Vegan Spring Rolls With Peanut Sauce Recipe

I have created Vegan Spring Rolls With Peanut Sauce that combine fresh vegetables and vibrant flavors. With rice paper wrappers, crisp lettuce, red cabbage, and julienned carrot and cucumber, these light rolls offer a satisfying crunch. A rich peanut sauce with soy and lime ties every element together beautifully.

I’ve been experimenting with new vegan twists lately and this Vegan Spring Rolls With Peanut Sauce totally blew my mind. I tried using 8 rice paper wrappers to wrap up crisp shredded lettuce, red cabbage, julienned carrot, thinly sliced red bell pepper, and cucumber, then added some rice vermicelli noodles for that extra texture.

I even tossed in fresh mint and cilantro to give it a punch of flavor. I always get a kick out of chopping the veggies and stacking them up in a wrap—it’s like building a little masterpiece every time.

And the peanut sauce? Mixing natural peanut butter with low sodium soy sauce, maple syrup, lime juice, and minced garlic really ties everything together.

Sometimes, I even add some extra-firm tofu strips for more protein. I love how this dish serves as both a light meal and a tasty appetizer that leaves you thinking about its unique textures and flavors long after each bite.

Why I Like this Recipe

I really like this recipe because it makes me feel creative in the kitchen even if i mess up sometimes. I enjoy how each roll comes out looking a bit different and that adds to its charm. I love that its not too heavy and it’s a fun way to get more veggies into my diet. And i have to admit, that peanut sauce packs a punch and makes every bite super satisfying.

Ingredients

• Rice Paper: Light, flexible, and full of simple carbohydrates for an easy wrap.
• Rice Vermicelli: Adds smooth texture and healthy carbohydrates to keep you energized.
• Mixed Veggies (Lettuce, Cabbage, Carrot, Bell Pepper): Crunchy, fiber-rich, and packed with vitamins.
• Cucumber & Fresh Herbs: Offer refreshing flavors along with essential antioxidants and hydration.
• Tofu: Optional plant protein providing low-fat, valuable protein for a balanced meal.
• Peanut Butter Sauce: Combines natural fats, soy sauce saltiness, tangy lime, and maple sweetness.
• Garlic: A tiny clove that adds a zesty flavor punch and immune benefits.
• Soy Sauce, Maple Syrup, Lime, Garlic: A bold sauce that ties flavors and nutrition together.

Ingredient Quantities

• 8 rice paper wrappers
• 1 cup rice vermicelli noodles, cooked (optional but adds a nice texture)
• 1 cup shredded lettuce
• 1/2 cup shredded red cabbage
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 small cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• Optional: 1/2 block extra-firm tofu, pressed and sliced into strips
• 1/4 cup natural peanut butter (for the sauce)
• 2 tbsp low sodium soy sauce (for the sauce)
• 1 tbsp maple syrup (for the sauce)
• 1 tbsp fresh lime juice (for the sauce)
• 1 small garlic clove, minced (for the sauce)
• 2-3 tbsp water (or more, to reach your desired sauce consistency)

How to Make this

1. Start by prepping the veggies. Julienne the carrot and cucumber, thinly slice the red bell pepper, shred the lettuce and red cabbage, and roughly chop the mint and cilantro leaves. If you’re using tofu, press it well and slice it into thin strips.

2. Prepare the rice vermicelli noodles according to the package instructions, then set them aside. This step is optional, but the noodles really add a nice texture.

3. Fill a shallow bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it’s soft but still slightly firm, then place it on a clean, damp towel.

4. On the softened wrapper, arrange a small handful of rice vermicelli, lettuce, red cabbage, carrot, red bell pepper, cucumber, mint, cilantro, and if using, a few strips of tofu. Try not to overfill the roll.

5. Fold the bottom of the rice paper over the veggies and start tucking in the sides before rolling it up tightly. It might seem a bit tricky at first but practice makes perfect.

6. For the peanut sauce, whisk together the natural peanut butter, low sodium soy sauce, maple syrup, lime juice and the minced garlic in a small bowl.

7. Slowly add 2-3 tablespoons of water to the peanut mixture while stirring until the sauce reaches your desired consistency. If you prefer a thinner sauce, add a bit more water.

8. Repeat the dipping and rolling process for the remaining rice paper wrappers and filling ingredients.

9. Place the spring rolls on a serving plate and drizzle or serve alongside the peanut sauce for dipping.

10. Enjoy these light and healthy vegan treats as an appetizer or a satisfying snack.

Equipment Needed

1. Chef’s knife – You’ll need this for slicing, julienning, and chopping all the veggies and tofu.
2. Cutting board – Essential for prepping all your fresh ingredients safely.
3. Shallow bowl – Use this to dip and soften your rice paper wrappers in warm water.
4. Damp towel – Lay a clean, damp towel on your counter to work on; it helps keep the rice paper from drying out too fast.
5. Medium pot – For cooking the rice vermicelli noodles following the package instructions.
6. Colander – Handy for draining the noodles after cooking.
7. Mixing bowl – A small bowl to combine your peanut sauce ingredients and whisk them together.
8. Whisk or fork – To stir and blend your peanut sauce until it gets the right consistency.
9. Measuring cups and spoons – For accurate ingredient amounts, especially the sauce components.
10. Serving plate – To nicely present your freshly rolled spring rolls when you’re ready to eat.

FAQ

Vegan Spring Rolls With Peanut Sauce Recipe Substitutions and Variations

• If you can’t find rice paper wrappers, you might use softened egg roll wrappers or even thin rice crepes as a substitute.
• Extra-firm tofu could be replaced with tempeh or even some smashed canned chickpeas if you’re feeling adventurous.
• If low sodium soy sauce is off your list, tamari or coconut aminos will do a pretty good job.
• Don’t have fresh lime juice? Lemon juice works fine in a pinch.
• For natural peanut butter, you can try almond or cashew butter to mix up the sauce a bit.

Pro Tips

1. It helps a lot if you dip the rice paper in warm water just until it softens, but don’t leave it in too long ’cause then it gets super mushy and hard to handle.
2. If you’re using tofu, be sure to press it real well first – all that extra water can make your rolls soggy, and no one likes that, right?
3. When you stuff your roll, try not to overfill it. Overstuffing can make your rolls fall apart, so a little less is sometimes better than a lot.
4. For the sauce, add your water bit by bit while stirring steadily. That way, you can adjust it until it looks just right, instead of ending up too runny or too thick.