spring rolls & quick peanut sauce

$9.15 recipe / $1.84 serving
by Beth - Budget Bytes
4.75 from 4 votes
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Spring rolls are all about texture. The rice paper wrapper is so unique, almost skin like; a little sticky, quite stretchy and just really cool. Inside the stretchy wrapper you’ve got rice vermicelli, lettuce, other crunchy vegetables and usually some type of meat or seafood. So many textures, flavors and colors wrapped up in one little package. They’re so very cool.

You really can put anything in a spring roll: shrimp, tofu, pork, all veggies, whatever you want. I’m not super crazy about shrimp so I used krab (a mix of snow crab and pollock) and then added sliced mango, red bell pepper, cilantro, lettuce and bean threads. I meant to buy rice vermicelli but accidentally got bean threads instead. They look almost identical in the package but rice vermicelli needs to be boiled while bean threads only need to be soaked for about 10 minutes in warm water. The vermicelli is much softer but the bean threads still worked okay.

I also made a super quick, simplified peanut sauce for this recipe. I have made a peanut sauce from scratch in the past, but in this case I just wanted something quick and easy.

This recipe was definitely more difficult and costly than I had anticipated. That being said, it was still a really FUN project and I know a lot of you will be interested so I’m posting it anyway. The recipe also left me with a bunch of left over ingredients which I usually try to avoid (lots of left over wrappers, bean threads and lettuce). Luckily, most of it was dry goods that can sit safely in my pantry while I think about what other interesting fillings could be put in thescool wrappers. We’ll see… (feel free to suggest something in the comments!)

Spring Rolls & Quick Peanut Sauce

There Spring Rolls on white plate with small bowl of peanut sauce on the side

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Spring Rolls & Quick Peanut Sauce

4.75 from 4 votes
Make your own Vietnamese style spring rolls and a quick peanut sauce for dipping!
Servings 5
Prep 45 minutes
Total 45 minutes



  • 10 rice paper wrappers ($0.66)
  • 1/2 head red leaf lettuce ($0.75)
  • 2 oz. 1/2 pkg. bean threads ($0.75)
  • 1 med mango ($1.09)
  • 1 med red bell pepper ($1.52)
  • 1/2 bunch cilantro ($0.35)
  • 8 oz. pkg. krab ($2.99)


  • 1/4 cup smooth natural peanut butter ($0.33)
  • 1/4 cup hoisin sauce ($0.60)
  • 1/2 inch fresh ginger, grated ($0.09)
  • 1/4 tsp sriracha sauce ($0.02)
  • 1/4 cup + 2 Tbsp hot water ($0.00)


  • Prepare the sauce by combining the hoisin sauce, peanut butter, sriracha and grated ginger. Add 1/4 cup of hot water and whisk the ingredients together. Continue to add hot water until the sauce is the consistency you desire. I used 1/4 cup plus two more tablespoons of hot water.
  • Gather and prepare the filling ingredients. Slice the red bell pepper and mango, soak the bean threads, chop the lettuce and pull the cilantro leaves from the stems.
  • When your fillings are ready to go, take one rice paper wrapper at a time and soak it in warm water for five seconds or until it is soft and limp like a wet paper towel. Lay the soft wrapper on a clean surface, place the fillings on top near one side and then roll the wrapper around them. Fold the left and right sides in as you roll to close up the ends. Here is an excellent video of how to roll them.
  • Serve with the dipping sauce on the side!

See how we calculate recipe costs here.


Serving: 1ServingCalories: 379.84kcalCarbohydrates: 65.02gProtein: 10.56gFat: 16.54gSodium: 776.12mgFiber: 4.02g
Read our full nutrition disclaimer here.
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close up of spring roll being held by chop sticks

Step By Step Photos

sauce ingredients on counter in jars
Begin by making the sauce. This is a really pared down recipe for peanut sauce with only four ingredients.

sauce ingredients in bowl
Add the hoisin sauce, peanut butter, sriracha sauce and a little bit of grated ginger to a bowl.

sauce ingredients with hot water added in mixing bowl and stirred together
Add 1/4 cup of hot water to the bowl and whisk the ingredients together. Add more hot water to achieve your desired consistency. I added 2 Tbsp more then it was perfect.

spring roll filling ingredients
Here are the items that I used to fill my spring rolls: lettuce, cilantro, mango, red bell pepper, krab and bean threads.

filling ingredients prepared to roll
Prepare the ingredients for filling. I thinly sliced the mango, bell pepper and lettuce. The bean threads were soaked in warm water for 10 minutes to soften.

rice paper wrappers in packaging
These are the rice paper wrappers that I used. This pack has about 30 wrappers in it and only cost $1.99 at Whole Foods.

back of rice paper packaging (instructions)
Here is the back of the package. You can see how simple the instructions are.

close up of dry rice paper wrapper
When the rice paper is dry, it is brittle and transparent.

soaked rice paper
After soaking the rice paper for five seconds, it gets soft like a wet paper towel and kind of sticky. Only soak and fill/roll one wrapper at a time.

fillings place in rice paper
Lay the rice paper out as flat as possible (this part is a little tricky) and then pile your fillings on top toward one side.

rolled spring roll
Roll up the spring roll, making sure to fold the sides in so that the ends of the roll are sealed. Again, here is a video showing how it’s done. My spring rolls were far from perfect looking but guess what? They still taste great! So, don’t worry if they’re rolled kinda messy.

rolled spring rolls
Continue filling and rolling until you run out of ingredients. I got ten spring rolls before I ran out of mango and krab.

Three spring rolls on white plate with small bowl of peanut sauce on the side
Serve the spring rolls with the peanut sauce on the side. They’re like little salad pouches that are dipped in dressing!

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  1. Hey Beth! I love this recipe! Once I bought the wraps, it’s super easy and fun to whip these up. I use it as a “fridge clean out” opportunity! My fave ingredients are thai basil, cucumber, carrot, red bell pepper, whatever lettuce I’ve got. Tonight I’m trying them with bok choy. I love that it’s a great way to pack in a ton of veggies.

  2. I made these with your egg drop soup tonight. Rolled cucumber, carrots, and avocado with the fake crab and dipped in sweet chili sauce. Yum!

  3. I make these all the time and they are tricky when you first start. Learning curve – for sure. I fill mine with a combination of: shredded cabbage and carrot, sometimes I stick one steamed green bean in each roll, lots of fresh mint and cilantro, matchstick (seedless) cucumber, bean sprouts and usually shrimp. The dipping sauce you posted here sounds great – I am going to try it out the next time I make these bad boys. I usually find that the prep time is so long (not complaining, it’s worth it) that I and up eating the first few I make straight away! lol

  4. How long would these last in the fridge? I plan on making a bunch on Sunday and taking them to work throughout the week. Thanks for the recipe!

    1. If you roll them all up at once, I would suggest using some parchment/wax paper to separate them before putting them in the fridge. They tend to stick together and become very hard to pull apart if they are stored touching each other.

    2. They are best first day but can be eaten the next day with only a slight change in texture of the wrapper. Use a damp towel to keep them from drying out.

    1. I haven’t tried it, but I don’t think spring rolls will hold up to freezing because of the delicate wrapper and the fresh vegetables inside.

  5. Aren’t the bean thread noodles too hard and chewy? I think it should be soaked and then cooked a bit before eating.

  6. This was the most difficult thing I have made from your blog…. after wrapping my 10th I think i finally had the hang of it! I had some matchstick carrots in the fridge (from your kung pao chicken recipe – so much easier than cutting them up myself) so I added those too. Sadly, my family didn’t care for them, but I did. I love that they are as versatile as a little burrito. Anything can go in them!! Loved the use of the imitation crab meat. I decided to do this recipe because of the spring rolls I had at the Cheesecake Factory :)

  7. I saw a recipe on pinterest where they used BLT ingredients in a spring roll wrapper! Looked delish. =)

  8. I wanted a no fuss peanut sauce stir fry, so I used the sauce from this and threw some things in a wok. Deliciousness!

  9. Spring rolls are as versatile as burritos…you can put just about anything you want in them. If you have leftover grilled chicken or pork from another meal, that’d be great to put in the spring rolls and keep your costs down. My family always puts all the ingredients in the middle of the table, and we all assemble our own. It’s a LOT of fun to do it that way.

    You can always toss leftover ingredients into a bowl of the vermicelli noodles with either the peanut sauce or nuoc mam (fish sauce). And lots of sriracha! Also, for the peanut sauce, I recommend lime juice or vinegar, and a little bit of sugar to taste. But that’s my personal preference. I like it to have a bit of a kick…plus that’s how my mom always made it. By the way — I love your website! Anyone who takes a picture with Sriracha is okay in my book!!

  10. I tried this with me kiddo and it was great! We always order these when we go to our fave resturant. only tip i have is invest in a bamboo mat it helps the rolling process go smoother. I had one from my sushi making adventure…lol..love this site

  11. Hi Beth! I’m so glad you posted this recipe your readers because these spring rolls are some of my most favourite foods ever! I like to add stir-fried veggies and meats in mine like lemongrass beef and shiitakes stir fried in oyster sauce and garlic. :-)