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!
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 veggies.
Take any vegetables 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!
Spring is a cleanup season, so it’s time to start thinking about cleaning 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 start your spring cleaning with. They are raw, gluten-free, vegan and just perfect for spring detoxing.
If you are interested in clean eating, I recommend you to consider steaming. You can totally steam your spring rolls if you don’t want to eat them raw or just for a change. It’s one of the healthiest cooking methods, unfairly forgotten but becoming more and more trendy!
Homemade 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.
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, 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. Soak 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.
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, 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:
Do you like spring rolls? What veggies are your favorite? Leave a comment below!