Hungry for a delicious culinary adventure? This recipe for Vietnamese spring rolls with spicy peanut sauce is about to take your taste buds on the Southeast Asian vacation you’ve been craving.
Are you ready?
These Vietnamese spring rolls are so fresh, vibrant, and flavorful that you’ll actually feel like you’ve been transported to Vietnam — maybe to the colorful, chaotic streets of Hanoi, or onto a small fishing boat, floating atop the emerald waters of Ha Long Bay.
Let’s take a trip.
How to Make Vietnamese Spring Rolls with Spicy Peanut Sauce
In case you need a few reasons to turn your kitchen into a Vietnamese street food stall — at least for the day — I have plenty.
First of all, these Vietnamese spring rolls are:
- Packed with flavor, veggies, and herbs
- Fun and easy to make
- Light and healthy
- Served with a spicy peanut dipping sauce
And they’re also delicious. Can I reiterate that point? These Vietnamese spring rolls are delicious.
Plus, I bet you have most — if not all — of the ingredients necessary to make these spring rolls in your kitchen already. (That is, aside from maybe the rice paper wrappers and bean thread noodles.)
If I’ve convinced you, and you’re all ready to take a little culinary journey with me, then let’s get started.
For the filling of these Vietnamese spring rolls, you’ll need carrots, red bell peppers, cucumbers, green onions, mint, cilantro, and basil.
For the vegetable dressing, you’ll need rice vinegar, lime juice, sugar, salt.
For the noodle dressing, you’ll need sesame oil, red chili flakes, soy sauce.
And lastly, for the peanut sauce, you’ll need peanut butter, soy sauce, lime juice, sugar, sriracha, water.
See? These are all items you probably have on hand right this second.
Prepping Your Vietnamese Spring Rolls
To prep for these Vietnamese spring rolls, start by boiling a pot of water to cook your bean thread noodles.
I love these bean thread noodles, whose instructions say to boil the water, turn off the heat, throw in the noodles, and let them stand for about twenty minutes. If you have a different kind of noodles, simply follow the package’s instructions.
Meanwhile, the next step is to julienne your carrots, red bell peppers, cucumbers, and green onions.
Then remove the stems from your cilantro, mint, and basil, and roughly chop them.
Optional step for extra flavor: In a bowl, mix up your lime juice, rice vinegar, sugar, and salt, and then toss in your carrots, red bell peppers, cucumbers, and green onions to give them a nice, fresh coating. I like to do this step in portions, to make sure my different vegetables stay separate, but you can just throw them all in at once, if you really want to.
Optional step for extra flavor: In another bowl, toss your bean thread noodles together with a dash of some sesame oil, soy sauce, and red chili flakes.
Making Your Spicy Peanut Sauce
Once you’ve prepped your spring roll fillings, it’s time to make your peanut sauce. And this step couldn’t be easier!
Simply add your peanut butter, soy sauce, lime juice, sriracha, sugar, and hot water into a bowl, and whisk it until it’s smooth and creamy!
And that’s it for prep. Let’s get to rolling these babies up, shall we?
Rolling Your Vietnamese Spring Rolls
Once you’ve prepped your noodles, vegetables, and herbs, it’s time to roll your spring rolls.
To soften your spring roll wrappers, fill a shallow, round bowl or pie plate full of warm water.
Put one spring roll wrapper into the warm water. Make sure it’s submerged, gently flip it over, wait a few moments (just until it’s pliable), then remove it.
Next, lay your softened spring roll wrapper flat onto your wrapping surface, place your vegetables, herbs, and noodles onto the wrapper, and roll it up tightly. This video includes a quick wrapping tutorial.
Then repeat until your spring rolls are all wrapped up!
Serving Your Vietnamese Spring Rolls
It’s finally time to dip your spring rolls into that spicy peanut sauce and devour them! And since they’re oh, so healthy, you don’t need to feel guilty if you accidentally eat seven of them.
These Vietnamese spring rolls taste best when eaten fresh — and shared with friends and family. But if for some reason, you don’t eat your spring rolls in one sitting, you can store them in the fridge for a day or two, wrapped in a slightly damp paper towel.
Now, I don’t know for sure. But my guess is that there won’t be any leftovers when you make these Vietnamese spring rolls.
But let me know if I’m wrong…
Vietnamese Spring Rolls Recipe with Spicy Peanut Sauce
The combination of fresh, vibrant veggies, zingy herbs, and noodles, wrapped up into one beautiful little parcel, and dipped into creamy, spicy peanut sauce cannot be beat. It’s as simple as that.
I know we’d all rather be in actual Vietnam, chowing down on spring rolls, and possibly some pho and a banh mi…
But this recipe? This is definitely the next best thing.Print
Fresh Vietnamese Spring Rolls with Spicy Peanut Sauce
Looking for an easy and healthy, yet super satisfying Vietnamese spring rolls recipe? These vegan, gluten-free rolls are packed with fresh vegetables, flavorful herbs, noodles, and lots of beautiful, bright colors. And they’re complete with a deliciously spicy peanut dipping sauce!
- Prep Time: 40 mins
- Cook Time: 5 mins
- Total Time: 45 minutes
- Yield: 20 spring rolls 1x
- Category: Main Dish
- Method: Chop & Roll
- Cuisine: Vietnamese
- Diet: Vegan
The spring rolls:
- 20 rice paper wrappers for spring rolls
- 1 pack of bean thread noodles
- 1 red bell pepper, julienned
- 3 carrots, julienned
- 3 Persian cucumbers, julienned
- 3 green onions, julienned
- 1 bunch mint
- 1 bunch cilantro
- 1 bunch basil
The spicy peanut sauce:
- 1 cup peanut butter
- 4 tbsp soy sauce
- 1 lime, juiced
- 1 tsp sugar
- 1.5 tbsp sriracha hot sauce
- 1/2 cup hot water
The vegetable dressing (optional):
- 1/2 lime, juiced
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
The noodle dressing (optional):
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp red chili flakes
To prep the noodles:
- Cook the bead thread noodles according to the instructions on the packaging. Strain and shake the excess water off. Allow to cool.
- Optional step: Then, in a bowl, mix your bean thread noodles with the sesame oil, soy sauce, and red chili flakes.
To prep the vegetables and herbs:
- Julienne the carrots, red bell peppers, cucumbers, and green onions.
- Remove the stems from the mint and cilantro. Roughly chop.
- Optional step: In another bowl, mix rice vinegar, lime juice, sugar, salt. Coat the carrots, red bell peppers, cucumbers, and green onions, with this mixture. Be careful to keep each of the different vegetable piles separate.
To make the peanut dipping sauce:
- Whisk together peanut butter, soy sauce, lime juice, sugar, sriracha, and hot water until smooth and creamy.
To wrap your spring rolls:
- Take your prepped noodles, vegetables, and herbs and organize your rolling area.
- Fill a shallow bowl or pie pan with warm water. Put a spring roll wrapper into the warm water. Make sure it’s submerged, gently flip it over, wait a few moments (just until it’s pliable), then remove it.
- Place your wrapper onto a clean, flat surface. Place small portions of the vegetables, herbs, and noodles, onto the wrapper. Then, roll the wrapper up tightly, like a burrito.
- Repeat the wrapping process, one by one, until complete.
- Serve immediately with the peanut sauce and enjoy!
Keywords: Vegan Vietnamese spring rolls with peanut sauce
Did you try out our recipe for Vietnamese spring rolls with spicy peanut sauce? If so, let us know how they turned out in the comments below, or tag @maddysavenue in your photos!
I love fresh spring rolls but I have a hard time making them.
LOL I always put too much filling into them I think.
These turned out amazing though.
Haha! Well practice makes perfect, right? ;)
cengiz selçok says
I guess I do not like Vietnam foods.
Maddy & Mauricio says
Aw, you’re missing out!
Seems to be very delicious! Thanks for shaing, Maddy.
Maddy & Mauricio says
Thanks for your comment!
Dominique at Switching Hemispheres says
These look delicious! I love Vietnamese spring rolls but have never tried making them myself, I will have to give your recipe a try!
Sonia Fernandez says
These were quick, easy (after you chop all veggies) and delicious!
Janet Schreck says
I definitely will be ordering the larger size of rice paper sheets, 16 cm was a challenge to roll. I am learning and it was yummy good to eat the screw ups!