My now-husband asked me out for spring rolls and beer for our first date. I vividly remember walking into the nearby Thai restaurant to meet him. Our waitress had to come back three times to get our order, since we could not be bothered to look at the menu.
We were too busy connecting over our love for our dogs (we each have one), coming from families of three kids (I’m the oldest; he’s the youngest), our shared love of food and travel, a million other little things…
He finally ordered us a double batch of his favorite spring rolls. I was too nervous and full from a day of recipe testing to eat much. The waitress kicked us out because the restaurant was closing. I came home and danced around in the living room with Cookie. He asked me out again.
A couple of months later, I confessed that I didn’t share his level of appreciation for those spring rolls. “Too much noodles, not enough veggies. The carrots taste like chlorine. The peanut sauce could be more bold.” He dared me to come up with something better, and I finally have.
These are the fresh, veggie-packed spring rolls I want to order at Thai and Vietnamese restaurants. I can’t say they’re 100 percent authentic, but they’re pretty close.
Of course, I came up with an irresistible peanut dipping sauce to go with them. Invite some friends over and make it a spring roll party! Ready for the recipe?
Fresh Spring Roll Ingredients
These spring rolls are refreshing, colorful and fun to make. I left out tofu (you really can’t pack enough into the rolls to make it worthwhile) and shrimp, since I don’t eat shrimp.
These filling ingredients are flexible. You can use more carrot instead of cucumber, or extra cabbage in place of the lettuce. Here’s my favorite filling combination:
- Thin rice noodles
- Butter lettuce
- Red cabbage (or green cabbage)
- Carrot
- Cucumber
- Jalapeño (skip if you’re very sensitive to spice)
- Green onion, cilantro and mint
You’ll need basic pantry ingredients to make the peanut sauce: peanut butter, rice vinegar, tamari or soy sauce, honey or maple syrup, toasted sesame oil and fresh garlic.
How to Wrap Spring Rolls
Spring rolls can seem intimidating, but you’ll get the hang of it quickly, I promise. If you have folded a burrito before, you can definitely make spring rolls! Don’t stress if your spring rolls aren’t totally perfect. A few tips:
1) Make the base
Start by placing a few pieces of lettuce about one-third from the bottom of the circular wrapper. The width of your fillings will determine the width of the spring roll. You want to leave a couple inches open on the two sides for wrapping purposes.
2) Pile on the ingredients
Then, add the remaining ingredients. The exact order doesn’t matter much. Just pile them on top, making sure to take up the proper width. It’s ok if the fillings spill upward. I try to leave the top one-third of the wrapper open for wrapping.
3) Roll the filling
Gently pull the bottom of the wrapper up and over the lower portion of the filling. Try to keep the fillings compact as you roll upwards, just until the fillings are enveloped.
4) Envelope the sides and roll it up
Pull each side over to enclose the filling. Continue wrapping upward until your spring roll is fully wrapped!
Watch How to Make Spring Rolls
Please let me know how your spring rolls turn out in the comments. I hope they’re a big hit.
Craving more peanut sauce? Me, too. You’re going to love these:
- Crunchy Thai Peanut & Quinoa Salad
- Peanut Slaw with Soba Noodles
- Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce or Cabbage Wraps
- Peanut Dipping Sauce
You’ll also enjoy the fresh sesame soba spring rolls in my cookbook, Love Real Food (page 98).
Fresh Spring Rolls with Peanut Sauce
- Author:
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 8 spring rolls 1x
- Category: Appetizer
- Method: By hand
- Cuisine: Vietnamese
These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.
Ingredients
Spring Rolls
- 2 ounces rice vermicelli or maifun brown rice noodles*
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- 1 cup torn butter lettuce, ribs removed
- 1 cup very thinly sliced red cabbage
- 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
- 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
- 2 medium jalapeños, ribs and seeds removed, thinly sliced
- ¼ cup thinly sliced green onions
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint
- 8 sheets rice paper (spring roll wrappers)
Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoons toasted sesame oil
- 2 cloves garlic, pressed or minced
- 2 to 3 tablespoons water, as needed
Instructions
- To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
- Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
- Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
- Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
- To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
- Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.
Notes
*Noodle note: I always opt for whole grains when I can, so I used Annie Chun’s brand of maifun brown rice noodles. I found them with the Asian ingredients at Whole Foods.
Make it gluten free: Be sure to use certified gluten free noodles and tamari (not soy sauce, which typically contains gluten).
Make it vegan: Use maple syrup instead of honey.
Make it peanut free: Substitute almond butter (if not avoiding nuts altogether) or sunflower seed butter for the peanut butter.
Prepare in advance: You can definitely mix together the peanut sauce in advance. You can also prepare the veggies several hours or up to 1 day in advance, and store them in an air-tight container (they will lose freshness with time). The spring roll wrappers tend to dry out with time or once chilled, so spring rolls are best assembled shortly before serving. If you’d like to keep them fresh for an hour or two, store them under a lightly damp, lint-free tea towel at room temperature (the skin tends to harden in the refrigerator).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Greta
I Love spring rolls and can’t wait to try these. The sauce it what makes them amazing. I put hoisin sauce in my sauce and it’s delicious! I didn’t think to add jalapenos but I might just have to!
Thanks for another great recipe!
Greta
★★★★★
Kate
You’re welcome, Greta!
Hayley Morrin
Your first date story is adorably cute. Who can turn down a man who loves dogs, anyhow! ;) can’t wait to try out these spring rolls – loving heat-free recipes in this August sun!
Kate
Thank you, Hayley :)
Heide Horeth
I have been wanting to make these for some time and next week I have some girlfriends coming to afternoon cocktails. Great timing Kate! I am making some pickled red onions today…maybe that will be good to add?
Also, how would add some heat to the peanut sauce? Chili paste or?
★★★★★
Kate
I love pickled red onions with almost anything! Let me know what you think. I would serve with sriracha in addition to the peanut sauce if you want some more heat.
Felix
I leave out the garlic and add a tablespoon sambal oelek (or sriracha crushed chili sauce) for some heat and it comes out perfect!
Katharine
I like to add either sliced or diced kiwifruit or mango to my spring rolls. While these are typical, they add a nice brustvof sweet sour flavor.
★★★★★
Kate
Thank you for your review, Katharine!
Kristin
They look great! I saw you and your husband at Hall’s on Sunday, but didn’t want to be a creeper, so I didn’t say hi. Plus, my daughter would’ve been mortified if I’d accosted a stranger.
Kate
Oh boy, he will love to hear this! :) Say hi next time!
Kristin
Ok. Will do!!
Will
They turned out great, and the peanut butter sauce was delicious! I couldn’t find any noodles so I had to skip them but they were very good with just veggies.
★★★★★
Sasha
+1 on too many noodles in most of these rolls! Go you for cutting them down! Who needs them when you have a wrapper?
Is “fresh spring rolls” a thing in the US? To me these are summer rolls (spring rolls are the cooked ones). We have too many great Vietnamese restaurants in NZ for me to bestir myself to make my own, but your filling recipe plus sauce would make a lovely salad.
Kate
Hi Sasha, Thanks for your insight! This is the way I’ve had them.
Julia
I have also only known these to be summer rolls. Spring rolls are smaller and deep-fried. The same wrappers are used, though, so maybe that’s where the confusion stems from.
Jan
Thank you–that explains why my Vietnamese friend’s mother made us “spring rolls” that were small and deep-fried — I was surprised because I had thought spring rolls are like Kate’s receipe. Now I know!
Toni Hein
I didn’t make these yet, but i probably will. I just HAD to tell u that I absolutely LOVED ur story on these!! It touched my heart SOOOO much! I’m honestly crying tears of joy as I’m typing! I think this is probably the ONLY time I have actually read an entire story behind a bloggers recipe…I usually just “jump to recipe”. I’ve had too many disappointments in my love life, that I’m happy when I see OTHERS happiness! Keep doing what you do…we all enjoy it! Take care my dear! ☺
Kate
You are so kind, Toni! Thank you for your excitement and words. I found a pretty great one, but it did take some time!
Julie
Could I make these with a tahini dipping sauce, so replacing the peanut butter by tahini? I have a nut allergy, but would like some dipping sauce.
Kate
Sure! Let me know how it turns out for yuo.
Sarah
These look so delicious! Once assembled, how long do you think they would last? I’m wondering if I could make them at night and pack them for lunch the next day.
Kate
Thank you for sharing, Sarah!
Kate
Wrap them in plastic wrap, but prepared for them to stick to each other the longer they sit. They may keep better, longer, if you place a lightly damp tea towel underneath them.
★★★★★
Jan Kutti
I love your introduction… Beautiful story
Kate
Thank you, Jan!
Stefan Winczencz
I am so sorry!
Rice noodles aren’ t my thing and I think my peanut sauce is richer! Pulverize about 100 grams of peanuts with some grains of black pepper, then just throw all the ingredients into a pot and simmer for as long as you like: 1/2 cup of stock of your liking, 1/2 cup heavy cream, 1/4 cup peanut butter ( I take same more), 2 Tbs. Sesame Oil ( or more), 1 Tbsp. Soy Sauce, 2 cloves of garlic-minced – some chopped cilantro ( I hate it, so I take parsley), salt and cayenne to taste! I must admit, I am a bit famous for that sauce.
★★★★★
Kate
Thank you for sharing, Stefan!
Kirsten
This was excellent. My husband said it was the best fresh spring rolls he’s ever eaten. I think they will be a staple at our house.
★★★★★
Kate
Fantastic! Thank you, Kirsten.
Michelle Martin
SO GOOD! I made these tonight for dinner. Everyone (husband, 2 teenage girls and me!) loved them. It took a bit to assemble each one, but my youngest daughter made the peanut sauce while I assembled and it worked out.
★★★★★
Kate
That’s wonderful! Thank you for sharing, Michelle. How fun to have everyone play a role!
Marlayna
Okay, so, I feel like I kind of mutilated this recipe, but it was still delicious! The two grocery stores I went to were out of rice paper, but I had everything else and really wanted to make these. I got some egg roll wrappers. When I started prepping, I realized I was going to have to *bake* the egg roll wrappers (or fry, but I would rather bake). They actually still turned out very tasty, and the baked lettuce wasn’t weird. My husband and I both really enjoyed them. He did ask if I had used tortillas for the wraps, though, haha. They were rather bready. The peanut sauce is so delicious! I am never buying peanut sauce again. When our local grocery stocks up on rice paper, I am definitely making these properly.
★★★★★
Kate
I’m sorry you had trouble finding ingredients! I appreciate your review and comment.
Michelle
These are my favorite things to make especially when the farmers market season starts up here in Florida, then I can find all sorts of veggies to include. If you find the rice noodles too filling try bean thread noodles instead. These are great for lunch the next day just wrap each individually with plastic.
Kate
Thanks for sharing, Michelle!
elizabeth ashley
I love this story! What a sweet first date :)
Kate
Thank you, Elizabeth! :)
Kim
Hello Kate and congratulations on your now-marriage :) just wanted to say we love summer rolls in our house and often have ‘wrap your owns’ as my 3 and 6 year olds calls them for dinner whereby we eat them fajita style around the table and mix and match to our own tastes. Your peanut sauce – yummy and a great addition. We also add avocado cause everything is better with avocado. And if you wrap them in a small piece of Saran they actually last quite well for about 3 days in the fridge – a very easy grab for making my daughters lunch (hate making lunches for school – future post idea – easy, healthy nut-free ideas for easy school lunch prep. You know, if you are looking for more ideas.
Kate
Thank you! :) I appreciate it.
Pris
This tasted great. I mostly followed the recipe but added hot red chili’s vs jalopeno because that is what we had on hand. I also tried Katharine’s suggestion in her comment of adding kiwi in the roll and surprising to me it was amazing! Will be making these again.
★★★★★
Kate
Thank you, Pris!
Chiquita Kirkpatrick
I made the spring rolls for my son’s family. Everyone loved them, including my eighteen year old grandson. The only thing I did a little differently was to put peanut sauce on each roll before I rolled it up. Easier and neater than dipping
★★★★★
Kate
That’s great! Thank you for your review.
Lorrie
Tastes great and perfect for a very hot evening meal! Thank you.
★★★★★
Kate
You’re welcome, Lorrie! I’m happy you enjoyed them.
LS
I made these today and they were absolutely delicious! I didn’t have any green onions, so I used fridge-pickled red onion instead, and I did include tofu for more protein. I used your crispy tofu recipe but cut the tofu into long, thin sticks instead of cubes, and it came out beautifully and added nice texture to the spring rolls. And the sauce was so good that I wanted to (OK, did) eat it by the spoonful. I will make these again.
★★★★★
Kate
Oh I like the pickled onions idea! Thank you for sharing, LS! I’m happy you enjoyed them.
Rachel
Sorry if I missed this somewhere. Is the peanut butter natural or the no-stir kind?
Sarah Rosenblatt
These look lovely! I love making spring rolls. I make mine with similar ingredients, but also add basil and sometimes mango ;)
My other tip is that if the wrapper is too sticky after you soften it, dunking it into cold water gets rid of the starch and makes it easier to work with!
★★★★★
Floranet
Your work gives immensely positive energy!! Good Job
Steven M.
Hello again….After making your hummus recipe have been making it over & over again! Tried the peanut sauce for something I can’t remember but it was Great so now getting your monthly emails. Made the spring rolls tonight and they were unbelievable! Everyone loved them. Used Napa cabbage and added cooked shrimp. We love jalapeños so used them as well. The rice paper was surprisingly easy to work with. We are fortunate to have a Japanese food market close by and ended up using square ones.(also substituted Japanese cucumber but very similar to Persian). Another winning recipe that will become a regular in our home! Thanks for the great ideas!!
Kate
Thanks for sharing, Steven!
Kerry
These were incredible! I had fresh spring rolls for the first time a couple of years ago (I had no idea they existed before that) and I really wasn’t sure how they were made. I didn’t realise the outside was just rice paper! I was so excited to see this recipe and try them for myself. I wasn’t sure if my husband would like them but he loved them as much as I did!
Kate
Thank you, Kerry!
rosie
Just made these for dinner and they were amazing!! I cooked for 3 and multiplied the ingredients by 1.5.
★★★★★
Summaiya
Its really gr8!!
Im loving ur recipe
Thanku so much for this flawless recipe
Lots of love
Kate
Thank you!
Sarah
Love this recipe and the sauce! So fresh and tasty!
What size rice paper do you use? I use 8″ but I always have trouble rolling it and I looked up other videos and most people use a 10″. Just curious what size you use because yours look great!
★★★★★
Kate
It really just matters how full you fill your rice paper. Try to go with less than you think and you will roll better, that’s my trick!
Tinamari
Hello from South Africa! Made this for my family this evening and it was AMAZING – even my sceptical not-a-fan-of-vegetables sister enjoyed it. We had it with some shredded chicken and without the noodles, but between the chicken and the veg it packed enough filling power that it didn’t feel like anything was missing. And may I just add that the peanut sauce is incredible.
★★★★★
Kate
That’s a win! Thanks for sharing, Tinamari.
Sal Rodriguez
Just made these last night for my family, they turned out delicious. The only thing I did a little differently was to chop the cilantro and mixed chopped Thai basil together for a garnish, and for the peanut sauce I took half and added a tsp of hot chili oil to spice it up a bit (for those of us who like it spicy). So good my family ate them all.
Shanaz
I use your receipees almost every time i want to try something new…they are well explained and ingredients perfectly proportionned…the results are delicious. Thankyou for all your efforts to share this with us. Bless you and hope 2020 will be a great year for you and “hubby”!
Victoria
I’m interested in the recipe, seems delightful, but where do I get the rice paper wraps from, I currently reside in Abu Dhabi.
★★★★★
Kate
Hi Victoria! I’m not quite sure in your area. I typically find them in the international food section of the grocery store.
Carlotta
These were delectable! The sauce….the sauce….oh, my. Thank you for this wonderful recipe.
★★★★★
Charissa
Congratulations!! Love your recipes :)
★★★★★
Kate
Thank you!
Pat
I made this and it was perfect! It made so much and would be great for entertaining. Just a warning: they do not store very well after a day in the fridge.
★★★★★
Kate
Thank you for sharing, Pat!
Hannah Floyd
I thought rolling these was pretty challenging but they tasted great!
★★★★★
Kate
I’m glad you liked them! Yes, it can be tricky to learn how to roll them. But I’m happy you thought it was worth it!
Karen
We just returned from Vietnam and these are EXACTLY like the ones we had there several times–load it up with fresh herbs and dip it in the peanut sauce….delicious!
★★★★★
Yvon
I thought the sauce was fantastic even with crunchy peanut butter. I made it without the jalapeno as I can’t handle heat. I loved it! I eat gf and vegetarian and used Annie Chun’s brown rice noodles and a no soy sauce by Ocean’s Halo and it still turned out delicious!
★★★★★
Molly
I loved this recipe and have made it twice in the past month. All your recipes I have made have been amazing and they get me to eat healthier!
★★★★★
Ammi
This was my first try at making spring rolls at all and the 2nd time eating them in my life and I AM SO GLAD I tried this recipe. This is everything I had hoped for and more. It’s so great and you can really play with the filling a lot. I used carrots, cucumbers, red peppers, butter lettuce, rice noodles, red cabbage and green onions. And the sauce is MY FAVORITE!!!! There were left-overs and so I had enough for lunch for the next 3 days as well. Even thought it takes a while to make after chopping up the vegetables and then folding the difficult wrappers, it’s SO worth it and I see myself making this often. THANK YOU!
★★★★★
Brittany Block
Long time Cookie and Kate fan but hardly ever leave a review. I made these tonight and was initially so intimidated by the rice paper but am so thankful for your (always) thorough directions. I had so much fun making these and my husband and I agreed they were equally as good (if not better) than ordering from the restaurant. Now I have to work on perfecting the shape the next time I make them! :) Also this peanut sauce is my husband and I’s absolute favorite!
★★★★★
Kate
I’m so happy you made these, Brittany! I agree, it’s a fun thing to do with someone else. Especially right now! Thank you for your comment and review.
Jane Li
I made the peanut sauce. It was delicious and easy to make. Kids approve!!
★★★★★
Alex
I LOVE peanut sauce. I have tried a LOT of them. And this is honestly the BEST peanut sauce I have ever had! Of note I did not have rice vinegar so I substituted apple cider vinegar, and I also put it in my NutriBullet in the end to give it that true peanut sauce consistency. I will have this page bookmarked for the rest of forever :)
★★★★★
Kate
Love to hear that, Alex! Thanks so much for sharing.
Paula Warren
Where do you buy the round wrappers? I looked at my Krogers in the Asian section but could not find them.
Kate
Hi Paula! I’m sorry to hear that. I typically find them in well-stocked grocery stores with the other Asian ingredients. They’re called rice paper or spring roll wrappers.
Rian Embry
The peanut sauce is the bomb and the rolls were fun to make. Can’t wait to eat the sauce on burgers! Thanks for sharing!
★★★★★
paula marsch
thanks it was great loved the flavors
★★★★★
Kelley
This recipe was perfect! I’ve never made spring rolls, but you made it so easy! I also made the peanut sauce , which turned out great! Thank so much!
★★★★★
Layne
YUM! This peanut sauce recipe is perfection. I’ve always been one of those people who liked the idea of peanut sauce but always found it too peanutbutter-y. This sauce is GOLD!
★★★★★
Kate
I love to hear my sauce is gold! Thank you for sharing, Layne.
Christine Gerzon
So easy to make. Love the peanut sauce. I let everyone in the family make their own.
★★★★★
Julianne
I made these spring rolls and they were amazing. But the real winner is this peanut sauce. I will never buy peanut sauce at the store ever again. Not to mention I’ve made it the past three consecutive days to put on anything I’m eating.
★★★★★
Penny
I just stumbled across this recipe and Im so glad I did!
These are hands down the BEST fresh spring rolls Ive ever made. I followed the recipe, only difference being I left the jalapeños out (so my daughter could eat them) and added avocado….. delicious!
Thank you Cookie + Kate x
Kate
I’m glad you did too, Penny! Thanks for letting me know you loved them.
Joy Liefeld
We made these for an appetizer this weekend and my family loved them!! They definitely want them again!!
★★★★★
Angeline Fairchild
Hi I am wanting to make these for an event. (Small – 10 people) But I need some tips on how to keep them fresh without tearing as I will make them the night before. It’s thinking of trying a very light coat of sesame oil. I used wet paper towel before rolled in Saran but they rip.
Krysta
This rating is for the peanut sauce, as I used the ingredients for the rolls that I had on hand. Very very very good! It thickened again upon standing, so I added a touch of shao xing cooking wine and it was good with that addition as well, but it took a more chinese flavour direction. Saving to “the box”!
Virginia M Finger
I made these today (with a few changes/additions) and they were delicious. The one thing that surprised me was that the rice paper was sticky to the touch, and remained sticky. I had one of my grandkids over who helped wrap them up. We all thought they were great. I need to make more of the sauce for the leftovers! (I used rice, not noodles.)
★★★★★
Ida Adam
Delicious!! I could eat these everyday. The one edit I made was a I added a dash of fish sauce to the peanut sauce (I know, not veg.) but it gives it that real Vietnamese taste. I’m making them again tonight with lettuce from our garden!
★★★★★
Yvette
I watch my sugar, so I hacked your sauce recipe and used lime juice and ginger puree instead of the oil and sweetener and it was really good, too.
★★★★★
Patty
Delicious!! I used cilantro and thai basil (what I have growing). I love peanuts so I added some chopped peanuts to the sauce and a touch of ginger. So good. Thanks!!!
★★★★★
alert07@gmail.com
My daughter tried with mango, instead of rice noodles and the combination of mango and jalapeño really enhances the taste.
★★★★★
Diana
The peanut sauce is great! It was easy to make too. I am so glad I ran across this recipe.
★★★★★
Kelly
These were delicious, and my 6 yr old and 9 yr old ate them! The mint is a great idea. I had to make a few adjustments to make them kid-friendly (no jalapeños), but it was such a nice way to get my kids to eat their veggies. Thank you for this recipe!
★★★★★
Kay Doyle
This recipe tops any Spring Roll I’ve had in restaurants! These Spring Rolls are packed with flavor and crunchy/chewy textures to delight your senses. Add the peanut sauce and it is perfect appetizer or entree on a hot summer day. We made a variety of spring rolls including an all veggie version, a tofu version, and a pescatarian version with avocado and shrimp. Thank you so much for another five-star recipe!
★★★★★
Donna
I’ve had these in the past at a family gathering. So great. Someone gave us two packages of rice papers and I remembered the spring rolls and found your recipe. We used veggies from our garden and made your sauce recipe. Soooo amazing. Thank you for sharing this and we’ll be having this a lot in the future.
★★★★★
Bburns
These were delicious. The whole family enjoyed the process of making them. Great way to use all our garden veggies and herbs. My only change was to add chili pepper to the peanut sauce. Thanks for a great recipe.
★★★★★
Melissa
I needed a peanut sauce recipe and I stumbled upon this one. It was so delicious! I added a little sriracha and toasted the garlic (mostly because my family doesn’t like raw garlic). Everyone loved it! Thanks for a great recipe!
★★★★★
Lynn Stanton
Yum!!! Added fresh ginger to sauce and basil with the herbs. No jalapeno for this woman…..I added bean sprouts. So good and easy.
Anastasia
Thank you for the recipe, both rolls and the sauce turned out delicious!
Caroline
Just made these today, LOVED THEM! I really liked that I could add more of the ingredients I liked, but I used all the ingredients she listed, and it was so good. The star of this was the peanut sauce. SO ABSOLUTELY DELICIOUS! Reminds me of my favorite thai peanut sauce. I used a full sodium soy sauce, so I added less of this than what was put as I did not want it to be overly salty. It was my first time ever rolling, and she did a great job of explaining what you need to do to get it right, and I feel like I succeeded quite well. Will definitely be making this again, and will be using the sauce for many other things.
★★★★★
Kate
That’s wonderful to hear, Caroline! Thank you for taking the time to review.
Jennifer Barton
Homemade spring rolls! I had a hankering for spring rolls and ordered up the ingredients from instacart. It took me FOREVER to slice up all the veggies and then roll. But man oh man it was WORTH IT! My husband actually commented, “These are better than any restaurant spring rolls I’ve ever had!” I ate it as a bowl of vermicelli and veg the next day. On the third day, I rolled more with the rest of the wrappers. I could live on these for a week at least.
★★★★★
Megan
So easy to make & delicious. It’s refreshing & filling, perfect for dinner on a hot summer evening. It pairs well with the Thai salad with mango & quinoa.
★★★★★
Laura
These were yummy and great for a late summer dinner! The peanut sauce was amazing! I followed the recipe for the spring rolls except omitted cucumber since we didn’t have any and added tofu for some protein. These took some time to assemble, but they were worth the effort. The sauce was the best part–delicious! I was scraping the bowl with a spoon when we were finished! :)
Liel
Amazing and so much fun to make!
★★★★★
RS
Hi,
I love the rolls and sauce!!
Can you make peanut sauce in advance? If so, how should it be stored and how long will it typically last?
★★★★★
Kate
Hi! Yes, you can make the sauce a head of time. Store this dip in the refrigerator, covered, for up to a week. You may need to whisk it again before serving or wake up the flavors with a little splash of vinegar.
Lexi d.
The spring rolls turned out great, however the peanut sauce is lacking some zing. I put in 3 tbsp of water and it was still too thick. Was hoping it would have more of an authentic Thai flavor.
★★★
Kate
Hi Lexi, sorry you didn’t just love this one.
Jessica
Delicious! I cannot wait to make again!
★★★★★
Davina Graham
Can’t comment on the actual spring rolls bc I just went with chicken and veggies I already had to put in the rice papers. But this sauce…. Amazing. Soooo so good. Even my fussy 9 year old son who doesn’t like store bought satay sauce loved this.
★★★★★
Savannah Rhodes
The peanut sauce for this recipe is the bomb!! I used a little less low-sodium soy sauce than called for because it was salty enough with less. I opted for honey instead of maple syrup. I made myself vegan rolls and I put shrimp in for my husband. They were soooo good! We’ve eaten them 2 days in a row now.
★★★★★
Kate
That’s great to hear, Savannah! I appreciate your review.
Julie
Love it! Great ingredients! Nice twist on the recipe! Two thumbs up!!
★★★★★
Kate
Thank you, Julie! I’m happy you loved it.
Hannah
Made these tonight and they were absolutely delicious! So easy to make, especially with all the helpful tips. I didn’t have any red cabbage or jalapeños, so I simply substituted with avocado that needed to be used up. It was amazing! My toddlers and husband really enjoyed these. Definitely something I’ll be making a few times a month. Loved the peanut sauce as well. Truly made these rolls outstanding. Don’t skip the sauce! Thanks for another great recipe, Kate!
★★★★★
Jessy S.
I was a little hesitant when my husband (who loves springs rolls) stumbled on this recipe. We just made it tonight and it was DELICIOUS!!!! We each had 8 rolls! Thank you!
KJ Smith
We traveled to Vietnam last year and had such a craving for the spring rolls we enjoyed there. This recipe is very similar! We have made it quite a few times, shared it with friends and family and everyone goes crazy for it. It’s a fun recipe to make with kids. Healthy, fresh, it’s really delicious! Thank you, Kate! My vegetarian daughters and I have never been disappointed in one of your recipes and my meat-eating husband says he doesn’t miss meat if it’s a “Cookie & Kate”.
★★★★★
Michelle Sladky Gaudreault
We make these quite often. Your sauce is fantastic! We like to put all the ingredients on the table and let people make their own. It makes a fun collective meal. We also love mangos and strawberries. If you like meat, cooked cubed chicken and shrimp are delicious.
Thank you for your wonderful recipes!
Calgalsantacruz
We tried this and found the rice wraps really gloopy and weak, not keeping the filling. We wondered whether letting them sit would make them harden a bit and get the appearance in the picture, rather than very limp wraps. Loved the sauce, just not sure about the wraps. Advice appreciated
★★
Kate
Hi, I’m sorry to hear that. How much water did you put on the rice paper? It sounds like you had too much perhaps.
Victoria
Holy cow! These are so delicious!! My husband and I made them together to have for lunch. He usually isn’t big on vegetables in general but he loved them and asked if we could make them again! Is was a first for us using the rice wrappers and it was a struggle but super fun. Thank you!! :)
★★★★★
Kim Darnell
These were delicious and the peanut sauce was amazing. This is a keeper recipe.
★★★★★
Kate
Wonderful to hear, Kim! Thank you fro sharing.
Sophie
I added some avocado to the rolls and a little bit of lime juice to the peanut sauce. This was my first time making spring rolls and it was so much easier than I expected, they came out amazing, thank you so much for the recipe!
★★★★★
Susan Armstrong
YES!! C&K we’ve stored this away to use again and again. Spring Rolls are great and the Peanut Sauce is fantastic. Thank you!
★★★★★
Kate
You’re welcome, Susan! I’m happy it’s a repeat for you.
Connie
I made these since yours looked so good. I ha e been cooking a looinnggg time. My rolls fell apart when we tried to eat them. Are the wrappers supposed to stay sticky? What did I do wrong???
Kate
Hi! i’m sorry to hear that. They shouldn’t be too sticky. They may have been to wet when you rolled them or too full.
marissa
These were delicious, the dipping sauce I wanted to eat by the spoonfull! I didnt have cabbage but did have tofu so marinate that and fried it in some avocado oil and added thin strips and it worked perfectly
★★★★★
Kate
Wonderful to hear! Thank you for your review.
Alexandra Kenin
This was delicious and healthy. I am vegetarian so I used mock chicken and put it in a pan with some oil and teriyaki sauce. Then I added all the veggies and the tasty sauce. I am thrilled I found this recipe!
Sol Gelsomino
These were so easy to make and turned out great! I used warm water for the rice paper which worked really well (and was much quicker than when I tried using cold water). I also added avocado to make the rolls a little creamier. Big hit with my family!
★★★★★
Janis Foley
I just made this pretty much exactly as the recipe says. I did forget to put the sesame oil and salt onto the noodles but it turned out SO good anyway. The peanut sauce is everything!!! I could probably use a bit of a kick in the sauce, but as is, it’s already perfection! I would DEFINITELY make this again… and again… and AGAIN!!!
★★★★★
Jeska Harrington-Gould
Hello
We made this recipe with a few adjustments – we didn’t use cabbage as the kids don’t like it, ad we added bell peppers. Overall it was super delicious and the sauce is incredible! Next time I would use less maple syrup in the sauce as I found it very sweet, but otherwise it was wonderful. Thank you!
★★★★★
Lisa G
First timer, here! Definitely would make it again! I wish I could make it in advance, so it would be ready to go, but the wrapper would be testy. Ended up making too much for two of us, so we will be noshing on it for a couple of days. I’ll prep the wrapper as we go. I’ll also try other sauces, but my husband said the peanut sauce was awesome!
★★★★★
Jamie
I only made the sauce and it was delicious.
★★★★★
Kate
I’m glad you enjoyed the sauce, Jamie! I appreciate your review.
Trish
Love this recipe! I loved ordering fresh “summer” rolls from my fave Asian restaurant, I had to figure out how to make these at home. Your recipe is awesome as-is and highly adaptable. I typically add chopped cooked shrimp and ALWAYS fresh herbs. Someday I’ll master the rolling process!
★★★★★
Dave
This recipe is amazing. A regular go-to for us. We make these all the time. They are so fresh, flavorful and easy to make. The sauce is perfect without any modifications and is versatile enough to go with many asian dishes. Occasionally, we will add a bit more spice, but perfect as is.
★★★★★
Kate
Thank you, Dave! I’m glad you loved it.
V
I’ve been eating these for lunch for a while now and LOVE them. I make the peanut sauce in advance and keep it in a jar in the fridge. The first day I make them, I cut up enough green onions and herbs (usually just cilantro for a few days and store it in a container for easier prep the next day. It assembles really quickly if you’re only cutting a few raw veggies (which I’m doing for my son’s lunch anyway while he’s on virtual class).
I don’t do the noodles as that seems too much to me. I use your Baked Tofu recipe and make enough for a few days worth. Your tofu is perfect with this and keeps/reheats really well.
My favorite fillings:
cilantro
green onion
raw carrots/peppers/cucumber
lettuce or cabbage (whatever I have)
AVOCADO (So good!)
Baked tofu (Game changer!)
I also just hold my rice paper under hot tap water. Think I read this at Smitten Kitchen possibly? Works just fine for me. Mine are done pretty quickly if I’ve prepped.
★★★★★
Kate
Thank you for sharing your variation and review! I’m glad you have been enjoying them, V.
Kriss
I love this recipe and have made it several times. A few tips I learned to improve:
-Double up you rice paper to prevent breakage
– use shirataki noodles instead of vermicelli for a super low carb low calorie snack/meal
★★★★★
Betty M
Made tonight! Very, very delicious and fresh tasting. I made for my non-vegan son and husband as I am trying to secretly win them over to a different lifestyle with great tasting recipes like this. I’m sneaky and it’s working with lovely recipes like this!!!!!!!
★★★★★
Kate
That’s great, Betty!