Fresh Spring Rolls with Peanut Sauce

These Fresh Spring Rolls are easy to make, and are perfect summertime food when the weather is hot. Pair with a homemade Peanut Dipping Sauce for a delicious meal!
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 586kcal


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


  • 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.
  • 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.
  • 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.


Calories: 586kcal | Carbohydrates: 47g | Protein: 28g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 360mg | Fiber: 4g | Sugar: 21g