Vegan Spring Rolls with Peanut Sauce

Great as an appetizer or paired with a dinner!

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

The Spring Rolls

  1. 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.

  2. Transfer wrapper to a cutting board.

  3. Top with lettuce, 2 tablespoons cabbage, 5 julienned cucumber slices, 2 tablespoons carrot, 2 slices of avocado, and 2 slices of bell pepper.

  4. 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.

  5. Serve whole or cut in half.

The Peanut Sauce

  1. In a medium bowl, whisk together peanut butter, lime juice, soy sauce, agave nectar, rice vinegar, and chili garlic sauce until smooth.

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