Spring Roll Recipe with Peanut Sauce (The Sauce Everyone Asks For)

If you’ve ever ordered fresh spring rolls and thought, “Okay, I need this at home,” this is your moment. These are crisp, colorful, and surprisingly doable once you get the hang of the rice paper vibe.

And yes—the peanut sauce is the main character. It’s creamy, tangy-sweet, a little garlicky, and basically the reason people hover in your kitchen “just to taste.”

Why You’ll Love This

These spring rolls are light but filling, super customizable, and ideal for meal prep or party trays. Plus, the peanut sauce comes together in minutes and tastes like your favorite takeout—only fresher and way more dippable.

Ingredients

• 10–12 rice paper wrappers (8–9 inch)
• 4 oz rice noodles (vermicelli)
• 2 cups shredded carrots
• 2 cups thinly sliced cucumber (matchsticks)
• 1 red bell pepper, thinly sliced
• 2 cups shredded purple cabbage (or lettuce)
• 1 avocado, thinly sliced (optional but elite)
• 1 1/2 cups cooked shrimp, sliced in half lengthwise (optional) or baked tofu strips
• 1 cup fresh herbs: mint, cilantro, and/or Thai basil (use what you like)
• 1/2 cup chopped peanuts (optional, for crunch)
• Warm water (for softening wrappers)

• Peanut Sauce
• 1/2 cup creamy peanut butter
• 2–3 tbsp soy sauce (or tamari)
• 2 tbsp lime juice (about 1 lime)
• 1–2 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1–2 tsp sriracha or chili garlic sauce (optional)
• 1 small garlic clove, finely grated
• 3–6 tbsp warm water, to thin

How to Make It

1. Cook the noodles. Boil rice noodles according to package directions (usually 3–5 minutes). Rinse under cold water and drain well. Toss with a tiny splash of sesame oil if you want to prevent sticking.
2. Prep the filling. Slice all veggies into thin matchsticks so the rolls stay tight and easy to bite. Set herbs aside (keep them dry).
3. Make the peanut sauce. In a bowl, whisk peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, sesame oil, grated garlic, and sriracha (if using). Add warm water a tablespoon at a time until it’s creamy and pourable.
4. Set up your station. Fill a wide shallow dish (or pie plate) with warm water. Lay out a damp clean kitchen towel or cutting board for rolling.
5. Soften one wrapper. Dip a rice paper wrapper into warm water for about 8–12 seconds, just until it softens slightly (it will keep softening as it sits). Lay it flat on your surface.
6. Layer the fillings. Place a small bundle of noodles in the lower third, then add carrots, cucumber, pepper, cabbage, herbs, and avocado/tofu/shrimp. Don’t overstuff—think “snack wrap,” not “burrito.”
7. Roll it up. Fold the bottom edge up over the filling, fold in the sides, then roll forward tightly but gently until sealed. The wrapper is stretchy, not indestructible—be firm, not aggressive.
8. Repeat and serve. Place finished rolls seam-side down, not touching if possible. Serve with peanut sauce (and extra lime wedges if you’re into it).

Tips for the Best Results

• Warm water, not hot. Hot water makes wrappers too soft too fast, leading to rips.
• Keep ingredients dry. Pat shrimp/tofu and veggies dry so the rolls don’t get soggy.
• Thin, even cuts. Matchstick-style veggies make the rolls easier to roll and easier to eat.
• Don’t overfill. If your wrapper tears, 9 times out of 10 it’s because it’s packed too full.
• Use a damp towel. Rolling on a slightly damp surface helps prevent sticking and tearing.
• Adjust the sauce to your taste. More lime for tang, more maple for sweet, more water to make it drizzle-able.

Variations

• Chicken spring rolls: Use shredded rotisserie chicken and add extra herbs.
• Extra crunch: Add bean sprouts or thin sliced jicama.
• Spicy peanut sauce: Add more sriracha plus a pinch of red pepper flakes.
• Nut-free sauce: Swap peanut butter for sunflower seed butter and use the same ratios.
• Vietnamese-inspired: Add a few leaves of lettuce inside each roll and serve with both peanut sauce and a light dipping sauce (lime + soy + a little sugar).

Storage & Reheating

These are best fresh, but you can store them: wrap each roll individually in damp paper towel, then place in an airtight container for up to 24 hours. No reheating needed (and not recommended)—serve chilled or let sit at room temp for 10 minutes, then dip like you mean it.

FAQ

How do I keep spring rolls from sticking together?

Place them seam-side down with a little space between each one, and store individually wrapped (damp paper towel is key). If you’re serving a platter, a light brush of neutral oil on the outside can also help.

Why are my rice paper wrappers tearing?

Usually it’s one of three things: the wrapper soaked too long, the filling is too bulky, or you’re rolling over sharp veggie edges. Dip briefly, keep slices thin, and tuck herbs in the middle so stems don’t poke through.

Can I make the peanut sauce ahead of time?

Yes—make it up to 5 days ahead and refrigerate. It thickens as it sits, so whisk in warm water 1 tablespoon at a time right before serving to bring back that smooth, dip-ready texture.

What’s the best protein for this spring roll recipe?

Shrimp is classic and super easy, but tofu is the best plant-based swap. Use baked or pan-seared tofu strips (not super soft tofu) so it holds its shape and doesn’t waterlog the roll.

Can I prep these for a party without them drying out?

Yes—roll them a few hours ahead, wrap each one in damp paper towel, and keep covered in the fridge. Bring out 15–20 minutes before serving, then set out the peanut sauce (and maybe a second bowl, because it will go fast).