With my garden flourishing so well this summer and guests coming over for a game night in the evening, I decided to whip up some fresh veggie spring rolls with a peanut dipping sauce.
Using my harvest of mixed greens, green onions, and basil, these fresh spring rolls had a satisfying crunch when we bit into them. Paired with the spicy, nutty peanut dipping sauce, they quickly disappeared from the table. What a quick and healthy party appetizer!
To begin, I collected all the necessary ingredients: carrots and tofu from the fridge, rice wrappers from the pantry, and mixed greens, green onions, and basil from the garden.
After rinsing the vegetables, I chopped them up into thin, roughly 4-inch strips. I did the same with the tofu as well.
For the wrappers, I laid out a thin layer of warm water on a plate. Then, one at a time, I dipped each wrapper into the plate of water for a quick soak of 15 to 30 seconds.
On another plate, I spread the now semi translucent and flexible wrapper and placed some carrot, greens, basil, green onions, and tofu in the center. After wrapping each spring roll up like a burrito, with three sides first then rolling to the final end, I had a full tray of fresh veggie spring rolls!
For the dipping sauce, I mixed the peanut butter, tamari sauce, chili sauce, and agave syrup in a saucepan over low to medium heat. Once completely combined, the peanut dipping sauce was ready to serve.
And that’s all it took to create a fresh and delicious platter of veggie spring rolls and peanut dipping sauce! These veggie spring rolls with peanut dipping sauce are perfect for party snacks, dinner party appetizers, grab-and-go lunches, and easy dinners.

- 2 carrots
- 4 stocks green onions
- 1 cup mixed greens
- 1 block tofu
- 20 rice wrappers
- 1/4 cup peanut butter
- 1/4 cup tamari sauce
- 1/4 cup water
- 2 tablespoons agave syrup
- 2 tablespoons sriracha sauce
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Wash and dry carrots, green onions, and mixed greens.
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Slice carrots, green onions, and tofu into slivers roughly 4 inches long.
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Fill shallow dish with warm water and place single wrapper in dish for 15-25 seconds.
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Place moistened wrapper on separate tray.
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Fill wrapper with sliced carrots, green onions, mixed greens, and tofu.
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Wrap up spring roll like a burrito with three sides first, then roll until the end.
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Repeat assembly process until all spring rolls are complete.
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In saucepan over medium heat, add peanut butter, tamari sauce, water, agave syrup, and sriracha sauce.
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Stir until completely combined.
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(Optional) Taste and adjust flavor as desired.