There’s something so refreshing about biting into crisp vegan spring rolls packed with colorful veggies. I love how these rolls bring a burst of flavor and crunch with every bite making them perfect for a light lunch or a fun appetizer. The best part is they’re easy to customize with whatever fresh produce I have on hand.
What really takes these spring rolls to the next level is the creamy peanut sauce. It’s rich savory and just a little bit tangy—ideal for dipping. Whenever I make these for friends or family they disappear fast and everyone always asks for the recipe.
Ingredients for Vegan Spring Rolls with Peanut Sauce
When it comes to making vegan spring rolls at home I love choosing ingredients that are fresh colorful and packed with nutrients. For these rolls and my signature peanut sauce you’ll find everything you need below.
For the Spring Rolls
- 8 round rice paper wrappers
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 cup thinly sliced cucumber
- 1 cup baby spinach leaves
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped green onions
- 1 block (7 ounces) firm tofu, pressed and sliced into thin strips
For the Peanut Sauce
- 1/3 cup creamy peanut butter, unsweetened
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 2–4 tablespoons warm water (to thin sauce as needed)
I lean on these vibrant plant-based ingredients to keep both flavor and nutrition high in every bite.
Equipment Needed
Creating vegan spring rolls with peanut sauce at home just takes a few simple tools. I always keep these on hand to make prep and assembly easy and efficient:
- Large shallow dish or pie plate (for soaking rice paper wrappers)
- Sharp chef’s knife (for slicing vegetables thin and even)
- Cutting board (preferably large and non-slip)
- Clean kitchen towel or damp paper towels (for resting and rolling wrappers)
- Medium bowl (for mixing the peanut sauce)
- Whisk or small fork (to blend the sauce until smooth)
- Serving platter or tray (to arrange finished spring rolls)
- Small dipping bowls (for serving the peanut sauce)
With these essentials ready I can assemble vibrant vegan spring rolls quickly and have everything neat and organized from start to finish.
Make-Ahead Tips
When I hosted vegan cooking classes at my restaurant, everyone wanted vegan spring rolls they could prep ahead for parties or packed lunches. Here is how I keep these rolls fresh and flavorful even when making them in advance.
- Prep the fillings ahead
I slice all veggies and cook the tofu up to two days before assembly. I store each ingredient in airtight containers in the fridge with a lightly damp paper towel to keep them crisp.
- Mix the peanut sauce in advance
I whisk together the peanut sauce up to four days ahead. I keep it in a sealed jar in the fridge. Before serving I stir in a splash of water if it thickens.
- Assemble just before serving when possible
Rice paper wrappers tend to harden or get gummy if stored too long. I recommend assembling the rolls within an hour of serving for best texture.
- Storing assembled rolls
If I need to assemble in advance I line a container with a damp paper towel. I place the rolls side by side with space between them and cover with another damp paper towel. I seal tightly and keep cold. The rolls stay fresh for up to 6 hours.
- Pack separately for lunch boxes
I pack the peanut sauce in a leak-proof container and keep the rolls wrapped in plastic or beeswax wraps to prevent sticking. This keeps everything fresh and makes lunchtime delicious.
| Step | Make-Ahead Time | Storage Method | Notes |
|---|---|---|---|
| Slice veggies and tofu | Up to 2 days | Airtight container, fridge | Use damp paper towel for freshness |
| Mix peanut sauce | Up to 4 days | Sealed jar, fridge | Stir in water before serving if needed |
| Assembled rolls (unserved) | Up to 6 hours | Damp towel, sealed container | Keep layers separated, keep cold |
These strategies help me offer healthy delicious vegan spring rolls for any occasion without losing crispness or flavor.
Directions
With all the ingredients and tools ready, I move efficiently through each stage to create vibrant vegan spring rolls with a creamy peanut sauce. Here’s how I bring out the best taste, texture, and freshness in every bite.
Step 1: Prepare the Vegetables and Fillings
I start by washing all my produce well. Next, I slice the purple cabbage thin, julienne the carrots and cucumber, and cut the bell pepper into delicate strips. If I’m using tofu, I press out extra moisture, then slice it into long matchsticks or small rectangles for even layering. I pick fresh mint, cilantro, and basil leaves, removing any tough stems. For tender greens like spinach or lettuce, I trim them to fit inside the spring rolls. I keep each vegetable and garnish in its own pile on my cutting board for easy access.
Step 2: Make the Peanut Sauce
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In a medium mixing bowl, I add 1/3 cup creamy peanut butter, 1 1/2 tablespoons low sodium soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 clove garlic (minced), and 1/2 teaspoon grated fresh ginger. I use a whisk to blend until smooth. If the sauce looks too thick, I mix in a tablespoon of warm water at a time until it’s creamy and perfectly dippable.
Step 3: Assemble the Spring Rolls
I fill a large shallow dish with warm water—well below boiling, about bath temperature. I lay one rice paper wrapper in the water for about 10 to 15 seconds, just until pliable but not soggy. On a damp kitchen towel, I lay the soaked wrapper flat and layer a handful of sliced cabbage, carrots, cucumber, bell pepper, tofu, spinach, and a few herb leaves in the bottom third, leaving a border on the sides. I fold the wrapper sides inward, tuck the bottom edge over the fillings, and roll it up tightly to seal. I repeat for each roll, assembling them one at a time for best texture.
Step 4: Serve and Garnish
I arrange the finished spring rolls on a platter, leaving a bit of space so they don’t stick. For extra flair, I scatter sesame seeds or extra fresh herbs on top. I pour the peanut sauce into small dipping bowls and serve immediately while the rolls feel fresh and cool to the touch. The crunch of veggies and herbs, paired with creamy, tangy peanut sauce, always has everyone reaching for seconds.
Tips for Perfect Vegan Spring Rolls
Use Fresh, Crisp Vegetables
I always choose the freshest produce for maximum crunch and flavor. Crisp vegetables like carrots, cucumbers, bell peppers, and purple cabbage deliver vibrant color and a satisfying bite. Pat your veggies dry before rolling so the rice paper stays sticky.
Mind the Rice Paper Wrapper
Rice paper can be tricky for beginners. I dip each wrapper in warm water for 8 to 10 seconds—just until pliable but not too soft. If the wrapper becomes too sticky or tears, switch to slightly cooler water and trim soak time.
Organize a Rolling Station
Keeping everything organized makes rolling easier and faster. I line up sliced fillings, cooked tofu, greens, and herbs near my workspace. Lay a damp towel out to prevent sticking and use it as your assembly surface.
Layer Fillings Strategically
For attractive rolls with visual appeal, I start with delicate greens and herbs, then arrange colorful veggies in the center, and layer tofu last. Rolling tightly without overfilling keeps each roll tidy and easier to dip.
Keep Rolls Moist and Separate
Spring rolls can dry out fast. I cover each finished roll with a damp kitchen towel. If I need to stack them, I always separate layers with damp parchment or lettuce leaves so they do not stick or tear.
Serve Immediately for Best Texture
For the best snap and crunch, I serve vegan spring rolls within an hour of assembling. If making ahead for a group, I refresh them with a spritz of water and keep them covered to retain moisture.
Get Creative With Fillings
I love experimenting with different fillings—try avocado for creaminess, fresh mango for a sweet twist, or swap in shredded beets or sprouts. Fresh mint and cilantro add a burst of flavor that brightens the whole roll.
Master the Peanut Sauce
A luscious peanut sauce makes all the difference. Whisk thoroughly for a smooth consistency. If it thickens in the fridge, I stir in warm water a little at a time until dippable and creamy.
| Tip | Detail |
|---|---|
| Soak rice paper just until pliable | 8 to 10 seconds in warm water |
| Pat vegetables dry | Prevents soggy wrappers |
| Layer fillings thoughtfully | Greens and herbs first, veggies center, tofu last |
| Cover rolls with damp towel | Keeps them moist until serving |
| Separate stacked rolls | Use parchment or lettuce to prevent sticking |
| Serve within one hour | Ensures maximum crunch and texture |
| Thin peanut sauce as needed | Add warm water until creamy and dippable |
Variations and Add-Ins
I love how customizable vegan spring rolls can be. With some creativity, you can tailor each batch to suit your cravings or seasonal produce. Here are some of my favorite variations and add-ins for amping up both flavor and nutrition:
- Protein Options
Swap out baked tofu for edamame, tempeh strips, or marinated seitan for extra plant protein. Sliced avocado adds creaminess, while shredded jackfruit brings a hearty, satisfying bite.
- Veggie Boosters
Try including thinly sliced radish, julienned zucchini, or sprouts for extra crunch and freshness. In the spring, I toss in pea shoots or microgreens to add a subtle sweetness. Roasted sweet potato strips add natural sweetness and depth.
- Herb Lovers
Experiment with fresh mint, Thai basil, or cilantro for layers of bright, herbal flavor. If you enjoy bold flavors, try adding a few whole leaves of shiso or even some dill.
- Fruit Additions
For a surprising twist, slip in a few thin mango or pineapple slices. These bring a burst of sweetness that perfectly balances the savory peanut sauce.
- Grains and Noodles
Add cooked vermicelli rice noodles or quinoa to make the rolls more filling. I sometimes use brown rice or shredded lettuce as a lighter base for the fillings.
- Dipping Sauce Variations
Switch up the sauce with a spicy sriracha-lime dip, gingery soy sauce, or a creamy cashew ginger dip if you’re allergic to peanuts.
My Tips for Mixing and Matching
I recommend offering a few different fillings when serving a crowd or a family so everyone can roll their own. This makes it interactive and fun. Mix colors and textures for maximum eye appeal and crunch. If you want a heartier meal, make sure to include at least one protein and one whole grain add-in.
| Variation | Add-Ins/Suggestions | Notes |
|---|---|---|
| Protein | Edamame, marinated tempeh, jackfruit | For heartier rolls and more protein |
| Vegetables | Radish, zucchini, microgreens, sweet potato | Mix raw and roasted for layered flavor |
| Herbs | Thai basil, mint, cilantro, shiso | Use multiple herbs for extra aroma |
| Fruits | Mango, pineapple | Adds freshness and hint of sweetness |
| Grains/Noodles | Rice noodles, brown rice, quinoa | For a more filling roll |
| Dipping Sauce | Sriracha-lime, ginger-soy, cashew sauce | Change up flavors to match fillings |
These variations make vegan spring rolls both exciting and nutritionally balanced, keeping meals fresh and inspiring.
How to Store Leftovers
When I have vegan spring roll leftovers I always want to keep them tasting as fresh as possible. Here is how I store spring rolls and peanut sauce for best flavor and texture.
Storing Spring Rolls
- Wrap individually: Lay out a damp paper towel and place each spring roll on top. Roll them up gently so the rice paper stays soft but does not get soggy.
- Container method: Line a shallow airtight container with a fresh damp paper towel. Arrange the wrapped spring rolls in a single layer. If stacking, separate layers with more damp towels or parchment paper.
- Refrigerate: Cover with the lid and store in the fridge. Eat within 1 to 2 days for best crispness and color.
- Refresh before serving: If the rice paper feels a bit dry, gently brush or sprinkle with water before enjoying. This brings back some of that original softness.
Storing Peanut Sauce
- Airtight jar or small lidded container: Transfer leftover peanut sauce into a clean jar with a tight lid so it does not absorb fridge odors.
- Refrigerate: Store in the fridge for up to 4 days. If the sauce thickens, stir in a splash of water to restore its creamy texture.
- Serve cold or at room temperature: I usually let the sauce sit on the counter for ten minutes or so if I want it extra dippable.
Storage Tips Table
| Storage Method | Spring Rolls | Peanut Sauce |
|---|---|---|
| Container Type | Airtight with damp towel | Airtight jar |
| Max Storage Time | 1 to 2 days | Up to 4 days |
| Refreshing | Brush with water | Stir in water |
| Serving Temp | Cold or room temp | Room temp |
| Layering Tips | Separate with parchment | N/A |
With just a bit of prep, my vegan spring rolls and tangy peanut sauce keep their delicious flavor even the next day.
Conclusion
I always find vegan spring rolls with peanut sauce to be a crowd-pleaser no matter the occasion. They’re light yet satisfying and bring a burst of color and freshness to the table.
Experimenting with different fillings and sauces keeps things interesting and lets me use whatever produce I have on hand. I hope you’ll have as much fun making and sharing these spring rolls as I do. Happy rolling!
