Go Back
Print
Vegan Spring Rolls with Peanut Sauce

Vegan Spring Rolls with Peanut Sauce

With these Vegan Spring Rolls with Peanut Sauce, you'll get lots of colorful veggies in a handy little wrap. Great as an appetizer or a meal. 

Course Appetizer, Main Course, party
Cuisine Asian, oil-free, vegan
Keyword Vegan Spring Rolls with Peanut Sauce
Author Trish Hall

Ingredients

  • 1 pkg. spring roll wrappers (aka rice paper) I use about 8-10 of the wraps
  • 1 pkg. rice noodles
  • 1-2 cups grated or julienned carrots
  • 1-2 cups shredded cabbage
  • 1 cup grated or julienned beets (I use raw beets)
  • 1 cup chopped cilantro
  • 1/4-1/2 cup sliced green onion
  • 2-3 avocados, sliced longwise
  • 1-2 cups maple tofu bacon, sliced in strips
  • 1-2 cups sprouts

Peanut Sauce

  • 1/2 cup peanut butter I use the kind that has only peanuts and salt
  • 1/3 cup tamari soy sauce
  • 2 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 1-2 tbsp maple syrup
  • 1/4-1/2 cup hot water to thin to desired consistency
  • 1-2 T lime juice optional

Instructions

  1. Cook the noodles according to the package directions, rinse with cool water

  2. While the noodles are cooking, make the sauce by mixing all the ingredients except the hot water.

    Add hot water in small amounts and stir. Continue to stir and add water until you have the consistency that you want.

  3. Slice, grate, chop all your filling ingredients except the sprouts. You can see how I slice things in my blog post.

  4. Fill a shallow pan with about 1/2" of water.

  5. When you have everything assembled, lay out a towel and a firm surface like a cutting board.

  6. Dip a wrap paper into the water and let it sit completely immersed for about 10-15 seconds.

  7. Pull it out...it should be a bit crinkly still, but wiggly. It will soften completely while you fill it. Drain over the towel and lay it flat on your rolling surface.

    Start with the noodles...place them slightly below center.

    Pile on bits of the rest of the ingredients, keeping them in basically a pile in the center.

  8. I like to add the sprouts or cilantro leaves after I've rolled almost all the way up. You can see how I do that in the video in my blog post. Basically, you just stuff them in after rolling everything up and almost finishing. That puts them in the top layer of the wrap and they show through and look pretty. It's not necessary, but I like the look.

  9. To roll: fold in each side. The sides might meet in the middle, depending on how big your filling pile is. It's nice if it does, but okay if it doesn't. Grab the bottom of the wrap and pull it up and over the filling, tucking it in and pulling it tight. Like wrapping a burrito. Roll up and just before finishing, stuff some sprouts or cilantro leaves in there. Finish the wrap.

  10. Set on a plate and be sure they don't touch each other. If you are planning to transport them, put a little piece of waxed paper between each roll so they don't stick together. They won't come apart without tearing!

  11. Serve with the peanut sauce in individual bowls for dipping. Kick it up a notch and offer two sauces...I'll link a tamari dipping sauce in the notes section.

Recipe Notes

Have fun with this recipe and use your favorite filling ingredients!

For an additional or different sauce option, make my tamari dipping sauce: 

https://yourmomsvegan.com/recipes/vegan-tuna-rolls

And here's the link to the delicious tofu bacon recipe: 

https://www.brandnewvegan.com/recipes/smoky-maple-tofu-bacon

If you have leftover filling ingredients, make a salad!