Peanut Spring Rolls

Fresh veggies & herbs pair with peanut noodles to pack these vegan spring rolls with tangy, bright & refreshing flavors. One of my favorite appetizers!

Peanut Soba Spring Rolls on a board /

Fresh spring rolls are one of my favorite things to make when the weather gets warm. I love stuffing rice paper wrappers with the best produce a season has to offer and digging in for a light & healthy yet totally fun lunch. I made this particular spring roll recipe when I had leftover peanut noodles on hand, and I finished them with avocado, sautéed mushrooms, scallions, and fresh basil and mint.

How to Make Spring Rolls

If you’ve never made spring rolls before, it may seem intimidating, but it’s really simple!

  1. Start by soaking rice paper wrappers, one at a time, in warm water until they soften. (I like these spring roll wrappers best).
  2. Lay the rice paper flat onto a clean kitchen towel.
  3. Next, pile your prepared fillings in the middle. For this recipe, cook a few mushrooms, thinly slice an avocado, and add some herbs or greens on top of your peanut noodles.
  4. Tightly wrap and roll the rice paper over your fillings. The wrapper will be sticky, so it will seal everything together tightly. That’s it!

Spring roll recipe

Spring Roll Recipe Variations

Feel free to play with the veggie fillings in this recipe. Cilantro would be another great herbal addition, and thinly sliced cucumber or carrots would add a lovely crunch. Daikon or watermelon radish, red bell pepper, shredded cabbage, or lettuce leaves are other good veggie choices, and sliced baked tofu would be a good option to boost the protein content.

I would usually make a peanut sauce for dipping, but there’s no need for that here because peanut-y goodness is already in the noodles. Serve these with tamari or light soy sauce in a small bowl, and enjoy.

Love this recipe? Make these fresh summer rolls next!

5.0 from 1 reviews

Peanut Soba Spring Rolls

Prep time
Cook time
Total time
These easy vegan spring rolls are a great appetizer or snack! Use your favorite veggies and herbs here. Though they're not listed, cilantro, thinly sliced cucumber, or bean sprouts would all be good additions.
Recipe type: Appetizer
Serves: 2
For the mushrooms
  • ½ teaspoon extra-virgin olive oil
  • 1 cup enoki, hon shimeji, or shiitake mushrooms
  • ½ teaspoon tamari
  • For the spring rolls:
  • Leftover peanut noodles (about 4 oz.)
  • 4 Vietnamese rice spring roll wrappers
  • ½ avocado, sliced
  • Handful of fresh basil & mint leaves
  • ¼ cup microgreens
  • Tamari for dipping
  1. Heat the oil in a small skillet over medium heat. Add the mushrooms and cook until browned and soft, about 5 minutes. Remove the pan from the heat, add the tamari and toss. Set aside.
  2. One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
  3. Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.
  4. Serve with tamari for dipping.

this post was originally created for Refinery 29


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Rate this recipe (after making it):  

  1. Emma from

    This is such a great idea! They’re almost too pretty to eat- the key word being almost 😉

  2. “aka. my version of cooking once and eating 3 times.”

    That is my kind of cooking! I love spring rolls…

  3. Cláudia Vasconcelos

    A very very wonderful idea 🙂

  4. connie from

    This is exactly what I want for dinner! You guys always have the most amazing recipes 🙂

    • jeanine

      I know, I could eat spring rolls every day 🙂

  5. Mmm these sound and look delicious! I love making different variations of rice wraps, and I love your cook once, eat 3x thinking. I tend to do most of my meal prep on the weekends, and these might have to be on next week’s menu!

    • jeanine

      thanks! It was fun to come up with 🙂

  6. Tieghan from

    Yes! 3 recipes and they are all delicious, easy and SO pretty! Count me in!

  7. These are always a perfect refreshing treat, even in the winter. All you need to do is warm up the dipping sauce and you’ve got a great fresh and crunchy meets warm and comforting!

    • jeanine

      Thanks! Yep, I usually just stuff them with whatever I have around 🙂

  8. Maya

    Aren’t these actually summer rolls though because they aren’t fried? Either way they look delicious.

  9. I have leftover noodles with carrot ginger dressing–you’ve inspired me to spring-roll them.

  10. I love getting a lot of different meals out of only cooking once! These spring rolls look divine!

  11. Gaby from

    What a gorgeous plate of deliciousness! Wishing I had some right now!

  12. Julia from

    Hi Jeanine!
    i just discovered your site via a pin of your curried sweet potato soup on pinterest, and i immediately fell in love with it! The bright design and beautiful food photography really caught me! I will browse your past recipes a bit now and look which recipe i could try with the stuff i have on hand…
    Wish you a nice day!

    • jeanine

      thanks Julia, and welcome!

  13. Tracy

    These spring rolls look delicious and easy! Any suggestions on a brand of gluten free ponzu sauce? Thanks!

  14. Claudia from

    This looks soooo good! Love spring rolls!

  15. Mimi

    Were are the ingredients measurements?
    Love the recipe but can’t cook without the measurements.
    I would appreciate if you email me.

    Thank you!

    • jeanine

      it’s fixed now – sorry about that!

  16. Paul Salmeh

    Hi. In Lebanon this type of spring rolls are called “nems” (chinese name?). They are served with a sweet thick dark sauce (with soya sauce or hoisin sauce?). Sometimes the rolls are stuffed with shrimps. Delicious. Couldn’t find anything in french cuisine by the name of nems !

  17. I enjoyed over read your blog post. .I have wrote down a bunch and bookmarked your page just incase I lose the pages. Love this recipe come from love and lemons. keeeping sharing!

  18. I enjoyed over read your blog post. .I have wrote down a bunch and bookmarked your page just incase I lose the pages. Love this recipe come from love and lemons. It combines two of my favorite things –soba spring keeeping sharing!

  19. thue xe may

    Delicious, Love it. It’s very easy for me. Thanks for sharing !

    • thue xe may

      Delicious, Love it. It’s very easy for me. Thanks for sharing !

  20. Emily

    Oh wow, these look absolutely delicious and a great idea to use leftovers to make them too! Now I’m craving these for dinner!

    Emily | Snippets of Emily’s Life xx

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.