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Fresh Vegan Spring Rolls Stacked, Colorful and Inviting

Vegan Spring Rolls with Peanut Sauce

Easy Fresh Vegan Spring Rolls with Peanut Sauce: Satisfying, colorful and versatile snack loaded with veggies and dipped in delicious peanut sauce with ginger and garlic. Perfect healthy mess-free portable snack or appetizer everybody will love! Naturally gluten-free, raw and low carb.
Course Appetizer
Cuisine Asian
Keyword fresh rolls, spring rolls, summer rolls, vietnamese rolls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 231kcal


For the spring rolls:

  • 6 rice paper wrappers
  • 100 grams or 1/2 cup spinach roughly chopped
  • 1/2 ear corn shaved
  • 1 carrot julienned
  • 1/2 medium cucumber julienned
  • 1 red bell pepper julienned
  • 100 grams or 1 cup red cabbage sliced

For the peanut dipping sauce:

  • 70 grams or 1/2 cup peanuts or 1/4 cup peanut butter
  • 2 teaspoons minced ginger
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce or tamari
  • warm water to thin it up
  • a dash of chili powder optional
  • sesame oil optional


  • RICE PAPER: Start by soaking the rice paper as per instructions on the package.
  • VEGETABLES: Prepare all the vegetables before assembling the rolls.
    Fresh Vegan Spring Rolls Step 2 of the Instructions
  • PEANUT SAUCE: Use a food processor or an immersion blender to pulse the peanuts until smooth or use peanut butter. Add minced ginger, garlic and soy sauce or tamari. Add some warm water to thin it up. You will need more water if you are using whole peanuts. Add a dash of chili and a splash of sesame oil (optional).
    Fresh Vegan Spring Rolls Step 3 of the Instructions
  • SPRING ROLLS: Put your first wrapper on a cutting board and place a small portion of your vegetable slices very tightly on the bottom lower third of the wrapper. Try not to overstuff the roll, as it may break. Roll everything tightly as shown on the pictures below, just like a burrito, folding in the sides of the rice paper roll halfway.
    Fresh Vegan Spring Rolls Step 4 of the Instructions
  • SERVE: Cut each roll in halves and serve with the peanut dipping sauce. Enjoy!



To store the rolls, wrap each of them in plastic wrap and refrigerate for 2-3 days. To store the sauce, cover it and refrigerate for up to 4-5 days.


Calories: 231kcal | Carbohydrates: 29g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 459mg | Potassium: 556mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6150IU | Vitamin C: 62.6mg | Calcium: 81mg | Iron: 2.9mg