Fresh Vegan Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Spring Rolls with Peanut Dipping Sauce


Ah, spring rolls. Fresh, delicate and oh-so delicious. Not to mention, incredibly easy and quick to make. Most spring rolls call for noodles, but here I wanted to go for a lighter version. I used alfalfa sprouts as an alternative to this, since the texture is not too different. I had ran out of sprouts when I took the pictures, so I ended up using regular romaine lettuce instead. You can of course play around with altering the filling as you please. I found that it is hard to go wrong with this. When I want the rolls to be more filling I often add in steamed sweet potato, tofu or gluten-free rice noodles.


When I made this, I had made two different sauces to choose from. The first one was a simple soy sauce with sesame seeds and various seasoning, the second was a peanut dipping sauce. The latter was by far our favorite. This dish is very light and bordering on being an appetizer, so the addition of a creamy peanut sauce was the perfect way to make this more filling. However, as you might be able to tell, most of the pictures here is with the soy sauce.


As always when I make Asian dishes, I was dead set on eating with chopsticks. My father regularly travels to China and Japan, and one time he came home with a beautiful wooden chopstick set.


Fresh Vegan Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Spring Rolls with Peanut Dipping Sauce


The rule (hereby known as The Chopstick Rule) was extended to the rest of my family as well. After about 15 minutes of desperately spearing the food onto the chopsticks, my sister had to give in and get forks. They gave it valiant effort though. I am proud to say my father and I managed to eat it fully using chopsticks, however it took some time. How people manage to eat every single meal using those things is beyond me. Must be something in the water over there. Sheer madness, I tell you.


Fresh Vegan Spring Rolls with Peanut Dipping Sauce
Fresh Vegan Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Spring Rolls with Peanut Dipping Sauce


Fresh Vegan Spring Rolls

makes 10 rolls


  • 10 rice sheets (mine was 22 cm big)
  • 1 cup alfalfa sprouts (or chopped lettuce)
  • 1 avocado
  • 1 large carrot
  • 1 small apple
  • 1/2 cucumber
  • a handful of chopped cilantro



1. Start by preparing all your vegetables (and fruit). This is done simply by slicing them into thin strips. Place the various produce on to a plate.


Fresh Vegan Spring Rolls with Peanut Dipping Sauce


2. Grab a large bowl and fill it with warm water. Gently dip one of the rice sheets down, holding it there for 10-20 seconds, or until it turns soft. Lift the sheet on to a plate and add in the filling. Place the alfalfa sprouts (or lettuce) and cilantro on the bottom, as this will result in the most aesthetically pleasing result. Once you have added in the filling you want, fold the sheets as pictured below.


Fresh Vegan Spring Rolls with Peanut Dipping Sauce


3. Place the finished roll onto a plate and repeat this with each of the rice sheets, for a total of 10 rolls. Serve immediatly and next to any dipping sauce of your choosing. These are very light so if they are served as the main course, this will only feed 2-3 people. 


Fresh Vegan Spring Rolls with Peanut Dipping Sauce


Vietnamese Peanut Dipping Sauce

makes 1 cup


  • 3/4 cup all-natural creamy peanut butter
  • 1/4 cup vegan vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp liquid aminos
  • 1 tbsp toasted sesame seeds
  • 2 garlic cloves, minced
  • 1 tsp cayenne pepper
  • juice from 1 lemon (or 1 1/2 limes)



1. Whisk all of the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Stir before serving.


Fresh Vegan Spring Rolls with Peanut Dipping Sauce





  1. Rach_the_vego says

    These are our favourite “fast food” if we go out – kids get sushi and we get these. We sometimes use konjac noodles in them when making at home instead of rice noodles but doing them with sprouts is a great idea. I have been wanting to experiment and try making them with zucchini “noodles”; we have one ready to pick tomorrow so perhaps I will do it then. Must make these again soon -p thanks for the reminder. Apple could be really nice too – we just picked 20kg at the orchard we visit today so might pop some in.

    • says

      Aw, I wish we had apple orchards that are in season here. I think the apples added a perfect hint of sweetness, while still having the same crunchy texture as the vegetables. I will have to try with zucchini noodles as well. I hope you like it either way you make it!

  2. priscilla says

    Can’t wait to try this! Can I use 3 tbsp of Bragg’s amino acids instead of 2 tbsp of soy sauce and 1 tbsp of liquid aminos?

  3. fithealthy_lu says

    This looks wonderful! we had raw rice paper rolls the other night for dinner, will have to try with avocado next time!

  4. says

    So easy and delicious! Love me some Asian cuisine :D
    I don’t have Liquid Aminos – should I just add more soy sauce or is there a better substitute? :)

    • G-free Vegan Mom says

      Soy sauce has wheat in it… Thereby containing gluten…
      Try Tamari … It’s is a wheat/gluten free soy sauce… If your not forced to eat gluten free (like some of us) then soy should work fine.

  5. Martha M says

    This peanut sauce is so great! I’ve just been making the sauce and putting it on steamed broccoli (had trouble finding rice paper wrappers). Thank you for sharing!!!

  6. Lori K says

    This might be a silly question, but once you roll up the rolls, do you cut them to make them smaller and dipable?

  7. Cheryl Strong says

    We make a version of your spring rolls each week (depending on current veggies) and we use almond butter instead of peanut butter (allergies) for the sauce. Everyone on the house loves it and it doesn’t heat my kitchen up in the summer!
    Thanks for all of your great recipes, my husband who is not vegan enjoys them too and so do the children :-).

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