These vegan spring rolls are crisp, colorful, and come together faster than you think. A quick peanut sauce does double duty as a dip and a drizzle.

They’re the kind of meal I reach for when I want something light but still satisfying. No cooking required, just a little chopping and rolling.

Why These Spring Rolls Work

The filling stays bright and crunchy because nothing gets cooked. You taste every vegetable exactly as it is, with fresh herbs cutting through.

The peanut sauce pulls it all together. It is salty, a little sweet, and just spicy enough to keep you dipping. Whisk it together in a minute while you prep the vegetables.

I make these on weeknights because the whole thing is done in the time it takes to slice a few vegetables. The only real work is the rolling, and after the first one you get the feel for it.

Ingredients

8 to 10 rice paper wrappers (22 cm): the large ones are easier to roll
1 cup julienned carrot: cut into thin matchsticks
1 cup julienned cucumber: seedless or English cucumber works best
1 red bell pepper: sliced into long, thin strips
1 cup shredded lettuce: romaine, butter, or iceberg, something crisp
½ cup fresh mint leaves: tear larger leaves in half
½ cup fresh cilantro leaves: use the tender stems too
2 oz thin rice vermicelli noodles: soaked and drained
¼ cup natural peanut butter: smooth, not chunky
1 ½ tbsp soy sauce: or tamari
1 ½ tbsp fresh lime juice: about 1 lime
1 ½ tsp maple syrup: or agave
1 tsp sriracha: adjust to taste
3 to 4 tbsp warm water: to thin the sauce

Variations / Substitutions

Different herbs: Thai basil or shiso leaves work in place of mint or cilantro.
Add protein: Tuck in strips of baked or pan-fried tofu, or a handful of shelled edamame.
Make it gluten-free: Use tamari instead of soy sauce, and check that your rice paper and noodles are made from rice and tapioca only.
Nut-free sauce: Swap the peanut butter for sunflower seed butter; the sauce will be a little thinner so use less water.

For a heartier meal, try my Vegan Rice Paper Dumplings.

How to Make Fresh Vegan Spring Rolls

Step 1: Mix the Peanut Dipping Sauce

In a small bowl, whisk together the ¼ cup peanut butter, 1 ½ tbsp soy sauce, 1 ½ tbsp lime juice, 1 ½ tsp maple syrup, 1 tsp sriracha, and 3 tbsp warm water. Keep whisking until the sauce is smooth and just thin enough to drip off a spoon, adding the last tablespoon of water if it seems too thick.

Taste it at this point. You might want another squeeze of lime or a little more sriracha. The warm water helps the peanut butter loosen up, so work it with the whisk for a full 30 seconds and it will turn glossy.

Step 2: Slice and Soak the Fillings

Put the 2 oz rice vermicelli noodles in a bowl of hot water and soak them for 5 to 10 minutes, until they are tender and translucent. Drain well in a sieve and let them cool while you prep the vegetables.

Cut the carrot, cucumber, and bell pepper into thin, even matchsticks, shred the lettuce, and pick the herb leaves. Arrange everything on a plate or cutting board close to your work surface so you can reach it easily when rolling.

Step 3: Soften the Rice Paper

Fill a wide shallow dish or pie plate with warm tap water. Dip one rice paper wrapper into the water and move it around gently for about 10 seconds, just until it feels pliable but still slightly firm in the center. It will continue softening as you work.

Lay the wrapper flat on a clean, damp kitchen towel. A damp surface keeps the wrapper from sliding and gives you something to grip during the roll.

Step 4: Roll and Serve

Place a small handful of lettuce just below the center of the wrapper, then a few strands of noodles, a pinch of carrot, cucumber, bell pepper, and a few mint and cilantro leaves. Fold the bottom half of the wrapper up over the filling, then fold in both sides, and roll it tightly away from you, like a burrito.

Repeat with the remaining wrappers and filling. Serve the rolls right away, whole or cut on a sharp diagonal, with the peanut dipping sauce alongside. The rolls should sit seam-side down on the plate, and the herbs show through the wrapper.

A Few Tips Before You Roll

Keep a damp towel under your workspace. Dry surfaces make the rice paper stick and tear.
Cut vegetables as thinly as possible. Thick sticks push against the wrapper and cause splits.
Don’t overfill. A little less filling makes a tighter roll that holds together better.
Slice the rolls just before serving. The cut edges dry out faster than whole rolls.

Scaling up for a party works easily; the table below doubles the fillings for larger batches.

Rolls	Rice Paper Wrappers	Carrots (julienned)	Cucumber
8 (serves 4)	8 to 10	1 cup	1 cup
12	12 to 14	1 ½ cups	1 ½ cups
16	16 to 18	2 cups	2 cups

What to Serve with Fresh Spring Rolls

A bowl of chilled sesame noodles or a light miso soup rounds this out into a fuller meal. If you want something warm on the plate, a quick stir-fry of bok choy and mushrooms works well next to the cool rolls.

Frequently Asked Questions

Can I make spring rolls ahead of time?

No. They soften and stick together after a couple of hours. Keep the fillings and wrappers separate until just before you plan to eat.

How do I keep the rice paper from tearing?

Don’t oversoak it. 10 seconds in warm water is enough; the wrapper will finish softening on the towel. Fill with dry vegetables and roll firmly but not forcefully.

Is there a gluten-free version of the peanut sauce?

Yes. Use tamari instead of soy sauce, and double-check that your rice paper and noodles are gluten-free (most are).

Can I use other vegetables?

Absolutely. Thinly sliced purple cabbage, shredded daikon radish, or avocado slices all work nicely. Keep the total amount of filling roughly the same so the rolls don’t burst.