If you’ve ever wanted to make a snack or light meal that’s as vibrant and fresh as a spring garden, this Fresh Spring Rolls with Peanut Dip Recipe is going to be your new go-to. I absolutely love how these rolls come together with crisp veggies, creamy avocado, and that rich, nutty peanut sauce that keeps everyone dipping for more. Whether you’re new to fresh spring rolls or have tried making them before and found it tricky, I’m here to walk you through each step so you’ll find success and end up with rolls that impress every time.

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Why You’ll Love This Recipe

Bright, Healthy Ingredients: The combination of fresh veggies, herbs, and creamy avocado makes every bite light but satisfying.
Easy to Assemble: Once you get the hang of softening the rice paper and layering, these come together quickly.
Customizable Fillings: You can swap in your favorite vegetables or proteins without losing any freshness.
Delicious Peanut Dip: The dipping sauce adds a creamy, savory punch that transforms these into an irresistible treat.

A pair of woman's hands is rolling a translucent rice paper sheet filled with thin strips of orange carrot, yellow mango, green herbs, and some green leaves. The rice paper is soft and see-through, showing the colorful layers inside. The filling layers are bright and fresh, with the orange carrot strips and yellow mango strips on top, and green leaves at the bottom, all arranged loosely in the center of the paper. The hands are gently lifting the edge of the rice paper to fold it over the ingredients. The surface below is a white marbled texture with a soft white and gray striped cloth underneath the hands, creating a clean and cozy setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Fresh Spring Rolls with Peanut Dip Recipe lies in how the simple, fresh ingredients come together. Whether you’re picking up produce at the market or already have some odds and ends in your fridge, these components harmonize perfectly to create that crisp, refreshing bite we all crave.

Vermicelli noodles or rice noodles: These soak up just enough moisture to be tender without getting mushy—perfect for the rolls.
Rice paper wrappers: You’ll want the large kind, and check the package date for freshness since brittle wrappers can tear.
Carrot (julienned): Adds a lovely crunch and subtle sweetness, so make sure to cut thin strips.
English cucumber (julienned): Its mild, refreshing flavor helps balance the richness of other fillings.
Extra-firm tofu (cut into strips): I love this plant-based protein for texture and to add some heartiness.
Jalapeño pepper (stemmed, seeded, and sliced): Just a touch of heat—you can always adjust based on your spice love.
Mango (peeled and cut into strips): Sweetness that contrasts beautifully with the savory and spicy.
Avocado (cut into strips): Creamy, dreamy, and a must-have for me in these rolls.
Fresh basil, mint, and cilantro leaves: These herbs elevate the flavors, giving you that unmistakable fresh roll experience.
Peanut sauce: The dipping star of the show—creamy, nutty, and slightly sweet. You can make your own or grab a good-quality one.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Fresh Spring Rolls with Peanut Dip Recipe is super adaptable. Over time, I’ve found some fun ways to switch things up depending on what’s in season or what my family’s craving, so don’t hesitate to make this your own.

Protein Swap: When we want a meaty twist, grilled shrimp or shredded chicken works beautifully—and the rolls still come out fresh and light.
Veggie Change-Up: I sometimes swap cucumber for bell peppers or add bean sprouts for crunch—feel free to get creative!
Spice Level: If you want to tame the heat, just leave out the jalapeño or replace it with sweet bell pepper for color without the kick.
Nut Allergy Friendly: Use a sunflower seed butter dip instead of peanut sauce—just as delicious but nut-free.

How to Make Fresh Spring Rolls with Peanut Dip Recipe

Step 1: Prep Noodles and Set Up Your Workspace

Start by cooking the vermicelli noodles according to the package instructions—usually soaking or boiling for a few minutes until tender but still springy. I always rinse mine under cold water afterward to stop the cooking and keep them from sticking together. Next, fill a large bowl with warm water—this is your dunking station for the rice paper. Drape a clean kitchen towel over your work surface to lay the softened wrappers on as you go. Setting this up ahead of time makes the rolling process so much smoother.

Step 2: Soften and Fill the Rice Paper

Take one rice paper wrapper and soak it in the warm water for about 15 seconds. You’ll want it pliable but not soggy—if you let it soak too long it’ll tear easily. Gently lay it flat on your towel, and then pile your noodles, carrot, cucumber, tofu strips, jalapeño, mango, avocado, and herbs neatly in the center, leaving some space on the edges to fold. I like to build the rolls with the herbs on top because it really lets their fragrance shine when you bite in.

Step 3: Roll it Up Tight

Fold the sides in over the filling, then carefully roll the bottom edge over everything, tucking it snugly as you go to keep the fillings packed tight. Roll all the way up to seal. This is the part I used to struggle with until I realized keeping the filling proportioned and the wrapper moist (but not too wet) is key. Repeat this for each wrapper until all your ingredients are used up.

Step 4: Serve with Peanut Dip and Enjoy!

Plate your fresh spring rolls and grab your peanut sauce for dipping. This is where the magic happens—dip generously and savor that amazing combo of fresh, crunchy, creamy, and nutty flavors all in one bite. Trust me, once you try this, it’s hard to go back to store-bought dips.

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Pro Tips for Making Fresh Spring Rolls with Peanut Dip Recipe

Perfect Wrapper Softening: Don’t over-soak the rice paper—15 seconds is usually just right to keep it strong but flexible.
Layer Strategically: Placing herbs on top ensures a fresh hit with each bite instead of fading into the background.
Keep Ingredients Dry: Pat veggies and tofu dry before rolling to prevent soggy rolls and tearing wrappers.
Avoid Overfilling: Less is more here—packing too much can make rolling tricky and rolls prone to bursting.

How to Serve Fresh Spring Rolls with Peanut Dip Recipe

The image shows six fresh spring rolls arranged on a white speckled round platter placed on a white marbled surface. Each roll is wrapped in thin translucent rice paper revealing colorful layers inside. One roll is layered at the top with bright orange carrot strips and green cucumber slices, another has a thick layer of fresh green cilantro leaves, one has slices of yellow mango and orange carrot, and another features slices of green avocado over bright orange carrot and white noodles. The rice paper is smooth and slightly shiny, wrapping around the fresh ingredients tightly. Next to the rolls is a small clear jar filled with a light brown creamy peanut dipping sauce with a white spoon inside. Small sprigs of fresh cilantro and basil leaves are scattered around the platter. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to add a sprinkle of chopped peanuts or toasted sesame seeds on top of the peanut dip for some extra crunch and a finishing touch. A wedge of lime on the side is another favorite garnish because a quick squeeze brightens the flavors beautifully.

Side Dishes

These spring rolls go wonderfully with a light Asian slaw, edamame beans, or even a simple miso soup if you’re aiming for a fuller meal. I’ve also served them alongside some grilled satay skewers for a more substantial dinner party spread.

Creative Ways to Present

For special occasions, I like to arrange the rolls on a large platter lined with fresh lettuce leaves and colorful edible flowers—it’s visually stunning and invites everyone to dig in. You can also slice the rolls in half diagonally to show off that gorgeous rainbow of ingredients inside.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare because they disappear fast), store your spring rolls in an airtight container lined with damp paper towels to keep the rice paper moist and prevent cracking. Keep them in the fridge but try to enjoy within 24 hours for the best texture.

Freezing

Freezing fresh spring rolls isn’t the best idea because the rice paper and fresh vegetables don’t thaw well—they become soggy and mealy. I recommend making only as many as you plan to eat fresh.

Reheating

Since these rolls are meant to be eaten fresh and cold, reheating isn’t necessary. If you want a warm meal, prepare the noodles or tofu warm but keep the rolls themselves chilled for the best experience.

FAQs

Can I make Fresh Spring Rolls ahead of time?

You can prep all the fillings a few hours ahead of time but I recommend rolling the spring rolls no more than a couple of hours before serving to prevent the rice paper from drying out or becoming too soft.
What can I substitute for tofu in the filling?

Sure! You can use cooked shrimp, grilled chicken, or even omit protein entirely for a pure veggie roll. Tempeh or cooked mushrooms also work great as plant-based alternatives.
How do I prevent the rice paper wrappers from sticking together?

Place a damp kitchen towel between each wrapped roll when storing or if stacking, so they don’t stick. Also, avoid over-soaking the wrappers which can make them overly sticky and fragile.
Can I make the peanut dip from scratch?

Absolutely! A simple peanut sauce usually combines peanut butter, soy sauce, lime juice, garlic, a sweetener like honey or maple syrup, and water to thin. Mixing it fresh lets you control perfect flavor balance.
Are these spring rolls gluten-free?

Yes! Using rice noodles and rice paper wrappers keeps this recipe gluten-free, just be sure to check your peanut sauce ingredients if buying pre-made.

Final Thoughts

Making my first batch of this Fresh Spring Rolls with Peanut Dip Recipe was a turning point—I went from hesitating around the tricky rice paper to feeling confident and excited every time I roll a batch. These spring rolls are such a joy to make and eat, and I’m sure you’ll enjoy them just as much as I do, whether it’s a quick weeknight treat or a dish to impress friends. Once you try this combination of fresh veggies, creamy avocado, and that irresistible peanut dip, you’ll have a recipe you return to again and again.