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Plate of spring rolls with Thai peanut dipping sauce

Spring Rolls (easy, vegan, delicious!)

These spring rolls with Thai peanut dipping sauce are a wonderful appetizer or light meal that everyone can enjoy. And they just happen to be vegan/ plant-based friendly.

Course Appetizer
Cuisine Asian
Keyword spring rolls, spring rolls recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 spring rolls
Calories 121 kcal
Author Marjorie @APinchOfHealthy


For the spring rolls

  • 6-8 spring roll wrappers
  • 1 red bell pepper - sliced thin
  • 1 yellow bell pepper - sliced thin
  • 3 carrots - thinly sliced
  • 1 cup thinly sliced purple or green cabbage
  • ½ cup large mint leaves
  • ¼ cup fresh cilantro

For the dipping sauce

  • 1/2 cup peanut butter *I am using unsweetened & unsalted
  • 2 Tablespoons Tamari low sodium or soy sauce (NOTE: start with less if your PB is salted, or if you are using regular sodium Tamari/ soy)
  • 1.5 Tablespoons Maple syrup
  • 1 teaspoon Sriracha
  • 1 teaspoon sesame oil
  • 1.5 Tablespoons lime juice (juice of one lime)
  • 1/4 cup water (or add more until desired consistency)


  1. Prep the spring roll wrappers. Fill up a medium size bowl with some warm water and place the wrappers into the water so that they are fully submerged. Let them sit in the water for 4-5 minutes. This will help soften them up and make them more pliable for folding.
  2. Mix up the sauce. Place all ingredients into a blender, and blend until smooth.
  3. Assemble the spring rolls. Lay the spring roll wrappers on a flat surface. Lay out the veggies and the sauce near the wrappers like an assembly line. Take one of the wrappers and lay it flat. Near the bottom of the wrapper, layer on some of the bell peppers, carrots, mint, cilantro, cabbage and a slight drizzle of the sauce. Roll it up by folding in the sides of the wrapper, then fold up the bottom over the veggies and continue rolling it up nice and tight like a burrito. Be careful not to over fill the wrapper or it may tear. Continue until you have made all of the spring rolls. This recipe makes 6-8 spring rolls.
  4. Slice cand Serve with the remaining dipping sauce.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. You will likely have extra sauce - nutritional info accounts for using half the sauce recipe.

Nutrition Facts
Spring Rolls (easy, vegan, delicious!)
Amount Per Serving
Calories 121 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg0%
Sodium 272mg12%
Potassium 257mg7%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 4597IU92%
Vitamin C 56mg68%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.