Vegetable Spring Rolls Recipe

Make the peanut-hoisin dipping sauce

In a medium bowl whisk together peanut butter (1 cup) and hoisin sauce (1 cup) until smooth. Add 2 tablespoons water to thin. Stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sriracha (optional). Taste and adjust: add more water to reach desired thickness, more soy for saltiness, or a splash more vinegar for brightness. Transfer to a serving bowl and keep covered until serving.

Prepare wrappers: fill a large shallow dish or pie plate with warm water (not boiling). Keep a clean damp towel or parchment sheet nearby for assembled rolls. One at a time, dip a rice paper wrapper into the warm water for 5–8 seconds until edges just soften but wrapper still slightly firm (it will continue to soften as you work). Lay wrapper flat on the damp towel/parchment to assemble.

Prep the vegetables and noodles

Julienne carrots, cucumber, and red bell pepper into thin matchsticks. Thinly shred both cabbages and slice green onions. Tear or roughly chop cilantro and mint. Slice spinach/lettuce into narrow ribbons. If using rice vermicelli, place in a bowl and cover with boiling water for 3–4 minutes until pliable; drain, rinse with cold water, and squeeze gently to remove excess water. Toss cooked vermicelli with 1 teaspoon toasted sesame oil to prevent sticking.

Season the filling

In a large bowl combine carrots, cucumber, bell pepper, shredded cabbages, spinach/lettuce, green onions, herbs, and the vermicelli. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine. Taste and adjust seasoning if desired.

Assemble each roll: place the softened rice paper wrapper on the towel. About 2 inches from the bottom edge of the wrapper lay a small bundle (about 3–4 tablespoons) of the vegetable mixture horizontally. If using tofu or avocado, add 2–3 slices on top of the vegetables. Fold the bottom edge up over the filling, fold both sides inward snugly, then roll away from you to form a neat cylinder. Do not overfill—wrap tightly but gently to avoid tearing the wrapper. Repeat with remaining wrappers and filling. Keep finished rolls covered with a damp towel to prevent drying.

If using tofu: press tofu 20–30 minutes before starting to remove excess water, then thinly slice. Optionally pan-sear slices in 1 teaspoon oil over medium heat 2–3 minutes per side until golden, then cool slightly and add to rolls during assembly.

To serve: arrange spring rolls on a platter with the peanut-hoisin dipping sauce in the center. Sprinkle crushed roasted peanuts over the sauce or on top of rolls if desired. Serve immediately. Leftover rolls can be stored in an airtight container with damp paper towel for up to 24 hours—note wrappers may become slightly chewier.