Fresh Vegetable Spring Rolls Recipe with Peanut Sesame Dipping Sauce

Name: Fresh Vegetable Spring Rolls with Peanut Sesame Dipping Sauce
Prep time: 30 min
Total time: 30 min
Cuisine: Asian
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 2-3 inch thin matchsticks; ½ English cucumber, cut in 2-3 inch thin matchsticks; 1 red pepper, cut in 2-3 inch thin matchsticks; 1 (14 ounce) can bean sprouts, drained; Cilantro leaves

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This vegetable spring rolls recipe is a super fresh and healthy counterpart to fried egg rolls. They are loaded with bright green lettuce leaves, thin bean threads, bean sprouts, and crunchy matchsticks of carrots, cucumbers, and red peppers. Serve the handheld salad with a peanutty sesame dipping sauce. You will love this fun way to eat veggies.

fresh spring rolls cut in half with peanut sesame dipping sauce

I do love a good salad! Crispy cool lettuce, cherry tomatoes, chunks of cucumbers and bell peppers, shreds of cheddar cheese all with a homemade creamy cilantro dressing ~ yum!

But every so often I tire of eating what seems like an endless bowl of veggies. I like to change up my salad routine with this super fresh vegetable spring rolls recipe. They go so well with this chicken fried rice too.

A personal chef client request lead to my first attempt at making vegetable spring rolls. After testing a few recipes at home (I wanted to make sure the rolls could be made in advance and still be fresh tasting), I struck upon this recipe. I think you will love it!

what's to love about are fresh vegetable spring rolls?

Fresh vegetable spring rolls are really handheld salads. Ultra thin spring roll wrappers made of rice flour are filled with slivers of sliced fresh vegetables. I love carrots, cucumbers, bell peppers and romaine lettuce. They can also include slightly chewy Asian bean threads or rice noodles too. My favorite dipping sauce is a peanut sesame one, and I've included it with the recipe below.

bean sprouts, spring roll wrappers, carrots, cucumbers lettuce

lots of fresh ingredients

There are an endless variety of vegetable combinations for filling vegetable spring rolls. Start off by grabbing some spring roll wrappers. Then gather the fillers. Here's my favorite filling combination ~

romaine lettuce
thin bean threads
carrot
cucumber
red bell pepper
bean sprouts
fresh cilantro

And the ingredients for the peanut sesame dipping sauce include ~

hoisin sauce
toasted sesame oil
smooth peanut butter
rice vinegar
reduced sodium soy sauce
red pepper flakes
water

Scroll to the recipe for the full quantities of the ingredients.

fresh spring roll cooking video

My step by step video shows you how to make these delicious vegetable spring rolls.

the recipe details

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.

First I like to 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. Set the sauce aside and make the vegetable rolls.

Fill of large pie plate with warm water. The key to easily making this spring roll recipe is to have all the filling ingredients chopped and ready.

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.

Stack a lettuce leaf on the wrapper. Top some of the bean threads, carrots, cucumber, red pepper, bean sprouts, and a few cilantro leaves.

Now it's time to get rolling. It's like rolling up a burrito. 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.

I love putting the spring rolls on a pretty ceramic platter along with the dipping sauce.

vegetable spring rolls stored with damp paper towels

suggestions and recipe tips

Make sure to thinly slice all the vegetables to 2 - 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.

fresh vegetable spring rolls with peanut sesame dipping sauce

fresh vegetable spring rolls ~ FAQs

Are fresh vegetable spring rolls healthy?

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.

can you make fresh spring rolls in advance?

YES YOU CAN! This veggie 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.

more healthy recipes to try

Fresh and Healthy Spinach Blueberry Salad with Yogurt Dressing

Lemony Cauliflower Salad with Edamame and Chickpeas

Mini Greek Turkey Burgers with Cucumber Tzatziki

Quinoa Egg Muffins ~ A Make Ahead Breakfast

just one more thing

If you make this vegetable spring rolls recipe, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.

recipe

Fresh Vegetable Spring Rolls with Peanut Sesame Dipping Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

Author: amycaseycooks
Total Time: 30 minutes
Yield: 10 rolls 1x
Diet: Low Fat

Print Recipe

Description

These vegetable spring rolls are the super fresh and healthy counterpart to fried egg rolls. They are loaded with bright green lettuce leaves, thin bean threads, bean sprouts, and crunchy matchsticks of carrots, cucumbers, and red peppers. Serve the handheld salad with a peanutty sesame dipping sauce. You will love this fun way to eat veggies.

Ingredients

Units Scale

1/4 cup hoisin sauce
3 tablespoons peanut butter
1 tablespoon reduced sodium soy sauce
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil
1/4 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 2-3 inch thin matchsticks
1/2 English cucumber, cut in 2-3 inch thin matchsticks
1 red pepper, cut in 2-3 inch thin matchsticks
1 (14 ounce) can bean sprouts, drained
Cilantro leaves

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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.
To assemble the spring rolls, fill of large pie plate with warm water. Have all the filling ingredients chopped and ready.
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.
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.

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.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: appetizer, side dish
Method: no cooking required
Cuisine: Asian

Nutrition

Serving Size: 2 rolls
Calories: 267
Sugar: 9 g
Sodium: 470 mg
Fat: 7 g
Saturated Fat: 1.2 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 38.8 g
Fiber: 3.2 g
Protein: 8.9 g
Cholesterol: 0 mg