Go Back

Vegetable Spring Rolls with Peanut Sauce

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.
Course Main Course
Cuisine Asian
Diet Vegan
Keyword Easy, Light, Lunch, Vegan Dinner
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people
Calories 503kcal

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 low-sodium soy sauce or tamari for a gluten free version
  • 1 tsp rice vinegar
  • ½ tsp garlic powder
  • 1 tsp sesame oil
  • ½ Tbsp maple syrup
  • 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 low-sodium soy sauce, 1 tsp rice vinegar, ½ tsp garlic powder, 1 tsp sesame oil, ½ Tbsp maple syrup, 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.

Notes

This is a pretty versatile recipe, you can really use whatever veggies you already have.
Print