Fresh Vegan Spring Rolls are more than just a healthy option, they’re a celebration of texture, flavor, and vibrant color. These light, plant-based rolls are filled with crisp vegetables and fresh herbs, all wrapped in delicate rice paper and served with a rich, creamy peanut sauce that takes the whole experience to another level. It’s a dish that feels as good as it tastes, and it’s no wonder these rolls have become a favorite at restaurants, farmers’ markets, and home kitchens alike.
Part of the appeal is the visual presentation. Sliced carrots, cucumbers, bell peppers, purple cabbage, and leafy greens peek through the translucent rice paper, creating a rainbow of colors that’s both beautiful and appetizing. Fresh mint, cilantro, and basil are often added for their burst of aroma and flavor, transforming simple ingredients into something that feels bright and special.
What truly elevates these rolls is the dipping sauce. Peanut sauce brings richness, umami, and a touch of sweetness. It’s the perfect contrast to the light, crisp vegetables, making each bite feel balanced and deeply satisfying. Whether the sauce leans more toward sweet, spicy, or tangy, it’s a key part of why these spring rolls are so crave-worthy.
Fresh Vegan Spring Rolls are also celebrated for their versatility. They’re naturally gluten-free, can be made with whatever produce you have on hand, and they travel well, making them a popular choice for picnics, meal prep, and lunchboxes. Because they’re not fried or heavily seasoned, they’re gentle on the palate and easy to pair with other dishes.
In a food culture that increasingly values fresh, healthy, and beautiful meals, vegan spring rolls check every box. They’re fun to eat, endlessly customizable, and leave you feeling full but refreshed. Whether you’re vegan or just looking to add more vegetables to your routine, these spring rolls offer a satisfying, flavor-packed option you’ll return to again and again.
Ingredients
- 4 sheets rice paper round
- 1 cup lettuce leaves shredded
- 0.5 cup carrot julienned
- 0.5 cup cucumber julienned
- 0.5 cup red bell pepper thinly sliced
- 0.25 cup purple cabbage shredded
- 0.25 cup fresh mint chopped
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh basil chopped
- 0.5 cup vermicelli noodles cooked
- 0.25 cup peanut butter for the sauce
- 2 tablespoons soy sauce for the sauce
- 1 tablespoon lime juice for the sauce
- 1 tablespoon maple syrup for the sauce
- 1 teaspoon sriracha for the sauce
- 1 teaspoon sesame oil for the sauce
Instructions
- Prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, maple syrup, sriracha, and sesame oil in a small bowl. Set aside.
- Fill a shallow dish with warm water. Dip a sheet of rice paper in the water for 10-15 seconds and transfer it to a damp surface.
- Layer a small amount of lettuce, carrot, cucumber, bell pepper, cabbage, mint, cilantro, basil, and cooked noodles on the bottom third of the rice paper.
- Fold the sides of the rice paper over the filling, then roll from the bottom up, pressing gently to seal. Repeat with the remaining ingredients.
- Serve the spring rolls with the peanut sauce on the side for dipping.
Nutrition
Ugh, my rolls fell apart! Not as easy as it looks. Should’ve watched a video first!
Tried it but not sure about the peanut sauce. A bit too sweet for my taste. Maybe less maple syrup next time?
I don’t get what’s the fuss about rice paper. It just feels like wet cardboard. I prefer wraps.
Rolls r good.
Nice recipe! Fast and delish. Made them for a party and everyone wanted the recipe ❤️
Too many ingredients for me, and who has vermicelli noodles lying around anyway? Keep it simpler!
Fresh & healthy! All my kids loved it, even the picky eater! Will make again for sure.
These spring rolls are absolutely amazing! They tasted so fresh and the peanut sauce was to die for!
They were good but not sure about all that mint… kinda weird taste to me.
I totally agree! The peanut sauce is just perfection. Could eat it by the spoonful!