Fresh Vegan Spring Rolls with Peanut Dipping Sauce
We love these Fresh Vegan Spring Rolls with Peanut Dipping Sauce for a fun appetizer, lunch, or dinner.
Equipment
- Blender or food processor
Ingredients
Spring Rolls
- 4 oz Brown Rice Noodles or rice vermicelli
- 1⁄4 cup basil leaves roughly chopped
- ½ cup mint leaves roughly chopped
- 2 carrots grated
- 1 cup of red cabbage thinly shredded
- 1 english cucumber sliced into matchsticks
- 1 cup of lettuce; red leaf or butter ribs removed and torn into pieces
- 8 Rice paper rounds (spring roll wrappers)
Peanut Dipping Sauce
- 3 tbsp natural unsalted peanut butter
- 2-3 tbsp low sodium soy sauce or tamari
- 1 tbsp rice wine vinegar
- 1 tbsp lime juice
- 2 teaspoons fresh ginger minced
- ¼ tsp Sriracha
- 1 teaspoon fish sauce
- Water for thinning
Instructions
- Make the sauce: Add all ingredients except water to a blender or food processor. Blend until smooth, adding water to desired consistency. I added 1 tablespoon of water. Set aside.
- Gather your ingredients to make your rolls: Prepare brown rice noodles according to package directions, chop ingredients and place in individual bowls.
- Fill a large pie pan (9” works great) or large bowl with hot water. Place one wrapper in the hot water. Soak for about 30 seconds until it becomes pliable. Place on damp kitchen towel.
- Place about a tablespoon of cabbage and carrot toward the bottom of the wrapper, leaving 1” from the edge. Top with a 1⁄4 cup of rice noodles, sliced cucumber, torn lettuce and finally your basil and mint.
- Fold the lower edge over the filling, and tuck in the sides as you continue to roll. Wet your fingers with a little water and press the end of the wrapper to the other side to secure the roll. Repeat with remaining ingredients.
- Serve whole or slice in half with a sharp knife. Enjoy with the dipping sauce!
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