Spring rolls are a fantastic meal for when I want something light, fresh, and colorful—but still packed with flavor. Essentially, they’re a raw rainbow salad wrapped up in rice paper, ready to be dunked into a perfectly balanced sweet and salty peanut sauce. I make these all the time, especially solo for lunch, because they’re easy to throw together with whatever you have in the fridge.

Last night, I made them for two, and they were perfect—mostly. I tried some new organic rice papers that weren’t my favorite, and a couple of the rolls burst at the seams before we even dug in. No worries! Enter the “ditch bowl”: we threw all the contents from the broken rolls (minus avocado and the torn rice paper) along with any leftover chopped veggies and noodles, and just like that, a next-day noodle salad was born. Crisis averted!

To balance the heat from the jalapeños and refresh our palates, I brewed a soothing tea blend of passionflower, green tea, and lemongrass to enjoy alongside the spring rolls.

Here’s how I make them.

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Ingredients

For the Spring Rolls:

• Rice papers (follow package instructions)
• Vermicelli noodles (follow package instructions)
• Spring mix or mixed greens
• Julienned fresh vegetables: carrots, bell peppers, red onions, cucumbers
• Sliced avocado
• Sliced jalapeños (optional, for heat)
• Sliced firm tofu
• Fresh herbs: mint, cilantro, basil

For the Peanut Sauce:

• 1/3 cup creamy peanut butter
• 2 tbsp hoisin sauce
• 1 garlic clove, chopped
• 1 tsp sesame oil
• 1 tsp fish sauce or vegan fish sauce
• Juice of 1 lime
• Splash of orange juice
• 2–3 sprigs fresh cilantro
• 1 small sliver jalapeño (optional, for heat)
• 1 tsp honey
• 1–2 tsp soy sauce
• Pinch of smoked paprika
• *Minced ginger* is great if you have it on hand…but I didn’t have any

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Instructions

1. Prep the Ingredients

1. Cook vermicelli noodles according to package instructions, rinse with cold water, and drain well.
2. Julienne the vegetables and slice avocado, tofu, and jalapeños.
3. Wash and dry the fresh herbs.

2. Make the Peanut Sauce

1. Combine all sauce ingredients in a blender or food processor.
2. Blend until smooth, adjusting seasoning with lime, honey, or soy sauce to taste.

3. Assemble the Rolls

1. Fill a shallow dish or bowl with warm water and dip a rice paper for a few seconds until soft and pliable.
2. Lay the rice paper flat and layer in noodles, vegetables, herbs, tofu, and avocado.
3. Fold in the sides and roll tightly. Serve immediately.

Pro Tip: If any rolls tear or burst, don’t panic. Throw the contents into a bowl with remaining noodles, drizzle with peanut sauce, and enjoy as a fresh noodle salad the next day.

4. Serve

• Serve spring rolls with peanut sauce, lime wedges, and a side of sambal or sriracha for extra heat.

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These spring rolls are fresh, vibrant, and endlessly adaptable. Perfect for solo lunches, casual dinners for two, or turning broken rolls into a whole new meal. Give them a try—you might just fall in love with the “ditch bowl” too.