Fresh Vegetable Spring Rolls with Peanut Dipping Sauce

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Fresh Vegetable Spring Rolls with Peanut Dipping Sauce




Spring Rolls:

  • 1 large peeled carrot, julienned
  • 1 large cucumber, julienned
  • 1 red pepper, julienned
  • 1/3 cup purple cabbage, chopped
  • 1 avocado, sliced
  • Handful of fresh cilantro, chopped
  • Squeeze of fresh lime juice
  • 10 (8-inch) spring roll rice
  • paper wrappers

Peanut Sauce:

  • 3 Tbsp. creamy peanut butter
  • 2 Tbsp. brown sugar or honey
  • 2 Tbsp. low sodium soy sauce
  • 1 ½ Tbsp. toasted sesame oil
  • Zest and juice of 1 lime
  • 1 tsp. Sriracha or chili garlic sauce
  • 1 tsp. fresh ginger, peeled and minced
  • Splash hot water




  1. Prepare rice paper wrappers by pouring warm water into a shallow nine-inch pan. Dip the rice paper wrappers, one at a time, into the water for 45-60 seconds until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry.
  2. At the bottom third of the wrapper, place assorted vegetables. Tightly roll up the rice paper, tucking in the fillings. Repeat process until vegetables are used up.
  3. In a small bowl, prepare dip by whisking all of the peanut sauce ingredients together.
  4. Serve spring rolls with peanut dipping sauce.

Serves 5


Nutrition Facts