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A vegetable spring roll or rice paper roll cut in half showing the bright veggies inside with a ginger dipping sauce in a small bowl.
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5 from 1 vote

Vegetable Spring Rolls with Dipping Sauce

Vegetable Spring Rolls with a peanut ginger dip sauce for a healthy vegetarian/vegan lunch. Eat the rainbow with gorgeous fresh veggies! These are also known as Vietnamese rice paper rolls. Each crunchy bite is filled with flavor, as the sauce adds just the right amount of savory sweet heat all wrapped up in a tender rice paper wrapper. Fresh spring rolls are an easy recipe to up your veggie game, rolling them is a breeze, and healthy is so stunningly beautiful.
Prep Time25 minutes
Total Time25 minutes
Course: Lunch & Picnic
Cuisine: American
Keyword: rainbow rolls, spring roll recipe, spring rolls, vegan rice paper rolls, vegetable spring rolls
Servings: 4
Calories: 278kcal

Ingredients

spring roll filling

  • 1 package Spring roll wrappers (rice paper)  You'll want about 4 wrappers per person.  Rice paper wrappers are clear, and not egg roll wrappers.
  • purple cabbage thinly shredded
  • shredded carrots
  • yellow & orange, or red bell peppers 4" thin sticks
  • jicama 4" thin sticks
  • cucumber 4" thin sticks
  • fresh basil leaves whole
  • avocados thin slices
  • broccoli sprouts
  • sesame seeds

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

Instructions

spring roll filling

  • Clean and cut all the veggies (bell pepper, jicama, avocado, cucumber) into 4" sticks or slices
  • Cut the cabbage and carrots into thin long strips or shreds.

dipping sauce

  • Whisk in a small bowl the soy sauce, water, grated ginger, peanut butter (or swap almond butter or tahini) and red chili paste.
  • Serve this dipping sauce in small low bowls.

wrapping the spring rolls

  • Have all the cut veggie filling items ready near a cutting board.
  • Fill a large bowl with warm water, dip the spring roll wrapper in the water and turn it around several times for about 15-20 seconds.
  • Remove the wrapper, and hang the edge off the end of the flat surface of a cutting board or your work surface. The wet rice paper wrapper will soften more on the board, and become very pliable.
  • Place the fresh basil leaf down pretty side down first to show through the wrapper. I like to place basil leaves or other pretty things down first, as that will show on top.
  • Next, add one single thin layer of each veggie in the middle of the wrapper, but try not to over fill.
  • Fold up the bottom of the wrapper first, then the sides of the wrapper inward, and then be sure to roll the edge of the wrapper tight against the filling all the way to the end.
  • Serve on a plate with a small bowl of homemade peanut dipping sauce. These hold really well for parties, and everyone loves them.
  • You will want about four rice paper sheets per person for lunch and 1-2 for appetizers. You can make the dipping sauce sweeter or spicier as you prefer. Garnish with a sprinkle of sesame seeds.

Nutrition

Calories: 278kcal | Carbohydrates: 40g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1342mg | Potassium: 220mg | Fiber: 2g | Sugar: 1g | Vitamin A: 885IU | Vitamin C: 15.3mg | Calcium: 68mg | Iron: 3.2mg