Fresh Spring Rolls with Peanut Ginger Sauce

By Jessica Hylton - - Updated

These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Sauce and are gluten free!

Four fresh spring rolls on a wooden board.

I’m currently flying back from a pretty awesome food blogging conference where I definitely had all the foods, all the drinks, and all the fun.  Needless to say, I am craving a salad way more than I have in ages. So what kind of salad can I do that is fun, yummy, and loaded with flavour? These Fresh Spring Rolls. Also known as Vietnamese spring rolls, this is the perfect reset dish filled with fresh, delicious and detoxifying ingredients that are then dunked into an AMAZING peanut ginger sauce.

 And I’m totally here for that peanut ginger sauce.

Close up of two fresh spring rolls on a wood board.

There’s something about a rainbow of veggies that makes them even more appealing than normal. I feel like I’m in one of those Skittles ads, sitting on the rainbow, except crunching away into these babies. They’re so pretty, with their ingredients lined up side by side, and that peanut ginger sauce waiting for me to dip them into it’s sweet and spicy goodness. Do I sound in love with these? Cause I am.

Two fresh spring rolls on a wood board.

If you’ve ever had these fresh spring rolls at a restaurant, then you know how great they are. Fresh, brilliantly colourful, crunchy and delicious, one bite and you’ll be hooked. The best part? It’s not only pretty easy to make but actually pretty great for you. Case in point – majority of these ingredients have great detoxifying benefits.
Top down shot of fresh spring rolls with dip.

Mint – The ultimate soothing ingredient. Great for digestion, nausea and headaches.

Bell Peppers – Vitamin C (especially in the red ones), anti-inflammatory properties, and a good source of Vitamin E.

Carrots – Beta-carotene, loaded with finer and rich in Vitamin A.

Red Cabbage – Vitamin C & Vitamin K.

Romaine Lettuce – Vitamin K & Vitamin A.

Ginger – Relieving digestive problems such as nausea, loss of appetite and motion sickness.

Hand dipping a spring roll in a peanut dip.

So now that you know how good these are for you, you should know how easy they are to prepare. First things first, cut up all your veggies ahead of time. This will make your roll filling process 10x more fluid so you can actually focus. Then it’s as easy as having a mise en place layout (everything set out) and filling your rolls. TRY not to eat everything/spoon the entire peanut ginger sauce before you even finish your rolls. I know, the spicy sweet peanut-y goodness is hard to resist but it’ll be worth it, trust me.

Your rice paper rolls will probably come with directions, but I just put the filling in the middle of the rolls, folded the top and bottom over the filling, and then began to roll and tighten from one side to the other. It’s like a colourful burrito. My first two were sacrificed (by me) but by the third one I was on a roll.

Ugh, I’ve got to work on my puns.

Dig in!
Side shot of four spring rolls on a wood board.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:


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These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Sauce and are gluten free!
Fresh spring rolls on a table with dip.

Fresh Spring Rolls with Peanut Ginger Sauce

These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Sauce and are gluten free!
by: Jessica in the Kitchen
Prep Time 45 minutes
Total Time 45 minutes
Servings 10 servings
Course Appetizers, Dinner, Jams, Sauces, Dips & Spreads, Lunch, Sauces
Cuisine Asian

Fresh Spring Rolls

  • 9-10 rice paper
  • 1 carrot julienned
  • ¼ cup chopped mint
  • 2 cups purple cabbage (171) sliced
  • ½ cup red bell pepper (52g) chopped
  • ½ cup yellow bell pepper (52g) chopped
  • 7-8 lettuce leaves
  • 5 ounces rice vermicelli noodles (140g) cooked

Peanut Ginger Sauce

  • ½ teaspoon ground ginger
  • 1 tablespoon maple syrup
  • 2 tablespoon soy sauce gluten free if needed, or liquid aminos or coconut aminos or tamari
  • 1 teaspoon distilled white vinegar
  • ½ teaspoon sesame seeds
  • cup natural peanut butter
  • ¼ cup warm water
  • ¼ teaspoon crushed red pepper flakes


Peanut Ginger Sauce

  • Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

Fresh Spring Rolls

  • Chop up your veggies and place on a cutting board.
  • Prepare the rice paper wrappers as per the instructions on your packaging. I poured water into a large wide bowl. I then dipped the rice papers into the water, until they began to become completely transparent. You want to ensure it's soft, but not so soft that it can be easily ripped. For my rice papers, this was about 20-30 seconds.
  • I then removed from the water and onto a plastic, silicone or ceramic cutting mat (they seemed to stick to my wooden board - if you only have a wooden cutting board, you can lay down a damp paper towel on it) and slightly pat dry.
  • Fill your rolls! I placed 2-3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1/10th of the amount I have in total). I lined these up in the centre of the rice paper.
  • I rolled the top and bottom of the rolls over the filling, then from left to right. So I rolled the left of the rice paper over the filing, then began to tuck the filling in as I rolled towards the right like a burrito. I continued to roll tightly until finished, then lay them on the folded edges to set on a plate. This took me about 30-45 seconds to do including putting in the filling.
  • Serve on a plate with the dipping sauce and enjoy!
1.This recipe is gluten free and vegan.
2.HOW TO STORE                                                                                                                                                                                                        These stored well in the fridge with damp paper separating them.Your Peanut Ginger Sauce can be stored in the fridge and covered in saran wrap. Stir before using since it may thicken a bit in the fridge.
Calories include the sauce too. Without the sauce, the rolls are 123 calories each.
These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Dip and are gluten free!


Calories: 162kcal | Fat: 5g

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. Stacy says:

    I am making 30 of these for a party and wondering if you had any ideas on how I can store these overnight so they don’t stick to each other.

    • Gavin | Jessica in the Kitchen says:

      Hi Stacy,

      We haven’t tried this so we can’t guarantee but I think on a really wide platter side by side not sticking with some moist paper towels underneath them so they don’t stick to the platter or maybe on several plates with the same paper towel in the fridge. We hope you enjoy!!

  2. Mae says:

    5 stars
    Delicious! The peanut sauce is addicting

    • Gavin | Jessica in the Kitchen says:

      So happy that you like the peanut sauce Mae. Thanks so much for reading and reviewing!

  3. Marissa says:

    5 stars
    This was SO good! I’ve made spring rolls before but the mint and rice noodles made such a big difference in taste and texture! The peanut sauce was really good too, I used minced ginger and ‘regular’ peanut butter because that’s what I had. I think the regular peanut butter probably made the sauce a bit thicker than it would have been with natural but it was still so good and complimented the spring rolls so well. Definitely will be making these again!

  4. Candice says:

    5 stars
    I have wanted to make spring rolls for a long time but didn’t feel i could do it. This recipe convinced me to try and I am so happy I did, they were delicious and that sauce is amazing. Thank you!

  5. Kelly Domino says:

    5 stars
    These spring rolls were so tasty and easy to make. Definitely a new go-to for lunches! Also one of my favorite dipping sauces!

  6. Melissa says:

    5 stars
    So yummy, and once you get a hang of wrapping, so easy! I’ve been sharing this recipe with everyone!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy to hear that! Thanks so much Melissa.

  7. Kristy says:

    Can the sauce be made using a nut butter other than peanut?

    • Gavin | Jessica in the Kitchen says:

      Hi Kristy thanks so much for reading. It should be able to be made with other nut butters.

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