Asian Spring Rolls with Spicy Peanut Dipping Sauce


Nut Butter Universe

Published by Vegan Heritage Press

This image courtesy of Robin Robertson

Spring roll wrappers, made of fragile rice paper, are brittle when you buy them, but soften easily when soaked in water. They are available in Asian markets. Strips of baked tofu make a good addition to these spring rolls. To make this soy-free, use coconut aminos in place of the tamari.

NotesBasic Nut Butter (makes 1 cup):

This basic recipe calls for roasted nuts because they have more flavor and roasting helps bring out the oils. You can also use raw or soaked nuts if you prefer. This recipe can also be used for shelled sunflower or pumpkin seeds.

2 cups roasted shelled nuts (any variety)

1 tablespoon neutral vegetable oil (optional)

¼ teaspoon salt, or to taste (omit if salted nuts are used)

Place the nuts, oil (if using), and salt (if using), in a food processor with the metal “S” blade and process for 2 to 3 minutes. Stop to scrape down the sides of container with a rubber spatula and continue to process until the desired consistency is reached, 10 to 15 minutes total, depending on the nuts used.

Transfer to a tightly covered container, and store in the refrigerator. For a more spreadable consistency, remove from the refrigerator about 20 minutes before using. If the oil rises to the top, stir before using.



Total Timeunder 1 hour

Kid FriendlyYes

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, tree nut free, vegan, vegetarian



  • ¼ cup peanut butter (see Notes)
  • 2 tablespoons wheat-free tamari
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely minced garlic
  • 1 teaspoon natural sugar
  • ½ teaspoon red pepper flakes, or to taste
  • 1 tablespoon minced cilantro leaves
  • 8 rice paper wrappers
  • 8 Boston lettuce leaves or other soft leaf lettuce
  • 1½ cups shredded carrot
  • 1 cup fresh bean sprouts
  • 1 ripe avocado, peeled, pitted and cut into strips
  • ½ cup chopped cilantro


  1. To Make the Sauce:

  2. In a small bowl or food processor, combine the peanut butter, tamari, water, vinegar, lime juice, garlic, sugar, and red pepper flakes until well blended. Taste to adjust the seasonings. Add more water if the sauce is too thick. Set aside while you make the spring rolls, or cover and refrigerate until ready to use. Add minced cilantro to the sauce just prior to serving time.

  3. To Make the Spring Rolls: Dip a wrapper into a shallow bowl of warm water just long enough to soften. Remove the wrapper from the water and place on a piece of plastic wrap on a flat work surface. Place a lettuce leaf on top of the wrapper and arrange a small amount of the carrots, sprouts, avocado, and chopped cilantro on the bottom third of the lettuce leaf. Bring the bottom edge of the wrapper over the filling and fold in the sides tightly. Use your finger to spread water along the top edge and roll tightly, using the plastic wrap to help roll it up.

  4. Place the roll seam side down on a serving platter. Repeat with the remaining wrappers, lettuce, and filling ingredients. When assembly is finished, serve the rolls with the peanut sauce for dipping.

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