Crispy Vegetable Spring Rolls Recipe with Dipping Sauce

Last Updated April 25th, 2024 at 10:37 am by Lisa

Make Vegetable Spring Rolls with a peanut-ginger dipping sauce for a healthy vegetarian or vegan lunch. These colorful rice paper rolls showcase crisp fresh vegetables and pair beautifully with a savory-sweet, slightly spicy sauce.

Also called Vietnamese rice paper rolls, these fresh spring rolls deliver a satisfying crunch and bright flavors without frying. They’re easy to assemble and make a visually stunning, nutritious meal.

Loving These Rainbow Rolls

There are many reasons to love these veggie spring rolls:

• Vegetarian and vegan friendly. Rice paper wrappers contain no eggs, making these rolls suitable for both vegetarian and vegan diets.
• Beautiful presentation. The translucent rice paper highlights the colorful vegetables inside, unlike fried egg rolls that conceal the filling.
• Gluten-free option. Rice paper wrappers are typically gluten-free — just use gluten-free condiments to keep the whole roll gluten-free.
• Flavorful dipping sauce. The sesame-ginger or peanut-ginger dipping sauce adds savory, sweet, and spicy notes; you can easily adjust it to taste.
• Versatile meal. Serve these rolls with sides like a vegetable stir-fry, garlic rice noodles, or veggie fried rice for a fuller meal.
• Great for any time of day. They work as a snack, lunch, or light dinner and are an easy way to increase your vegetable intake.
• Nutritious and satisfying. Packed with a variety of vegetables, they’re filling while remaining low in calories.

Vegetable Spring Rolls Recipe

• 1 package spring roll rice paper wrappers (about 4 wrappers per person). Use rice paper wrappers labeled for spring rolls — not egg roll wrappers.
• Purple cabbage, shredded
• Carrots, shredded
• Yellow, orange, or red bell peppers, cut into 4″ thin sticks
• Jicama, cut into 4″ thin sticks
• Cucumber, cut into 4″ thin sticks
• Fresh basil leaves, whole
• Avocado, thin slices
• Broccoli sprouts
• Sesame seeds for garnish

PRO TIP: Clean and cut all filling ingredients into 4″ sticks or thin slices. Shred cabbage and carrots into long thin strips.

Peanut Ginger Dipping Sauce

• 4 tablespoons soy sauce
• ¼ cup water
• ½ teaspoon grated ginger or ginger paste
• 3 tablespoons peanut butter (or almond butter or tahini)
• 4 teaspoons red chili paste

PRO TIP: Use gluten-free soy sauce to make the dipping sauce gluten-free.

Wrapping Rice Paper Rolls

PRO TIP: Store unused wrappers in an airtight container or zip-top bag in the pantry — they’ll keep until the package expiration date.

Spring Roll Filling

1. Wash and cut the bell pepper, jicama, avocado, and cucumber into 4″ sticks or slices.
2. Shred cabbage and carrots into thin long strips.

Dipping Sauce

1. Whisk together soy sauce, water, grated ginger, peanut butter (or almond butter/tahini), and red chili paste in a small bowl until smooth.
2. Serve the sauce in small shallow bowls for dipping.

Wrapping the Spring Rolls

1. Arrange all prepared vegetables near your work surface.
2. Fill a large bowl with warm water. Dip a rice paper wrapper in the water and rotate it for 15–20 seconds until it softens.
3. Lay the softened wrapper on the work surface with one edge hanging slightly off the board so it continues to soften and become pliable.
4. Place a basil leaf pretty-side-down on the wrapper where it will show through the rice paper.
5. Add a single thin layer of each vegetable in the center, taking care not to overfill.
6. Fold the bottom edge up over the filling, fold the sides inward, then roll tightly to seal the roll.
7. Serve on a plate with a small bowl of the peanut-ginger dipping sauce and a sprinkle of sesame seeds. These hold well for parties and make attractive appetizers.
8. Plan on about four rice paper sheets per person for lunch and one to two per person for appetizers. Adjust the dipping sauce sweetness or heat to your preference.

Dipping Sauce Swaps

The base ingredients for the dipping sauce are easy to find and flexible. Try these simple swaps to change the flavor:

• Brown sugar — adds sweetness.
• Rice vinegar — a teaspoon brightens the sauce with tang.
• Hoisin sauce — introduces salty-sweet umami.
• Sweet chili or chili garlic sauce — adds garlicky heat.
• Sesame oil — a few drops bring a toasted, nutty aroma.
• Cayenne or red chili powder — a small pinch for extra heat.

More Fresh Vegetables To Try

• Fresh mint
• Mung bean sprouts
• Snow peas or snap peas
• Mushrooms
• Microgreens
• Zucchini
• Edible flowers (nasturtium or pansies)
• Radicchio
• Shaved broccoli
• Kale
• Watercress
• Fresh spinach
• Radishes
• Baby spring mix greens
• Green onions

More Healthy Recipes

• Broccoli Grape Salad
• Italian Tuna Salad — served in bell pepper halves or wraps
• Avocado Toast — a simple snack or light meal
• Hibiscus Cocktails (low sugar/carbs) — a refreshing low-sugar drink