Fresh Veggie Spring Rolls

close up of spring rolls cut in half with dish of peanut sauce

5 from 3 ratings

These fresh veggie spring rolls are packed full of flavor and always a hit when I make them for a crowd. Colorful and crunchy, vegetable spring rolls are a fun and tasty recipe that's perfect for lunch, dinner, or a healthy snack.

Prep Time25

Time to wrap20

Total Time45

Course: Main Course

Cuisine: Asian

Keyword: spring rolls, summer rolls

Servings:

Calories: 142kcal

Author: Becca Ludlum

Equipment

Brown Rice Wrappers
Cutting Board
Kitchen Knife

Ingredients

Base recipe:

8 brown rice paper wrappers white will do in a pinch!
4 leaves lettuce leafy green or red
8 leaves basil fresh, thinly sliced
2 stalks green onions thinly sliced
½ cup purple cabbage thinly sliced
½ cucumber peeled and thinly sliced
2 cakes brown rice ramen cooked according to package directions

Optional (all of these ingredients won't fit into the wrappers, so choose 2-4 in addition to base recipe):

½ cup jicama peeled and thinly sliced
1 carrots peeled and thinly sliced
½ cube air fried tofu thinly sliced
¼ avocado thinly sliced
½ bell pepper red, thinly sliced
¼ cup edamame shelled

Peanut sauce:

½ cup coconut aminos or low sodium soy sauce/tamari
¼ cup peanut butter
1 tsp maple syrup
3 tsp Sriracha or chili paste (optional)
3 tsp roasted sesame oil

Instructions

Get out your cutting board and start thinly slicing your filling ingredients.
Cook ramen noodles according to package directions
Follow the directions on your rice paper wrappers to soften them. This will usually involve dipping the rice paper into water.
Once your first wrapper is soft you can start to fill your summer/spring roll.
Place one wrapper down and start filling the center of it with your vegetables. I like to start with the lettuce, leaving space for rolling, then place all the other veggies directly on top.
When you've added all of your filling, take one side of the wrapper and fold it over the filling, then take the other two sides, one at a time, and tightly roll it together.
If you'd like you can double wrap your roll by softening another wrapper and placing it tightly around the original roll.
Once you have assembled all of your spring rolls, set the finished rolls aside and start making your easy peanut sauce.
In a small bowl or mason jar, mix together the coconut aminos, peanut butter, maple syrup, sriracha, and sesame oil.
Serve the rolls whole or cut them in half to show off the colorful ingredients.

Notes

Recipe tips:

I don't usually make springs rolls much in advance, because the wrappers can harden both in the fridge as well as on the counter. But you can prep and store the filling ingredients and peanut sauce in the fridge ahead of time. Then, when you're ready to serve, you can soften the wraps and assemble with the pre-sliced veggies.
It's worth repeating: use fresh herbs. I love using basil, but fresh mint or cilantro would be lovely as well.
If you're like me and have a tendency to overstuff, you don't want to do that here. The rice paper is forgiving but it is also thin. So, try and hold back when stuffing the wraps. After the first few you'll get the hang of how much filling to add.
Veggie spring rolls are super easy to customize. You usually will want crunchy, thinly sliced veggies, some type of noodle, and possibly a protein. If you're not a fan of tofu, shrimp or pork works well too!
The rice paper wrappers are very thin and can be hard to work with. You'll want to gently wrap the filling without tearing the wrapper. If you do get a large tear you can double wrap your roll to contain the filling.
Have extra ingredients? Make a stir fry with the veggies (leave the avocado out of the pan), add the ramen to reheat, and top with the sauce for a delicious dinner.
If you have leftover rolls, you can use some plastic wrap to individually wrap the rolls. Leave them on the counter, then open and run quickly under a stream of water before eating. This isn't the best recipe to have leftovers for, but I also don't like wasting food.

Healthy Eating Plans

For the 2025 WW Points Plan, the spring rolls are 4 points each - this is for the brown rice wrapper and brown rice ramen. The recipe for the sauce will leave you with some leftover so I divided that into 8 servings for this recipe - each serving of sauce is 2 points.

For Portion Fix/21 Day Fix, I've found it easiest to fill my green container with toppings and use about 1/2 cup of toppings for each roll. I have never been able to add a full red container of protein to the rolls, so I roll with it and eyeball my portions. Typically, I can get 1 red container of protein (3/4 cup) into every 3 rolls.
- The brown rice wrappers have 62 calories for every 2, which puts them right at 4 wrappers for 1 yellow container.
- Using the guidelines above, each roll would be about 1/2 green container, 1/3 red container, and 1/2 yellow container. Remember, yellow container is 1/2 cup, red container is 3/4 cup, and green container is 1 cup.
For 2B Mindset, this recipe is a perfect lunch when you add protein to each roll. Remember, you're aiming for 50% veggies, 25% FFC, and 25% protein.

Nutrition is calculated with base recipe.

Nutrition