These fresh spring rolls are bright, colorful, and bursting with texture. The natural sweetness of ripe pears balances beautifully with crunchy vegetables and fragrant herbs, while the peanut sauce adds a rich, nutty contrast.
They’re no-cook, making them ideal for busy days when you don’t want to turn on the oven. They’re also easily customizable and naturally dairy-free. Whether served as an appetizer, lunch, or party platter, these rolls are both impressive and simple to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the spring rolls:
8 rice paper wrappers 2 ripe but firm pears, julienned 1 cup shredded carrots 1 cup thinly sliced red bell pepper 1 cup thinly sliced cucumber 1 cup cooked rice vermicelli noodles 1/2 cup fresh mint leaves 1/2 cup fresh cilantro leaves 1/2 cup fresh basil leaves Butter lettuce leaves, torn into large pieces
For the peanut sauce:
1/3 cup creamy peanut butter 1 tablespoon soy sauce 1 tablespoon fresh lime juice 1 tablespoon honey or maple syrup 1 teaspoon grated fresh ginger 1 small garlic clove, minced 2 to 4 tablespoons warm water (to thin as needed)
Directions
Prepare all vegetables and herbs so they are washed, sliced, and ready to assemble. Cook the rice vermicelli according to package instructions, then drain and cool completely.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 to 15 seconds until softened but still slightly firm.
Lay the softened wrapper flat on a clean surface. Place a piece of lettuce in the center, then layer a small amount of noodles, pears, carrots, bell pepper, cucumber, and fresh herbs on top.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, honey, ginger, and garlic in a small bowl. Add warm water a little at a time until the sauce reaches a smooth, dippable consistency.
Serve the spring rolls immediately with the peanut sauce on the side.
For added protein, include cooked shrimp, shredded chicken, or baked tofu strips inside the rolls. Thinly sliced avocado also makes a creamy addition.
You can swap the pears for mango for a more tropical flavor, or use apples for a slightly firmer crunch. For extra heat, add thinly sliced jalapeños or a drizzle of sriracha to the peanut sauce.
If you prefer a different dipping option, try a hoisin-based sauce or a light soy-lime vinaigrette.
Storage/Reheating
Fresh spring rolls are best enjoyed the same day they are made. To store, place them in a single layer in an airtight container and cover with a damp paper towel to prevent drying. Refrigerate for up to 24 hours.
Avoid reheating, as the rice paper can become tough. If chilled, allow them to sit at room temperature for about 10 minutes before serving for the best texture.
Store leftover peanut sauce in an airtight container in the refrigerator for up to 5 days. Stir and thin with a little warm water before serving if needed.
FAQs
Can I make these spring rolls ahead of time?
Yes, but they are best made a few hours in advance at most. Keep them tightly covered with a damp towel to prevent the wrappers from drying out.
Why are my rice paper wrappers tearing?
They may have been soaked too long. Dip them briefly in warm water and remove while still slightly firm; they will continue softening as you fill them.
What type of pears work best?
Firm varieties like Bosc or Anjou work well because they hold their shape and provide a pleasant crunch.
Can I make the peanut sauce nut-free?
Yes, you can substitute sunflower seed butter or tahini for the peanut butter.
Are these spring rolls gluten-free?
They can be gluten-free if you use gluten-free soy sauce or tamari and ensure your rice noodles are certified gluten-free.
How do I keep the rolls from sticking together?
Place them slightly apart on a plate or wrap each roll individually in plastic wrap.
Can I skip the noodles?
Yes, the noodles add texture but can be omitted for a lighter roll or replaced with extra vegetables.
What herbs are essential?
Mint and cilantro provide the most classic fresh flavor, but you can adjust based on your preference.
Can kids help make these?
Absolutely. Preparing and rolling the ingredients can be a fun, hands-on kitchen activity.
What can I serve alongside these rolls?
They pair nicely with a light soup, a simple salad, or as part of a larger appetizer spread.
Conclusion
Pear Fresh Spring Rolls with Peanut Sauce are a light, refreshing dish that highlights the natural sweetness of pears alongside crisp vegetables and aromatic herbs. With minimal cooking and vibrant flavors, they’re a versatile recipe that works beautifully for gatherings, lunches, or healthy snacking.
These Pear Fresh Spring Rolls with Peanut Sauce are light, refreshing, and packed with crisp vegetables, juicy pears, fresh herbs, and tender rice noodles wrapped in delicate rice paper. Paired with a creamy homemade peanut dipping sauce, these no-cook pear spring rolls are perfect for warm weather meals, healthy snacks, or elegant entertaining.
Ingredients
For the Spring Rolls:
8 rice paper wrappers
2 ripe but firm pears, julienned
1 cup shredded carrots
1 cup thinly sliced red bell pepper
1 cup thinly sliced cucumber
1 cup cooked rice vermicelli noodles
½ cup fresh mint leaves
½ cup fresh cilantro leaves
½ cup fresh basil leaves
Butter lettuce leaves, torn into large pieces
For the Peanut Sauce:
⅓ cup creamy peanut butter
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon fresh lime juice
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 small garlic clove, minced
2–4 tablespoons warm water (to thin as needed)
Instructions
Prepare all vegetables and herbs by washing and slicing them.
Cook the rice vermicelli noodles according to package instructions. Drain and let cool completely.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until softened but still slightly firm.
Lay the wrapper flat on a clean surface.
Place a lettuce leaf in the center, then layer a small amount of noodles, pears, carrots, bell pepper, cucumber, and fresh herbs.
Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly to seal.
Repeat with remaining wrappers and filling.
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, honey, ginger, and garlic.
Add warm water gradually until the sauce reaches a smooth, dippable consistency.
Serve spring rolls immediately with peanut sauce on the side
Notes
Do not over-soak rice paper; it continues softening after removal from water.Use firm pears such as Bosc or Anjou for best texture and shape retention.For added protein, include cooked shrimp, shredded chicken, baked tofu, or sliced avocado.For extra heat, add jalapeños inside the rolls or sriracha to the peanut sauce.Rolls are best enjoyed fresh the same day they are made.
