Vegan Spring Rolls with Peanut Ginger Dipping Sauce
Vegan Spring Rolls with Peanut Ginger Dipping Sauce- light, nutritious, and bursting with flavor.
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These rainbow veggie fresh spring rolls are my favorite easy, no-cook lunch. I wash and cut the veggies ahead of time and keep them in sealed containers in the refrigerator. This cuts down on prep time and my spring rolls are ready in minutes.
This gluten-free recipe can be easily customized to your taste or to what is in your fridge. These spring rolls can be made with any kind of fresh, crunchy veggies and leafy greens. Mango can be added for extra sweetness and cooked tofu or seitan can be added for protein.
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Vegan Spring Rolls with Peanut Ginger Dipping Sauce
Ingredients needed:
Carrots
Red Cabbage
Spinach
Red and yellow bell peppers
Fresh parsley
Spring roll wraps (rice papers)
(you could also add/substitute cucumbers, bean sprouts, lettuce, green onion, cilantro, basil, mint and/or vermicelli noodles)
For the Peanut Ginger Dipping Sauce:
Creamy peanut butter
Soy sauce
Lime
Ginger root
Brown sugar
(if you like a bit of spice, add red pepper flakes)
Wash the vegetables and thinly slice the bell pepper, carrots, and red cabbage.
To make the peanut sauce: In a small bowl, whisk together the creamy peanut butter, water, soy sauce, fresh ginger, lime juice, 1 tablespoon warm water, and brown sugar until combined. If it is still too thick, add 1 tablespoon water at a time. Set it aside.
In a large bowl submerge the spring roll wrap in tepid water for approximately 5 seconds. The wrap is hard out of the package, but it softens up in the water. Don’t leave the wraps in the water for too long or they will start to fall apart.
Place the wrap down on a wood cutting board and arrange the vegetables. Add some of the fresh parsley. Don’t over-stuff or they will be hard to roll. Roll up the wrap and turn the ends under. Place a damp paper towel on top of the rolls so they stay fresh while you are rolling the rest. Serve and enjoy!
These spring rolls are best served fresh. The vegetables can be cleaned and chopped in advance. The dipping sauce can also be made in advance and stored, covered, in the refrigerator for a few days.
Vegan Spring Rolls with Peanut Ginger Dipping Sauce
Ingredients
For the Spring Rolls
- 8 spring roll wraps
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 carrot, thinly sliced
- 1 bunch fresh parsley
- 1 cup red cabbage, sliced
- 1 cup baby spinach
For the peanut ginger dipping sauce
- 1/3 cup creamy peanut butter
- 1 tbsp soy sauce
- 1/2 lime, juiced
- 1 tsp fresh grated ginger
- 1 1/2 tbsp brown sugar
- warm water to thin
Instructions
- Wash the vegetables and thinly slice the bell pepper, carrots, and red cabbage. In a small bowl, whisk together the creamy peanut butter, water, soy sauce, minced garlic, fresh ginger, lime juice, 1 tablespoon warm water, and brown sugar until combined. If it is still too thick, add 1 tablespoon of water at a time. Set it aside.
- In a large bowl submerge the spring roll wrap in tepid water for approximately 5 seconds. The wrap is hard out of the package, but it softens up in the water. Don't leave the wraps in the water for too long or they will start to fall apart.
- Place the wrap down on a wood cutting board and arrange the vegetables. Add some of the fresh parsley. Don't over-stuff or they will be hard to roll. Roll up the wrap and turn the ends under. Place a damp paper towel on top of the rolls so they stay fresh while you are rolling the rest.
Looking for more easy vegan recipes?
Vegan Quinoa Chickpea Tabbouleh
Easy Vegan Avocado Salad with Tahini Dressings
I love seeing your finished projects! If you enjoyed making these Vegan Spring Rolls with Peanut Ginger Dipping Sauce, or any of my other vegan recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!
