These spring rolls or summer rolls are fresh, colorful, and refreshing, and the vegetables are wrapped in rice paper and served with spicy and delicious peanut dipping sauce. No cooking is involved in making these Vietnamese rice paper rolls, and of the best recipe to try this summer.
Also, check out crispy tofu with peanut sauce and spicy stir-fried basil tofu.
Why you'll love this recipe?
- The crispiness of the raw veggies in the spring roll wrappers combined with the crunchiness and spiciness of the peanut sauce makes these summer rolls irresistibly delicious and a total crowd-pleaser.
- These vegetarian rice paper rolls make a healthy, light appetizer for lunch and dinner.
- This vegetable spring roll is highly adaptable. I add the veggies that are in my pantry today. But feel free to add bean sprouts, avocado, or chicken to make it protein-rich.
- Vietnamese spring rolls are a colorful, refreshing, and healthy change from the fried spring roll variety.
Ingredients
For the fresh spring rolls
Rice wrappers: To make fresh spring rolls, wrappers made using rice flour or tapioca flour are used. You can find them in the Asian aisle of your grocery store.
Filling: Use crisp and crunchy vegetables like bell pepper, carrot, and cabbage and herbs like basil, cilantro, green onions, and mint.
Spices: Use pepper powder, salt, and pepper flakes for taste.
For the peanut dipping sauce
Peanuts: Any peanuts work here. I love adding roasted and salted ones to the recipe.
Ginger, garlic, and green chile: To enhance the flavor of your sauce.
Sauces: soy sauce, vinegar, worcestershire, and sriracha sauces are used to make the spicy peanut sauce.
Salt and sugar: To balance the flavor.
See the recipe card below for a full list of ingredients and measurements.
Step-by-Step Instructions
How to make spring rolls?
- Chop the vegetables (carrot, bell pepper, cabbage) lengthwise into matchsticks or juliennes.
- In a small bowl, add green onions, cilantro, basil leaves, pepper flakes, and pepper powder and mix.
- In a large pan, add warm water. Dip the rice or spring roll wrapper for 10 seconds so that it softens. (check the package instructions).
- Lay the wrapper flat. In the center, place the veggies and sprinkle the herb spice mixture prepared above, leaving 2 inches around the edges.
- Fold the ends over the filling and then tightly roll from the edge closest to you to create a veggie spring roll. Repeat the process for the remaining rolls.
How to make peanut dipping sauce for spring rolls?
- Finely chop the peanuts.
- Heat oil in a pan. Add garlic cloves, ginger, and green chili, and saute for a minute until aromatic.
- Add the chopped peanuts and saute for another 1 minute.
- Add the dried basil leaves, soya sauce, worcestershire sauce, sriracha sauce, sugar, vinegar, and water, and bring it to a nice boil.
Cut the rolls diagonally and garnish the sauce with some more peanuts, if desired, just before serving.
Tips
For peanut sauce
- I have not added salt to the peanut dipping sauce as all the other sauces added already have salt in them.
- This sauce is very flexible. Adjust all the ingredients to your liking.
- I have added roasted peanuts, so saute it only for a minute. If using raw peanuts, saute until the rawness goes off completely.
- Allergic to peanuts? You can make it peanut free by using chopped almonds or cashews. Even this dip tastes delicious.
- Check the label and use vegan Worcestershire sauce to make vegan spring rolls and vegan peanut sauce.
For spring rolls
- You can add rice vermicelli or maifun brown rice noodles.
- You can swap the vegetables with red cabbage, cucumber, lettuce, or jalapenos.
- Do not use too much vegetables or filling as it will become difficult to roll.
- Love shrimp or tofu? You can skip some vegetables and add them instead to the recipe.
- If you don't like cilantro, you can add mint or chives as a substitute.
Make Ahead
- You can make peanut dipping sauce ahead of time and store it in the refrigerator.
- Prepare the veggies and keep them in an airtight conatiner in the fridge.
- Once assembled or chilled, spring rolls wrappers may dry, so I highly recommend you build the rolls when ready to serve for best results.
- If you make it 2 hours ahead or for your summer potluck or picnic, place them in a damp kitchen towel or plastic wrap them individually so they don't dry.
Recipe FAQs
These rice paper sheets are not refrigerated. They are dry items, shelf-stable, and you will find them in Asian grocery stores or on the Asian aisle of your supermarket.
If you let the rice paper sheets sit in water for more time, it will end up making your spring rolls sticky.
Yes. They are made using fresh vegetables and rice wrappers and are not fried. So definitely a good recipe to add to your meal plan.
Fresh spring rolls or summer rolls are prepared using rice flour wrappers or tapioca flour wrappers and are gluten-free.
Spring rolls, also known as summer rolls, are made using crisp vegetables, proteins like chicken, pork, or shrimp, and rice rolls wrapper and thus healthier than egg rolls made using thick flour-based wrappers, which are dipped in egg and fried.
Fresh spring rolls are made using a lot of fresh crunchy vegetables, rice wrappers, and protein like shrimp or meat.
More No-Cook Summer Recipes
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Recipe card
Fresh Spring Rolls with Peanut Sauce | Summer Rolls
Ingredients
For fresh spring rolls
- 10 to 12 Rice wrappers or Spring roll wrappers
- 1 Carrot
- ⅓ Red capsicum or bell pepper
- ⅓ Green capsicum or bell pepper
- ½ cup Cabbage thinly sliced
- 2 Spring onions or green onions, thinly sliced
- 2 tablespoon Coriander leaves or cilantro chopped
- 2 tablespoon Basil leaves, chopped
- ½ teaspoon Red pepper flakes
- ½ teaspoon Pepper powder
- Salt, pinch to taste
Peanut dipping sauce
- ½ cup Peanuts
- 3 Garlic cloves, finely chopped
- 1 inch Ginger, grated
- 1 Green chile, finely chopped
- ¼ cup Water
- 1 teaspoon Dried basil leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Soy sauce
- 2 tablespoon Sriracha hot chile sauce (adjust to taste)
- 1 teaspoon Vinegar
- 1 teaspoon Sugar
- 1 tablespoon Vegetable oil
Instructions
How to make spring rolls?
- Chop the vegetables (carrot, bell pepper, cabbage) lengthwise into matchsticks or juliennes.1 Carrot, ⅓ Red capsicum or bell pepper, ⅓ Green capsicum or bell pepper, ½ cup Cabbage thinly sliced
- In a small bowl, add green onions, cilantro, basil leaves, pepper flakes, and pepper powder and mix.2 Spring onions or green onions, thinly sliced, 2 tablespoon Coriander leaves or cilantro chopped, 2 tablespoon Basil leaves, chopped, ½ teaspoon Red pepper flakes, Salt, pinch to taste, ½ teaspoon Pepper powder
- In a large pan, add warm water. Dip the rice or spring roll wrapper for 10 seconds so that it softens. (check the package instructions).10 to 12 Rice wrappers or Spring roll wrappers
- Lay the wrapper flat. In the center, place the veggies and sprinkle the herb spice mixture prepared above, leaving 2 inches around the edges.
- Fold the ends over the filling and then tightly roll from the edge closest to you to create a veggie spring roll. Repeat the process for the remaining rolls.
How to make peanut dipping sauce for spring rolls?
- Finely chop the peanuts.½ cup Peanuts
- Heat oil in a pan. Add garlic cloves, ginger, and green chili, and saute for a minute until aromatic.3 Garlic cloves, finely chopped, 1 inch Ginger, grated, 1 Green chile, finely chopped, 1 tablespoon Vegetable oil
- Add the chopped peanuts and saute for another 1 minute.
- Add the dried basil leaves, soya sauce, worcestershire sauce, sriracha sauce, sugar, vinegar, and water, and bring it to a boil.1 teaspoon Dried basil leaves, 1 teaspoon Worcestershire sauce, 1 teaspoon Soy sauce, 2 tablespoon Sriracha hot chile sauce, 1 teaspoon Vinegar, 1 teaspoon Sugar, ¼ cup Water
- Cut the rolls diagonally and garnish the sauce with some more peanuts, if desired just before serving.
Notes
For peanut sauce
- I have not added salt to the peanut dipping sauce as all the other sauces added already have salt in them.
- This sauce is very flexible. Adjust all the ingredients to your liking.
- I have added roasted peanuts, so saute it only for a minute. If using raw peanuts, saute until the rawness goes off completely.
- Allergic to peanuts? You can make it peanut free by using chopped almonds or cashews. Even this dip tastes delicious.
- Check the label and use vegan Worcestershire sauce to make vegan spring rolls and vegan peanut sauce.
For spring rolls
- You can add rice vermicelli or maifun brown rice noodles.
- You can swap the vegetables with red cabbage, cucumber, lettuce, or jalapenos.
- Do not use too much vegetables or filling as it will become difficult to roll.
- Love shrimp or tofu? You can skip some vegetables and add them instead to the recipe.
- If you don't like cilantro, you can add mint or chives as a substitute.
Jyothi - Currytrail.in
WOW this is amazing! Loads of fresh veggies and peanut sauce... YUM
Kushi
Thank you Jyothi 🙂