Super Bowl Veggie Spring Rolls

Name: Super Bowl Veggie Spring Rolls
Prep time: 20 min
Total time: 20 min
Yield: 12 rolls
Ingredients: 12 rice paper wrappers; 1 cup shredded carrots; 1 cup cucumber, julienned; 1 cup red bell pepper, julienned; 1 cup purple cabbage, shredded; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro leaves; 1/4 cup soy sauce; 2 tablespoons peanut butter; 1 teaspoon sesame oil; 1 teaspoon honey; 1 tablespoon rice vinegar

Highlighted under: Global Flavors

I love making Super Bowl Veggie Spring Rolls because they are fresh, healthy, and incredibly easy to prepare. With vibrant vegetables wrapped in delicate rice paper, they offer a fun twist to the usual game day snacks. Plus, they're incredibly versatile—feel free to switch up the filling based on what you have on hand. Each bite is a burst of flavor, making them the perfect addition to your Super Bowl spread. Trust me, everyone will be reaching for these crunchy rolls!

Created by

Brittany Shaw

Last updated on 2026-01-13T20:40:18.635Z

When I decided to make Super Bowl Veggie Spring Rolls, it was a delightful experiment turning traditional party snacks into something vibrant and healthy. I couldn’t believe how easy it was to layer fresh veggies and herbs in rice paper wrappers, making it an exciting DIY food experience for everyone. The dipping sauce, which is a quick mix of soy sauce and peanut butter, elevates each bite.

Over time, I’ve learned that the secret to keeping the rolls from getting soggy is to prep your ingredients ahead of time and assemble just before serving. This ensures they remain crisp and crunchy, making them a favorite at any gathering. Enjoy these rolls with confidence at your next Super Bowl party!

        Why You'll Love These Rolls
        Fresh and crunchy with every bite
Customizable with your favorite veggies
Perfectly paired with a zesty dipping sauce

      

Ingredient Insights

The freshness of the vegetables plays a crucial role in the success of these spring rolls. For the best results, select young, crisp vegetables. Fresh mint and cilantro not only enhance the flavor but also add aromatic qualities. I find that using organic produce yields a more vibrant taste, which is paramount when everything is served raw. Additionally, if you can't find purple cabbage, green cabbage works just as well—it will slightly change the flavor and color but still provide the necessary crunch.

Rice paper wrappers are key to achieving that delicate, yet sturdy structure of the spring roll. When selecting rice paper, opt for ones that are 22-24 cm in diameter for easy handling. If the wrappers are too sticky, brush them lightly with water or adjust your preparation technique to ensure they remain pliable. It’s best to work with one at a time; excess soaking can make them soggy, leading to tearing while assembling.

Technique Tips

When it comes to rolling the spring rolls, practice makes perfect. Make sure your filling is not overstuffed; about one to two tablespoons of vegetables should suffice. This keeps the rolls manageable and avoids bursting. I recommend rolling tightly yet gently, which helps maintain a solid structure while keeping the fresh ingredients intact. If you encounter difficulty with a torn wrapper, don't fret—simply patch it with another piece of rice paper over the tear and continue rolling.

As for the dipping sauce, feel free to adjust the ingredient ratios to suit your taste. Want it spicier? Incorporate some sriracha or chili flakes for a kick. A little lime juice can also elevate the sauce, adding a zesty contrast to the richness of the peanut butter. Just remember to whisk well, ensuring all ingredients blend into a smooth consistency—all the flavors should be harmonious to complement the fresh rolls.

Ingredients

For the Spring Rolls

12 rice paper wrappers
1 cup shredded carrots
1 cup cucumber, julienned
1 cup red bell pepper, julienned
1 cup purple cabbage, shredded
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves

For the Dipping Sauce

1/4 cup soy sauce
2 tablespoons peanut butter
1 teaspoon sesame oil
1 teaspoon honey
1 tablespoon rice vinegar

Instructions

Prep the Ingredients

Start by prepping all your vegetables. Shred carrots, julienne cucumber and red bell pepper, and shred purple cabbage. Set aside the fresh mint and cilantro.

Make the Dipping Sauce

In a small bowl, whisk together soy sauce, peanut butter, sesame oil, honey, and rice vinegar until smooth. Adjust sweetness and saltiness to taste.

Assemble the Spring Rolls

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft. Remove and lay it flat on a clean surface.

Place a small amount of each vegetable and herbs in the center of the wrapper.

Roll It Up

Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, tucking in the filling as you go. Repeat with the remaining wrappers and filling.

Serve

Arrange the spring rolls on a platter and serve with the dipping sauce. Enjoy your fresh, healthy Super Bowl snack!

Pro Tips

For added flavor, consider adding cooked shrimp or tofu to the filling. Work quickly with the rice wrappers to prevent them from drying out.

Making Ahead and Storage

These veggie spring rolls are best enjoyed fresh but can be made ahead of time for convenience. Prepare them a few hours in advance, ensuring they are kept covered with a damp cloth to maintain their moisture. If you want to make them a day ahead, I recommend storing them in an airtight container with a damp paper towel in between layers to prevent drying out.

However, avoid freezing them, as the rice paper will become chewy once thawed. Instead, if you have leftover filling, it can be stored in the refrigerator for up to three days. Use it in salads, wraps, or as a topping for grain bowls—it's a versatile addition!

Variations and Customizations

Feel free to get creative with your vegetable combinations! Avocado slices, thinly sliced radishes, or even mango can bring unique flavors and textures to your spring rolls. For added protein, consider incorporating tofu, shrimp, or even grilled chicken. Just ensure that any protein you choose is cooked and cooled before assembly, so it won't heat the wrapper.

If you're aiming for a gluten-free option, ensure that your soy sauce is gluten-free as well. Alternatively, coconut aminos are a great substitute for a similar taste without the gluten. By swapping ingredients based on dietary preferences, you can easily tailor these rolls to satisfy everyone at your Super Bowl gathering!

Questions About Recipes

→ Can I make these spring rolls ahead of time?

Yes! Make the rolls a few hours in advance, but keep them covered with a damp cloth to prevent them from drying out.

→ Can I use frozen vegetables?

It's best to use fresh vegetables for the best crunch, but if using frozen, make sure they're fully thawed and drained before wrapping.

→ What can I substitute for the peanut butter?

If allergies are a concern, try using tahini or almond butter as a substitute in the dipping sauce.

→ How do I store leftover spring rolls?

Store leftover rolls in an airtight container in the refrigerator for up to two days. Just note that they may lose some crispiness.