Straight from our vegetarian restaurant, these fresh spring rolls are easy to make at home! Served with our favorite homemade peanut sauce; a light, healthy, and delicious meal! Vegan and gluten-free.
One of the most popular items on our restaurant’s menu was our fresh spring rolls (also called fresh summer rolls). They were packed full of veggies and herbs, and delicious baked miso tofu, served with our favorite peanut sauce. I would live on these for weeks during the summer months—they are so light and refreshing, and every now and then, I crave them! A perfect meal for hot summer days!
The nice thing is that they can be made ahead and kept for several days in the fridge if stored properly (scroll down for our catering secret!)… It’s so nice to have them on hand for snacking or lunching.
Why You’ll Love Them!
- Light and refreshing! Perfect for hot summer days.
- Healthy and plant-based. Loaded with raw, crunchy colorful veggies and high-protein tofu.
- Unbelievably delicious dipping sauce! Seriously the BEST peanut sauce, full of rich umami flavor.
- Easy to meal prep. Keeps for several days in the fridge. Perfect for snacking or summer gatherings!
- So easy to make! Once you get the hang of it, they come together rather quickly.
Fresh Spring Roll Ingredients
- Rice paper wrappers: You can find these in the Asian aisle at most grocery stores!
- Fresh vegetables: Thinly sliced cucumber, cabbage, carrots (or grate a large carrot), large red bell pepper (or any color!), avocado, bean sprouts or daikon. Any crisp vegetables, cut into thin strips. Think about color, you want these vibrant!
- Lettuce: A leaf of lettuce is placed at the base of the spring rolls to help prevent the little veggies from poking out. Use a soft green lettuce like butter lettuce.
- Baked tofu (or cooked shrimp): You can also use store bought baked tofu, cut into strips, or even smoked tofu- all delicious! Feel free to substitute cooked shrimp, avocado slices or even cooked vermicelli rice noodles. This Sesame Ginger baked tofu is delicious here- best to make this ahead and chill.
- Fresh herbs: Typically mint and Thai basil. Cilantro and regular fresh basil leaves work too, but there is something especially refreshing about having the mint. So don’t leave it out if possible!
How to Make Fresh Spring Rolls
Step 1: Make the baked tofu. Make our Sesame Ginger Baked Tofu. When done, let cool before cutting into thin strips. This step can be done ahead of time!
Step 2: Make the BEST EVER Peanut Sauce! Alternatively, you could serve these with a Vietnamese dipping sauce like Nước Chấm.
Step 3: Prep all filling ingredients. Cut the veggies and gather the herbs. The thinner you slice the veggies, the easier they will be to eat. Keep everything on a large cutting board near where you plan to roll the spring rolls.
Step 4: Fill a bowl with water. Fill a large shallow bowl (big enough to dip round rice paper sheets into) with lukewarm water.
Step 5: Wet the counter. Or drench a thin kitchen towel with warm water, wring it out and lay it on the counter (ideal if making a lot of spring rolls!).
Step 6: Do a “tester” roll. Dip the rice paper in the water. Check your rice paper package- if it says “thin” you will only need a quick dip, otherwise dip for 5-15 seconds. Pull out when just slightly pliable (not too soft) and place on the wet counter or towel. If the rice paper still feels stiff, dip your hands in the water bowl and wet the rice paper a little.
Place a 1/4 leaf of lettuce on top of the wrapper in the center, leaving 2-3 inches of space all around. Top with shredded veggies, tofu, and torn herbs.
Firmly fold the bottom flap, tucking in the sides as you go.
Place seam-side down on a wet cutting board and cover with a damp paper towel.
Remember, this is your tester! Do you like the size? Fill more or less depending on your preference. Did the roll fall apart? If so, the soaking time may have been too long. If your roll was not pliable enough to roll, then you did not soak for long enough. Adjust as needed. Each rice paper brand is different, so this is a “feel” thing. 🙂
Step 7: Continue wrapping spring rolls. With the remaining wrappers, roll each spring roll one at a time. It will get easier! 🙂
Step 8: Serve. To prevent the spring rolls from sticking to the plate, serve them over a lettuce-lined platter. Cut them in half and leave room in the center for the sauce.
Garnish the peanut sauce with black sesame seeds and serve with a squeeze of fresh lime juice. Sprinkle green onions and fresh cilantro over top!
Chef’s Tips
- Layer a platter with fresh lettuce leaves, leaving room for the bowl of peanut dipping sauce. The lettuce leaves will prevent spring rolls from sticking to the platter itself!
- Cut spring rolls in half (at a diagonal is nice) and with wet hands, place them over the lettuce just barely overlapping, or loosely stacked, just right before serving. They are easy to ply apart if touching only a little.
- You can also tuck lettuce between them, especially if mounding high.
- Always serve the peanut sauce with a spoon, so guests are not tempted to dip the rolls directly into the sauce which will result in the veggies falling out into the sauce. 😉
Meal Prep & Storage
If you plan to make Fresh Spring Rolls in advance, layer whole, uncut spring rolls between damp paper towels. Get the paper towels dripping wet, then wring them out. Place the rolls and paper towels in a large baking dish, making sure none of the rolls touch each other. Cover the top with damp paper towels and cover tightly with plastic wrap. Refrigerate.
To serve for a gathering, these are best enjoyed within 12-24 hours. I’ll often make these the morning of an event, store them whole, and then cut and platter them right before serving them in the evening.
For home use, these will keep in the refrigerator in an airtight container for up to 3-4 days!
FAQs
Rice paper! Typically found in the Asian aisle at most grocery stores (not refrigerated). Smaller sizes (6-8 inches) are perfect for appetizers. Larger ones like 10-12 inch diameter rice papers are perfect for entree-sized rolls. Be careful to select packages where the rice paper is unbroken and free of cracks. Rice paper needs to be soaked in a bowl of lukewarm water in order to become soft and pliable allowing it to roll without tearing.
Spring Rolls are fresh, raw and wrapped in rice paper wrapper, served chilled typically with peanut sauce, while egg rolls are deep-fried, served hot, wrapped in a flour/egg dough wrapper served with sweet and sour sauce.
Rice flour, tapioca flour, water, and salt.
No. Spring Roll wrappers (rice paper) does NOT need to be cooked. It needs to be soaked in a bowl of water to soften.
Thai basil is often found at the farmer’s market as a potted herb. I often grab a few of these at the beginning of summer and tuck them into my planters, for uses like this. You can also purchase fresh Thai basil at many Asian Markets.
The dipping sauce is made with peanut butter, ginger, garlic clove, orange juice, lime juice, soy sauce, maple syrup, toasted sesame oil, and salt.
And there you go! Fresh, delicious, Vegan Spring Rolls that can be made ahead and stored for healthy lunches during the week, or packed up for potlucks and gatherings!
Ok friends, make these fresh spring rolls and let us know what you think. Share your adaptations below, because I know how creative you are!!!
Enjoy!
xoxo
More Favorite Recipes!
Watch How to make Fresh Spring rolls!
Fresh Spring Rolls with Peanut Sauce
- Prep Time: 60
- Total Time: 1 hour
- Yield: 10 1x
- Category: vegan, gluten free, main, appetizer
- Method: rolled
- Cuisine: Thai, Vietnamese
Description
How to make fresh Spring Rolls with the BEST EVER Peanut Sauce! These vegan spring rolls can be made ahead and stored for healthy lunches or potlucks and gatherings.
Ingredients
- 1 batch Baked Tofu (sesame ginger- see notes) cut into strips (or use store-bought baked tofu)
- 1 batch of Thai Peanut Sauce
- 8–10 rice paper wrappers ( 10 inches in diameter) or see notes
- 1 head green leaf lettuce (or red leaf, or butter lettuce)
- 1 red bell pepper or yellow bell pepper, thinly sliced into strips (or sub grated radishes)
- 1 1/2 cups finely shredded purple cabbage
- 1 1/2 cups shredded carrots ( or use match stick)
- 1/2 an English cucumber, thinly sliced into long strips – leave peels on
- 1/4 cup fresh Thai basil leaves, torn (or regular basil)
- 1/4 cup fresh mint leaves, torn (or cilantro, but mint is best!)
Optional additions or substitutions: daikon radish strips, avocado, grated radishes, grated turnips, grated beets, spicy greens like watercress or arugula, sprouts (sunflower or daikon sprouts are nice), or cooked vermicelli rice noodles.
Instructions
- If using the Baked Tofu, make this first, see note for cutting into strips. (This can be made ahead and chilled)
- Make the BEST EVER Peanut Sauce!
- Prep all your filling ingredients. Cut the veggies, gather the herbs. Gather all the fillings near you. I like to place these all on a cutting board near my spring roll rolling area. Mise en place. 😉
- Fill a large bowl ( large enough to dip rice paper) with lukewarm water and place it behind your rolling area. Wet the counter in front of you. (Or drench a thin kitchen towel with water, wring it out and lay it on the counter, rolling the spring rolls on top of the towel. (This is great if making a ton of spring rolls! )
- Do a “tester” spring roll. Dip the rice paper in the water. If using “thin” rice paper (package should say) just a quick dip is all you need. Otherwise, dip for 5-15 seconds. Pull when slightly pliable (not too soft) and place it on the wet counter or towel. If rice paper still feels overly stiff, dip your hand in the water bowl and wet the rice paper a little, it will soften up.
- Place a 1/4 leaf of lettuce down first in the front center of the rice paper (to prevent shredded veggies from poking out of rice paper) leaving 2-3 inches of space on the sides. See the photo. Top the leaf with shredded veggies, tofu and torn herbs. Then firmly wrap up, tucking in the sides as you go. Place seam side down on a wet cutting board, cover with a damp paper towel. (Remember, this is your tester! Do you like the size? Fill more or less to your preference. Smaller rolls are good for appetizers, larger for lunch. Did your roll fall apart? If so, too long soaking time. Adjust the time. If your roll was not pliable enough to roll, then not enough soaking time. Simply adjust. Remember, each rice paper brand is slightly different and this is a “feel” thing. )
- Continue rolling each spring roll one at a time. The more you do this, the easier it will get. 🙂
- Cut in half, then place on top of a lettuce-lined platter (this will prevent them from sticking to the platter) with the sauce in the middle. Serve with a spoon.
Notes
- To store fresh spring rolls for later: layer whole (uncut) spring rolls between damp paper towels (dripping wet and then wrung out) in a large baking dish, not touching. Cover with damp paper towels and cover tightly with plastic wrap. Refrigerate.
- To serve for a gathering, best served within 12- 24 hours. I’ll often make these the morning of an event, store them whole, then cut and platter them right before serving them in the evening.
- For home use, these will keep up to 3-4 days!
- Tip: The finer you slice and cut cabbage, bell pepper and carrots, the easier to eat. Feel free to leave tofu out and sub more veggies, or sub shrimp or cooked vermicelli noodles. You can also use store-bought, baked tofu, or smoked tofu!
Nutrition
- Serving Size: 1 full roll (2 halves) with baked tofu (not including peanut sauce)
- Calories: 116
- Sugar: 2.2 g
- Sodium: 254.1 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 5.2 g
- Fiber: 1.6 g
- Protein: 3.9 g
- Cholesterol: 0 mg
Please suggest alternate dipping sauce. Allergies to peanuts and cashews. Thank you
Hi Denise, you could make this with almond butter as well?
Thanks Sylvia!
Awesome recipe again! I had made the peanut sauce with the noodle salad recipe the other night and decided to use the leftovers for this – totally worth it!! I also had veggies left over from the salad and used those as well. Very fresh and healthy 😁 our grocery store didn’t have mint right now but with fresh cilantro and the sauce it was still flavourful.
Great directions to follow for a beginner, this was my first time ever trying to use rice wraps and it was definitely tricky at first but I got the hang of it by the end of the package 😉
We loved it, leftovers are being taken by my boyfriend to work for lunch again to show off to his coworkers.
Thanks for the great recipe!
Awesome Nicki, so glad you gave it a go! They are fun once you get the hang of it.:)
This recipe was such a big hit at the super bowl party last night. That peanut sauce was so delicious.. people were using it as a dipping sauce for other appetizers that were there 😊 Awesome recipe and healthy
Thanks so much Janelle, happy you all enjoyed!
Thank you so much for all the amazing recipes! I am always inspired by your mouth-watering photos. Made this last night and they were a huge hit! I followed the recipe exactly as written and thought it was perfect. My husband put a squirt of hoisin sauce in his peanut sauce and ate every drop.
Thanks so much Amy!
These fresh rolls are so deliscious! The peanut sauce is amazing!
Glad you enjoyed. These are a favorite of ours too!
Love, love, love this recipe!❤️❤️❤️
One of our favorites too Shannon, glad you enjoyed!
Excellent recipe. It was much better than what I have had in Vietnamese
restaurants . Silvia thank you for another 5 star recipe . My family loved it . I subbed tofu with Avacado . I made your peanut sauce . It was excellent .
Glad you enjoyed this!
Another amazing recipe! This was a huge dinner party hit. Not only do these spring rolls taste amazing with the peanut sauce, they are also beautiful and so healthy. I omitted the purple cabbage and used colorful micro greens, watercress and chopped scallions instead.
Love it Karen- glad you enjoyed these!
Delicious spring rolls loaded with colorful veggies. I substituted tofu for shrimp, and although I have to admit my wrapping skills are pitiful, the best-ever peanut sauce brought it all together beautifully.
Glad you enjoyed Alice. The wrapping does take a little practice. You’ll get the hang of it!
These were SO yummy! I have another recipe for spring rolls with peanut sauce that I thought couldn’t be beat, but these did it! My teenaged daughters loved them, and we all had them in our lunches for a few days and they held up well.
They are so addicting aren’t they? Glad you enjoyed!
This was the first recipe I tried on this website almost 1 year ago. Now, it’s the first place I look when I want something new. You could drink this peanut sauce!!! My mouth waters just thinking about it!
You are so kind- appreciate this very much Halli!
Super tasty! Made mine without the tofu and added Avocado. Mmm. Made the sauce with almond butter + raw almonds + whole orange slices. *chef’s kiss*
Yum!
Your recipes look delicious. I can’t wait to get started. I have signed up, but I have one questions about your site. Why don’t the video work?
I wonder, is your ad blocker on? That will prevent all the videos.You could also try another browser?
Just made these with lettuce, shredded carrot, beetroot and broccoli (shop bought to cut down on prep), asparagus, qukes (baby cucumbers), avocado, olives and a smear of the simple romesco sauce recipe. Hubby’s versions included cooked prawns or nitrate free ham. Easy, quick and delicious. Leftoversfor tomorrow’s lunch. Instructions were perfect. Thank you Sylvia, another great recipe.
Glad you like these Rosina!
These were absolutely delicious although not nearly as pretty as yours. Much more practice is needed and I can’t wait to do it. I’ve made many versions of peanut sauce over the years but you are right. Yours is the very best! Loved it and made a second batch to have with raw veggies and your fabulous Thai Noodle Salad.
Glad you enjoyed!
I accidentally added an ingredient that went PERFECTLY with this. Yesterday I made a “pesto/avocado” sauce and had a little left over. When I made these spring rolls, I thought why chop up an avocado when I have the leftover avocado sauce? So I added it to the veggies inside and I’m telling ya, I about died when I took my first bite! You gotta try the avocado sauce inside. This recipe makes way too much sauce, it’s originally for zucchini noodles to be prepared to use it the next day or make it the day before. 1/2 c basil leaves, 1/4 c walnuts, 1/4 c olive oil, 1/2 tsp sea salt, 1/4 tsp cayenne pepper, juice of one lime. Blend in the blender.
Sounds good Rena!
Fantastic like all your recipes I’ve tried!