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
by Jessica

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Recipe Rating


  1. I’ve always wanted to make my own spring rolls because they taste so amazing! I can just taste the veggie rainbow from here! I bet that peanut-ginger sauce is to-die for!

  2. these rolls are so colourful! thanks for this spring recipe!

  3. Cheryl says:

    Aw, so jealous! I need to get on the food blog conference train. I’m glad you had a great time, and these look faaaaantastic and so refreshing!

  4. Emily says:

    I really like spring rolls and I usually make it at weekend. Look your spring rolls, they are so color full and must be delicious. I learn one more way to make this dish 🙂 Thank you

  5. Charlotte says:

    These are DELICIOUS! The peanut sauce is so yummy. Getting down the technique of actually rolling the spring rolls in a way that looks pretty takes some getting used to, but doesn’t effect the flavor is any way. 3 of these filled me up for lunch! I used rice stick noodles instead of vermicelli noodles and it came out exactly the same.

    • Jessica says:

      SO glad you enjoyed Charlotte!! Thanks for your feedback! 🙂

  6. Angela says:

    These looked so good that I had to try to make them. I had a few hiccups while trying the roll the first two or three, but after that, I was on a roll (pun intended). Well, I’ll admit that they didn’t come out as beautiful as yours, but they were delicious and very filling. I will definitely make these again. Thank you so much for sharing.

    • Jessica says:

      I’m so happy to hear you enjoyed Angela!! Thanks so much for letting me know and haha at your pun!! You’re so very welcome!!

  7. Elly Mossman says:

    These look absolutely lovely, but I’ve never seen vermicelli noodles like the ones in the photos. They look transparent. Are they a specific kind of vermicelli, or the regular soup type of vermicelli, which look creamy yellow when cooked?

    • Jessica says:

      Thanks Elly! They’re rice vermicelli noodles, to be so honest I picked them up from my local Asian shop and they said “vermicelli noodles” haha. They are not creamy yellow when cooked. I hope that helps and I hope you enjoy!!

      • Elly says:

        Thanks for the clarification. They look a lot more appetizing than the vermicelli as I know it. Now I know what to look for when I buy the ingredients!

  8. Cindy says:

    Hi do you have the nutritional values for this recipe please?

  9. Rita says:

    These rolls look delicious; Indeed, all the veggies inside the rolls are good and healthy for you, but when I just checked on for the nutritional values for just ONE RICE PAPER WRAP, it’s listed as 59 carbs and 1 gram fiber, resulting in a net carb count of 58. Seeing as I am limiting myself to around 30 carbs a day, can you offer a substitute for the Rice Paper Wrap, please? I haven’t checked the carbs for the vermicelli, and to be quite frank, am afraid to look. Thanks for your help!

    • Jessica says:

      Hi Rita,

      The wording of the nutrition facts on that Amazon packaging is a bit confusing, but it’s actually for 10 rice paper wraps that they are sharing. You get 50 wraps in the package according to the Amazon questions and answer section, so when they say “1/5” that’s when they mean. So 5.8g net carbs. I hope that’s helpful!

      • Rita says:

        Dear Jessica,

        Yes, that is VERY HELPFUL! Forgive me for misreading and misunderstanding the listing. Know that I know the true value of the carb content, I wish to make these to be enjoyed by family and friends. Again, I apologize and thank you for your assistance.

        Sincerely yours,

        Rita M. Keil

  10. Ronni Reed says:

    This recipe is gluten free only if one uses gluten free soy sauce. The second ingredient in regular soy sauce is wheat.

    • Gavin | Jessica in the Kitchen says:

      Hi Ronnie we changed the recipe to reflect this thank you for pointing that out. Thank you for reading!


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