Inspired by the Vietnamese spring rolls, 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.
We love making spring rolls! It's not only a great way to eat a variety of raw veggies, but it's absolutely delicious! Filled with a variety of textures, flavors, and a delicious peanut sauce. It's no wonder we enjoy this so often.
Why You'll Love This Recipe
- Simple: 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!
- Healthy: A very veggie forward recipe using a variety of fresh plant-based ingredients.
- Delicious: The variety of textures and the savory, sweet and spicy peanut sauce is a delicious way to enjoy veggies.
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
Similar to our Peanut Noodle recipe
- Peanut butter
- Soy Sauce
- Rice Vinegar
- Sesame Oil
- Maple Syrup
- Sriracha
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
- Gather your ingredients
- Wet the rice paper in water
- Rotate until its all wet
- Fill the center of the rice paper with veggies
- Fold the bottom side (the side closest to you) up
- Making sure to go over the veggies pushing them in tightly
- Fold one side in
- Then the other
- Roll tightly to the top end
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 Recipes You Might Enjoy
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Ingredients
Fillings
- 1 block tofu slice into rectangular logs
- 1 avocado sliced
- 1 carrot julienne
- 1 bell pepper julienne
- 1 cucumber julienne
- 2 jalapeños sliced into rounds or julienne
- 1 bunch Thai basil leaves
- 1 cup vermicelli rice noodles cooked
Peanut Sauce
- ¼ cup peanut butter
- ¼ cup soy sauce
- 1 tsp rice vinegar
- ½ tsp garlic powder
- 1 tsp sesame oil
- ½ Tbsp water
- ½ Tbsp sriracha adjust to your desired spiciness
Other
- rice paper
Instructions
- Prep all the veggies (1 avocado, 1 carrot, 1 bell pepper, 1 cucumber, 2 jalapeños, 1 bunch Thai basil) and plate them. Open 1 block tofu, drain the liquid, slice, and plate.
- Cook 1 cup vermicelli rice noodles according to package and plate alongside the tofu and veggies.
- To make the peanut sauce, mix ¼ cup peanut butter, ¼ cup soy sauce, 1 tsp rice vinegar, ½ tsp garlic powder, 1 tsp sesame oil, ½ Tbsp water, and ½ Tbsp sriracha. Taste and make any adjustments you'd like.
- Serve family-style and allow everyone to build their own rolls. Set a water bowl large enough to allow the rice paper to fit. Use the above guide with pictures on how to roll.
