Crispy Fresh Vegetable Spring Rolls
Crispy Fresh Vegetable Spring Rolls are the perfect quick lunch or dinner. I’ve made these dozens of times and they always impress. The freshness and crunch are unbeatable. Try them with my Easy Peanut Sauce for a complete meal. Check out my One-Pan Caribbean Chicken and Rice Dinner for another great recipe. If you love recipes like this, you’ll also enjoy One-Pan Caribbean Chicken and Rice Dinner and Easy Peppermint Espresso Martini.
Why This Crispy Fresh Vegetable Spring Rolls Is Pure Comfort
- Fresh, crunchy texture
- Delicious peanut sauce
- Healthy and light
- Easy to make
What You'll Need for Crispy Fresh Vegetable Spring Rolls
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 rice paper wrappers
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1 cup bean sprouts
- 1/2 cup shredded purple cabbage
- 1/2 cup chopped cilantro
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon sriracha (optional)
- Optional: 1/4 cup crushed peanuts
- Optional: 1/4 cup crispy fried garlic
- Optional: 1/4 cup chopped cilantro
📝 Ingredient Notes
- Rice paper wrappers: Soak in warm water for 10 seconds before using.
- Cabbage: Shred finely for better texture.
- Bean sprouts: Use fresh for best flavor.
- Peanut butter: Use natural peanut butter for best flavor.
🛒 Tools & Equipment I Recommend
- Silpat Baking Mat — Prevents spring rolls from sticking and keeps them crispy. → See on Amazon
- Bamboo Rolling Mat — Helps shape spring rolls neatly and evenly. → See on Amazon
How to Make Crispy Fresh Vegetable Spring Rolls
- Step 1: Soak rice paper wrappers in warm water for 10 seconds until soft.
- Step 2: Lay a wrapper on a clean surface and add 2 tablespoons of vegetables and noodles.
- Step 3: Roll the wrapper tightly, sealing the edges with a little water.
- Step 4: Repeat with the remaining wrappers and fillings.
- Step 5: Serve with the peanut sauce on the side.
Cook's Tips for Perfect Crispy Fresh Vegetable Spring Rolls
- Texture tip: Soak the rice paper just long enough to make it pliable, not soggy.
- Common mistake and fix: If the spring rolls are too wet, they won't hold well. Use a towel to pat them dry before rolling.
- Sauce tip: Mix the peanut sauce ingredients in a bowl and adjust the seasoning to taste.
- Storage tip: Store spring rolls in an airtight container in the fridge for up to 2 days.
Storing & Reheating Crispy Fresh Vegetable Spring Rolls
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Make the sauce and fillings up to 1 day in advance.
Freezing Crispy Fresh Vegetable Spring Rolls
Freeze for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F for 10 minutes. Microwave: Reheat in the microwave for 30 seconds.
Recipe Notes
- Chef tip: Soak the rice paper just long enough to make it pliable, not soggy.
- Best substitution: Use tamari instead of soy sauce for a gluten-free option.
- Make-ahead: Make the spring rolls up to 1 day in advance and store in the fridge.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the spring rolls are too wet, use a towel to pat them dry before rolling.
Want to level up this recipe?
Electric Wok — Cooks evenly and quickly, ideal for making spring rolls and sauces. → Check price on Amazon
Crispy Fresh Vegetable Spring Rolls
Ingredients
Main Ingredients
- 12 rice paper wrappers
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1 cup bean sprouts
- 1/2 cup shredded purple cabbage
- 1/2 cup chopped cilantro
Seasonings
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon sriracha (optional)
Optional Toppings
- 1/4 cup crushed peanuts
- 1/4 cup crispy fried garlic
- 1/4 cup chopped cilantro
Instructions
- Step 1: Soak rice paper wrappers in warm water for 10 seconds until soft.
- Step 2: Lay a wrapper on a clean surface and add 2 tablespoons of vegetables and noodles.
- Step 3: Roll the wrapper tightly, sealing the edges with a little water.
- Step 4: Repeat with the remaining wrappers and fillings.
- Step 5: Serve with the peanut sauce on the side.
Notes
- Chef tip: Soak the rice paper just long enough to make it pliable, not soggy.
- Best substitution: Use tamari instead of soy sauce for a gluten-free option.
- Make-ahead: Make the spring rolls up to 1 day in advance and store in the fridge.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the spring rolls are too wet, use a towel to pat them dry before rolling.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze for up to 1 month.
- Oven reheat: Reheat in a preheated oven at 350°F for 10 minutes.
- Microwave reheat: Reheat in the microwave for 30 seconds.
- Make ahead: Make the sauce and fillings up to 1 day in advance.
Nutrition Per Serving
- Calories: 200
- Protein: 4g
- Fat: 10g
- Carbs: 25g
- Fiber: 3g
- Sugar: 5g
- Sodium: 300mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Fresh Vegetable Spring Rolls FAQs
Yes, you can make the spring rolls up to 1 day in advance and store them in the fridge.
If the rice paper is too wet, the spring rolls will be soggy. Soak the wrappers just long enough to make them pliable, not soggy.
Yes, you can freeze the spring rolls for up to 1 month.
You can use wheat flour tortillas as a substitute, but they won't be as crispy.
Mix the peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a bowl. Adjust the seasoning to your taste.
A Warm Final Note
I can’t wait for you to try Crispy Fresh Vegetable Spring Rolls and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
