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Home Β» Appetizers and Snacks Β» Spring Rolls with Peanut Sauce

April 25, 2020 (last updated November 29, 2021)

Spring Rolls with Peanut Sauce

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This recipe for spring rolls with peanut sauce makes a lovely fresh snack or party appetizer. It requires no heat in the kitchen other than some warm water from the tap. They can be vegan, pescatarian and are gluten-free. I even have a recipe for grain-free spring rolls.

2 gluten free spring rolls on bed of lettuce on rectangular white plate with bowl of peanut sauce and chop sticks. White marble background.
Spring Rolls with Peanut Sauce

Spring Roll Fillings

overhead view of half and avocado, sliced red bell pepper, half of a lime, broccoli slaw, cilantro and white bowl with peanut sauce on round marble plate

I have filled these spring rolls with my favorite fresh vegetables. Feel free to mix it up with whichever fresh veggies you like best. I usually rummage around the fridge to see what I have. Cucumbers, bell peppers, bean sprouts, avocado, snap peas and cilantro are all great options. For some quick and easy fillings that require no chopping, use bagged shredded carrots, broccoli slaw or traditional cole slaw mix.

Add some thinly sliced firm tofu, shrimp or shredded chicken and make these spring rolls with peanut sauce a perfect summer meal.

Peanut Sauce Ingredients

This spring roll recipe includes a sweet and spicy peanut sauce that you can easily adjust to your flavor preferences.

Peanut Butter – I recommend using an unsweetened peanut butter so that you can better control the sweetness of the sauce. If you do use a sweetened one, taste the sauce before you add any sugar. If you have a nut allergy, sunflower butter is a good substitute. Cashew butter (my favorite) is perfect if you have a peanut allergy.

Chili Oil – Depending on your preference for heat level you may want to increase or decrease the amount. Even if you don’t like any heat, I still recommend adding some cayenne or chili oil. Spicy ingredients in small amounts can act as a great flavor enhancer, similar to salt.

Thai Fish sauce or vegan Coconut aminos adds a salty, umami flavor to this sauce.

How to Assemble Spring Rolls

Set up space on your counter top or a large cutting board or silicone mat and wet it down. This will help keep the spring rolls from sticking.

gray counter top wet with water

Fill a large bowl with very warm water. Submerge a sheet of rice paper completely and soak for about 10 seconds or until it is pliable (follow the directions on your rice paper package). Do not be tempted to leave it in too long. It will continue to soften once out of the water

Place the rice paper on the cutting board.

wet gray silicone mat with rice paper wrap. Partial view of glass bowl on left.

Place on a little bit of each vegetable along with a sprig of fresh cilantro starting about 2″ from the top.

rice paper wrapper on gray counter top with red pepper green onion, broccoli slaw, and cilantro

Fold the top of the rice paper down.

rice paper wrap with veggies on top of wrapper folded down. Gray silicone mat background.

Then fold the sides in

rice paper wrap with veggies on rice paper wrapper with top folded down and sides folded over

Place cilantro leaves and a piece of pepper or other veggie on the bottom of the rice paper. This will create a nice presentation when it is rolled up.

spring roll partially rolled up

Roll it up and place on a plate lined with lettuce leaves. This will keep them from sticking to the plate.

completed spring roll on gray board splashed with water
overhead view of gluten free spring rolls with white bowl of peanut sauce on bed of lettuce on square white plate. gray napkin and chop sticks on left

Spring Rolls with Peanut Sauce

Author: Janet Harlow
Course: Appetizers and Snacks
Cuisine: Asian
Servings: 8 rolls
Fill these gluten-free spring rolls with your favorite veggies and enjoy with this sweet and spicy peanut sauce
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Prep Time 30 mins
Total Time 30 mins

Recommended Products

  • The Original Coconut Aminos

Ingredients
  

  • 8 sheets of rice paper
  • 4 large leaves of lettuce

Peanut Sauce

  • 1/4 cup natural peanut butter room temperature
  • 1/4 c lite coconut milk
  • 1 Tbsp Thai fish sauce or coconut aminos vegan
  • 1 Tbsp of your choice of sweetener coconut sugar, brown sugar, agave, honey
  • juice of 1/2 lime about 2-3 Tbsp
  • 1/2 tsp hot chili oil hot sauce or 1/4 tsp cayenne pepper

Filling

  • 1/2 red bell pepper
  • 1/2 c shredded carrot
  • 1/2 cucumber
  • 1 stalk green onion
  • 1/2 c broccoli slaw
  • fresh cilantro

Instructions
 

  • If your peanut butter is not soft, heat in the microwave for 10-15 seconds.
  • Mix all of the peanut sauce ingredients with a whisk until smooth. You can adjust the sweetness and/or spiciness to your liking.
  • Cut the bell pepper, green onion and cucumber into thin 1-2 inch strips.
  • Set up a large cutting board or space on your counter top and wet it down. This will help keep the spring rolls from sticking. Fill a large bowl with very warm water. Submerge a sheet of rice paper completely and soak for about 10 seconds or until it is pliable.
  • Place the rice paper on the cutting board. Spoon about 2 tsp of peanut sauce in the center of the rice paper and stack on a little bit of each vegetable along with a sprig of fresh cilantro.
  • Fold the top of the sheet over the filling.
  • Then fold the sides in.
  • Place a couple of cilantro leaves and a piece of pepper on the bottom of the rice paper. This will show nicely when it is rolled up.
  • Roll up and place on a plate lined with damp lettuce leaves. The lettuce will prevent them from sticking to the plate. They also will stick to each other so leave a little room in between them.

Nutrition

Serving: 2rollsCalories: 323kcalCarbohydrates: 46gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 10gSodium: 473mgFiber: 4gSugar: 18g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Appetizers and Snacks · Tagged: peanut butter, thai, vegan

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