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Spring Roll and Peanut Sauce (GF+Vegan)

Yu-Hua Golnick
Are you summer heat? Then you need to try out this spring roll with this super addicting peanut sauce.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Asian
Servings 6 Servings


Peanut Sauce

  • cup creamy peanut butter or almond butter
  • 2 tbsp seasoned rice vinegar
  • 2 tbsp gluten free soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tsp garlic powder
  • 2 tbsp water

Spring Roll

  • 6-10 rice paper sheets
  • 4 oz rice noodle, cooked
  • 2 mini cucumber, sliced
  • 1/4 purple cabbage, thinly sliced
  • 1 bunch cilantro or parsley, roughly chopped
  • 3 stalk green onion, sliced into rounds
  • 2 carrot, sliced
  • 1 jalapeño, sliced
  • 1 cup iceberg greens, chopped
  • 1/4 cup basil, chiffonade


Peanut Sauce

  • Whisk all of the ingredients together until combined.

Spring Roll

  • Chop and slice all of the vegetables and set aside.
  • Bring a pot of water to boil and cook rice noodle based on the package direction.
  • Have a container that holds warm/hot water to soften the rice paper.
  • Now' the fun time! Dip rice paper in water for about 10 second or soft.
  • Take it out and lay on the counter. Place the vegetables/ noodles/ aromatic in any order you wish. Roll 1/3 of the way and fold in the sides and continue to roll and leave as whole or cut in half.
  • Serve with the peanut sauce and enjoy!


  • Feel free to add any type of protein like tofu, chicken, shrimp into the wrap as well!
Keyword Gluten Free, Low Calorie, Vegan