Vegan Spring Rolls with Peanut Ginger Dipping Sauce
Light, nutritious, and bursting with flavor!
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.
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