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. Perfect healthy mess-free portable snack or appetizer everybody will love! Naturally gluten-free, raw and low carb.
These vegan spring rolls with peanut sauce (also known as summer rolls, Vietnamese rolls, etc) are one of my favorite snacks/starters/lunch dishes. They are very easy and fast to make and they are packed with colorful spring/summer veggies. They are always a hit in my house and a fun way for my son to eat more vegetables!
Take any veggies you like, slice and wrap them in soaked rice paper, make an easy peanut dipping sauce and you are ready to go. They are portable and mess-free, so it’s an ideal light satisfying work lunch idea for busy weekdays, a nice picnic or hike snack or an easy finger food for a party.
And if you are anything like me, you eat them for dinner and you can’t stop. Needless to say, they taste amazing. So refreshing, crunchy and flavorsome! Peanut sauce brings a nice Asian flavor to the veggies. If you want to go for a jaw-dropping vegan Vietnamese dinner party, make these rolls together with Pho, which is a very delicious Vietnamese noodle soup. Serve vegetable curry as a main course and your guests will be more than impressed!
Spring cleanup season is long gone but it’s never too late to clean your house, but most importantly your body and your life. I start the cleaning with these raw vegan spring rolls.
Maybe it’s a small thing (especially for those who have been recently testing layered cake recipes – will be on the blog soon!), but it’s definitely a good thing to add to your diet to make it healthier and more nutritious. These vegan spring rolls are raw, gluten-free, and just perfect for a light summer snack. It became my go-to vegan snack recipe, just like pita pockets with roasted veggies and hummus.
Homemade vegan spring rolls basically have just SIX ingredients including the dipping sauce (if you count vegetables as one 😉 ) and they taste so much better than pre-made rolls from take-out. You can make them 2-3 days ahead if you have to. But if you are me, you make a big batch thinking that you would eat them for lunch for the next two days and eat everything in one sitting because they are seriously that good.
If you are meal prepping these vegan spring rolls, go ahead and store them in an airtight container for up to 3 days separately from the dipping sauce. The veggies that I used can perfectly withstand 3 days, however if you choose to use avocado or tomatoes, then you might be better off eating your rolls right away as they might get soggy.
How to Make Vegan Spring Rolls
Whatever vegetables you put inside, you can’t go wrong. I’ve chosen spinach, red bell peppers, corn, cucumber, carrots and red cabbage for an extra crunch. Other options might include avocado, tomatoes, red onions, herbs, napa cabbage, lettuce, kale, scallions, flat green beans, edamame etc. Feel free to add some mushrooms, tempeh or tofu for extra protein or chili pepper for extra spiciness.
Go ahead and thinly slice or jullienne whatever veggies you are using before you start assembling the rolls. Soften your rice paper wrappers according to instructions on the package until they are soft but still slightly firm, because they are practically unworkable when they are too soft. I had to wrap my wrappers in a damp kitchen towel for 15 minutes and they were just perfect.
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. Roll everything tightly as shown on the pictures below (and on the video!), just like a burrito. It takes a little practice to master your rolling skills, but believe me, you will get into it after your second roll at latest.
How to Make Peanut Sauce
One of the best parts of this dish is the peanut sauce. It’s made from just FOUR ingredients and it tastes amazing with almost about everything. Just mix some peanuts or peanut butter with minced garlic and ginger, add a splash of soy sauce or tamari, some warm water to adjust the consistency and that’s it!
Eat it with raw or roasted veggies just like hummus, make a salad dressing out of it, use it as a bread spread, add it to noodle dishes and stir-fries! Feel free to double the ingredients because you’ll certainly find more than one use for it.
I like these rolls because they are versatile and easily adjustable to whatever veggies I’m craving, while being super easy and portable. Next time you are thinking about taking a boring sandwich for lunch with you, make these vegan spring rolls instead! Here is a recipe for my Vegan Spring Rolls with Peanut Sauce:
Vegan Spring Rolls with Peanut Sauce
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
- RICE PAPER: Start by soaking the rice paper as per instructions on the package.
- VEGETABLES: Prepare all the vegetables before assembling the rolls.
- 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).
- 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.
- SERVE: Cut each roll in halves and serve with the peanut dipping sauce. Enjoy!
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.
Do you like spring rolls? What veggies are your favorite? Leave a comment below!