Vegan Spring Rolls

Vegan Spring Rolls with Peanut Sauce

Great as an appetizer or paired with a dinner!
Prep Time30 mins
Servings: 8 rolls
Calories: 120kcal


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

  • 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.


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

Photos from:


  • No comments yet.
  • chat
    Add a comment