If you're looking for a healthy, fresh, and delicious plant-based meal to make this spring or summer, give these Fresh Vegan Spring Rolls with Homemade Peanut Sauce or Sweet Chili Sriracha Sauce a try! This recipe is super easy, is completely vegan, gluten free, and these wraps will definitely fill you up. I've made these for vegans and non-vegans alike. Everyone loves them and no one can believe how easy (and fun) they are to make!
How To Make Fresh Vegan Spring Rolls
Step 1: Start by prepping your ingredients. Count out 12 sheets of rice paper. Slice your veggies and organize them neatly on your workspace.
Step 2: Fill a shallow and wide bowl with very warm water, dip one sheet of rice paper into the water until it's completely submerged. Then, pull it out and place it onto your workspace.
Step 3: Time to roll! Fold the spring rolls like an envelope. Starting by folding the top half of the spring roll over. Then fold in the sides. Finally, as tightly as you can, fold the bottom half of the spring roll over so that a roll forms. See photos below for details.
Making The Spring Roll Dipping Sauces
To make the peanut dipping sauce for the fresh vegan spring rolls, in a small mixing bowl, mix the peanut butter, ketchup, coconut aminos, sweet chili sauce, maple syrup, lime juice, sriracha, and water together.
To make the sweet sriracha sauce, in a small mixing bowl, mix the sriracha, sweet chili sauce, and coconut aminos together. Set aside.
Frequently Asked Questions
To add more protein to your spring rolls, you can add crushed cashews or peanuts into the spring rolls. Alternatively, you can add this Crispy Tofu Recipe or this Baked Tempeh Recipe which are both great plant-based proteins!
Absolutely! I highly recommend serving them with these delicious Peanut Sauce Noodles or with this tasty Mongolian Tofu Stir Fry.
To store your leftover spring rolls or make them ahead of time for a meal-prep, prepare the spring rolls and then wrap each roll individually in parchment paper or wax paper. Store in an airtight container in the fridge. Store your sauces separately. They should last up to 3 days.
Fresh Vegan Spring Rolls
Equipment
- wide and shallow bowl
- two small mixing bowls
- knife for cutting veggies
- large workspace/counter top
Ingredients
For The Spring Rolls
- 12 sheets of rice paper
- 1 cup thinly sliced red bell pepper
- 1 cup shredded carrots
- 2 cups butter lettuce or spring mix
- ½ cup sliced green onions
- 2 thinly sliced cucumbers
- 1 large avocado, sliced
For The Peanut Dipping Sauce
- ¼ cup creamy or crunchy peanut butter
- 2 tablespoon ketchup
- 2 tablespoon coconut aminos or low sodium soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sweet chili sauce
- ½ tablespoon sriracha
- ½ tablespoon lime juice or lemon juice
- 2 tablespoon water for thinning
Sweet Chili Sriracha Dipping Sauce
- 2 tablespoon sriracha
- 4 tablespoon sweet chili sauce
- 2 tablespoon coconut aminos or low sodium soy sauce
Instructions
To Make The Fresh Spring Rolls
- Begin by prepping all of your ingredients. Slice the veggies and organize the, on your workspace. When you add the veggies to the prepared rice paper, you will need to move quickly to keep the rice paper from dissolving. Make sure you have plenty of space to work on your counter.
- Fill a wide and shallow bowl with very warm water. Dip one sheet of rice paper into the water until it is completely submerged. Remove the rice paper and place it onto your workspace. Neatly, fill the center with the sliced bell peppers, shredded carrots, sliced green onions, avocado, cucumbers, and one or two leaves of lettuce.
- You will want to fold your spring rolls like an envelop. Start by folding the bottom half up towards the top. Then, fold the two sides inward. Fold the top half over the top as tightly as you can without breaking the rice paper. This might take some practice. Use my photos above to guide you. Repeat the last two steps until you've filled all of the spring rolls.
- Once you're done filling all of the spring rolls, store them in the fridge until you are ready to serve them. While they are in the fridge, prepare your peanut dipping sauce and sweet sriracha dipping sauce.
- To make the peanut sauce, in a small bowl, mix the peanut butter, ketchup, coconut aminos, maple syrup, sweet chili sauce, lime juice, and water together.
- To make the sweet chili sriracha sauce, in a small bowl, mix the sriracha, sweet chili sauce, and coconut aminos together.
- Each serving is about 3 spring rolls with sauce. Enjoy them while they are cool, crisp, and fresh. I've also prepared these ahead of time for a meal-prep lunch or snack. To store, wrap each individual roll with wax or parchment paper and store in an airtight container in the fridge for up to 3 days.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
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