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+ servings

Colorful Spring Rolls with Peanut Sauce

If you’re a fan of light, crunchy rolls, fresh summer veggies, and creamy dipping sauces, these colorful spring rolls with peanut sauce are for you. With only a dozen ingredients and 45 minutes you can have these delicious colorful spring rolls on your table in no time!
Prep Time45 minutes
Course: Entrée, Side
Cuisine: Gluten Free, Vegan
Yield: 12 rolls


* spring rolls:

  • 12 rice wrappers
  • 1/2 medium-sized head of cabbage thinly sliced
  • 1 red pepper thinly sliced
  • 1 cucumber halved and thinly sliced
  • 3 large carrots peeled into thin strips
  • 6 radishes sliced into thin rounds and cut into small matchsticks
  • 1 avocado pitted and sliced
  • big handful fresh cilantro roughly chopped (optional)

* peanut sauce:

  • 1/4 cup peanut butter natural unsweetened
  • 2 Tbsp soy sauce ensure certified gf for gluten free eaters
  • 4 Tbsp lime juice
  • 3 garlic cloves
  • 1/4 tsp salt
  • 1/4 cup water
  • 1-3 tsp chili pepper flakes optional—more or less depending on how spicy you like your food



  • Fill a shallow dish or skillet with hot water and immerse a single sheet of rice paper to soften for about 10-15 seconds. The rice paper should be pliable but not mushy.
  • Transfer to a flat, glass plate and gently smooth rice paper into a circle—this can be challenging at first so don’t get discouraged, stick with it.
  • On the lower third of the circle, place a small handful of cabbage, couple slices of pepper, cucumber, strips of carrot, spoonful of chopped radishes, sliced avocado, and pinch of cilantro—if desired.
  • Gently fold rice paper over once, tuck edges in, and continue rolling until sealed. Set aside on clean tray.
  • Continue to soak rice paper, fill and wrap until you have 12 stuffed rolls.
  • Leftovers will keep refrigerated in airtight container for 2 days though they are best served fresh.


  • In a high speed blender or food processor, combine peanut butter, soy sauce, lime juice, garlic, salt, water and chili pepper flakes if desired.
  • Blend on high until smooth and creamy.
  • Transfer to small bowl and serve with spring rolls.
  • Leftovers will keep refrigerated in airtight container for up to 5 days.


Nutrition information is a rough estimate of 1/4 of the recipe, or 4 out of 12 rolls with peanut sauce.


Sodium: 788mg | Sugar: 11.5g | Fiber: 9.8g | Calories: 297kcal | Saturated Fat: 3.9g | Fat: 18.3g | Protein: 8.7g | Carbohydrates: 30.5g