Thai Spring Rolls with Peanut Sauce

from 11 votes

Wrap up a refreshing takeout-fakeout recipe for Thai Spring Rolls with Peanut Sauce.

A wood serving plate containing Thai Spring Rolls with peanut sauce, limes and veggies around it

We all have that one restaurant (or perhaps more than one) that’s been our go-to for ages. Our culinary Cheers of choice. Where everybody might not know your name, but they sure as heck know your order.

That place for me is a hole-in-the-wall Thai restaurant called Spice and Rice in my hometown of La Jolla, California.

Rice paper sheets and small bowls containing micro greens, english cucumber with scallions, red bell pepper, cilantro and shrimp

While I’ve had the opportunity to enjoy Thai food cooked by some of the greatest chefs in the business, Spice and Rice does it all the best, from pad Thai perfection all the way through the greatest coconut sticky rice with mango.

I’ve managed to recreate both a stellar pad Thai and a creamy, sweet sticky rice recipe at home, but never had I mastered Spice and Rice’s always refreshing spring rolls.

A hand placing micro greens atop a rice paper sheet with a completed Thai spring roll next to it

These Thai spring rolls are loaded with fresh veggies and herbs and can be made with your choice of shrimp, chicken, tofu or entirely veggies (hearty fillers like rice noodles are an option, too!).

But what are spring rolls without peanut sauce? This homemade version is creamy, sweet, savory and a touch sour, making it the ultimate partner for this no-cook appetizer, snack or lightened-up main.

A wood serving plate containing Thai Spring Rolls with peanut sauce in a small bowl, limes and veggies around it

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Thai Spring Rolls with Peanut Sauce

Wrap up a refreshing takeout-fakeout recipe for Thai Spring Rolls with Peanut Sauce.
Author: Kelly Senyei
5 from 11 votes
A wood serving plate containing Thai Spring Rolls with peanut sauce, limes and veggies around it
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 8 rolls


For the spring rolls:

  • 8 (8-inch diameter) sheets rice paper
  • 16 small shrimp, cleaned and cooked
  • 2 cups micro greens or baby arugula
  • 1 cup cilantro sprigs
  • 1/2 cup mint leaves, roughly chopped
  • 1 red bell pepper, cut into 2-inch strips
  • 4 scallions, sliced
  • 1 English cucumber, cut into 2-inch strips

For the peanut sauce:

  • 1/2 cup creamy peanut butter
  • 1/2 cup unsweetened coconut milk
  • 2 cloves garlic, roughly chopped
  • 1 (1-inch) piece ginger, peeled and grated
  • 1 Tablespoon soy sauce
  • 1/4 cup fresh lime juice
  • 2 teaspoons fish sauce (optional)
  • 2 Tablespoons brown sugar


Make the spring rolls:

  • Fill a large sauté pan halfway with water. Bring it to a gentle simmer then turn off the heat.
  • Dip each sheet of rice paper into the warm water, rotating it around until it is pliable but not too soft. Place the rice paper on a clean work surface then add a portion of the shrimp, micro greens, cilantro, mint, bell pepper, scallions and cucumbers on the bottom third of the rice paper.
  • Starting at the bottom, tightly roll the rice paper up over the fillings then continue rolling as you tuck in the sides (similar to a burrito). Repeat the filling and rolling process with the remaining sheets of rice paper. 

Make the peanut sauce:

  • Combine all of the ingredients in a food processor and process until combined. If the mixture is too thick, add room-temperature water, 1 Tablespoon at a time, until it has a pourable consistency. 
  • Serve the spring rolls with peanut sauce for dipping.  
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 229kcal, Carbohydrates: 22g, Protein: 10g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 31mg, Sodium: 409mg, Potassium: 318mg, Fiber: 2g, Sugar: 6g, Vitamin A: 830IU, Vitamin C: 26.7mg, Calcium: 61mg, Iron: 2mg


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5 from 11 votes (1 rating without comment)

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  1. 5 stars
    I love, love, love this recipe! My husband and I work together to get all the ingredients together and ready to roll. I hydrate one rice sheet and roll one spring roll at a time. Hydrating all the sheets at once causes them to stick together and become unmanageable. While I’m rolling, I place a wet paper towel over the already rolled rolls to keep them moist. The peanut sauce is so yummy! I sometimes add a dash of balsamic vinegar to the mixture for an added tanginess.

  2. 5 stars
    Hi Kelly …these are ABSOLUTELY the tastiest things I’ve ever had… I could drink the peanut sauce. I actually have made these with well seasoned boneless chicken thighs with an honey orange ginger sauce! WOW

  3. 5 stars
    I just made these for our Christmas day starter – my French mother in law was very impressed and thought they were excellent (high praise indeed!). They were truly delicious and a nice fresh alternative to often heavy Christmas cuisine. I ended up making them with 2 of the rice pancakes, as I was finding that when using just 1, they split very easily (maybe I need more practice!). The peanut sauce was spot on & sooooo easy in the blender. I will definitely be making these again – thanks so much – and Merry Christmas from the south of France!

  4. 5 stars
    My husband wanted to try these, especially the peanut sauce! I made them and used his favorite “crunchy” peanut butter in the sauce, and we had to have them the next night with calamari! They are a big hit and we’ll be enjoying them for many a night. Thank you for your receipes.

  5. Can the peanut sauce be made with “regular” peanut butter, as opposed to “natural” peanut butter?

    1. Hi Amie – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  6. 5 stars
    I’ve made this recipe multiple times for dinner parties. The sauce literally has people licking their sauce bowls at the end of the meal each and every time. Thank you for sharing this amazing recipe!!

    1. I haven’t made these, but I’ve made fresh rolls more times than I could count. They will dry out, you can prevent this by wrapping individual rolls tightly in plastic wrap and keep in fridge one or two days. I also wrap them if I make in advance and send in my or hubby’s lunch. Another option if you like to meal prep is to make sauce and chop everything and keep in Tupperware, then assemble the rolls each time you’re ready to eat them over the next few days. :).