Fresh Spring Rolls with Herbs and Peanut Sauce: A Light & Flavorful Classic

Introduction

There’s something magical about a dish that combines freshness, crunch, and flavor all in one bite. Spring Rolls with Fresh Herbs and Peanut Sauce are exactly that—a delightful mix of crisp vegetables, aromatic herbs, and tender rice paper wrappers, all served with a rich, creamy peanut dipping sauce. Unlike fried rolls, these are light, vibrant, and packed with nutrients, making them perfect for anyone who wants a wholesome yet satisfying snack, appetizer, or even a light meal.

These rolls are highly customizable: you can keep them entirely plant-based, add shrimp or chicken for protein, or even mix in seasonal produce for unique flavor twists. Paired with the nutty, slightly sweet, and tangy peanut sauce, they’re a dish that balances health, taste, and presentation beautifully. Plus, they’re surprisingly simple to make once you get the hang of rolling.

Whether you’re preparing a quick lunch, an appetizer for guests, or a refreshing meal on a warm day, these spring rolls are a recipe you’ll want to revisit again and again.

A Brief Background

Spring rolls, also known as fresh rolls or salad rolls, originated in Southeast Asia, particularly in Vietnam, where they’re called gỏi cuốn. Traditionally, they’re made with rice paper wrappers filled with shrimp, fresh herbs, vermicelli noodles, and crisp vegetables, then served with dipping sauce.

Unlike fried rolls, fresh spring rolls are celebrated for their clean, fresh taste and their versatility. Over time, they’ve become popular worldwide, often adapted to local ingredients while keeping the essential balance of fresh vegetables, herbs, and dipping sauce.

Why You’ll Love This Recipe

Light yet satisfying – Fresh veggies wrapped in rice paper are refreshing but still filling.
Customizable – Add protein, change up the herbs, or make them vegetarian or vegan.
Beautiful presentation – Colorful fillings peek through translucent wrappers, making them eye-catching.
Meal prep-friendly – Make a batch ahead and enjoy them for lunch or snacks.
Paired with rich peanut sauce – A creamy, nutty dip elevates the flavors perfectly.

Ingredients & Equipment

For the Spring Rolls (Makes 12–14)

12–14 rice paper wrappers
100 g (3.5 oz) rice vermicelli noodles
2 medium carrots, julienned
1 cucumber, seeded and julienned
1 red bell pepper, thinly sliced
8–10 large lettuce leaves (butter lettuce or romaine)
1 small bunch of fresh mint leaves
1 small bunch of fresh cilantro
Cooked shrimp, chicken, or tofu (optional protein add-in, about 200 g / 7 oz)
1 small bunch of Thai basil (optional, but recommended)

For the Peanut Sauce

80 g (⅓ cup) creamy peanut butter
1 tablespoon hoisin sauce
1 tablespoon lime juice
2 tablespoons soy sauce or tamari
1 teaspoon rice vinegar
1 teaspoon honey or maple syrup
60 ml (¼ cup) warm water (to thin)
½ teaspoon chili flakes or sriracha (optional for spice)

Equipment

Large bowl for warm water (to soften wrappers)
Sharp knife and cutting board
Julienne peeler or mandoline (optional)
Small mixing bowl for sauce
Serving platter

Step-by-Step Instructions

Step 1: Prepare the Noodles

Cook rice vermicelli according to package directions (usually 3–4 minutes in boiling water). Drain and rinse under cold water to stop cooking. Set aside.

Step 2: Prep the Vegetables and Herbs

Wash and dry all vegetables and herbs. Julienne carrots, cucumber, and bell pepper into thin strips. Keep lettuce leaves whole but trimmed. Pick herb leaves from stems.

Step 3: Make the Peanut Sauce

In a bowl, whisk together peanut butter, soy sauce, hoisin, lime juice, vinegar, and honey until smooth. Add warm water gradually until the sauce reaches your desired dipping consistency. Stir in chili flakes or sriracha for heat.

Step 4: Soften the Rice Paper Wrappers

Fill a wide, shallow bowl with warm water. Dip one rice paper wrapper in the water for 5–7 seconds until it’s pliable but not too soft. Place it flat on a clean surface or damp towel.

Step 5: Fill the Wrapper

Place a piece of lettuce in the lower third of the wrapper. Add a small handful of noodles, a few carrot and cucumber strips, bell pepper slices, and a mix of herbs. If using shrimp or tofu, place them just above the vegetable pile so they show through the wrapper when rolled.

Step 6: Roll the Spring Roll

Fold the sides inward over the filling.
Roll the wrapper from the bottom up, keeping it tight but gentle so the wrapper doesn’t tear.
Set aside on a platter and cover with a damp towel to prevent drying. Repeat with remaining wrappers.

Step 7: Serve

Arrange rolls on a serving platter. Serve immediately with peanut dipping sauce on the side.

Expert Tips & Troubleshooting

Don’t over-soak the wrappers: They continue to soften as you roll, so just a few seconds in warm water is enough.
Keep a damp towel nearby: Place finished rolls under a damp towel to keep them from drying out.
Roll tightly but carefully: Too loose and fillings fall out, too tight and the wrapper may rip.
Mix up the herbs: Fresh mint, cilantro, and Thai basil bring authentic flavor and aroma.
Make extra sauce: It’s so good you’ll want more than you think.

Variations & Customizations

Protein-packed: Add grilled chicken, shrimp, or sautéed tofu for extra substance.
Rainbow veggie rolls: Include purple cabbage, mango, or avocado for color and flavor.
Spicy rolls: Add sliced jalapeños or chili flakes inside the roll.
Kid-friendly: Leave out herbs with stronger flavors and stick with mild veggies.
Gluten-free: Use tamari instead of soy sauce in the peanut dip.

Nutritional Benefits

Rice paper wrappers: Low-calorie and gluten-free.
Fresh vegetables: Provide fiber, vitamins A and C, and antioxidants.
Herbs: Mint, cilantro, and basil add not only aroma but also immune-boosting properties.
Peanut sauce: Provides healthy fats and protein, making the dish more satisfying.

Together, they create a balanced meal that’s light yet nourishing.

Serving & Presentation Ideas

Party platter: Line up rolls on a large tray with small bowls of peanut sauce.
Individual portions: Cut rolls in half diagonally and arrange on a plate.
Garnish: Sprinkle crushed peanuts, sesame seeds, or fresh herbs around the platter for extra flair.
Pairings: Serve with jasmine tea, iced green tea, or a light sparkling beverage.

Storage & Make-Ahead Tips

Short-term storage: Wrap rolls individually in damp paper towels and store in an airtight container in the fridge for up to 2 days.
Peanut sauce: Keeps for up to 1 week in the fridge. Add a splash of warm water before serving to loosen.
Make-ahead prep: Cut vegetables and cook noodles ahead of time, then assemble rolls just before eating.

Frequently Asked Questions

Q: Can I freeze spring rolls?
No, rice paper wrappers don’t freeze well—they become brittle and lose their texture.

Q: My rolls keep tearing—what am I doing wrong?
They may be too wet or overstuffed. Try soaking the wrappers for less time and using smaller amounts of filling.

Q: Can I use almond butter instead of peanut butter?
Yes, almond butter or even sunflower seed butter works well for a nut-free version.

Q: Are these rolls vegan-friendly?
Yes, simply skip the shrimp or chicken and stick to veggies and tofu.

Conclusion

These Spring Rolls with Fresh Herbs and Peanut Sauce are a celebration of freshness, flavor, and texture. They’re crisp, colorful, and deeply satisfying while still being light and nourishing. The creamy peanut dipping sauce adds just the right balance of richness, making each bite irresistible.

Perfect for parties, healthy lunches, or refreshing dinners, these spring rolls are versatile enough to suit any occasion. Once you try them, they’ll likely become a staple in your kitchen—an easy, elegant dish that brings both health and joy to the table.