Want to make vegetable spring rolls with peanut sauce that bursts with a yummy taste and bright colors? This one is delicious, PLUS it’s baked, not fried!

Try my crispy sesame garlic tofu with vegetables if you love Asian-inspired meals.

Vegetable Spring Rolls served with peanut sauce

Why you’ll love these crispy vegetable spring rolls with peanut sauce

Check out why I love making these vegan spring rolls:

  • Customizable filling: Change up the filling according to the veggies you have at home. Add more favorite veggies or adjust the seasoning to suit your taste buds.
  • Satisfying crunch: Combining fresh vegetables and bean thread noodles makes every bite so satisfying
  • The BEST peanut sauce: The creamy peanut sauce is rich and nutty and complements the fresh vegetables perfectly.
  • Versatile: They can be served as an appetizer, a light lunch, or a healthy snack. You can also easily adjust the filling ingredients.
  • Great for sharing: This vegetable spring rolls recipe is perfect for sharing.
  • Easy to make: I know the list of ingredients is long but, once you have them, the process is so simple.

Ingredients and substitution notes 

Here is what you will need to gather to make this vegetable spring rolls recipe:

  • Oil: Any neutral oil, such as vegetable or peanut oil, is great.
  • Vegan egg roll wraps: Use this as your vegan wrapper! 
  • Fresh garlic and ginger: Use the juiciest ginger and freshest garlic you can find.
  • Cabbage, carrots, green onions:  Use fresh, bright veggies for the best results.
  • Herbs: Fresh cilantro and parsley add brightness and freshness to the spring rolls. 
  • Bragg’s Liquid Aminos: This can be used as a healthier alternative to soy sauce. 
  • Toasted sesame oil: Use toasted sesame oil for its strong nutty flavor.
  • Bean thread noodles (dynasty saifun bean threads): These noodles add texture and body to the filling. 
  • Unsweetened peanut butter/almond butter: Choose natural, unsweetened nut butter for the peanut sauce. 
  • Lime: Fresh lime juice adds acidity and brightness to the peanut sauce. You could use fresh lemon in its place.
  • Agave: This syrup provides sweetness to balance the flavors in the peanut sauce. 
  • Boiling water: Water helps thin out the sauce. 

Recipe variations and add-ins

You can adjust this recipe in various ways – here’s how:

  • Vegetable varieties: Experiment with different vegetables to suit your tastes or what’s in season. Add thinly sliced bell peppers, cucumbers, or snap peas for extra crunch!
  • Spicy: If you enjoy spicy food, add thinly sliced jalapeños, Thai chili peppers, or a sprinkle of red pepper flakes to the filling.
  • Crunchy additions: To boost the texture of your vegan spring rolls, add crispy elements like crushed peanuts or toasted sesame seeds. Sprinkle them on top of the filling before rolling for an extra crunch.
  • Dipping sauces: In addition to the peanut sauce, serve your spring rolls with various dipping sauces for added flavor.
  • Wrapper alternatives: Experiment with different types of wrappers like lettuce leaves, collard greens, or soybean sheets for a lighter, gluten-free option.

Top tips to make the best vegetable spring rolls

Use these pro tips to get the very best from this vegetable spring rolls recipe with peanut sauce:

  • Prep ingredients in advance: Prepare all your ingredients ahead of time, including chopping vegetables, mincing garlic and ginger, and cooking any protein or noodles. Having everything ready will streamline the assembly process.
  • Use fresh ingredients: Choose fresh, crisp vegetables and herbs for the best taste and texture. Avoid wilted or bruised produce, as it can affect the overall taste and appearance of the spring rolls.
  • Don’t overfill: Try not to overfill the spring rolls, as this can make them difficult to roll and may cause them to tear. Start with a small amount of filling, then gradually add more as you become more comfortable with the rolling process.
  • Roll tightly: Roll the spring rolls tightly to ensure they hold together well and maintain shape. Fold the sides over the filling, then tightly roll from the bottom up, tucking the filling in as you go. Press down gently to seal the edges.

Make ahead of instructions and storage

Here’s how to prepare ahead and store your crispy vegetable spring rolls to keep them crunchy!

Make-ahead instructions:

You can prepare the vegetable filling, cook any protein or noodles, and make the peanut sauce beforehand. 

Store each component separately in airtight containers in the refrigerator for up to 1-2 days before assembling the spring rolls.

If you’re assembling the spring rolls ahead of time, make sure to wrap them tightly in plastic wrap or place them in an airtight container to prevent them from drying out. Keep them refrigerated until ready to serve.

Storage Instructions:

Vegetable spring rolls can be stored in the refrigerator for up to 1-2 days. However, they are best enjoyed fresh, as the wrappers may become soggy over time.


Take a look at what’s asked most often about veggie spring rolls:

Can I use different vegetables in vegetable spring rolls?

Absolutely! Feel free to customize the filling with your favorite vegetables. Popular choices include bell peppers, cucumbers and bean sprouts.

How do I prevent the egg wrappers from tearing?

Egg wrappers can tear easily if they become too wet or the filling is overfilled. To prevent tearing, wet the egg wrappers briefly and handle them gently. Avoid overstuffing the wrappers with filling.

Watch My Vegetable Spring Rolls Recipe Video

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetable Spring Rolls served with peanut sauce

Vegetable Spring Rolls Recipe with Peanut Sauce 

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Chef Ani
  • Prep Time: 30-40 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 1 hour


Want to make vegetable spring rolls with peanut sauce that bursts with a yummy taste and bright colors? This one is delicious, PLUS it’s baked, not fried!


  • 1 tablespoon oil
  • 3 large cloves fresh garlic, minced
  • 1 teaspoon graded fresh ginger
  • 4 cups shredded cabbage
  • 1 cup julienned carrots
  • 23 green onions, chopped
  • 1/4 cup chopped herbs (cilantro, parsley)
  • 1 tablespoon Braggs liquid aminos (soy sauce)
  • 2 teaspoon toasted sesame oil
  • 1/2 teaspoon sea salt
  • 2 oz of Bean Threads noodles (1/3 of a package Dynasty Saifun Bean Threads)
  • 1 pk. Vegan Egg Roll Wrap (refrigerated) (Spring roll pastry)

Peanut Sauce:

  • 1/2 cup unsweetened peanut butter/almond butter (or combination)
  • 2 tablespoon Braggs liquid aminos (soy sauce)
  • 1 clove fresh garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1/2 lime, juice only
  • 1 tablespoon agave
  • Boiling water (a few tablespoons)


  1. Place about 2 oz. of dried bean threads in a bowl. Cover with boiling water. Set aside for 20 minutes before draining.
  2. In a large skillet, over medium to high heat, add oil, garlic and ginger. Sauté for about a minute, then add cabbage and carrots. Stir fry for 3-4 minutes, add Braggs, toasted sesame oil, herbs, and salt.
  3. Add the drained bean threads. Stir to combine. Take off heat.
  4. Assemble the spring rolls: Place an egg roll wrap with corner towards you.
  5. Place about 2 tablespoons of filling towards the corner nearest you. Fold over, wrap the filling, fold both sides in, then roll up the rest of the wrap. Use a little water to seal the edges. (See video for details)
  6. Place on baking tray.
Brush spring rolls with a little sesame oil.
  7. Bake at 425F for 15 minutes, then flip the spring rolls, bake for another 10 minutes.

Peanut Sauce:

  1. Mix all ingredients except the boiling water, until well combined.
  2. Add boiling water, a tablespoon at a time, to make it the right consistency for dipping.
  3. Serve with Spring Rolls.