Recipe Box, Spring Roll Wraps with Sweet Chili Peanut Paste

Here’s what I love about spring rolls~  the fresh vegetables and wonderful colors peaking through the transparent paper wrapper.


Here’s what I hate about spring rolls~  often they are hard to eat, and when you dip them, the sauce always seems to drip down my chin everywhere and the roll falls apart

spring rolls

Soooooo, I re-invented them a little


Lightly fried flour tortillas, still soft enough to roll~a quick saute with a little olive oil gives them flavor and color


Snow peas, bean sprouts, orange sweet pepper and English cucumber, with green onions for tying


You can steam the snow peas and bean sprouts right in their bags~microwave for 1-2 minutes until just crisp tender


Make the Sweet Chili Peanut Paste by stirring together peanut butter, sweet chili sauce, rice vinegar and soy sauce


Cut the vegetables into match stick pieces

spring roll wraps 2

Spread a fairly thick layer of “paste” on tortillas*


Pile the veggies on and wrap, forming a cone shape

spring roll wrap

secure the narrow end of cone with a strip of green onion

spring roll wrap 1

or use a toothpick and some snow peas for a garnish

spring roll wraps 4

Serve cold or at room temperature

veggie wraps

These can be assembled ahead of time, and they are fabulous leftover. They will keep for 2-3 days wrapped  in saran and stored in refrigerator.

They would be great for a picnic too~

*You can substitute a lettuce leaf for the tortilla if you prefer

Spring Roll Wraps with Peanut Sauce

light and delicious vegetable spring rolls with a sweet chili peanut paste
Prep Time 30 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Asian
Servings 8



  • 8 small flour tortillas*
  • 4 T olive oil
  • 8 oz. fresh snow peas
  • 8 oz. fresh bean sprouts
  • 1 sweet pepper red or orange
  • 1/2 English cucumber [the long thin ones that come wrapped in saran]
  • green onions
  • toothpicks

Peanut Sauce

  • 1/2 cup peanut butter
  • 1/4 cup sweet chili sauce
  • 1/8 cup soy sauce
  • 2 dashes rice vinegar


Peanut Sauce

  • Combine sauce ingredients in a small bowl, and stir well to combine. TASTE a little with the tip of a spoon and adjust flavors. To add more heat sprinkle in a scant amount of red pepper.


  • heat 1 T olive oil in skillet over medium high heat. Add 1 tortilla and quickly flip to coat each side lightly in oil. Cook on each side until it starts to turn golden, being careful not to burn. Repeat until all tortillas are cooked, adding more oil as necessary. Drain on paper towels
  • Steam peas and sprouts in the microwave 1-2 minutes until just crisp tender. Cut pepper and cucumber into long thin pieces.
  • Spread sweet chili peanut sauce in a generous layer on each tortilla. Top with some of each of the vegetables. Bring sides of tortilla together tightly at the bottom, forming a cone. Tie with a strip of green onion or secure with a toothpick
  • Cover and refrigerate until serving time. Will keep overnight


*Use a sturdy lettuce leaf instead of tortillas if you prefer
find sweet chili sauce in the Asian section of grocery near soy sauce
Keyword appetizer, light meal, peanut paste, spring rolls, vegetarian, wraps

Oh, by the way, this is one of those recipes that WILL make you a rock star!!

oh, and it’s really not hard at all, I labeled it medium difficulty just because tying the green onion strip around the rolls can be a little tricky ^^’


I will be joining these fabulous parties and blogs:

Between Naps on the Porch

The Dedicated House

The Scoop

A Stroll Thru Life

Memories by the Mile

The Gunny Sack

Four Seasons Blog Hop

Miz Helen’s Country Cottage

Glitter Glue and Paint

Posed Perfection

Love Bakes Good Cakes

Foodie Friday

Will Cook for Smiles

22 Responses to “Recipe Box, Spring Roll Wraps with Sweet Chili Peanut Paste”
  1. Mary says:

    What delicious and colorful little veggie bundles Jenna! The Sweet Chili Peanut Paste sounds so flavorful. I love them tied with the green onions and they’re portable for a picnic 🙂

  2. Happier Than A Pig In Mud says:

    I made egg rolls yesterday! Only mine were deep fat fried and not quite as healthy as your spring rolls:@) Love the pretty colors and fresh snow peas!

  3. Not only tasty, but pretty too!

  4. This looks like a pretty bouquet of flowers! I make spring rolls with the traditional clear rice papers, but they are always flavorless and “gummy.” Using the tortilla with the spread may be the trick I need!

  5. Liz Mackie says:

    Thank you for the nice recipe.

  6. lulu says:

    I never thought of subbing tortillas for the rice wraps. I have an overload of tortillas right now so why not give this a try! I’ve not found much I don’t like with tortillas.

  7. Soooo happy to have found this recipe. The mister came home with a GIANT sack of flour tortillas, and I just had no clue what all I was going to do with them, particularly since I never really thought he liked them. This is such a great idea, and looks so delicious. Thank you, thank you, thank you!!

  8. YUMMY! Great recipe as the weather gets warmer and the veggies are fresh in my garden! Thanks for sharing at THE SCOOP!

  9. How cute are these? In my book anything with peanut sauce is a winner! Thanks for sharing.

  10. natashalh says:

    These look super delicious and I love the way you tied them shut! I’ve never thought to use a green onion as a tie, but I have plenty of them. I can’t wait to try these!

  11. These look fantastic!! How fun for a luncheon.

  12. Shawna says:

    just booked marked this recipe. I love the sweet chili peanut paste that will come in handy on a lot of things. Thank you for sharing them on our Four Seasons Blog Hop

  13. Miz Helen says:

    I love the veggie combination and the paste that you are using for your great Spring Rolls, they look delicious! Thanks so much for sharing this awesome recipe with Full Plate Thursday, I will be pinning this one. Hope you are having a great weekend and come back to see us real soon!
    Miz Helen

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