 5
- Calories: 267 per serving
- Main Ingredients: Spring roll wrappers, lettuce, carrots, cucumber, red pepper, hoisin sauce, peanut butter, soy sauce
- Difficulty: Medium
I love a good salad! Crispy, cool lettuce, cherry tomatoes, chunks of cucumbers and bell peppers, and shreds of cheddar cheese all with my homemade creamy cilantro lime dressing ~ yum!
But every so often I tire of eating what seems like an endless amount of veggies. I like to change up my salad routine and make some super fresh spring rolls also known as goi cuon. They're the perfect along side a bowl of of my Fried Rice with Chicken too.
This Vegetable Spring Rolls recipe is a super fresh and healthy version of fried egg rolls. These vegetable spring rolls are a favorite of my personal chef clients for more than 20 years. You'll love this fun way to eat veggies.
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Why you'll love veggie spring rolls
- Fun to make ~ After you get rolling, these salad rolls are easy and gratifying to make. They're a unique way to get your daily intake of vegetables.
- Light, healthy and refreshing ~ The filling ingredients for these vegan Vietnamese fresh rolls are vibrant, fresh and healthy. They're loaded with vitamins and fiber and low in calories. They make for a delicious light lunch or snack.
- Versatile ~ The best spring rolls are the ones you fill with your favorite fresh vegetables. The possibilities are endless. Small pieces of cooked chicken, steak, pork, fish, and shrimp are also delicious fillings.
Vegetable spring roll ingredients
Super fresh vegetables and some pantry ingredients are needed for my Vietnamese vegetable spring rolls recipe. Scroll to the recipe card for full quantities of the ingredients.
- Spring roll wrappers ~ Find these thin rice paper spring roll wrappers in the international aisle of the grocery store or Asian supermarkets.
- Romaine lettuce ~ Boston bibb or butter lettuce and iceberg lettuce are also options.
- Thin bean threads ~ Also called cellophane or glass noodles, these are super thin, transparent noodles. Angel hair rice noodles are an alternative.
- Carrot
- Cucumber
- Red bell pepper ~ Yellow or orange bell are also options. I'd skip green peppers as there flavor is more bitter and less sweet than the other peppers.
- Bean sprouts
- Fresh cilantro ~ If you're not a fan of cilantro (some say it has a soapy taste) use fresh parsley. Or you can leave it out altogether.
- Hoisin sauce
- Toasted sesame oil
- Smooth peanut butter ~ I use traditional smooth peanut butter in the dipping sauce. It mixes beautifully with the other sauce ingredients. I'd skip crunchy or natural peanut butters in the dipping sauce as their texture isn't as velvety.
- Natural rice vinegar ~ As such a small amount of rice vinegar is used in the sauce, a seasoned one can be used.
- Reduced sodium soy sauce As I find regular soy sauce very salty, my personal preference is to use a low salt version.
- Red pepper flakes
How to make vegetable spring rolls
Making fresh veggie spring rolls involves some chopping and assembling. No cooking is necessary! Prepping all the ingredients in advance is the key to success for easy vegetable spring rolls. Scroll to the recipe card for my step by step video.
Step 1: Make the sesame peanut sauce. Combine hoisin sauce, peanut butter, soy sauce, rice vinegar, toasted sesame oil, and red pepper flakes. Stir a couple tablespoons of warm water to thin the sauce.
Step 2: The key to easily making this spring roll recipe is to have all the filling ingredients chopped and ready.
Step 3: Fill of large pie plate with warm water. Dip a spring roll wrapper in the warm water for about 5+/- seconds so it's soft and pliable. Place it on a work surface.
Step 4: Stack a lettuce leaf on the wrapper. Top some of the bean threads, carrots, cucumber, red pepper, bean sprouts, and a few cilantro leaves.
Fold in the two sides of the wrapper over the ingredients followed by the end of the wrapper closest to you. Tuck the ingredients in with your fingers to keep the rolls neat and snug. Continue rolling until the spring roll is formed.
Step 5: I love putting the spring rolls on a pretty ceramic platter along with the dipping sauce.
Amy's tips for veggie spring rolls
- Make sure to thinly slice all the vegetables to 2 to 3 inches in length. This slim size adds to the ease of assembling the spring rolls.
- Cook the bean threads for 3 to 5 minutes in boiling water. Rinse the cooked noodles with cold water. This will prevent them from sticking together. Drain well so you will not have soggy spring rolls.
- Quickly dip the spring roll wrappers in warm water to soften them. If they're in the water too long, they'll tear easily.
- Place the filling ingredients on the lower half of the spring roll wrapper. Fold in the 2 sides then the end closest to you and roll up the spring roll nice and snug.
Frequently asked questions
Definitely! The vegetable packed spring rolls are basically handheld salads. They're low in calories and fat, and packed with fiber, vitamins, and minerals. Go easy on the sesame peanut dipping sauce if you are watching your calories.
Serve these fresh spring rolls are filled with crunchy vegetables and are best served cold. They differ from fried egg rolls or fried spring rolls which are served hot.
YES YOU CAN! This fresh spring rolls recipe can be made up to 24 hours in advance. Place the rolls on a large platter or in meal prep containers. Make sure there is space between each roll. The spring roll wrappers tend to stick if they are too close together. Cover with a damp paper towel and a sheet of plastic wrap and store in the refrigerator. To serve the rolls, just remove the paper towel and wrap, garnish with some cilantro sprigs and accompany with the dipping sauce.
What to serve with vegetable spring rolls
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Fresh Vegetable Spring Rolls
Ingredients
- ¼ cup hoisin sauce
- 3 tablespoons peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame oil
- ¼ teaspoon red pepper flakes
- 2 to 3 tablespoons of warm water
- 10 rice paper spring roll wrappers
- 5 large romaine or Boston bibb lettuce leaves, torn in half
- 2 ounces cooked thin bean threads
- 2 medium carrots, peeled and cut in 2 inch thin matchsticks
- ½ English cucumber, peeled and cut in 2 inch thin matchsticks
- 1 red pepper, peeled and cut in 2 inch thin matchsticks
- 1 14 ounce can bean sprouts, drained
- Cilantro leaves
Instructions
- In a small bowl, combine the hoisin sauce, peanut butter, soy sauce, rice vinegar, toasted sesame oil, and red pepper flakes. Stir with a fork until the sauce is smooth. Stir in 2 to 3 tablespoons of warm water to thin the sauce. Set aside.¼ cup hoisin sauce, 3 tablespoons peanut butter, 1 tablespoon reduced sodium soy sauce, 1 teaspoon rice vinegar, ½ teaspoon toasted sesame oil, ¼ teaspoon red pepper flakes, 2 to 3 tablespoons of warm water
- To assemble the spring rolls, fill of large pie plate with warm water. Have all the filling ingredients chopped and ready.10 rice paper spring roll wrappers
- Immerse one of the spring roll wrappers in the warm water for about 5+/- seconds. The wrapper should be soft and pliable. Transfer to a work surface.5 large romaine or Boston bibb lettuce leaves, torn in half, 2 ounces cooked thin bean threads, 2 medium carrots, peeled and cut in 2 inch thin matchsticks, ½ English cucumber, peeled and cut in 2 inch thin matchsticks, 1 red pepper, peeled and cut in 2 inch thin matchsticks, 1 14 ounce can bean sprouts, drained, Cilantro leaves
- To the bottom half of the wrapper, stack the filling ingredients. Place a lettuce leaf on the wrapper and stack the on top some of the bean threads, carrots, cucumber, red pepper, bean sprouts, and a few cilantro leaves.
- To roll the spring roll, fold in the two sides of the wrapper over the ingredients followed by the end of the wrapper closest to you. Tuck the ingredients in with your fingers to keep the rolls neat and snug. Continue rolling until the spring roll is formed. Continue filling and rolling the remaining spring rolls.
- Serve with the Peanut Sesame Dipping Sauce.
Video
Notes
- Make sure to thinly slice all the vegetables to 2 to 3 inches in length. This slim size adds to the ease of assembling the spring rolls.
- Cook the bean threads for 3 to 5 minutes in boiling water. Pick these up in the Asian section of your grocery store. Rinse the cooked noodles with cold water. This will prevent them from sticking together. Drain well so you will not have soggy spring rolls.
- Have a large work surface for assembling and rolling of the vegetable spring rolls.
- Quickly dip the spring roll wrappers in warm water to soften them.
- Place the filling ingredients on the lower half of the spring roll wrapper. Fold in the 2 sides then the end closest to you and roll up the spring roll nice and snug.
Nutrition
Melissa says
New favorite recipe! These are SO good!!
Amy Casey says
Yea! I couldn't agree more with you and I never make these spring rolls often enough. The peanut sauce is addictive!
Daiane says
I've came across this recipe in search of vegetable rolls. it was my first time ever making veggie rolls and it was delicious. I substitued the lettuce to cabbage and and the bean noodles for rice since thats what I had in hand and it was delicious. Also the dipping sauce is so so good. this recipe is a keeper.
Amy Casey says
Thanks for sharing your recipe substitutions Daiane. And I'm so glad you enjoyed my recipe 🙂 I couldn't agree more that the dipping sauce is delish!!
Recipe land says
the perfect recipe thanks for sharing
Amy Casey says
Thanks so much! I just love these handheld salads!
Addison says
So fresh and flavorful! I love that peanut sauce too. I love how easy, healthy and delicious this is!
Debbie says
I love spring rolls and never knew how easy it was to make them . You recipe is fantastic and so easy to follow..a new favorite at my house for sure.
Amy Casey says
Thanks Debbie ~ I never make these often enough. So easy and a fun way to eat veggies.
Amanda Dixon says
These were delicious! I made them for lunch a few times this past week, and they were so refreshing and a great option for a healthy lunch. The sauce was the perfect finishing touch. Will definitely make again!
Amy Casey says
So glad to hear you enjoyed my recipe Amanda!
Moop Brown says
These rolls look super refreshing and tasty. The dipping sauce is a great addition as well!
Amy Casey says
The dipping sauce is one of my favorites!
Sandhya Ramakrishnan says
This is our favorite recipe to order when eating out at a Thai restaurant and also to make at home. I add a strip of tofu as well in mine. The pictures are so vibrant and they add to the beauty of the recipe.
Amy Casey says
Thanks for your kind compliments. I love the idea of adding some tofu too!
Jacqueline Debono says
These vegetable spring rolls are such a delicious and different way to eat salad veggies. I loved the peanut sauce too!
Amy Casey says
Thanks Jacqueline!
Jenny says
These spring rolls are the perfect lunch for me. I love the freshness of all the veggies, the flavors are terrific, and they are easy to make. Definitely my favorite! Thank you for the recipe!
Amy Casey says
You are so welcome Jenny! They are a fave lunch of mine too.
Tristin @ Home Cooked Harvest says
Thai food is my favorite food and vegetable spring rolls are the best!! I am definitely trying this recipe as soon as I can get my hands on the ingredients.
Amy Casey says
Let me know how they turn out for you Tristin.
Sharon says
These spring rolls are a healthy way to eat your vegetables! The dipping sauce is the perfect compliment to them.
Amy Casey says
I agree that the dipping sauce is the perfect compliment to the spring rolls. So so good!