Vegan Spring Rolls with Peanut Sauce
Ingredients
The Spring Rolls
8 rice paper wrappers
4 leaves green leaf lettuce
1 cup red cabbage chopped
1/3 cucumber julienned into 1.5-inch pieces
1 large carrot grated
3/4 avocado thinly sliced
3/4 red bell pepper thinly sliced
The Peanut Sauce
1/4 cup peanut butter natural
2 tbsp lime juice freshly squeezed
2 tbsp soy sauce
1 tbsp agave nectar
1 tsp rice vinegar
1/2 tsp chili garlic sauce
8 rice paper wrappers
4 leaves green leaf lettuce
1 cup red cabbage chopped
1/3 cucumber julienned into 1.5-inch pieces
1 large carrot grated
3/4 avocado thinly sliced
3/4 red bell pepper thinly sliced
The Peanut Sauce
1/4 cup peanut butter natural
2 tbsp lime juice freshly squeezed
2 tbsp soy sauce
1 tbsp agave nectar
1 tsp rice vinegar
1/2 tsp chili garlic sauce
Cooking Instructions
The Spring Rolls
Fill a wide serving dish with hot water. Place one spring roll wrapper into the water and submerge until it just starts to soften., about 10 seconds.
Transfer wrapper to a cutting board.
Top with lettuce, 2 tablespoons cabbage, 5 julienned cucumber slices, 2 tablespoons carrot, 2 slices of avocado, and 2 slices of bell pepper.
Fold in the sides of the rice paper, then roll tightly. If you’ve ever rolled a tortilla into a burrito, this is exactly what you’re doing here.
Serve whole or cut in half.
The Peanut Sauce
In a medium bowl, whisk together peanut butter, lime juice, soy sauce, agave nectar, rice vinegar, and chili garlic sauce until smooth.
Fill a wide serving dish with hot water. Place one spring roll wrapper into the water and submerge until it just starts to soften., about 10 seconds.
Transfer wrapper to a cutting board.
Top with lettuce, 2 tablespoons cabbage, 5 julienned cucumber slices, 2 tablespoons carrot, 2 slices of avocado, and 2 slices of bell pepper.
Fold in the sides of the rice paper, then roll tightly. If you’ve ever rolled a tortilla into a burrito, this is exactly what you’re doing here.
Serve whole or cut in half.
The Peanut Sauce
In a medium bowl, whisk together peanut butter, lime juice, soy sauce, agave nectar, rice vinegar, and chili garlic sauce until smooth.
Vegan Spring Rolls with Peanut Sauce
Prep Time: 30 Minutes
Servings: 8
Calories: 120 Per Serving
Meal Type
Nutrition Facts
Calories: 120kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 328mg | Potassium: 279mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2550IU | Vitamin C: 25mg | Calcium: 27mg | Iron: 1mg
Applied Diet Types
- Clean Eating
- Dairy Free
- Gluten Free
Ingredients
The Spring Rolls
8 rice paper wrappers
4 leaves green leaf lettuce
1 cup red cabbage chopped
1/3 cucumber julienned into 1.5-inch pieces
1 large carrot grated
3/4 avocado thinly sliced
3/4 red bell pepper thinly sliced
The Peanut Sauce
1/4 cup peanut butter natural
2 tbsp lime juice freshly squeezed
2 tbsp soy sauce
1 tbsp agave nectar
1 tsp rice vinegar
1/2 tsp chili garlic sauce
8 rice paper wrappers
4 leaves green leaf lettuce
1 cup red cabbage chopped
1/3 cucumber julienned into 1.5-inch pieces
1 large carrot grated
3/4 avocado thinly sliced
3/4 red bell pepper thinly sliced
The Peanut Sauce
1/4 cup peanut butter natural
2 tbsp lime juice freshly squeezed
2 tbsp soy sauce
1 tbsp agave nectar
1 tsp rice vinegar
1/2 tsp chili garlic sauce
Cooking Instructions
The Spring Rolls
Fill a wide serving dish with hot water. Place one spring roll wrapper into the water and submerge until it just starts to soften., about 10 seconds.
Transfer wrapper to a cutting board.
Top with lettuce, 2 tablespoons cabbage, 5 julienned cucumber slices, 2 tablespoons carrot, 2 slices of avocado, and 2 slices of bell pepper.
Fold in the sides of the rice paper, then roll tightly. If you’ve ever rolled a tortilla into a burrito, this is exactly what you’re doing here.
Serve whole or cut in half.
The Peanut Sauce
In a medium bowl, whisk together peanut butter, lime juice, soy sauce, agave nectar, rice vinegar, and chili garlic sauce until smooth.
Fill a wide serving dish with hot water. Place one spring roll wrapper into the water and submerge until it just starts to soften., about 10 seconds.
Transfer wrapper to a cutting board.
Top with lettuce, 2 tablespoons cabbage, 5 julienned cucumber slices, 2 tablespoons carrot, 2 slices of avocado, and 2 slices of bell pepper.
Fold in the sides of the rice paper, then roll tightly. If you’ve ever rolled a tortilla into a burrito, this is exactly what you’re doing here.
Serve whole or cut in half.
The Peanut Sauce
In a medium bowl, whisk together peanut butter, lime juice, soy sauce, agave nectar, rice vinegar, and chili garlic sauce until smooth.