Vegetarian Spring Rolls with Dipping Sauces


These spring rolls might be one of my favorite recipes I’ve made for this blog. I’m serious!




I’ve always been a huge fan of spring rolls, though I had never once made them myself. I’ve ordered them countless times at Asian-inspired restaurants and rediscover my love for them every single time. Honestly, they’re the perfect light appetizer. Fresh, flavorful, and you can’t beat the dipping sauces 🙂

So on New Year’s Eve, I decided to use the last of my glorious time off to recreate this perfect little roll for our appetizer (before this unbeatable salmon dish). I chopped all my ingredients— fresh cilantro, avocado, carrots, cucumber, romaine lettuce— and then stared at the package for the rice wrappers for quite a long time. I really didn’t want to mess these up, so I researched a lot on how to soak and roll these babies. Let me tell you, they’re not perfect. Or even close to. It took some experimenting on how long to soak them, how full to pack them, and how to strategically fold them, that’s for sure. Here’s what worked for me:


IMG_3914      IMG_3919


I soaked the rice wrappers on a plate filled with water for about 20 seconds. They’re still just a little stiff at this point, but that’s ok. Then I placed the wrapper on a damp paper towel on my counter. This allowed the wrappers to soften a bit more while I filled and rolled them.

I layered my ingredients on the center of the roll in this order: lettuce, cilantro, rice noodles, cucumbers, carrots, avocado. This seemed to work the best when it came time to roll. Try not to fill them too much. I know, it’s so tempting to stuff them full! I left a good about of space all around the center (probably about 3 inches on each side). See my photo above on the left.

Time to roll! Fold the bottom over the stuffing and tuck it under the romaine lettuce. Then, fold each of the sides over the stuffing and lightly press them down. Last, start from the bottom and roll the rice wrapper until the top is wrapped over the center. That’s it! Not so scary after all!




I made two flavorful dipping sauces to go with these little beauties. I preferred the peanut sauce, while Nate went for the soy dipping sauce. Both taste delicious, I can assure you!

Now that I’ve mastered the spring roll, I can guarantee you they will be present at my next dinner party. They’re so simple once you get the hang of it, and super healthy too! I’m sure they’ll impress any kind of guest (carnivore and vegetarian alike) with their freshness and flavor punch 🙂





Vegetarian Spring Rolls with Dipping Sauces {vegan, gluten-free}

Serves 3-5
Prep time 20 minutes


for the spring rolls

  • 10 spring roll rice wrappers
  • 4 oz thin brown rice noodles
  • 1 small cucumber, sliced into thin match sticks
  • 1 carrot, peeled and sliced into thin match sticks
  • 1 handful of cilantro leaves
  • 1 small avocado, sliced into thin pieces
  • 1 romaine heart, torn into chunks

for the peanut dipping sauce

  • 2 tbsp natural peanut butter
  • 1-2 tbsp warm water (depending on thickness of peanut butter)
  • 1 tbsp low sodium soy sauce (or tamari if you're gluten-free)
  • 1/2 tsp light agave syrup
  • 1 tsp sriracha
  • 1 tsp sesame oil
  • 1 cloves of garlic, minced

for the soy dipping sauce

  • 4 tbsp low sodium soy sauce (or tamari if you're gluten-free)
  • 1 tsp sesame oil
  • 1 tsp light agave syrup
  • 1 clove of garlic, minced


for the spring rolls
Step 1
Begin by preparing the rice noodles. Boil a pot of water and add in the noodles. Cook for 2-4 minutes, or until rice noodles are tender. Strain immediately and rinse in cold water. Set aside.
Step 2
Prep all your vegetables: romaine hearts, avocado, cucumber, carrots, and cilantro. I put my prepped vegetables in little bowls so that the spring rolls are very quick to prepare.
Step 3
To make the spring rolls, fill a large plate with water. Place a damp paper towel on the counter next to the plate. First, dip the rice wrapper in the plate of water for 15-20 seconds, then place it on the wet paper towel. Layer your vegetables and rice noodles onto the center of the rice wrapper. Don't fill it too much, or it will be difficult to wrap up. Fold the bottom of the rice wrapper over the filling and tuck it under the filling. Then, wrap the two sides over the filling and lightly press it against the top of the rice wrapper. Last, roll the rice wrapper starting from the bottom until it resembles a spring roll! Repeat with all of your rice wrappers.
for the dipping sauces
Step 4
To make the peanut dipping sauce, begin by whisking the peanut butter and warm water together until it makes a thick paste. Add in the soy sauce (or tamari), sriracha, agave, sesame oil, and garlic and continue to whisk. If the sauce is still too thick, add a little more warm water.
Step 5
To make the soy dipping sauce, whisk together the soy sauce (or tamari), sesame oil, agave, and garlic. And that's it! It's almost too easy.



Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Thank you for the lesson on how to roll spring rolls! I’ve made them lots of times, but they usually come out looking like weird alien rolls. Tasty, but I wouldn’t serve them at a party lol. I’ll have to try it this way 🙂

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