These Thai spring rolls are stuffed with crisp veggies, chickpeas, and fresh herbs—served with a homemade creamy coconut curry peanut sauce.
I didn’t grow up eating spring rolls. Honestly, I thought they were something you only got at fancy Thai restaurants with mood lighting and chilled jazz playing from somewhere near the ceiling vents. But then, a few summers ago—sticky-hot and way too humid to even think about turning on the oven—I was raiding the fridge for anything that didn’t require heat.
There were chickpeas, some iffy-looking herbs (you know the kind where you’re playing the “is this dead or just dramatic?” game), and a rainbow of random vegetables. For some reason, I had a pack of rice paper wrappers. Leftover from what? No clue. But that’s the thing with random pantry ingredients—they wait quietly, like introverts, until one day… BAM. They change your life.
Anyway, I made these. The first one was a mess. The second? Slightly less tragic. By the third, I was onto something. My husband walked into the kitchen mid-bite and I just handed him one, no words. He dipped it in the sauce—my hastily whisked-together blend of peanut butter and coconut milk—and I swear, I saw him pause. That moment? That’s when I knew I’d made something worth sharing.
Why You’ll Love This Thai Spring Rolls With Homemade Peanut Sauce Recipe?
Let’s be real, salad in a wrap doesn’t sound thrilling. But this is something else entirely. These Thai spring rolls are crunchy, colorful, fresh, and somehow comforting—like that feeling you get after deep-cleaning your closet or finding twenty bucks in your winter coat pocket. That kind of satisfying.
They’re also no-cook (bless), super customizable (vegan? keto-ish? just picky? you’re good), and weirdly fun to make once you get into the rhythm. And the homemade peanut sauce? It’s bold and creamy with a little heat and just enough sweetness to make you forget you’re technically eating vegetables. I don’t want to be dramatic, but I’d drink it through a straw.
Ingredient Notes:
I’m not here to tell you there’s one right way to make spring rolls. That’s the beauty of them. Still, here’s how I usually build mine—and why I love each piece.
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Lettuce – I like romaine or butter lettuce. It gives the roll body, kinda like the tortilla in a burrito. You could skip it, but you’ll miss that soft crunch.
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Cabbage – Shredded purple cabbage makes it extra pretty and a little chewy in the best way. Like confetti you can eat.
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Carrots – Sweet, crisp, cheap. Carrots are doing the most while asking for nothing.
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Bell Pepper – I usually go red or yellow for that sweet, almost fruity crunch. Adds brightness—like edible sunshine.
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Cucumber – Brings coolness. It’s like the cucumber in a spa water moment.
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Cilantro, Mint, Chives – Herbs are the soul of this dish. They take it from “meh” to “whoa.” But hey, if cilantro tastes like soap to you (you’re not alone!), just skip it.
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Chickpeas – Okay, this part’s controversial. Not traditional at all. But I love the creaminess and protein boost. Plus, they just make it feel more like a meal.
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Spring Roll Wrappers – Paper-thin rice wrappers that turn soft and pliable when soaked. The first one will rip. It’s okay. You’re still a good person.
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The Peanut Sauce – Oh man. This is where it all comes together. Coconut milk, red curry paste, natural peanut butter, apple cider vinegar, brown sugar… it’s rich, a little spicy, and absolutely drinkable. No judgment if you “accidentally” double the batch.
How To Make Thai Spring Rolls With Homemade Peanut Sauce?
Making these is kind of like wrapping tiny edible presents for yourself. Messy? Maybe a little. Worth it? Always.
Step 1: Prep like you mean it.
Slice everything into thin matchsticks. It feels tedious, but I promise—future you will thank you. Lay it all out on a big cutting board or plate so you can build your rolls like an assembly line.
Step 2: Soften the wrappers (but not too much).
Fill a shallow dish with warm water. Dunk one sheet of rice paper in for about 20 seconds. You’ll feel it go soft and bendy. Don’t soak too long or it’ll turn into ghost jelly. Lay it flat on a damp towel or plate.
Step 3: Build your spring roll.
Add a little of everything—lettuce, cabbage, carrots, peppers, herbs, and a spoonful of chickpeas—right near the bottom third. Don’t overdo it. I know it’s tempting. But trust me, these things are deceivingly small and fragile. Fold the sides in, then roll it up tight like a burrito. You’ll mess up the first one. It’s a rite of passage.
Step 4: Make the peanut sauce.
In a saucepan, add the coconut milk, red curry paste, peanut butter, vinegar, salt, brown sugar, and a bit of water. Whisk it over medium heat until it’s smooth and slightly thickened. You’ll know it’s ready when you catch yourself “taste-testing” it… five times.
Step 5: Eat with reckless joy.
Serve the rolls cold or room temp. Dunk generously in the peanut sauce. Let it drip. Lick your fingers. This isn’t fine dining—it’s fun dining.
Storage Options:
I’ll be honest with you—these spring rolls are best the same day. The wrappers get kinda chewy in the fridge, like… gummy bears without the joy. BUT, if you’re meal-prepping or saving a few for lunch tomorrow, wrap them individually in plastic wrap or a damp paper towel, then store in an airtight container. They’ll hold up for a day or two.
Want To Save This Recipe?
The peanut sauce, on the other hand, ages like fine wine. Keep it in a jar in the fridge for up to 5 days. Warm it gently and stir in a splash of water if it thickens too much.
Variations and Substitutions:
This recipe is more of a suggestion than a rule. Here’s how to tweak it:
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No chickpeas? Sub in tofu, tempeh, shrimp, or leftover rotisserie chicken.
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No curry paste? Use sriracha or a tiny bit of chili garlic sauce instead.
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Gluten-free? Most rice papers and curry pastes are GF, but read the labels just to be safe.
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Nut allergy? Try sunflower seed butter or tahini in the sauce. It’s different—but still delicious.
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Hate mint or cilantro? Just leave ’em out or sub with Thai basil if you’re feeling extra.
You’ve got options. Spring rolls don’t judge.
What to Serve with Thai Spring Rolls With Homemade Peanut Sauce?
These guys are surprisingly filling on their own, but if you wanna round out the meal—or you’re feeding a crowd—here’s what I’d pair them with:
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Thai Iced Tea – That creamy, sweet tea cools the spice perfectly.
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Jasmine or Coconut Rice – Simple and soothing.
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Edamame with Sea Salt – Finger food meets finger food.
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Miso Soup – Because sometimes you need something warm to go with something cold.
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Mango Sticky Rice – Yes. Just yes.
Frequently Asked Questions:
Can I make these ahead for a potluck or picnic?
Yep, just don’t stack them or they’ll stick together like clingy exes. Wrap individually and store in a sealed container. And again—bring extra sauce. People get territorial.
How spicy is the sauce, really?
Honestly? It depends on the curry paste. I’d say it’s mild-medium, but if you’re spice-sensitive, start small. You can always crank it up later.
Can I freeze these?
Ehh… not recommended. The texture of the rice paper goes weird, like chewy balloons. Not great. Stick to making them fresh.
If you’ve never made spring rolls before, this is your sign. You don’t need a wok, a culinary degree, or any fancy equipment. Just a little patience, a lot of crunchy veggies, and a deep love for peanut sauce.
Let me know how it goes. Seriously—tag me, email me, send a carrier pigeon. I wanna hear if your first wrapper tore in half (been there), or if your toddler ate three in one sitting (also been there). Food is meant to be shared—stories too.
Can’t wait to see what you roll up.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Thai Spring Rolls With Homemade Peanut Sauce
Ingredients
For the Spring Rolls:
- 1 c chopped lettuce
- 1 c shredded cabbage
- 1 c carrots julienned
- 1 c bell pepper julienned
- 1 c cucumber julienned
- ¼ c fresh cilantro finely chopped
- ¼ c fresh mint finely chopped
- 2 tbsp chives finely chopped
- 1 c canned chickpeas rinsed and drained
- 8 –10 spring roll wrappers rice paper
For the Peanut Sauce:
- ¾ c unsweetened coconut milk approximately half a can
- 2 tbsp red curry paste
- ⅓ c natural peanut butter
- ¼ c packed brown sugar
- ¼ c water
- 1 tbsp apple cider vinegar
- 1 tsp salt
Instructions
Prepare the vegetables and herbs:
- Wash and dry all fresh produce thoroughly. Chop the lettuce and cabbage, and slice the carrots, bell pepper, and cucumber into thin matchstick-sized strips. Finely chop the cilantro, mint, and chives. Rinse and drain the chickpeas. Set all components aside for assembly.
Soften the rice paper:
- Fill a shallow dish, such as a pie plate, with warm water. Submerge one sheet of rice paper in the water for approximately 20–30 seconds, or until it becomes soft and pliable. Do not oversoak, as the paper may tear easily.
Assemble the spring rolls:
- Place the softened wrapper on a clean, slightly damp surface. In the lower third of the wrapper, arrange a small amount of each vegetable, fresh herb, and chickpeas. Fold in the sides, then roll tightly from the bottom upward to enclose the filling. Repeat with the remaining wrappers and filling ingredients.
Prepare the peanut sauce:
- In a medium saucepan over medium heat, combine the coconut milk, red curry paste, peanut butter, brown sugar, water, apple cider vinegar, and salt. Whisk continuously as the mixture heats. Bring the sauce to a gentle boil, then continue to cook for 2–3 minutes or until the sugar has dissolved and the sauce has slightly thickened. Remove from heat.
Serve:
- Arrange the spring rolls on a platter and serve with the warm peanut sauce on the side for dipping. These are best enjoyed fresh.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
