Asian food is my weakness (seriously I think I could eat Pad Thai every day) but I have so few healthy options nearby.
These Rainbow Vegan Spring Rolls are perfect for satisfying those Asian food cravings without having to resort to fattening, high sodium takeout from your local Chinese restaurant.
These vegan spring rolls are packed with a rainbow of fresh veggies, wrapped in a rice paper roll, and then served with an addictive spicy peanut sauce for dipping.
For my veggies I use carrots, yellow bell pepper, cucumber, red cabbage, cilantro, and beets. I love using beets in my recipes whenever possible (like this Watermelon Beet Juice) because they’re so so good for you, but feel free experiment with different veggies in your spring rolls. I think you could put pretty much anything in them and they’d still taste good thanks to the peanut sauce!
The flavors are distinctly Southeast Asian, sort of a Thai and Vietnamese fusion. The rice paper rolls and veggies are definitely more Vietnamese and the peanut sauce is a Thai classic.
For the sauce I use peanut butter, low-sodium soy sauce, sesame oil, Sriracha, and lime juice. It is then seasoned with garlic and ginger and a little agave nectar to sweeten things up.
Sticking with the Vietnamese style spring rolls, I add rice vermicelli noodles but you can definitely omit these if you want a lower carb option.Â
To roll the spring rolls add your fillings of choice to one end of a moistened sheet of rice paper. Fold the sides over and then roll it up, since the rice paper is sticky when wet the spring rolls hold themselves together nicely. Here’s a good video tutorial if you want more in depth instruction:
If you want to get fancy you can sprinkle them with sesame seeds, otherwise they’re ready to enjoy!
You can eat them fresh but they’re also great for a packed lunch. Just prep them ahead of time and keep them in the fridge until you’re ready to eat.
Didn’t get enough peanut butter yet? Check out my peanut butter cacao smoothie for dessert! Speaking of dessert, have you tried this cacao bliss balls recipe? It’s the perfect healthy treat to satisfy those unhealthy chocolate cravings!
Vegan Spring Rolls Recipe
- Author: Kailey
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 4 Servings (8 rolls) 1x
Description
These vegan spring rolls tick all of the boxes for me – they’re simple, healthy, and delicious! A rainbow of fresh veggies wrapped in a rice paper roll and served with an addictive spicy peanut dipping sauce. Perfect as an Asian style appetizer or for a filling snack!
Ingredients
Spring Rolls
- 1 cup Cilantro
- 1 small Cucumber, thinly sliced
- 2 large Carrots, grated
- 2 Beets, grated
- 1 Yellow Bell Pepper, thinly sliced
- 1/2 Red Cabbage, thinly sliced
- 8 oz Vermicelli Noodles (about 1/2 a package)
- 8 sheets Rice Paper
Dipping Sauce
- 4 tbsp Peanut Butter
- 3 tbsp Soy Sauce
- 2 tsp Sesame Oil
- 1/2 tbsp Sriracha (add more if you like it spicy)
- 1/2 tbsp Agave Nectar
- 1 tbsp Lime Juice
- 2 cloves Garlic
- 1 tsp Ground Ginger
- 2 tbsp Water (add as needed to thin sauce)
Instructions
- Use a food processor to grate the carrots and beets into toothpick sized sticks
- Thinly slice the bell pepper, red cabbage, and cucumber
- Pick the cilantro leaves and discard the stems
- Cook vermicelli noodles
- While noodles cook add all of the dipping sauce ingredients besides the water to a bowl and whisk to combine
- Add water as necessary to thin the sauce to your desired consistency for dipping
- Soak rice paper sheets according to your packages instructions
- Add veggie fillings to the rice paper sheets and roll
- Enjoy!
- Category: Appetizer
- Cuisine: Asian
Keywords: vegan spring rolls
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