Whether you call them vegetable spring rolls or summer rolls, these fresh rice-paper wraps filled with crisp vegetables are ideal for warm weather. Serve them as an appetizer, a snack, or a light side with grilled seafood, chicken, or meat. They’re an easy, colorful way to add more raw vegetables to your meals. Below is a clear, step-by-step guide to making them.
These rolls are cool, bright, and crunchy thanks to the raw vegetables and fresh herbs. Pair them with a creamy peanut dipping sauce for a satisfying contrast of flavors and textures.
Why You’ll Like This Recipe
- Versatile: great as a snack, appetizer, or light side.
- Light and refreshing: raw vegetables give a crisp, clean bite.
- Fun and quick to assemble once you get the hang of rolling.
Recipe Ingredients
Vegetable Spring Rolls
- Rice paper wrappers: white or brown rice paper, usually found in the Asian aisle or an Asian market.
- Fresh vegetables: zucchini, carrots, and red or yellow bell pepper, cut into thin strips.
- Sprouts or microgreens: add texture and flavor.
- Cabbage: thinly sliced for extra crunch and color.
- Fresh herbs: mint, basil, or cilantro work well.
- Lettuce: red leaf or green leaf lettuce tears easily and rolls nicely.
Dipping Sauce
- Hoisin sauce: choose a brand without high-fructose corn syrup or use a homemade version.
- Lime juice: fresh lime brightens the sauce.
- Soy sauce or tamari: use low-sodium soy sauce or tamari for gluten-free option.
- Ginger: finely grated fresh ginger or ginger puree.
- Peanut butter: creamy style with no added junk.
- Rice vinegar: unseasoned rice vinegar or champagne vinegar for balance.
- Garlic: fresh garlic or garlic puree.
Chef’s tip: A microplane zester or a ginger grater makes it easy to get finely grated ginger and garlic for dressings and sauces.
Substitutions and Variations
- Add small cooked shrimp or thin rice vermicelli (bean thread) noodles for a traditional touch.
- Include tofu for a vegan protein boost.
- Swap peanut butter for almond or cashew butter, or use sunflower butter or tahini for nut-free alternatives.
- If available, thin asparagus spears (raw or blanched) make a nice addition.
Spring Rolls vs. Summer Rolls
These are commonly called spring rolls or summer rolls, though technically they are summer rolls because they’re fresh, not fried. Key differences:
- Spring rolls originate from Chinese cuisine; summer rolls are Vietnamese.
- Spring rolls are usually fried or baked; summer rolls are served fresh.
- Spring rolls often use a thin wheat wrapper; summer rolls use rice paper and are naturally gluten-free.
- Spring rolls are typically served hot; summer rolls are chilled.
- Fillings differ: spring rolls often contain cooked fillings like pork or mushrooms, while summer rolls commonly include shrimp, pork, rice noodles, lettuce, and herbs.
- Summer rolls are generally considered lighter and healthier since they aren’t fried.
Chef’s tip: A julienne peeler produces long, even strips of carrot, zucchini, or bell pepper quickly and easily.
How to Make Vegetable Spring Rolls
Rolling fresh rice-paper rolls can be sticky at first, but it becomes easy with practice. If a wrapper tears, you can wrap it with a second sheet. If a roll doesn’t form properly, discard that wrapper and start a fresh one.
Step 1: Fill a wide shallow dish (like a pie plate) with warm water. Dip each rice paper wrapper briefly — just a few seconds — until it softens.
Step 2: Place the softened wrapper on a cutting board. Working quickly, layer herbs and a small handful of vegetables on the third nearest you. Begin rolling toward the center, fold the sides in like a burrito, then finish rolling to form a neat cylinder.
To make the peanut dipping sauce, whisk all sauce ingredients together until smooth. Hoisin is another tasty sauce option.
Serving Suggestions
Place finished rolls in a single layer on a flat platter or rimmed baking sheet and cover with plastic wrap. Don’t stack them, as they’ll stick together. If refrigerating briefly, line the plate with a damp paper towel and cover tightly to prevent drying.
Slice rolls in half on the diagonal and arrange on a plate. Serve chilled with dipping sauce on the side.
Recipe FAQs
Yes. They’re filled with raw vegetables and fresh herbs, making them a nutrient-rich, low-calorie option.
Lay rolls in a single layer and cover with plastic wrap. If refrigerating, place a damp paper towel under the rolls before covering to keep them from drying.
Try small cooked shrimp, sliced cooked chicken or pork, or firm tofu for a vegetarian option.
They’re best fresh, but you can make them a few hours ahead and refrigerate in a single layer covered with plastic wrap. Longer storage can make the rice paper chewy.
More Veggie-Focused Recipes
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Easy Coleslaw Recipe and Dressing -
Broccoli Slaw with Creamy Apple Cider Dressing
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Healthy Chicken Salad with Ginger Dressing
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📖 Recipe
Fresh Vegetable Spring Rolls with Peanut Dipping Sauce
Equipment
- Wide shallow dish (pie plate) to soak wrappers
Ingredients
Vegetable spring rolls
- 12 brown or white rice spring roll wrappers
- 1 large zucchini, julienned
- 3 large carrots, julienned
- 1 large red or yellow bell pepper, thinly sliced
- 1 package sprouts or microgreens
- ½ small red cabbage, thinly sliced
- 1 bunch fresh herbs (mint, basil, or cilantro)
- 1 small head red lettuce, washed and dried
- Optional: lime wedges
Peanut Dipping Sauce
- ½ cup hoisin sauce (no HFCS or homemade)
- 2 tbsp fresh lime juice (about 1 large lime)
- 2 tbsp creamy peanut butter
- 1 tbsp unseasoned rice vinegar
- 2 tsp low-sodium soy sauce or tamari
- 2 tsp finely grated fresh ginger (or substitute)
- 1 garlic clove, finely grated or minced
Instructions
Peanut Dipping Sauce
- Combine all sauce ingredients in a bowl and whisk until smooth.
Vegetable Spring Rolls
- Prep vegetables and herbs: Cut zucchini and carrots into long thin strips (a julienne peeler is fastest), then trim to about 4″ lengths. Cut bell pepper into thin strips and thinly slice cabbage. Remove leaves from herb stems and tear lettuce into small pieces. Arrange vegetables on a rimmed sheet or in small bowls for easy assembly.
- Assemble the rolls: Fill a large bowl halfway with warm water. Working on a flat surface, dip one rice wrapper briefly to soften. Place the wrapper on a cutting board, layer herbs and vegetables on the third nearest you, then start rolling toward the center. Fold the sides in and complete the roll. Place finished rolls on a plate and continue.
- To serve: Slice rolls in half and serve with the peanut dipping sauce or hoisin sauce.
Notes
- Add protein like shrimp, tofu, or cooked pork if desired.
- Rice vermicelli (bean thread) noodles make a nice addition.
- For nut-free sauce options, use sunflower butter or tahini.