Picture of vegan spring rolls in coconut bowl on wooden table

Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce

  • Author: Deborah
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Stuffed with a melange of crunchy vegetables and then dipped in an amazing Chili Ginger Peanut Sauce, these Rockin’ Vegan Spring Rolls are as fun to make as they are to eat! 



For the Vegan Spring Rolls

  • 2 large carrots (peeled and julienned )
  • 1 large red bell pepper (seeded and julienned )
  • 2 cups red cabbage (julienned )
  • 1 large cucumber (julienned)
  • 2 cups spinach (remove stems)
  • 1/2 large red onion (julienned )
  • 1 large jalapeno (julienned )
  • 8 rice papers

For the Chili Ginger Peanut Sauce

  • 2/3 cup natural peanut butter (crunchy)
  • 2 cloves garlic
  • 2 inches peeled fresh ginger (1 tsp ground ginger)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 tbsp tamari or vegan soy sauce
  • 0.5 tsp sea salt
  • 2 tbsp fresh-squeezed lime juice
  • 1/4 cup water


For the Vegan Spring Rolls

  1. Prepare vegetables before assembling rolls. 
  2. Soak the rice paper, one at a time, per the manufacturer’s instructions. Or, by immersing them in warm water for 30-40 seconds, just until they start to change texture. 
  3. Put your first rice paper wrapper on a cutting board lined with parchment paper. Use your hands to smooth it out, allowing it to sit for a few minutes to absorb moisture. 
  4. Place a small portion of each vegetable tightly onto the lower third of the wrapper. Using your fingers, grab the side nearest you and roll it tightly over the vegetables, tucking them in as you roll like a burrito. 
  5. Place on lined baking sheet and repeat above steps until all your rice papers are used. Cut in half before serving with Chili Ginger Peanut Sauce. 

For the Peanut Sauce

  1. Add peanut butter and a little bit of water to a food processor. Pulse for 2 minutes. Add garlic, ginger, cumin, chili powder, tamari, sea salt, lime juice and water and pulse until all ingredients are blended together. 


  • Nutritional information may be inaccurate as the plugin does not allow me to separate the sauce from the rolls. 
  • Don’t overfill vegan spring rolls. Doing so may cause the rice paper to tear.
  • Once the rice paper is soaked, you must work fast. Be sure to place vegetables tightly together in the bottom third of the rice paper. Then roll one at a time, setting the roll aside before moving on to the next.
  • Once you place vegetables on rice paper, fold bottom half over filling, using your fingers to tightly wrap and roll the paper over the vegetables, making sure sure there are no air pockets.
  • Keep the filling dry and the rice paper moist. If the rice paper is not kept moist it will quickly dry becoming brittle and hard.
  • Experiment with different fillings. The sky’s the limit as to what you can do with these rolls.