Vietnamese Spring Rolls with Ginger Peanut Sauce

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine Asian, Vietnamese
Servings 2 people


Ginger Peanut Sauce:

  • 3/4 cup  coconut milk 
  • 2 tbsp  red curry 
  • 1/3 cup  peanut butter  natural 
  • 1 tsp  soy sauce 
  • 1 tsp  apple cider vinegar 
  • 3 tbsp  honey or agave syrup 
  • 1/4-1/3 cup  water 

Spring Rolls 

  • 6 rice spring roll papers 
  • 1 red pepper thinly sliced 
  • 2 carrots thinly sliced 
  • 1 yellow bell pepper thinly sliced 
  • 1 yellow bell pepper thinly sliced 
  • 3 tsp  grapes thinly sliced 
  • 1 large bunch   cilantro or parsley 


For the Ginger Peanut Sauce

  • For the peanut sauce, first shake well your can of coconut milk. Then add all the ingredients, except water, to a pot and cook over medium heat. Stir as you cook until the honey is dissolved and everything is heated through. Taste and add more red curry paste if you prefer (start with just 1 tablespoon). Then thin the sauce with water to the consistency you desire. 

For the Spring Rolls

  • To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.  
  • Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, grapes and thinly sliced red cabbage.
  • Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.
Keyword Gluten Free, Vegan

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