These spring rolls can be an appetizer, a lunch, or a side to any entree.  The rolls are filled with fresh mint, thinly slices vegetables, and light rice noodles.  Feel free to add other vegetables that you enjoy.  They are beautiful and easy to assemble once you learn the technique.  Practice makes perfect!  

This recipe includes a spicy tangy peanut dipping sauce, but if your time is short there are some great sauce available in most grocery stores that have no added oils.  


Prep time    45 minutes  

Cook time   5 minutes    

Yield               8 spring rolls


     Dipping Sauce:

  • 2 tablespoons natural creamy peanut butter (no added oils)
  • 2 tablespoons rice vinegar
  • 2 teaspoon maple syrup
  • 1/2 teaspoon red pepper flakes


  • 1 1/2 ounces bean thread noodles, uncooked
  • 1 tablespoon tahini
  • Dash of red pepper flakes
  • 1/2 cucumber, julienned
  • 1 carrot, shredded
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1 avocado, pitted and thinly sliced
  • 2 green onions, sliced
  • 1/2 tablespoon rice vinegar
  • 1/2 teaspoon maple syrup
  • 1 tablespoon lime juice


  • 8 rice paper wrappers
  • 8 small whole leaves romaine lettuce
  • 2 tablespoons cilantro leaves
  • 3 tablespoons mint leaves


  1. To make the sauce, combine the peanut butter, rice vinegar, maple syrup, red pepper flakes, and water in a small bowl.  Mix well and set aside.
  2. To make the filling, cook the bean threads according to the package directions.  Drain the noodles, put them in a bowl, and toss with the tahini and a dash of red pepper flakes.
  3. Combine the cucumber, carrot, bell pepper, avocado, and green onions in a large bowl.  Toss the veggies with rice vinegar, maple syrup, and lime juice.
  4. To soften the rice wrappers, place warm water in a cake pan.  Immerse each wrapper in the hot water until it softens, about 30 seconds.  Place the wet wrapper on a clean damp kitchen towel.  Fill the center of the softened wrapper by laying down one small romaine lettuce leaf.  Then lay down 1-2 tablespoons of noodles and a small amount of the veggie mixture.  Add cilantro and mint leaves.
  5. To roll up your rice wrappers, first fold the top and bottom of the edges of the wrapper over the filling, then fold in the edges toward the center and continue rolling until it is closed and snug.  Continue this process with each of the wrappers.
  6. As you finish each roll, place it on a baking sheet and cover the rolls with a damp towel.  If desired, slice each roll in half with a sharp knife, or serve the rolls whole, and serve with the peanut sauce on the side.

✏️Tips & Hints

  • I like to think of folding a spring roll as folding a closed burrito.  The first time I learned how to make these I used a video on YouTube!  The visual instruction was perfect.
  • Once you learn how to handle the rice wrappers, you can fill them with a variety of fresh vegetables.  I love to use fresh salad greens, baked tofu, and avocado for a quick spring roll.