Fresh Spring Rolls with Peanut Dipping Sauce

fresh spring roll with peanut dipping sauce

Let me introduce you to my latest addiction.

My friend Jaqie and I were talking about what we’ve been eating lately (because I guess that’s normal conversation when you’re with me), and she told me she’s been making fresh spring rolls.

I always thought of that stuff as restaurant food.

I would never have even thought to make it at home.

Because when you don’t know how to make something, you always assume it’s difficult, right?

fresh spring roll being dunked in peanut sauce

But these aren’t at all.

All you have to do is soak the rice paper in water for 5 seconds, and roll a bunch of fresh veggies and chicken in it.

Seriously. And now that I know how easy they are to make, I’m addicted.

Sign of addiction #1:

I’ve been eating these for breakfast, because I just can’t wait until lunch to have them.

Because that is far too long.

And I am far too impatient.

And my stomach is very high-maintenance.

fresh ingredients: carrots,cucumber, scallions, mango, lettuce for spring rolls

Sign of addiction #2:

I just got up from sitting down to write this post so I could go make one, because editing these photos is giving me massive cravings.

Sign of addiction #3:

I look into my pantry and see that I only have 3 pieces of rice paper left, and I start to panic before my brain kicks in and reminds me that I can go buy more.


I’m addicted.

Fortunately for me, these little spring rolls aren’t a bad food to be addicted to. I think they’re healthy and filling, and SO DARNED GOOD.

As far as the stuff you put in there, you can get super creative.

You can sub in shrimp for the chicken, and try different vegetables and herbs.

But since you’ll be doing a bit of knife work and julienning, let me show you how to julienne a carrot, for instance:

Not so bad right?

And if you’re including cucumber, I suggest you seed the cucumber first, like this:

Now is the part where I give you the recipe and send you off on your way to make these!

PS The peanut dipping sauce is not optional here, the two must be enjoyed together =)

PSS If you can’t find rice paper in stores, you can also buy it online on Amazon.

Fresh Spring Rolls with Peanut Dipping Sauce

Yield: Serves 2-4

Fresh Spring Rolls with Peanut Dipping Sauce


    For the peanut dipping sauce:
  • 5.5 oz can coconut milk
  • 1/2 cup peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp sriracha
  • chopped peanuts (optional)
  • For the Spring Rolls:
  • 2 chicken breasts, cooked and diced (I usually use leftover chicken)
  • 1 mango, julienned
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 2 big handfuls of spring mix
  • 8 rice paper rounds


  1. Start by making the peanut dipping so we can get that out of the way. Simply mix together all of the ingredients together and keep it in the fridge.
  2. For this recipe, it's important to get your mise en place all set up. Set out a big cutting board and lay all your ingredients around, all cut up and ready to go.
  3. To make a roll, immerse a rice paper round in hot (not boiling) water for 5 seconds, then quickly remove it and lay it out. Moving fairly quickly (because the rice paper will start to get stickier and stickier as it sits), start adding your ingredients on the edge closest to you. When you're ready to roll, pull the edge closest to you over the ingredients to wrap, pull in the sides, and roll completely. Serve with the peanut dipping sauce.


Note about the quantity: You can make as many or as little rolls as you want here, and can also vary the amount of ingredients as you please.

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without permission.

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33 comments… add one

Leave a Comment

  • avatar Gerry @ Foodness Gracious September 2, 2012, 3:58 pm

    I love these, especially filled with cilantro and shrimp. But like you I’ve never thought of making my own…your inspiring me to change :)

  • avatar Suzanne Perazzini September 2, 2012, 5:29 pm

    These are so healthy it hurts. I must seek out some rice papers and that dipping sauce looks perfect for lifting the taste.

  • avatar Livs September 2, 2012, 7:22 pm

    Oh I’m so excited to see you post these. Funnily enough I bought some rice paper at the market a few weeks back as I kept eating them in restaurants and thinking “surely I could make this”? Anyway, have not been brave enough but this is just what I need. Will let you know how I go. Might try it the same night at the dumplings! Hurrah for good food conversations too – it’s pretty much my standard line of conversation with my nearest and dearest too!

    • avatar Joanne Ozug September 4, 2012, 10:19 am

      Livs, that’s awesome, you will find it’s very easy to do yourself! Are you doing asian style dumplings? I’ve got a couple posts on those. I love them, they’re so delicious…I get massive cravings for them every once in a while.

  • avatar Erin @ Dinners, Dishes and Desserts September 3, 2012, 11:35 am

    So easy to do at home! And the dipping sauce is perfect!

  • avatar bibkel September 3, 2012, 6:56 pm

    I always tear the rice papers! I love the julienne lesson, I will try that next time.

    • avatar Joanne Ozug September 4, 2012, 10:14 am

      Hi bibkel, I find that to keep them from tearing, don’t soak them for any more than 5 seconds (as I said above), then move very quickly. Basically as each second passes, the rice paper absorbs more of that water and get more sticky and is more likely to tear. Hope that helps some! Vicki (another food blogger) also left her suggestion below.

  • avatar Vicki Bensinger September 4, 2012, 2:18 am

    I love making summer rolls and in fact just taught a class where we made them. For those that find they tear them easily it works great if you first fold the rice paper in half after dipping in water, place your ingredients in across so they stick out of both sides and then roll. It makes the paper stronger that way so they don’t tear.

    I’m with you, I could eat these for breakfast as well. I like your peanut dipping sauce, it sounds perfect for these yummy wraps.

    • avatar Joanne Ozug September 4, 2012, 10:16 am

      Cool Vicki, thanks for sharing your tip on not tearing. Very useful!

  • avatar Anna September 4, 2012, 7:40 am

    Num! I love making these stuffed with a lot of cilantro and mint.

  • avatar Tommy September 4, 2012, 8:14 am

    Awesome! It’s amazing what rice paper can do, right? I’m really liking your photo/caption instructions … very slick. Question for you: How do you get such amazing photo?? Who’s holding the camera during your knife cutting action shots?

    • avatar Joanne Ozug September 4, 2012, 10:17 am

      Hey Tommy, it’s just on a tripod set to self timer. I totally wish I had a personal photographer who would just take all the photos for me while I’m cutting. It would save a lot of hand washing LOL.

  • avatar Muna Kenny September 4, 2012, 3:22 pm

    I love the colors and easy to make. Thanks for sharing!

  • avatar Sab December 24, 2012, 11:38 pm

    I made the peanut dipping sauce tonight for Christmas Eve dinner. The taste was wonderful and everyone enjoyed it (including the small children with selective tastes in food).
    Great recipe!

    • avatar Joanne Ozug December 26, 2012, 1:17 pm

      Hi Sab, that’s fantastic! I hope you had a wonderful Christmas.

  • avatar Mandy Barrington March 1, 2013, 6:56 pm

    Hi, Joanne! These look divine – how long do they keep after you make them? I’d love to be able to make them in advance. Thanks, as always, for your helpful advice!

    • avatar Joanne Ozug March 1, 2013, 8:23 pm

      Hi Mandy, sadly these don’t store too well because the rice paper gets stickier and stickier and can start to tear (if they’re touching). You could try making them maybe an hour in advance and just try not to stack them or they’ll stick together. Hope that helps!

      • avatar Mandy March 29, 2013, 2:36 pm

        Thanks, Joanne! I’ve been eating these nonstop for 2 weeks – I didn’t have time to make one for lunch today, so I just poured the sauce over a salad for a “deconstructed” spring roll. Thanks for the fab sauce recipe!

        • avatar Joanne Ozug March 29, 2013, 3:00 pm

          Mandy, that’s wonderful! They are addicting aren’t they? It’s fun to change up the ingredients too!

  • avatar yellowfish March 30, 2013, 6:37 pm

    I am so excited, it finally feels Springy around here, and I’m dying for some thing light and fresh- plus, I can’t turn down peanut sauce! This is definitely going to be dinner…

    • avatar Joanne Ozug March 31, 2013, 8:53 pm

      That’s what I love about these, they are such a lovely lunch or dinner. Hope you try them and enjoy!

  • avatar carrian May 17, 2013, 10:39 am

    Those do look so fresh and wonderful!

  • avatar Deborah May 18, 2013, 2:25 pm

    I have been into peanut anything lately, and these look amazing!!

  • avatar Alison August 5, 2013, 8:00 pm

    I made these last night with tofu instead of chicken and the family loved them! I just cooked the tofu in a little olive oil and let it cool. Even my picky eater said he loved them. Thank you for a great recipe!

    • avatar Joanne Ozug August 5, 2013, 9:31 pm

      Hi Alison, that’s fantastic! I have done tofu as well and it’s a great option. So glad everyone enjoyed the spring rolls.

  • avatar Ruth Butler January 4, 2014, 8:25 pm

    thank you. sounds addictive – my kind of healthy food!

    • avatar Joanne Ozug January 6, 2014, 2:39 pm

      It definitely is. Healthy and delicious is hard to beat!

  • avatar Barbara March 19, 2014, 1:05 pm

    Hi, Joanne. I love this idea. I made these today and while the rolls were drying they stuck to the plate- also to each other but I can remedy that. What do you place them on until they dry out a bit? How do you store them in the fridge as you eat them over the week? Thank you.

    • avatar Ruth Butler March 19, 2014, 1:21 pm

      Barbara, My spring rolls were a mess. I have not searched the internet in how to do it correctly. when they were too wet they were sticky. I need help as well.

    • avatar Joanne Ozug March 20, 2014, 9:29 am

      Hi Barbara, I actually don’t store these in the fridge ever, because I don’t think they store well and they taste best fresh. As far as sticking, I would try a few different boards (polyethylene, wood, etc) to find what you have that works well. Some surfaces are definitely stickier than others, and I don’t usually have a problem with sticking when I’m using a board or plate. The rice paper can be tricky to work with but I think it’s worth it. Hopefully you enjoyed them!

      • avatar Barbara March 21, 2014, 7:18 am

        Thank you for the response. I actually discovered that I used wonton papers accidentally. Let me tell you, they are not interchangeable. Live and learn. I located the rice papers in a specialty grocery store nearby and plan to try again. Any suggestions for all this peanu sauce I have?

        • avatar Joanne Ozug March 27, 2014, 12:21 pm

          Hi Barbara, glad you found the rice paper, as wonton papers are very different! I like to dip chicken fingers in the peanut sauce, but I admit I rarely have leftovers because we go a little overboard with the peanut sauce haha.


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