Vegan Spring Rolls with Peanut Sauce
Easy Vegan Spring Rolls with Peanut Sauce: Satisfying and versatile snack loaded with veggies and dipped in delicious peanut sauce with ginger and garlic. Gluten-free, raw, low carb!
Prep Time
10 minutes
Cook Time
15minutes
Prep Time
10 minutes
Cook Time
15minutes
Ingredients
For the spring rolls:
For the peanut dipping sauce:
Instructions
  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.