These Veggie Spring Rolls are fresh, colorful, and packed with crisp vegetables wrapped in delicate rice paper. Filled with romaine, carrots, cabbage, sprouts, and fresh basil, they offer plenty of texture and flavor without any cooking required.
A Quick Look at the Recipe
✅ Recipe Name: Veggie Spring Rolls
🕒 Ready In: ~25 minutes
👪 Serves: 8 rolls
🍽 Calories: ~210 per roll (estimated)
🥣 Main Ingredients: Rice wrappers, romaine, carrots, cabbage, sprouts, basil
📖 Dietary Info: Vegan; gluten free
👌 Difficulty: Easy - assemble and roll
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Paired with a creamy homemade peanut sauce made from peanut butter, soy sauce, lime juice, and ginger, these spring rolls strike the perfect balance of savory, sweet, and tangy. They're light yet satisfying, making them a great option for lunches, appetizers, or warm-weather meals.
If you enjoy fresh, no-cook appetizers like these, you might also like our Cranberry Jalapeno Dip, Toasted Pine Nut Hummus, Antipasto Skewers, or Gazpacho Soup. These light, flavorful recipes are great for snack boards, lunches, or easy entertaining.
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Why You'll Love these Veggie Spring Rolls:
Fresh and Crunchy: Packed with crisp vegetables and fresh herbs for plenty of texture in every bite.
No Cooking Required: Everything is assembled fresh, making this recipe perfect for warm days or quick meals.
Light but Filling: Balanced with veggies and a rich peanut dipping sauce that keeps them satisfying.
Great for Entertaining: Easy to prep ahead and serve as an appetizer, lunch, or party snack.
Easy to Customize: Swap in different vegetables or herbs based on what you have on hand.
Key Ingredients:
- spring roll rice wrappers. Look for spring roll or rice paper wrappers in the international aisle. Soak just until pliable, over-soaking makes them tear easily.
- romaine hearts. Use the inner leaves for a crisp, mild crunch. You can substitute butter lettuce if you prefer softer greens.
- basil leaves. Fresh basil brings a fragrant, herbal note. Mint or cilantro can be swapped in for a different flavor profile.
- peanut sauce. A creamy, savory-sweet sauce made from peanut butter, soy sauce, honey, sesame oil, and spices. Adjust the red pepper flakes to control the heat.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Protein add-in: Add cooked shrimp, shredded chicken, or baked tofu for extra protein.
- Different greens: Swap romaine for butter lettuce, spinach, or mixed greens.
- Herb swaps: Use mint or cilantro instead of basil, or combine herbs for more flavor.
- Nut-free sauce: Replace the peanut butter with sunflower seed butter for a nut-free dipping sauce.
- Lower spice level: Reduce or omit the red pepper flakes in the peanut sauce for a milder dip.
How to Make Veggie Spring Rolls:
- Prepare all vegetables by washing, trimming, and cutting as needed.
- Fill a shallow dish with warm water. Dip one rice wrapper into the water for 10-15 seconds until softened.
- Place the wrapper flat on a clean surface. Layer romaine, carrots, cabbage, bean sprouts, alfalfa sprouts, and basil in the center.
- Fold the sides of the wrapper inward, then roll tightly from the bottom up to enclose the filling. Repeat with remaining wrappers and fillings.
- For the peanut sauce, whisk together peanut butter, honey, soy sauce, water, rice vinegar, sesame oil, lime juice, red pepper flakes, garlic, and ginger until smooth.
- Serve spring rolls fresh with peanut sauce for dipping.
Recipe Notes & Tips:
- Prep everything first: Have all vegetables sliced and ready before soaking the rice paper so assembly goes smoothly.
- Don't over-soak the wrappers: Rice paper should be soft but still slightly firm when you start rolling, it will continue to soften as you work.
- Keep rolls tight: Tuck the sides in firmly and roll snugly to keep the filling contained.
- Cover as you work: Place finished rolls under a damp towel to prevent the wrappers from drying out.
- Serving Suggestions: Serve these veggie spring rolls with peanut sauce for dipping, or pair them with recipes like Asian Cucumber Noodle Salad, Firecracker Meatballs, or Salmon Poke Bowl for a complete dinner.
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How to Store:
Refrigerator: Place rolls in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. Cover with a damp paper towel before sealing. Store up to 2 days.
Peanut Sauce: Keep in a separate airtight container in the fridge for up to 5 days. Stir in a little warm water if it thickens.
Freezer: Not recommended, as the rice paper becomes rubbery and the fresh veggies lose their crisp texture once thawed.
Veggie Spring Rolls FAQs:
Veggie spring rolls are different from egg rolls. They are not fried and use rice paper wrappers instead of wheat-based wrappers, making them lighter and gluten free.
To prevent veggie spring rolls from sticking, place them slightly apart and cover them with a damp towel until ready to serve. Lightly brushing them with water can also help.
To keep veggie spring rolls from tearing, soak the rice paper just until pliable, not fully soft, then let it finish softening on the counter. Avoid overfilling, place the fillings in the center, and roll gently but firmly, tucking in the sides as you go so the wrapper stretches evenly instead of ripping.
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Veggie Spring Rolls
Ingredients
- 16 spring roll rice wrappers
- 5-6 romaine hearts
- 2 cups matchstick carrots
- 2 cups red cabbage, shredded
- 2 cups bean sprouts
- 3 ounces alfalfa sprouts
- ½ cup basil leaves
- 2 tablespoons creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons lime juice
- 2 teaspoons red pepper flakes
- 1 teaspoon minced garlic
- 2 teaspoons fresh ginger, minced
Instructions
- Prepare all vegetables by washing, trimming, and cutting as needed.
- Fill a shallow dish with warm water. Dip one rice wrapper into the water for 10-15 seconds until softened.
- Place the wrapper flat on a clean surface. Layer romaine, carrots, cabbage, bean sprouts, alfalfa sprouts, and basil in the center.
- Fold the sides of the wrapper inward, then roll tightly from the bottom up to enclose the filling. Repeat with remaining wrappers and fillings.
- For the peanut sauce, whisk together peanut butter, honey, soy sauce, water, rice vinegar, sesame oil, lime juice, red pepper flakes, garlic, and ginger until smooth.
- Serve spring rolls fresh with peanut sauce for dipping.
Nutrition
Notes
- Prep everything first: Have all vegetables sliced and ready before soaking the rice paper so assembly goes smoothly.
- Don't over-soak the wrappers: Rice paper should be soft but still slightly firm when you start rolling, it will continue to soften as you work.
- Keep rolls tight: Tuck the sides in firmly and roll snugly to keep the filling contained.
- Cover as you work: Place finished rolls under a damp towel to prevent the wrappers from drying out.
- Serving Suggestions: Serve these veggie spring rolls with peanut sauce for dipping, or pair them with recipes like Asian Cucumber Noodle Salad, Firecracker Meatballs, or Salmon Poke Bowl for a complete dinner.
Michelle says
These were surprisingly easy to make. Definitely recommend this recipe.