Peanut Sauce Recipe For Spring Rolls


A peanut sauce recipe for spring rolls to go with any Asian dish you have! A dressing that comes together in minutes and only requires three ingredients. Spring rolls are a fantastic treat but they can sometimes be dry and flavorless. However, you can use peanut sauce recipe for spring rolls to create something delicious that your family and friends will go crazy over.

Vietnamese Spring Rolls

Servings10 spring rolls


  • ▢5 ounces rice vermicelli noodles
  • ▢30 to 40 large shrimp, more if smaller
  • ▢Boston or red leaf lettuce
  • ▢fresh cilantro
  • ▢fresh Thai basil
  • ▢cucumber, cut into wedges (optional)
  • ▢1/2 cup creamy peanut butter
  • ▢2 Tablespoons hoisin sauce
  • ▢1 splash fish sauce, optional
  • ▢1 garlic clove, peeled and minced
  • ▢1 teaspoon granulated sugar
  • ▢2/3 cup water
  • ▢chopped peanuts, for garnish
  • ▢10 to 12 sheets of rice paper, 8 to 8.5-inch in diameter


  • Bring a large pot of water to a boil. Cook rice noodles according to package instructions.
  • Drain noodles in a colander and rinse with cold water for at least a minute. Noodles should not be sticky. Set aside and allow the noodles to dry.
  • Making the peanut dipping sauce. Add peanut butter, hoisin sauce and fish sauce to a small mixing bowl and mix together. Add minced garlic and sugar to the bowl and mix again. Add water 1/3 cup at a time and whisk thoroughly. Sauce will appear curdled at first, keep whisking and you’ll have a smooth sauce.
  • Rinse the pot out and add new water. Add salt and bring to a boil again. Add shrimp and boil for 2 to 3 minutes and longer if you’re using frozen shrimp. Drain and rinse with cold water. (If shrimp is not peeled, peel the shrimp after it has cooled.)
  • Prep the cucumber and other veggies. If you’re using large shrimp, cut them in half lengthwise.
  • To wrap the spring rolls, you want to have a nice smooth round plate (you can use two if you’d like to roll more than one at a time). Place warm water in a rice paper holder or in a large bowl. Dip one rice paper roll in the water but don’t let it soak in it. Make sure the whole paper is wet.
  • Place on your plate and add shrimp on the back third of the rice paper (further away from you). On the front third (closer to you), add lettuce, cucumber, cilantro and Thai basil. 
  • Fold the sides of the rice paper into towards the filling. Then roll from the lettuce side in, tightly rolling up and you’ll notice that the shrimp is facing out on the rice paper.
  • Spring rolls need to be served immediately.

Fresh Spring Rolls with Peanut Sauce

Fresh spring rolls-colorful vegetables, rice noodles, and herbs wrapped in rice paper. Serve with peanut sauce on the side for dunking the rolls. Enjoy as an appetizer, snack, or light meal.

fresh spring rolls with peanut dipping sauce.

Fresh Spring Rolls are probably my favorite appetizer of all time! I don’t know if it’s the fresh and colorful veggies or the dreamy peanut sauce that they get dunked in. This peanut sauce is SO good you will want to drink it and lick the bowl clean! 

I love to pick a variety of veggies for color, texture, and flavor. A few of my favorites include: lettuce, bell peppers, carrots, cucumbers, and cabbage. I also add avocado because avocado makes everything better.


Spring rolls are fun to make for parties. We like to have all of the ingredients prepped and ready so when the guests arrive they can make their own spring rolls. It is a fun and interactive way to get the party going.  

Don’t be scared, they are easy to roll, just like making a burrito, once you get the hang of it you will be a spring roll pro! Practice makes perfect. Rock and roll!

I also like to eat these spring rolls for lunch or a light dinner, especially in the summertime. They are refreshing and full of flavor.

Spring Roll Ingredients

  • Rice paper (spring roll wrappers)– you can find the round spring roll wrappers at most grocery stores in the Asian aisle.
  • Vermicelli rice noodles– thin rice noodles also called rice sticks or maifun. The cooking time of the noodles varies across brands so make sure you follow the package instructions.
  • Lettuce– I love the texture of butter lettuce, but red or green leaf lettuce will work too.
  • Bell peppers– I like to use red and yellow bell peppers for color. Cut them into thin strips.
  • Carrot-thinly sliced.
  • Purple cabbage– for crunch and color.
  • Cucumbers– use Persian or English cucumbers, again, thinly sliced.
  • Avocado– I love adding avocado for a creamy element.
  • Herbs-fresh mint, basil (regular or Thai), and cilantro leaves.
peanut sauce in bowl with fresh peanuts for spring rolls.

Peanut Sauce

  • Peanut butter– I like to use creamy natural peanut butter.
  • Hoisin sauce– adds a nice sweetness.
  • Rice wine vinegar– for a little tang.
  • Soy sauce– use low sodium soy sauce. If you need the spring rolls to be gluten-free, make sure you use Tamari.
  • Garlic– minced fresh garlic.
  • Ginger– make sure you use fresh ginger. The flavor is SO good!
  • Sriracha– for a little heat.
  • Hot water– to thin out the peanut sauce.
  • Chopped peanuts– for garnish.

To make the peanut sauce, in a medium bowl, stir together all of the ingredients, except for the water and chopped peanuts. Whisk in the hot water until sauce is smooth. If the sauce is too thick, you can add a little more water until desired consistency is reached. Pour in a serving bowl and garnish with chopped peanuts. Set aside until ready to serve.

Set Up the Work Station

Before you get started, make sure your work station is set up and ready to go.

  • Have all of your veggies cut up and your ingredients laid out.
  • Cook the noodles, according to package directions.
  • Lay a damp, linen-free towel over a clean work surface. You will roll the spring rolls directly on the towel.
  • You need to dip the rice paper in water to soften it up. Put warm water in a pie plate or shallow bowl. Make sure the water isn’t too hot.
  • Have a platter or plate ready to place the spring rolls on.

How to Make Spring Rolls

  • Place a rice paper in the water and let soften for about 20 seconds, or until pliable. Don’t let them get too soggy or they will rip. You want the papers to still feel rigid, it will make them easier to roll. Carefully remove the paper from the water and lay flat on the towel.
  • Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place about 2 tablespoons of rice noodles, and equal amounts of peppers, cucumber, carrot, cabbage, and avocado. Top with a few fresh herb leaves. Don’t use too many ingredients or it will be too hard to roll.
  • Pick up the end of the rice paper closest to the filling and tightly wrap it over the veggies.
  • Fold over the sides, like you are making a burrito. The paper will stick to itself, holding everything inside.
  • Finish rolling until you have a tight spring roll.
  • Place on a platter, seam side down or cut with a sharp knife on the diagonal.
  • Repeat the process with remaining ingredients.
  • Serve with peanut dipping sauce.


Spring rolls are fun to make and easy to customize. If you want to mix up the fillings, here are some ideas.

  • Use your favorite veggies, just make sure you thinly slice them so they are easy to roll.
  • Add tofu, just make sure you squeeze out the excess liquid before using.
  • Add shrimp, don’t forget to remove the tails!
  • Serve with a different sauce. I prefer peanut sauce, but spring rolls are also good with with nước chấm, a Vietnamese dipping sauce made of fish sauce, chili, sugar, and lime juice.

Can Spring Rolls be Made in Advance?

You can make the peanut sauce and prepare the veggies up to two days in advance, but spring rolls are best the day they are made.

If you refrigerate spring rolls overnight, the rice paper hardens, making the rolls a weird, chewy texture.

Simple peanut sauce (for spring rolls, satay & noodles)

Use this delicious peanut sauce for spring rolls or satay. Drizzle it on bowls or toss it with noodles. It’s amazing that just 7 ingredients can add so much flavor to a dish!

This is an easy, pantry-friendly, no cook sauce. It uses peanut butter straight from the jar. Plus, it is made without coconut milk or added sugar. Vegan and gluten free.

Close-up peanut sauce garnished with cilantro and peanuts.

Peanut sauce makes everything better. It’s nutty, tangy, and a little spicy.

It can be used as a dipping sauce with satay or summer rolls. It can be drizzled over rice bowls or roasted broccoli.

It’s delicious tossed with hot or cold noodles. You can even thin it out, and use it as a salad dressing.

One thing is a guarantee. When peanut sauce is involved, leftovers won’t be a problem.

What’s perhaps even better is how simple this sauce is to make! This peanut sauce recipe uses just 7 ingredients.

No food processor or blender is required. Just a bit of stirring.

How can something so tasty be this effortless?


Here’s what you’ll need for this mouthwatering sauce.

Peanut butter: Either crunchy or creamy. I recommend a natural peanut butter with two ingredients – peanuts and salt.

Some peanut butter brands add all sorts of ingredients like palm oil & sugar. It’s just not necessary.

Peanut butter has enough oil and flavor all on its own without adding a bunch of other stuff.

Plus, when you grab peanut butter with other miscellaneous ingredients, it throws off the balance of the sauce.

Tamari: This Japanese soy sauce adds salt and umami. It can be found in the center aisles of the grocery store next to other soy sauces.

Remember to grab gluten free tamari to keep this dish gluten free.

Rice vinegar: Rice vinegar adds tang and balances the tamari.

Look for it next to other types of vinegar in the grocery store aisles. Or it’s sometimes by the soy sauces.

Sriracha: This chili pepper sauce adds a bit of heat and garlic. Use any type of sriracha you enjoy.

If you don’t like spicy food, use less or omit it.


Garlic: Finely grated or minced garlic adds bite. I recommend using a Microplane zester to get the garlic almost paste-like, which makes it easy to intertwine with the sauce.

If you’d prefer it can be replaced with about ¼ teaspoon of garlic powder.

Ginger powder: Ginger powder adds a peppery, flowery, lightly sweet edge.

If you’d prefer, ginger powder can be replaced with 2 teaspoons of freshly grated ginger.



  • Peanut butter (crunchy or creamy)
  • Tamari
  • Rice vinegar
  • Sriracha
  • Water

Use a fork or whisk to get out any lumps & fully combine.


  • Finely grated or minced garlic
  • Ginger powder


Tweak the ingredients or preparation method to make this easy peanut sauce your own.

  • The sauce can be made in a food processor or blender instead of stirring by hand.
  • If your sauce is too thick, add more water.
  • If your sauce is too thin, add more peanut butter.
  • Replace the sriracha with sambal oelek or any brand/style of hot sauce you enjoy.
  • If you aren’t into spicy food, add less sriracha or none.
  • Replace rice vinegar with lime juice.
  • Add maple syrup or agave syrup for sweetness.
  • Add a drizzle of sesame oil for nuttiness. (A little goes a long way!)
  • Replace fresh garlic with garlic powder.
  • Replace ginger powder with freshly grated ginger.

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