Appetizer / Vietnamese-inspired
Fresh Vegetable Spring Rolls
Crunchy vegetables, herbs, and rice noodles wrapped in rice paper with a gingery peanut dipping sauce.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 30 minutes
- Cook
- 0 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 3 tbsp (45 ml) soy sauce; check the actual product labels, including any gluten-free replacements.
- Contains soy.
- Contains peanut.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook rice noodles according to package directions, rinse under cold water, and drain well.
Whisk peanut butter, soy sauce, lime juice, warm water, maple syrup, rice vinegar, ginger, and garlic into a smooth dipping sauce; set aside.
Fill a large shallow dish with warm water. Dip one rice paper wrapper for 8 seconds, then lay on a damp towel. Soften one wrapper at a time and fill it before it becomes excessively limp; work on a lightly damp board.
Arrange a small handful of noodles, cabbage, carrots, cucumber, herbs, avocado, tofu, and bell pepper in the center.
Fold the bottom over the filling, tuck in the sides, and roll tightly. Repeat with remaining wrappers.
Serve with peanut sauce; keep rolls covered with a damp towel until serving to prevent drying.
0 of 6 steps complete
A little kitchen know-how
- Prepare all fillings before softening wrappers to work quickly.
- Add mango or sliced strawberries for a sweet twist.
Make it yours & keep it well
Use baked tofu in place of raw tofu strips and swap peanuts for a suitable sesame-free sauce if needed after checking labels.
Storage: Keep perishable components covered in the fridge and use within 48 hours, or sooner if a product use-by date requires. Refrigerate rolls covered so wrappers do not dry, with sauce separately. Avoid stacking unprotected wrappers, which can stick together.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
340 kcal · Protein 12 g · Carbohydrates 46 g · Fat 13 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How do I keep them from sticking?
Place the finished rolls on a butter lettuce leaf or silicone mat while you work.
Can I make them ahead?
Yes—wrap tightly and refrigerate up to 4 hours; bring to room temperature before serving.
Why do wrappers tear?
They may be soaked too long or overfilled. Use a modest filling, fold the sides in and roll with gentle, even tension.
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