Fresh Vegan Spring Rolls with Peanut Sauce #plantbased #vegetarian

Fresh Vegan Spring Rolls with Peanut Sauce #plantbased #vegetarian

Simple Fresh Vegan Spring Rolls with Peanut Sauce: Satisfying, bright and flexible bite stacked with veggies and plunged in delightful shelled nut sauce with ginger and garlic. Impeccable solid wreckage free compact tidbit or hors d'oeuvre everyone will love! Normally sans gluten, crude and low carb.

These veggie lover spring moves with nut sauce (otherwise called summer moves, Vietnamese rolls, and so forth) are one of my most loved bites/starters/lunch dishes. They are extremely simple and quick to make and they are stuffed with beautiful spring/summer veggies. They are dependably a hit in my home and a fun route for my child to eat more vegetables!

Take any veggies you like, cut and enclose them by doused rice paper, make a simple shelled nut plunging sauce and you are prepared to go. They are compact and wreckage free, so it's a perfect light fulfilling work lunch thought for occupied weekdays, a pleasant outing or climb nibble or a simple finger sustenance for a gathering.

Also try our recipe The Best Damn Vegan Nachos

Fresh Vegan Spring Rolls with Peanut Sauce #plantbased #vegetarian

Easy Fresh Vegan Spring Rolls with Peanut Sauce: Satisfying, colorful and versatile snack loaded with veggies and dipped in delicious peanut sauce with ginger and garlic.

For the spring rolls:

  • 6 rice paper wrappers
  • 100 grams or 1/2 cup spinach roughly chopped
  • 1/2 ear corn shaved
  • 1 carrot julienned
  • 1/2 medium cucumber julienned
  • 1 red bell pepper julienned
  • 100 grams or 1 cup red cabbage sliced

For the peanut dipping sauce:

  • 70 grams or 1/2 cup peanuts or 1/4 cup peanut butter
  • 2 teaspoons minced ginger
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce or tamari
  • warm water to thin it up
  • a dash of chili powder optional
  • sesame oil optional


  1. RICE PAPER: Start by soaking the rice paper as per instructions on the package.
  2. VEGETABLES: Prepare all the vegetables before assembling the rolls.
  3. PEANUT SAUCE: Use a food processor or an immersion blender to pulse the peanuts until smooth or use peanut butter. Add minced ginger, garlic and soy sauce or tamari. Add some warm water to thin it up. You will need more water if you are using whole peanuts. Add a dash of chili and a splash of sesame oil (optional).
  4. SPRING ROLLS: Put your first wrapper on a cutting board and place a small portion of your vegetable slices very tightly on the bottom lower third of the wrapper. Try not to overstuff the roll, as it may break. Roll everything tightly as shown on the pictures below, just like a burrito, folding in the sides of the rice paper roll halfway.
  5. SERVE: Cut each roll in halves and serve with the peanut dipping sauce. Enjoy!

Recipe Notes
To store the rolls, wrap each of them in plastic wrap and refrigerate for 2-3 days. To store the sauce, cover it and refrigerate for up to 4-5 days.

Read more our recipe Pumkin Bread Truffles

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