Fresh Spring Rolls with Peanut Sauce

Fresh Spring Rolls with Peanut Sauce by Vegangela. Source Photo.
Fresh Spring Rolls with Peanut Sauce by Vegangela. Source Photo.

When I saw these over on Vegangela’s website, I thought – oh my stars – I must make these and share the idea with you. They look absolutely beautiful and are delightfully tasty.

I am not very good at cutting things up in bits that are all the same size, but it doesn’t really matter. Just make sure you slice the ingredients thinly enough. I didn’t include the noodles. They add a fun look and some texture but do not a lot of flavor (so you won’t miss them).

Don’t be intimidated by the rice paper wrappers (sometimes called spring roll shells).

I didn’t think I would be too great at it but I did just fine. Must have been although soft tacos and burritos I rolled up back in Texas. Rice paper keeps well. I found mine at Whole Foods but most large supermarkets have them now. Oh, and she says serves 24 but I didn’t make that many; only 12. They went fast!

Follow Veganela's instructions and you will soon be rolling like a pro. Really!
Follow Veganela’s instructions and you will soon be rolling like a pro. Really! Source Photo.


Author: Angela @
Recipe type: Appetizer
Cuisine: Vietnamese, Asian
Serves: 24


Package of rice papers wrappers / Spring roll shells

Choice of fillings:
Rice vermicelli noodles
Red peppers (capsicum)
Purple cabbage
Fresh herbs (I recommend a couple mint and/or basil leaves per roll)
Thin strips of lightly-fried tofu or seitan
Bean sprouts
Enoki mushrooms

Peanut Sauce
½ cup creamy natural peanut butter (or almond/cashew/sunflower butter)
½ cup soy or coconut milk
1 tbsp Tamari or soy sauce
1 tbsp lime or lemon juice
1 tbsp maple syrup (agave would work too)
1 tbsp fresh grated ginger
½ tsp chili powder (or 1 tsp crushed red chili pepper)
¼ cup unsalted peanuts, chopped (optional)


1. In a medium bowl, mix together all of the ingredients for the peanut sauce except the chopped peanuts, set aside.

2. Prep all your veggies so that they are thinly sliced, and shorter than your wrappers by about 5-6 cm. (My wrappers are 16 cm wide, so I cut my veggies about 10 cm long.)

3. If using rice noodles, decide how much of the noodles you will need based on the quantity of rolls you’re making and how many ingredients you plan on using. You can break the noodles off or use scissors to gently cut them away from the bigger piece. Fill a pot with just enough hot water to submerge your noodles. Regular hot tap water should be hot enough – it doesn’t need to be boiling. Let the noodles sit in the water until they are soft and edible, about 2 minutes. Remove the noddles, shaking them to remove excess water, and set aside.

4. Wet a clean tea towel, ring it out and lay it flat on your counter top.

5. Fill a pot with water and bring to a boil. Transfer the water to a large bowl and let cool a couple minutes.

6. Drop a wrapper into the water, and let it soak for 30 seconds – any longer and it will begin to get too soft and/or tear. It should be transparent and pliable. Remove wrapper from the water and gently shake it to remove any excess water. Lay the wrapper flat on your tea towel.

7. Place your mint and basil leaves near the top of the wrapper, as per diagram.

8. Take some noodles and fold them back so that they fit within the top of the wrapper, as shown. Add 2-3 pieces of each vegetable on top, keeping everything tight and in a nice elongated pile.

9Tightly fold the top of the wrapper over the ingredients, and then fold-in each side. Continue rolling the wrapper onto itself to form the roll. Continue with remaining ingredients.

Before serving, add the chopped peanuts on top of the peanut sauce that you plan on serving. If desired, cut rolls diagonally with a sharp knife before serving.

The End

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