Vegetable spring rolls with almond sauce

Fresh vegetable spring rolls cut in half showing colorful filling of spinach, carrot, cucumber, and avocado

About This Recipe

These vegetable spring rolls are one of my favorite things to make when it is hot outside. Fresh vegetables wrapped in soft rice paper and served with a creamy almond dipping sauce. No cooking required. They are light, colorful, refreshing, and ready in about 20 minutes.

This is the most basic version: spinach, carrot, cucumber, avocado, and mint. Once you get the hang of working with rice paper (it is a little tricky at first, but it becomes second nature fast), you can fill them with anything. Even my kids have helped me make them, and they love it because everyone gets to build their own roll.

Why You’ll Love These

No cooking required. Everything is fresh and raw. You never turn on the stove.
Ready in 20 minutes. Once the vegetables are prepped, assembling the rolls is quick.
Perfect for hot weather. Light, refreshing, and they do not heat up the kitchen.
The almond sauce makes them. Creamy, savory, with a touch of soy and lime. It is what makes these irresistible.
Totally customizable. Swap the vegetables for whatever you have in the fridge.

Ingredient Notes

Fresh vegetables laid out for making spring rolls including spinach, carrot, cucumber, avocado, and mint

Rice paper: You can find them in the Asian food aisle at most grocery stores or at Asian markets. They come hard and dry, and soften in hot water in seconds.
Spinach: Fresh baby spinach works best because you do not have to chop it.
Carrot: Grate it or cut it into thin ribbons with a vegetable peeler. This is important because thick pieces poke through the rice paper and tear it.
Cucumber: Cut into thin sticks. I like to leave the skin on for color and crunch.
Avocado: Sliced into thin strips. It adds creaminess to every bite.
Fresh mint: This is the ingredient that takes them to another level. Just a few leaves in each roll make a huge difference.
Almond dipping sauce: Almond butter mixed with soy sauce, lime juice, and a little water. Creamy, savory, and perfect for dipping.

How to Make Vegetable Spring Rolls

Softened rice paper on a damp cloth ready to be filled with vegetables for spring rolls

Prep the vegetables. Grate the carrot or cut into thin ribbons. Cut the cucumber into thin sticks. Slice the avocado into strips. Have the spinach and mint washed and ready.
Soften the rice paper. Fill a shallow bowl or plate with hot water (hot but not boiling). Dip one rice paper at a time for 5 to 10 seconds until it softens. Place it on a damp cloth. This step is key: if you put it on a dry surface it will stick and become impossible to roll.
Fill. Place a small amount of each vegetable in the center of the rice paper. Do not overfill. It is better to start with less and work your way up.
Roll like a burrito. Fold the left and right sides inward toward the center. Then fold the bottom edge up and over the filling, and start rolling forward, tucking the vegetables tightly as you go. You should have just a small flap of rice paper at the top that folds over to seal the roll.
Serve. Cut the rolls in half, sprinkle with sesame seeds, and serve with the almond dipping sauce.

Vegetable spring rolls assembled and ready to be cut in half

Tips

Always use a damp cloth. This is the most important step. If you place the softened rice paper on a dry surface, it sticks and tears. The damp cloth makes all the difference.
Do not overfill. Less filling equals a tighter, neater roll. With practice you will know exactly how much to add.
Cut vegetables thin. Thick pieces poke through the rice paper and tear it. Grated carrot or thin ribbons work much better than thick sticks.
Do not soak the rice paper too long. More than 10 seconds and it gets too soft and falls apart. It should still feel slightly firm when you take it out because it keeps softening outside the water.
Make them with your kids. It is a perfect activity for cooking together. Give everyone their own vegetables and let them build their own roll.

Variations

With rice: Add a layer of cooked rice to the filling for a more substantial roll.
With tofu: Add strips of marinated or fried tofu for extra protein.
With mango: Fresh mango strips add a tropical sweetness that pairs beautifully with the almond sauce.
With rice noodles: Add cooked rice noodles for a more filling version.
With peanut sauce: Swap the almond butter for peanut butter in the dipping sauce. Equally delicious.
With edamame: Shelled edamame adds color, crunch, and extra protein.

Vegetable spring rolls cut in half and sprinkled with sesame seeds on a plate

How to Store

Refrigerator: Store in an airtight container with a damp cloth over the rolls to prevent them from drying out. They last 1 to 2 days but are much better freshly made.
Do not freeze. Rice paper does not survive the freezer. It turns hard and cracks when thawed.
Prep ahead: You can cut all the vegetables and make the sauce a day ahead. Store everything separately in the fridge and assemble the rolls right before serving.

Frequently Asked Questions

Where do I buy rice paper?

You can find rice paper wrappers in the Asian food aisle at most grocery stores or at Asian markets. They come in round packages, are hard and translucent, and soften in hot water in seconds.

Why does my rice paper keep tearing?

The most common reasons are soaking it too long in hot water (10 seconds max), placing it on a dry surface (always use a damp cloth), overfilling it, or using vegetables with sharp edges like thick carrot sticks. Grate the carrot or cut it into thin ribbons instead.

Can I make these ahead of time?

You can store them in the fridge for 1 to 2 days covered with a damp cloth in an airtight container, but they are much better freshly made. The best approach is to prep all the vegetables and sauce ahead and assemble right before serving.

Can I freeze spring rolls?

No. Rice paper does not survive the freezer. It turns hard and cracks when thawed. These are best eaten fresh.

What can I use instead of almond butter?

You can use peanut butter, cashew butter, or tahini. All of them work well in the dipping sauce and give it a similar creamy consistency.

What other vegetables can I use?

You can use any fresh vegetable you like: shredded red cabbage, jicama sticks, shredded beets, bean sprouts, shelled edamame, fresh mango, or thin bell pepper strips. Just make sure everything is cut thin so it does not tear the rice paper.

Print Recipe Pin Recipe