Fresh & Healthy Vegetable Summer Rolls with Creamy Peanut Dipping Sauce (Vegan & Gluten-Free)

Embrace the vibrant flavors of summer with these incredibly fresh, light, and healthy vegetable summer rolls! Often called fresh spring rolls, these delightful rice paper wraps are packed with crisp, colorful raw vegetables and fragrant herbs. They are an absolute lifesaver on warm days when you crave something cool, refreshing, and nutritious without having to turn on the stove. Whether you’re looking for a perfect appetizer, a satisfying snack, or a vibrant side dish to complement grilled seafood, chicken, or meat, these rolls fit the bill perfectly. They’re also a fantastic and fun way to effortlessly incorporate more fresh produce into your diet. Get ready to discover how simple it is to make these delightful bundles, step-by-step.

These fresh vegetable spring rolls are a feast for the senses: cool to the touch, brightly colored from a rainbow of crunchy raw veggies, and bursting with the aromatic essence of fresh herbs. While they are a complete delight on their own, serving them with a creamy, rich, and utterly delicious homemade peanut butter dipping sauce elevates the experience to another level. This sauce perfectly complements the fresh ingredients, adding a layer of savory sweetness and tang that you and your guests will absolutely adore.

Why You’ll Love This Easy Summer Roll Recipe

There are countless reasons why these fresh vegetable summer rolls will become a staple in your kitchen, especially during warmer months. Beyond their irresistible taste, they offer convenience, health benefits, and an enjoyable cooking experience:

• Incredibly Versatile: These rolls are the ultimate chameleon in the kitchen! They function beautifully as a light appetizer for a dinner party, a satisfying and healthy snack between meals, a vibrant side dish for your BBQ, or even as a light, refreshing main course on their own. They’re perfect for picnics, potlucks, or meal prep.
• Light, Crunchy, and Refreshing: The filling consists entirely of fresh, raw vegetables and herbs, making each bite wonderfully light, crisp, and full of natural flavor. It’s a guilt-free indulgence that leaves you feeling energized, not heavy. The coolness of the fresh ingredients is particularly welcome on a hot day.
• Fun and Engaging to Make: The process of preparing and rolling these summer rolls is surprisingly enjoyable and can even be a communal activity. It’s a great way to get creative with your fillings and perfect your rolling technique. Kids often love to help assemble their own rolls, making it a fantastic family cooking project.
• Healthy and Nutritious: Packed with vitamins, minerals, and fiber from the abundance of fresh produce, these rolls are a powerhouse of nutrition. They are naturally vegan and gluten-free when using rice paper wrappers and a tamari-based dipping sauce, catering to various dietary needs.

For another delightful and refreshing summer appetizer, consider these colorful summer fruit kabobs, a sweet and juicy treat made with fresh melon balls.

Essential Ingredients for Perfect Vegetable Spring Rolls

Crafting delicious summer rolls starts with selecting high-quality, fresh ingredients. Here’s a detailed look at what you’ll need to create these vibrant and flavorful wraps, along with tips for choosing the best components.

For the Vegetable Spring Rolls

• Rice Paper Wrappers: These are the translucent, delicate sheets that hold your fillings together. You can find both brown rice or white rice varieties. Brown rice paper offers a slightly chewier texture and nutty flavor, while white rice paper is more common and has a very neutral taste. Look for them in the Asian aisle of your local supermarket or at any Asian specialty market. Choose ones that are flexible but not too thin, as they can tear easily.
• Fresh Vegetables: The key to amazing summer rolls is a variety of colors and textures.
  • Zucchini: Adds a soft, subtle flavor and moisture.
  • Carrots: Provides sweetness, vibrant color, and a satisfying crunch.
  • Red or Yellow Bell Pepper: Contributes bright color, a sweet and slightly tangy flavor, and a crisp texture. You can also use orange or green for more variety.
  • Sprouts or Microgreens: Offers a delicate crunch and a fresh, sometimes peppery, flavor. Alfalfa sprouts, bean sprouts, or a mix of microgreens work beautifully.
  • Cabbage (Red or Green): Adds a wonderful crispness and a pop of color, especially red cabbage. Finely shredded is best.
  • Lettuce: Red leaf lettuce or green leaf lettuce are ideal as they are soft, easy to roll, and provide good coverage for the inner ingredients. Butter lettuce or romaine hearts also work well.
• Fresh Herbs: Herbs are crucial for that authentic, refreshing aroma and taste. Use a generous amount of mint, basil (Thai basil is excellent), or cilantro. A combination of these herbs will give you the most complex and refreshing flavor profile.

For the Creamy Peanut Dipping Sauce

This dipping sauce is incredibly flavorful and perfectly complements the fresh rolls. It’s a balance of sweet, savory, tangy, and a hint of spice.

• Hoisin Sauce: Provides a rich, savory, and slightly sweet base. Look for brands that do not contain high-fructose corn syrup (HFCS) for a healthier option, or consider making homemade hoisin sauce to control all ingredients and ensure it’s gluten-free if needed.
• Lime Juice: Freshly squeezed lime juice is essential! It adds a bright, zesty tang that cuts through the richness of the peanut butter and balances the other flavors.
• Soy Sauce: Use either tamari (for a gluten-free option) or regular low-sodium soy sauce. Always read labels to ensure you’re getting a low-sodium product to better control the salt content.
• Ginger: Freshly grated ginger is highly recommended for its pungent, warming spice. You can grate it very fine using a microplane, or for convenience, use ginger puree available in tubes or jars from the produce section.
• Peanut Butter: Creamy peanut butter forms the backbone of this sauce, providing a luscious texture and nutty flavor. Opt for a natural, creamy peanut butter with no added sugar or unhealthy oils.
• Vinegar: Unseasoned rice vinegar or champagne vinegar works best. They offer a mild acidity that contributes to the sauce’s overall brightness without overpowering other flavors.
• Garlic: Fresh garlic is key for aromatic depth. Finely minced, grated, or pureed garlic (from a tube or jar) will integrate smoothly into the sauce.

Chef’s tip: To effortlessly achieve very fine ginger and garlic for your dressings, sauces, and other recipes, an inexpensive yet incredibly effective microplane zester is a game-changer. Alternatively, a handy tool like this ginger grater also works wonders and is fantastic for both ginger and garlic.

Creative Substitutions and Variations

One of the best things about fresh summer rolls is how adaptable they are. Feel free to customize your fillings and sauces to suit your taste preferences or dietary needs:

• Add Protein: Many traditional Vietnamese fresh spring roll recipes include small, cooked shrimp or thin slices of cooked pork. You can easily incorporate these or other proteins. Consider adding small bites of grilled chicken, thinly sliced beef, or even pan-fried fish.
• Vegan Protein Options: For a delicious plant-based protein, firm or extra-firm tofu is an excellent choice. You can press it, then pan-fry, bake, or air-fry it until golden and slightly crispy, then slice it into thin strips. Marinating the tofu beforehand adds another layer of flavor. Tempeh is another great vegan alternative.
• Noodles for Substance: To make the rolls more filling, especially if serving them as a light meal, add a small amount of cooked rice vermicelli (bean thread) noodles. These thin, translucent noodles add a pleasant texture and bulk.
• Nut Butter Swaps: If you’re not a fan of peanut butter or want to try something different, creamy almond butter or cashew butter can be substituted in the dipping sauce for a slightly different nutty flavor.
• Nut Allergy-Friendly Dipping Sauce: For those with nut allergies, creamy sunflower seed butter (often labeled “sunbutter”) or tahini (sesame paste) are excellent alternatives that provide a similar creamy texture and rich flavor profile to the dipping sauce.
• Additional Vegetables and Fruits: Expand your veggie palette! Thinly sliced cucumber, jicama for extra crunch, ripe avocado for creaminess, or even thin strips of fresh mango for a sweet and tangy twist can elevate your rolls. Blanched or raw asparagus spears also make a beautiful and delicious addition.
• Alternate Dipping Sauces: While the peanut sauce is classic, don’t hesitate to experiment. A classic Vietnamese Nuoc Cham (fish sauce-based dipping sauce), a simple sweet chili sauce, or even just a squeeze of lime with a dash of soy sauce can work well.

Spring Rolls vs. Summer Rolls: Understanding the Difference

It’s common to hear these fresh, uncooked wraps referred to as “spring rolls,” but technically, this recipe is for what are traditionally known as “summer rolls.” While often lumped into the same category, there are distinct differences between the two. Understanding these distinctions can help appreciate the culinary traditions behind each delightful dish:

• Origin: Spring rolls (Chūnjuǎn) typically hail from Chinese cuisine, whereas summer rolls (Gỏi cuốn) are a staple of Vietnamese cuisine.
• Cooking Method: The most significant difference is how they are prepared. Spring rolls are usually fried until crispy (or sometimes baked for a lighter option), while summer rolls are always served fresh, raw, and uncooked.
• Wrapper Type: Spring rolls are traditionally wrapped in a thin wheat flour wrapper, similar to an egg roll wrapper. Summer rolls, on the other hand, are wrapped in translucent rice paper, making them naturally gluten-free.
• Serving Temperature: Due to their cooking methods, spring rolls are generally served hot, straight from the fryer or oven. Summer rolls are enjoyed chilled or at room temperature, emphasizing their refreshing qualities.
• Fillings: Fillings vary considerably. Spring rolls often contain cooked ingredients such as ground pork, shrimp, shredded cabbage, carrots, and mushrooms, seasoned and sometimes bound with a starch. Summer rolls typically feature fresh ingredients like cooked shrimp, thinly sliced pork (though often omitted in vegan versions like this one), rice noodles (vermicelli), plenty of fresh lettuce, and aromatic herbs such as mint, cilantro, or basil, sometimes with additional raw carrots and cucumbers.
• Health Aspect: Summer rolls are generally considered a healthier option because they are not fried, relying on the natural goodness of fresh, raw ingredients.
• Regional Variations: Both types of rolls can have numerous regional variations in their wrappers, fillings, and accompanying dipping sauces, reflecting local culinary preferences. However, fresh vegetables are almost always a common element.

Chef’s tip: To achieve consistently perfect, long, and thin strips of vegetables like carrots, zucchini, and bell pepper (and cucumber too!), an inexpensive little julienne peeler is an indispensable tool. It makes prep work incredibly easy and gives your rolls a professional look.

Step-by-Step Guide: How to Make Vegetable Spring Rolls

Making fresh summer rolls can seem a little tricky at first, especially when you’re getting used to handling the sticky rice paper wrappers. Don’t be discouraged if your first few attempts aren’t perfect – practice makes perfect! If a wrapper tears, simply discard the filling and start with a fresh one, or if it’s a minor tear, you can often wrap it in a second rice paper layer for reinforcement. They are incredibly fun to make and even more delicious to eat.

1. Prepare Your Vegetables and Herbs: Before you start rolling, ensure all your fillings are prepped and easily accessible. Julienne the zucchini and carrots into long, fine strips (a julienne peeler makes this quick and easy!), then cut these strips into manageable pieces, about 3-4 inches long. Slice your bell pepper into similar fine strips by hand. Finely shred the cabbage using a sharp knife or a mandoline for consistency. Wash and thoroughly dry your lettuce and herbs, tearing lettuce leaves into smaller, rollable pieces. You don’t need to chop the herbs; whole leaves provide a beautiful visual and burst of flavor. Arrange all your prepared vegetables and herbs on a large platter, rimmed baking sheet, or in small individual bowls, creating an efficient “assembly line.”
2. Prepare the Dipping Sauce: In a small bowl, combine all the ingredients for the peanut dipping sauce: hoisin sauce, fresh lime juice, creamy peanut butter, unseasoned rice vinegar, low-sodium soy sauce (or tamari), finely grated fresh ginger, and minced garlic. Whisk thoroughly until the sauce is completely smooth and well-combined. Taste and adjust seasonings if necessary, adding more lime for tang or a touch of sweetener if desired.
3. Softening the Rice Paper Wrappers: To begin assembling, fill a wide, shallow dish (like a pie plate or a large dinner plate) halfway with warm water. The water should be warm to the touch, but not hot, as too-hot water can make the wrappers too soft and prone to tearing. Briefly dip one rice paper wrapper into the water for just a few seconds. You want it to be pliable but still slightly firm; it will continue to soften as you work with it. Avoid over-soaking, which makes it too flimsy.
4. Layering and Rolling: Carefully lay the softened rice paper wrapper flat on a clean cutting board or a smooth, non-porous surface. Working relatively quickly, layer your chosen herbs (mint, basil, cilantro) on the bottom third of the wrapper, closest to you. Then, evenly arrange a small amount of each vegetable (zucchini, carrots, bell pepper, sprouts, cabbage, lettuce) on top of the herbs. Be mindful not to overfill, and ensure the filling doesn’t extend all the way to the side edges, as you’ll be folding these in.
5. Roll for Success: To roll, start by pulling the edge of the wrapper closest to you tightly over the filling. Roll it forward about halfway to the center. Then, fold in the left and right sides of the wrapper, much like you would a burrito. Continue rolling firmly and snugly towards the top edge until you have a compact, cylinder-shaped roll. The wrapper will become quite sticky, which helps seal the roll. If your roll feels loose, don’t worry, practice improves technique! Place the finished summer roll seam-side down on a plate. Repeat the process with the remaining wrappers and filling until all ingredients are used.

Serving and Storage Tips for Fresh Summer Rolls

To ensure your beautiful fresh summer rolls are enjoyed at their best, consider these serving and storage suggestions:

• Prevent Sticking: After assembling, arrange the rolls in a single layer on a flat platter, a rimmed baking sheet, or in an airtight container. It’s crucial not to stack them directly on top of each other, as the rice paper is quite sticky and they will tear when separated. If you need to stack, place a piece of parchment paper or damp paper towel between layers.
• Keep Them Fresh: Cover the platter or baking sheet tightly with plastic film to prevent the rolls from drying out. Rice paper can become brittle and chewy when exposed to air for too long. For best results, consider lining the plate with a damp paper towel before covering.
• Presentation: To serve, slice each spring roll in half diagonally. This not only makes them easier to eat but also beautifully showcases the colorful array of fresh vegetables inside. Arrange them artfully on a plate or platter, and serve immediately with your creamy peanut dipping sauce on the side. Optionally, garnish with extra fresh herbs or a sprinkle of chopped peanuts.
• Make Ahead: Fresh summer rolls are truly best enjoyed shortly after they are made. However, you can prepare them a few hours ahead of time. Store them in a single layer, covered tightly with plastic wrap, in the refrigerator. If made too far in advance (e.g., overnight), the rice paper can sometimes become a bit chewy, tough, or rubbery, and the vegetables might soften slightly. Aim to make them no more than 4-6 hours before serving for optimal freshness.

Recipe FAQs About Vegetable Spring Rolls

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📖 Recipe

Fresh Vegetable Spring Rolls with Peanut Dipping Sauce

Sally Cameron

Crunchy, colorful and cool, these little bundles of fresh vegetables and herbs make a fantastic healthy appetizer, snack, or light meal. While white rice wrappers are more commonly found, keep an eye out for brown rice wrappers for a slightly nuttier flavor. This recipe is easily adjustable to make more or fewer rolls, perfect for any occasion. This recipe is designed for appetizer portions. An optional delicious peanut dipping sauce recipe is included in the notes, or you can explore other Asian almond sauces on this site.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 0 minutes mins

Total Time 30 minutes mins

Course Appetizer, Snack

Cuisine Asian

Servings 6

Calories 160 kcal

Equipment

• ▢
  Pie plate sized shallow dish to soak wrappers

Ingredients

  

Vegetable spring rolls

• ▢ 12  brown rice or white rice spring roll wrappers
• ▢ 1 large zucchini
• ▢ 3 large carrots
• ▢ 1 large red or yellow bell pepper
• ▢ 1 package sprouts of choice
• ▢ ½ small red cabbage
• ▢ 1 bunch fresh herbs – mint, basil, or cilantro
• ▢ 1 small head red lettuce washed and dried
• ▢ lime wedges optional

Peanut Dipping Sauce

• ▢ ½ cup Hoisin sauce no HFCS, or homemade
• ▢ 2 tablespoons lime juice 1 large lime
• ▢ 2 tablespoon creamy peanut butter
• ▢ 1 tablespoon unseasoned rice vinegar
• ▢ 2 teaspoons low sodium soy sauce or tamari (gluten-free)
• ▢ 2 teaspoons finely grated fresh ginger sub tube puree or jar
• ▢ 1 garlic clove finely chopped, grated, or zested

Instructions

 

Peanut Dipping Sauce

• Add all ingredients to a bowl and whisk or stir until smooth.

Vegetable Spring Rolls

• Prep vegetables and herbs: Cut zucchini and carrots into long, fine strips with a julienne peeler for the fastest, easiest cutting, then cut the fine strips into pieces about 4″ long. Cut the bell pepper into long, fine strips by hand with a sharp knife. Finely slice the cabbage with a sharp knife, or if you have a mandoline use that.

  Remove the leaves from herb stems. No need to chop them. Tear lettuce leave into small pieces. Place all vegetables on a rimmed baking sheet, large casserole or into small bowls
• Assemble the spring rolls, fill a large bowl half way with warm water. Working on a cutting board other flat surface, dip one rice wrapper into the water briefly, just a few seconds. The wrapper will be a bit stiff at first and soften as you work. They get a little sticky. Just go with it and you will get the hang of it.

  Place the wrapper on a cutting board or plate. Starting at the end closest to you, lay a few herbs down in ⅓ of the wrapper, then top with a few strips of each vegetable. Don’t go all of the way to the edges as you will fold the sides in like a burrito and finish the roll.

  Start rolling the vegetables and wrap snugly until you get about half way, then fold in sides and continue rolling to complete a roll. Place the finished spring roll on a plate. Now make more!
• To eat, cut the finished spring rolls in half and serve with dipping sauce of choice.

Notes

Substitutions and Variations

• For protein, add small shrimp, tofu, or cooked pork.
• Another good add is rice vermicelli (bean thread) noodles.
• Swap the peanut butter for creamy almond butter, cashew butter.
• For nut allergies, use creamy sunflower butter or tahini in the dipping sauce. 
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Nutrition

Serving: 2rollsCalories: 160kcalCarbohydrates: 33gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 266mgPotassium: 512mgFiber: 4gSugar: 6gVitamin A: 8323IUVitamin C: 86mgCalcium: 75mgIron: 3mg

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