Throwback Thursday, 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 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 Sauce or “Paste” by stirring together

peanut butter, sweet chili sauce, rice vinegar and soy sauce

The sauce or “paste” is not only delicious,

it helps hold everything together


Cut the vegetables into match stick pieces

spring roll wraps 2

Spread a fairly thick layer of peanut sauce on tortillas*

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


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 covered in the refrigerator

They would be great for a picnic too~

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

A light and refreshing meal for these hot summer days!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  What’s for Dinner

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends Snickerdoodle Make Bake Create

26 Responses to “Throwback Thursday, Spring Roll Wraps with Sweet Chili Peanut Paste”
  1. BERNADETTE says:

    Jenna, I really like this recipe and you made it party worthy with your beautiful presentation.

  2. Jenna, this recipe looks so fresh and delicious. I agree with Bernadette, its presentation makes it party worthy! Have a wonderful Thursday!

  3. What a creative and delicious wrap recipe! I love sweet crunchy sugar peas.

  4. These look so inviting Jenna! They could be anything from an afternoon snack to a party! Love the peanut sauce!

  5. Shannon@Belle Bleu Interiors says:

    Jenna, these look so yummy! This spring roll recipe is perfect for these last hot days of summer. It has been so warm that nothing sounds good to eat. Thanks for sharing! Happy Thursday!

  6. Perfect timing! I’m trying to eat more veggies to boost immune system and stay healthy! MMMmm!

  7. thefrenchhutch says:

    Oh I love these, easy to make and eat! Fresh veggies are always coming home with me from the farmer’s market, this is a good way to enjoy them! Thanks Jenna………

  8. Kari says:

    I love this recipe Jenna…you are so clever as I always “drip the sauce”….I can’t wait to make them. Hugs sweet friend!!!!

  9. Judee says:

    This is genius. I can’t wait to try it with the peanut paste. I’ll probably use a soft corn tortilla (gluten-free). I love this idea.

  10. Kim says:

    This looks so good Jenna, and the peanut paste sounds amazing. And so uncomplicated – definitely my kind of recipe. Thanks for sharing! Pinned!

  11. helenfern says:

    Thanks for sharing at the What’s for Dinner party – enjoy your weekend.

  12. lghiggins says:

    So pretty and I can almost smell the peanut sauce.

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