A simple and delicious way of eating raw veggies. so good that it's part of our weekly rotations.
Inspired by the Vietnamese spring rolls we often eat at our local vegan Vietnamese restaurant. This recipe is super versatile, and for the most part, can consists of any veggies you already have! The star of this recipe is in the sauce.
One of the many appeals of Vegetable Spring Rolls is their simplicity. With just a few veggies and a quick peanut sauce, you'll have a refreshing and healthy meal!
The Benefits of Eating Raw Veggies
Before we dive into the recipe, let's talk about why eating raw vegetables is so beneficial. Raw veggies are rich in essential nutrients, enzymes, and fiber, all of which can improve digestion, boost your immune system, and promote overall health. When vegetables are eaten raw, they retain their maximum nutrient content, which can sometimes be lost during the cooking process. Plus, the crunchy texture and vibrant colors of raw veggies can make your meals more appealing and enjoyable.
Filling Ingredients
This is a pretty versatile recipe, you can really use whatever veggies you already have. In fact, we often eat this as a way to go through fresh produce before it goes bad. Just try to get a variety of color, here are some common fillings to use:
Fresh Veggies
- avocado
- cucumber
- spinach
- lettuce
- cabbage
- carrot
- peppers
- thai basil
- green onion
- bean sprouts
Protein
- tofu
- edamame
- tempeh
Other
Sauce Ingredients
- Peanut butter
- Soy Sauce
- Rice Vinegar
- Sesame Oil
- Maple Syrup
- Sriracha
You might notice it's quite similar to our Peanut Noodle recipe.
What is Rice Paper and Where to Buy it?
Rice paper are thin and become translucent when wet. They are used as the base of spring rolls and can be found in most grocery stores or Asian markets.
How Long to Soak Rice Paper for Spring Rolls?
We personally just dunk the rice paper sheets into a bowl of water. Once it's all wet we remove it and add our fillings. While you are adding the filling you might notice the paper getting softer and more translucent, try not to take too long filling and rolling because the rice paper does get sticky and becomes harder to manipulate.
Guide to Rolling Spring Rolls
- Wet the rice paper in water
- Fill the center of the rice paper with veggies
- Fold the bottom side (the side closest to you) up and over the veggies
- Fold the sides in
- Roll tightly to the top end
From Left to Right, Top to Bottom
Tips for Perfect Spring Rolls
- Use Fresh Ingredients: The fresher your vegetables, the better your spring rolls will taste.
- Keep it Balanced: Add a variety of textures and flavors by mixing crunchy and soft vegetables, and adding fresh herbs for a burst of flavor.
- Practice Makes Perfect: Don’t worry if your first few rolls aren’t perfect. The more you practice, the better you’ll get at rolling them!
Other Peanut Sauce Recipes
Ingredients
Fillings
- 1-2 cups vermicelli rice noodles cooked
- 1 block tofu slice into rectangular logs
- 1-2 carrots julienne
- 1-2 avocados sliced
- 2 jalapeños sliced into rounds or julienne
- 1 bunch Thai basil leaves
Peanut Sauce
- ¼ cup peanut butter
- ¼ cup soy sauce
- ½ Tbsp sriracha
- ½ Tbsp water
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp garlic powder
Other
- rice paper
Instructions
- Slice all veggies and plate them.
- Cook rice noodles according to package.
- Toss all sauce ingredients into a bowl and mix until combined.
- Serve family-style and allow everyone to build their own rolls. Use the above guide with pictures on how to roll. If serving family style, just make sure to place a few water bowls around for the rice paper sheets
