Vegan Fresh Spring Rolls with Peanut Sauce

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It was a warm Saturday afternoon when Lauren and I decided to recreate a dish that had become a favorite during our travels: fresh spring rolls. We remembered sitting at a small street-side café, watching the world go by as we savored the crisp, colorful rolls dipped in a rich peanut sauce. The flavors were fresh and vibrant, and we wanted to bring that experience into our own kitchen.

We gathered an array of fresh vegetables, herbs, and rice noodles, laying them out on the counter like a painter's palette. Lauren took charge of preparing the peanut sauce, blending together peanut butter, rice vinegar, soy sauce, maple syrup, toasted sesame oil, and fresh garlic until it was smooth and creamy. As we assembled the rolls, we reminisced about our trip, laughing at the memories and savoring the anticipation of tasting our homemade version. When we finally sat down to eat, the flavors transported us back to that sunny café, reminding us of the joy of simple, fresh food shared together.

Ingredients

Rice vermicelli or maifun brown rice noodles
Toasted sesame oil
Fine sea salt
Butter lettuce, ribs removed and torn
Red cabbage, very thinly sliced
Carrots, peeled and cut into matchsticks or sliced into strips
Cucumbers, thinly sliced or sliced into strips
Jalapeños, ribs and seeds removed, thinly sliced
Green onions, thinly sliced
Fresh cilantro, roughly chopped
Fresh mint, roughly chopped
Rice paper (spring roll wrappers)

Instructions

Prepare the Noodles

Cook the rice noodles according to the package instructions.
Once cooked, drain and rinse them under cold water to stop the cooking process.
Toss the noodles with a small amount of toasted sesame oil and a pinch of sea salt to prevent sticking and add flavor.
Set aside.

Prepare the Vegetables and Herbs

Wash and prepare all the vegetables and herbs.
Tear the butter lettuce into manageable pieces, thinly slice the red cabbage, carrots, cucumbers, and jalapeños, and chop the green onions, cilantro, and mint.
Arrange all the prepared ingredients within easy reach for assembly.

Assemble the Spring Rolls

Fill a large shallow dish with warm water.
Submerge one rice paper wrapper into the water for about 20 seconds, or until it becomes pliable.
Carefully lay the softened wrapper flat on a clean surface.
Starting about one-third from the bottom, place a few pieces of butter lettuce, followed by a small handful of rice noodles, red cabbage, carrots, cucumbers, jalapeños, green onions, cilantro, and mint.
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and continue rolling tightly until the seam is sealed.
Repeat with the remaining wrappers and fillings.

Prepare the Peanut Sauce

In a bowl, combine peanut butter, rice vinegar, soy sauce, maple syrup, toasted sesame oil, and minced fresh garlic.
Whisk until the mixture is smooth and well combined.
If the sauce is too thick, add a small amount of warm water to reach the desired consistency.

Serve

Arrange the assembled spring rolls on a serving platter and serve with the peanut sauce on the side for dipping.
Enjoy immediately for the best texture and flavor.

These fresh spring rolls have become a cherished addition to our recipe collection. The combination of crisp vegetables, aromatic herbs, and savory peanut sauce creates a delightful harmony of flavors and textures. They're perfect for a light lunch, appetizer, or even a fun cooking activity with friends and family.

We love how versatile this recipe is, allowing us to use whatever fresh produce we have on hand. It's a wonderful way to celebrate the bounty of the season and enjoy a healthy, satisfying meal. We hope you find as much joy in making and eating these spring rolls as we do.