Fresh Spring Rolls with Peanut Ginger Sauce

Preparation 45 min Cook Time 00:00 Serves 10     adjust servings

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!


  • 9-10 Rice paper rolls
  • 1 Carrot, julienned
  • 1/4 cup chopped mint
  • 171 grams/2 cups sliced purple cabbage
  • 52 g/ almost 1/2 cup chopped red bell pepper
  • 52 g/ almost 1/2 cup chopped yellow bell pepper
  • 7-8 torn leaves of Lettuce
  • 5 oz /140 g cooked rice vermicelli noodles

Peanut Ginger Sauce

  • 1/2 teaspoon ground ginger
  • 1 tablespoon maple syrup
  • 2 tablespoon soy sauce
  • 1 teaspoon distilled white vinegar
  • 1/2 teaspoon sesame seeds
  • 1/3 cup natural peanut butter
  • 1/4 cup warm water
  • 1/4 teaspoon crushed red pepper flakes


Peanut Ginger Sauce

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

Fresh Spring Rolls

  1. Chop up your veggies and place on a cutting board.
  2. 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.
  3. I then removed from the water and onto a plastic cutting mat (they seemed to stick to my wooden board) and slightly pat dry.
  4. 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.
  5. 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.
  6. Serve on a plate with the dipping sauce and enjoy!


Recipe Notes

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.


  1. I made 9 rolls, but I'm sure you can make 10 out of the ingredients. I snacked on enough pieces of bell peppers, cabbage and lettuce to make a 10th roll!
  2.  I've seen sites where readers suggested using 2 rice papers to make one spring roll. I was fine with one, but if you find that you keep ripping the rolls, 2 rice papers would definitely do the trick.
  3. While you can make tons of these in advance, I would limit it to three days worth of rice paper rolls to ensure that the veggies are still fresh when you're eating them.
  4.  Your vermicelli noodles may get sticky once dried after cooking. I drizzled some sesame oil and massaged it in and this prevented them from sticking together.
  5. Overfilling your rolls tends to lead to it tearing.
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